Bread maker Moulinex 613E32

Yesterday I became the owner of a bread machine with an incomprehensible power and an incomprehensible model. On all sites - the information is different, on some they write - 700 W (in M-video, for example), on others - 1700. On the so-called "official" site, it is impossible to get information - any link leads to some kind of credit advertisement in some then the bank. Judging by the description of functions, by the number of programs and appearance, it is a complete analogue of the model indicated in my profile. The same 19 programs, two heating elements. two stirrers. The set includes two molds for baguettes and two for buns. Outwardly, everything seems to look decent. But neither in the instructions for it, nor anywhere else there is NO information about the power. And it looks very suspicious, it makes you think of a fake. Has anyone come across such a model? Where can you find out its power? Or maybe it's better to return to the store right away? Something about the model that has a lot of negative reviews in the profile, and if this one is an analogue of that one, then ... you are already thinking about the advisability of such a purchase.

The only difference between Moulinex 613E32 and Moulinex 600230 that I was able to find is that my 613 has a dispenser. Everything else seems to be the same.

Judging by the description of the functions, by the number of programs and the appearance, it is a complete analogue of the model indicated in my profile.

In the list of local bread makers specifically my model is not, so I chose the one that seemed to me more like mine.

Congratulations on your purchase! The power can be viewed from the bottom of the bread maker, most likely on a sticker.

Thank you ! Hopefully. that the shortcomings of the old model were fixed here, and I will not have problems with it. Yes, later I also thought of looking down. It says 1460 - 1700 like. So, in the M-video - they lied ... I will soon "cure into the pipe" with my electrical appliances ... 800-900 rubles each, bills come for electricity per month

Yes, this type of stove, Mulinex, has a high power. My 5024 has a capacity of 1650, but to no avail, it only consumes energy. And the Panasonic 860w copes with everything much better. But all the same, your stove is new, beautiful, and may it serve you for a long time and please!

Isn't she like that?

Yes, she is! At first I also looked at Panasonic, but in our stores I found only with a power of 550 W - and somehow it seemed to me quite a bit. And I saw this Mulinex in the M-video, and there it was written - 700 W (apparently, they "forgot" to draw one). So I thought - just what I need ... But there it cost almost ten, so I found it in the local online store. Today I can try to bake something, if everything is ok and the bread is delicious, then I will forgive M-video

And you're right, Panasonic has 550 power. I confused this with the power of my multicooker.
And Mulinex has a high power, and kneads a tough dough with difficulty. My belt somehow fell off a couple of times and took her to the service.
Panasonic is a good x / n, but cumbersome, and Moulinex is neat. But Moulinex kneads loudly, and Panasonic is inaudible, quiet at work and bread made from it is better, of course.

The power indicated in the characteristics is the power of the heater (TENA) for Panasonic 550W, for Moulinex, there are two of them, and for all that, it will eat about 1700 watts, otherwise how to bake baguettes on the second shelf

Clear. So the power is large only because of the presence of the second heating element ...

In the process of making Italian bread on kefir, I realized: a bread machine is good! But if you want to get real bread, do not surrender completely to the will of the mechanisms.

I don’t know how in others, but in my HP, it seemed to me, too little time is given to rise the dough. And now I'm doing an experiment:
recently, on the occasion of KHP, I bought a ready-made mixture for Borodinsky - Korneks, originally from Ukraine.And now I decided to try to make black bread with dough.

I took half of this mixture: 350 grams, half of water: 250 ml, and half of dry yeast (Saf-moment) - 3.5 grams. First I switched it on to the "Yeast dough" mode - the bun went up slightly. After the end of the regime, I moved the HP bucket to the battery, covered it with a damp towel, and on top with a blanket. Two hours later - OGO !!! The dough has increased three times already, it almost crawls out of the mold. I think it will soon be time to add the rest of the mixture and water. I won't add any more yeast. Terribly wondering what will come of it ...

In general, when I used to bake bread without HP and did everything by hand, I used yeast only for the first roll. Then she left the dough in the refrigerator. and put the dough on it for the next one. It seems to me that this is easier than arranging dances with tambourines around the leaven, so I'm going to do the same with HP. You just have to have all the modes. apparently, manually somehow change. Unfortunately, the proportions were not preserved, which was how much I added, but I remember that the dough was not thick, and it was sticky to my hands, but the result was always - you will lick your fingers. Then I stopped baking it, because it was too tasty, and our bag of flour disappeared almost in a month (there were six of us then). And now my husband is caught - a lover of bread. Maybe I can make two rolls a day (and at the same time, here's a lucky man - thin as a vobla), so I decided to return to the "bread" topic

This is bread made from ripe dough. I, too, often baked it one time, then something spilled over to another. But I like this bread, and the yeast is still less.

The experiment with the Borodino mixture was definitely a success !!! It turned out to be awesomely tasty, oh-oh-very fluffy, with a crispy crust, high Borodino bread on dough. In general, time was spent: three hours - for raising the dough, and then another one and a half - for raising the finished dough, baked in the baking mode for 70 minutes. And, of course, it was unbearable to wait for it to cool down, cut it hot, so, probably, slightly rags are visible. Well, and I ... ate that corner ...

Happy baking! The bread is beautiful. It doesn't matter how long it takes, but what matters is that it turned out to be tasty, I have no doubt.

Yeah, delicious! I’m sitting here, eating a crust of cheese ... I would probably want to. so that the bread consists of only crusts, the husband grumbles all the time that I do not leave him a single crust

...

...

Just recently, somewhere I saw an infrared that such power "turns on" if a large volume is baked - 1.5 kg.
I do not know how this relates specifically to your model, but definitely to moulinex, because I chose it myself. I bought myself La Fournet, although I wanted one like yours for 4 baguettes ...

....

[Tramp72]

I continue to test my HP

Tramp72, excellent bread turned out. judging by the cut and delicious. No doubt! Congratulations on your successful baking!

Thank you. Borodino bread tasted better, of course, but this one was also good.

And here, finally, are the results of my last experiment. The KhP loaf is crisp and soft in the oven. I don't even know which is better. I liked both options.


Now I'm going to make a sourdough on grapes. I have already got hold of black grapes, not oiled, now we need to start the process. Somewhere here I found something similar. It is then interesting to compare whether the taste of bread will differ on dough, on mature dough and on sourdough.

And I am in "disheveled" feelings ... I bought Moulinex 613E32 and it seems ... I was mistaken)))) Compared to my Panasonic SD-255, this one has an additional ability to bake baguettes ... AND EVERYTHING !!!! The rest is inferior in everything. But I went to the store with the firm intention to buy the same Panasonic? only a newer model, otherwise I have had it for many years, one side of the bread began to burn.
Cons of Moulinex 613E32:
- it works not only noisily, but RUMBLES like a tractor !!!
- There are absolutely no dough recipes (only two), one of them "for pasta" for 1.5 kg of dough !!! You can feed "the whole village" !!!
-and you can bake baguettes and rolls in a simple oven.
So you have to use both stoves. Panasonic will never be thrown away. Dough and bread recipes ... SEA!
Something like that!
Yours faithfully

And I was also presented with such a Moulinex OW613 Bread of the world.

I wanted LG to go with yogurt.
But they said they were breaking.
And I am not friends with Mule yet.
Everything turns out raw.
Once the bread turned out not voggy inside, but with a TAAKA rubber crust ...
But it looks like a village from childhood.
And it turns out a cupcake, but according to the recipe from Philips HD9015.

I think there must be some trouble in the recipe book.

Hello everyone! I haven't looked at you for a long time.
Our Moulinex 6003 was recently covered, and we changed it to 613. We are very addicted to buns
So the new one somehow really overcooks the crust of the bread. The previous model did not have this. We bake plain white bread with a medium crust on the "French bread" program. We tried to bake ciabats (on "Italian bread"), everything is fine with them. Even on the bottom shelf, nothing is overcooked. But with the 9th program, such an unpleasant thing. How are you with this case?

Greetings to all! I am looking closely at the Moulinex OW613E32 bread maker, but something about it is not very good, dear owners of this bread machine, please share your impression of this device and photos of the bread.

[Ir-Ok]

Ir-Ok, Read the whole topic please, there are plenty of impressions and photos.

[Ir-Ok]

Ir-OkRead here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3196.120

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51911.120

There are reviews for this HP in these topics!

I'm looking closely at the Moulinex OW613E32 bread maker, but something about it is not very good, dear owners of this bread machine, please share your impression of this device

There is really little information about this stove. So I will share my first impressions. I think many will be interested. I do not know of any other ovens in our country that have regular means for baking buns.
We recently took the Moulinex OW613 to replace the failed OW6003. It looks like the 613 is a revised 6003. They clearly tried to fix the problems specific to the 6003. But the main features are the same.
Outwardly, the stove looks much more solid than its predecessor. The feeling that the materials have become of better quality. And the build seems to be of better quality, which was a major issue in the 6003. The bucket slides in and out more easily. It still works noisy, but noticeably smoother and softer than 6003. Beeps quieter, but often, until it gets its way.
A dispenser has been added. It works on all programs and is very noisy. It took a while to get used to it.
The number and names of the programs are the same, but the programs themselves have changed somewhat. In this case, it is quite possible to use recipes from 6003.
The oven bakes relatively dense bread. We mainly bake plain white bread in the French program. Accordingly, the crust is quite hard and crispy in the French manner. Compared to 6003, it has become more fried, but at the same time it seems thinner and easier to use. The dependence of the crust on the exposed crust color has become stronger. We began to use a light crust more often, since the average one became too fried for our taste (maybe this is a feature of our specimen?). However, at the same time, it seems to be thinner than light. In general, as you like. The flesh is firm but soft. And compared to 6003, the pulp of the 613 stays fresh longer. On the 3rd day, it is almost as fresh. True, the crust is already getting pretty hard. Our bread does not live longer. Store in a towel in a paper bag. The buns are about 6003 (we bake baguettes, ciabats and American ones).
What is especially pleasing is that the design of the blades has changed. Getting bread out of 6003 was a big problem. If the paddles were not removed after kneading, picking out the bread from the bucket would lead to serious damage. In 613, the blades became more elegant, they removed this stupid rim along the lower edge, which in fact led to destruction.Now the bread comes out much easier, and the traces of the shoulder blades are small, so it is not necessary to watch the shoulder blades.
In general, this is clearly a step forward compared to the previous model. Overall, we are satisfied. Let's see how it will be with reliability. In any case, the 2-year warranty pleases. We changed the previous one just under warranty.

[sazalexter]

sazalexterUnfortunately, there are very few impressions and photos about this device, so I urge the owners to share their opinions.
Mar_k, thanks, I'll look more in these topics.
Alkenr, thank you very much for your feedback! I'll think

[Alkenr]

Alkenr, Didn't say the most important thing, has the design of the HP oil seal changed? The sore spot of these CPs that is not treated throughout history
release Mulinex, the innovation that was done with the phtroplastic ring does not save the situation.

Has the design of the HP gland changed

You mean in a bucket? I haven’t really looked at it yet. If you look at it historically so to speak, they are clearly aware of this problem. The first bucket from 6003 was terrible quality. The axles turned either with difficulty or, on the contrary, too easily. They were often baked after baking, so it was possible to scroll only from the bottom. After about half a year, I sometimes began to notice traces of oil or something like that, I had to periodically rinse the bucket on purpose in the kneading mode. And a year later, one axle fell out altogether! Another bucket was brought under warranty. It looked much better already. And the axes spun more smoothly. For half a year of operation, I did not notice any problems. And then something broke inside the stove, so that the axles were spinning only in idle mode, and when flour was loaded, they began to scroll. Since the oven was still under warranty, I did not disassemble it, but simply took it to the store and changed it to 613. The bucket from 613 made an even more favorable impression. It is more massive, the coating looks more impressive and high quality. The axles rotate smoothly, do not bake. In general, there are no complaints so far. It's still noisy, though. Let's see what happens next.

I suffered for a long time, reading negative reviews about Moulinex, and still bought this model, I wanted baguettes and a ciabatta ... While I am in shock, after a positive experience with panasonic.
Tell me, please, is it "normal" that the bucket, when taken out, touches the ten, or the mount and is scratched from the end sides or from one side?
Here's what happened, program 9 - white bread, the crust is terrible, like the sole, is such frying in the order of things? Or is there something else to hope for? The bread is quite dense, and there were no failures in Papasonics. This is how I punished myself, I already got sick of baguettes, I come to my senses….

Oh, my condolences, you are not new to baking.

[Zucchetta]

Zucchetta,

The bucket from 613, unlike the previous model, can be removed simply vertically upwards. I did not notice that he touched something or scratched. Maybe he didn't pay attention. But I have it not scratched.
Unfortunately, your bread is not the best. As they say, the first pancake is lumpy. But don't be discouraged. It could be much better. I think after Panasonic you will need to adapt. We bake plain white bread. It can be baked in 8 or 9 programs. At 9, the crust is harder but also thinner, in the French manner. 8 softer, but thicker. On a medium crust, we also get a little baked. We usually bake on light. And the Moulinexes really bake a denser bread than Panasonic. I wrote about this. And not only me. But then who likes what more. We are quite satisfied with this density.
And try to bake buns, do not be afraid. You bought Moulinex for this. The buns are good. We tried baguettes, ciabats and American ones. Baguettes really haven't been baked for a long time. Still, small baguettes from a bread machine are not like big real French or Belgian ones. We bake ciabats most often. Of course, they are also not very similar to real Italian ones, but we really like them. Especially fresh and warm with red wine. American ones are good fucking sandwiches. But we’re not going to try brioches ...
In general, do not be discouraged! Moulinex knows how to bake.It's just very different from Panasonic. Each has its own strengths and weaknesses. Of course, all people are different in taste and color. Try, experiment and find what you like.

The bread is quite dense, and there were no failures in Papasonics. This is how I punished myself, I already got sick of baguettes, I come to my senses….

it will be dense, since the bun is cool. and the stove has nothing to do with it.

[Creamy]

Creamy, Thank you!
Alkenr, thanks for the answer! The bucket is very tightly inserted and comes out, pulling out by the handle is simply unrealistic, the side touches the fastening, an already obvious mark in the same place, possibly an assembly defect, I really hope that there will be no problems with obvious overheating, the crust turned out, one might say, burnt and stringy like rubber. I will try to master it, maybe something will work out, as they say, like a bicycle, spin the pedals ...
Newbie, I really want to hope that it has nothing to do with it.

[Zucchetta]

Zucchetta, I wish to make friends with the stove (and the disappointment oh, as I know).

[Zucchetta]

Zucchetta, don't worry too much !!! In general, the Moulinexes are capricious !!! The very first bread I had something like that, but after a while I got used to it (although my sister with Panasonic turned out good bread the first time) and now there are wonderful pastries. I bake at 9 all the time, I like it more. I have been using it for 2 years.

[Mar_k]

it will be dense, since the bun is cool. and the stove has nothing to do with it.

This is so if you have a lot of experience and do everything in your own way. If you do everything according to the instructions for a particular stove, then the bread will be different in different stoves. Different programs, different recipes, different geometries, even the order of adding ingredients in Panasonic and Mulinex is different.

The bucket is very tightly inserted and exited

I think it will get easier over time. Agree with Mar_kThe Moulinex are quite moody but bake well.

I can say that for this stove, setting the ingredients is not so important, I tried it this way and that! It is important to adapt to the kolobok! I realized that this stove does not like a dense bun. If I get a dense bun, then the bread is crooked and the crust is harsh, in this case I bake in MV (there is beauty in it from any dough).
Although I baked identical bread in the Mystery Oven - the result is excellent!

Girls .. I'm desperate, please help me with advice I bought a Moulinex 613E32 bread machine and then my troubles began ... the bread does not rise straight flat at all ... I changed the flour, changed the yeast once ... it still turns out exactly the same ... that make? help please ((((((((((before that there was LG), never had such problems with it ...

Considering that you are an experienced baker, it will not work to refer to non-compliance with technologies!
I had this when I took yeast a year ago, I had to run for fresh! I sin on yeast, maybe they were stored incorrectly already in the store ?! Try to make a dough with this yeast first, and see what happens, if everything is fine, then the problems of the Pechka !!!

Well, today again I want to buy a new pack of the freshest ... let's see what happens .. but how to make a dough? I just never did it for bread ...

Take warm water (let it be 150 ml) + 1 tsp of sugar + 1 M spoon of yeast (as in bread, small) + flour (so much so that not a thick dough turns out), cover with a film and in a warm place. The yeast should work, after 30 minutes the result will be visible!

thanks a lot .. I'm trying it ..

Hello, as I wrote earlier, the bread never worked out for the penny .. I tried everything and changed the yeast and flour, put the dough for the buns and it turned out some kind of liquid garbage .. then I decided to make bread according to the lg recipe book and what do you think, the bread turned out to be perfect .. high .. And delicious .. And now I sit and think, but how to adjust to the rest of the recipes .. is that what happens in the recipe book is a mistake? Has anyone else encountered this?

[kcexa]

kcexa, try the bread from the site and there are recipes for the Moulinex !!
There is a little subtlety in Moulinex, in the previous version for sure, this is a glass that is inaccurate !!! Maybe the whole trouble is in him ?!
Now I bake changing everything on the scales - the bread is excellent !!! In the book itself, the recipes are good, that is, there is a slight deviation, again, if this version has not been corrected. It is necessary to adapt to them and do not use the supplied measuring cup !!! And read the topics about how to knead the kolobok correctly, then the book is not needed! I will write the link!

Here read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Can you please tell me which version of the crust is dark, confused? I thought the top picture was black, but I noticed now that the program time on it is less ... Thank you!