Which bread maker to buy?

You first decide what you want;) I don't get the logic. Either the Kenwood of the latest model, or the cheapest right away. as soon as you are offered exactly what you want.
You need to adapt to absolutely all stoves, if it's cheap, it does not mean that she will abandon everything herself and put up the program and call when she cooks. Always first you need to read the instructions, consider the buttons and adapt to any stove.
Do not be afraid of programs, they are almost the same everywhere and turn on almost the same way too. Good luck with your choice.

What is the logic?
I've been in the throes of choice for over a month.
I started with a desire for the cheapest one to try, after a month of reading everything that can be done about HP and recipes for them, my DR passed, and my husband tortured by me (tortured him too, although he does not belong to bread makers in any way), said that will throw me on HP if I really want to buy it. After that, she began to look more expensive, began to understand a little what was not there, what was there. So I jumped to 450.
But, sometimes greed breaks through and stares back.
And I'll read the instructions to the holes. First thing.
After all, whatever one may say, but if you buy 450, then the purchase is expensive.

Danik51, you, I think you are right.
Tomorrow I want to go and study HP already in the store: touch, see, leaf through the instructions, try sellers.
Suslya, thanks! I hope that if all HP owners have mastered them, then I can.
Suslya, I forgot to ask, but is there a recipe book and instructions for Kenwood 350 in Russian (upon purchase)?

[Whymuchka]

Whymuchka, Ken-450 bread maker is not the easiest one, but it is better to master it, and not to assume "I'll play around - I'll buy it more complicated and more expensive." Afraid of programming? Explore in progress. It is not for nothing that the stove has quite a sufficient number of automatic programs, which you don't really have to master. Appetite comes with eating, the same with technology - if you use it, you will eventually "taste it", and then you will easily master programming.

[sellers to try.]

in the store: touch, look, scroll through the instructions, sellers to try.

There is no point in torturing sellers - they do not bake bread, and they hang a lot of noodles on their ears
You need to go to the store prepared in advance, not torture anyone, but take and buy.
You will sort it out at home, and you will still have a lot of questions in the process.

For many years (already almost 14) I have been baking bread on one x \ n, I did not even fit others.
But recently they gave x \ n for testing - she turned on, and calmly began to bake bread, looked at the instructions so as not to be mistaken.
And the bread turned out to be cool. You need to get used to it and everything will work out.

In my very cheap stove, I baked almost everything that was discussed here with an amazing good result. It's not about the stove. And not in the possibilities. Well, why pay more if the result is achievable, you just have to try. There has been a lot of talk about the quality of the bread in Panasonic. I also like the Panasonic technique, but more digital. And the HP is essentially a small oven. At first, the bread was a little thick, I thought it was in the oven. And now, with the help of sourdough, such laces began to come out, delicate. And rye no longer bothers - we do everything with my baby. Especially when you consider that I am harmful. And the collapsed roofs can just kill me. We have come to perfection, we measure only liquid. The rest is all by sight and by touch)))))))

Actually, I have long come to the conclusion: if there is an opportunity to see, touch, choose, then you need to buy something that "sticks to your hands." Or if the situation develops when the equipment itself finds the owner ...

[with programming and scared]

.... but I read about the Homemade dough program, and that it also with programming and scared - too many bells and whistles.
.....
Yes, and the scales, as I understand it, are a must, right?

Whymuchka, it's very difficult to choose, it's true.
I will try to calm down, I will not write any "obscene" words like programming.
Start on the other side. Take a recipe from a friend and write it down on paper... Everything is very simple and not scary.
So with the oven 450, take any recipe that you liked from a friend and save it and so you can do as many as five times !!!
You see how not scary and simple at all!
Prescribed additionally recipes save time and nerves.
Success in choosing!

Rina72, I have such a desire - to leave the choice at the mercy of 6 feelings.
Come to the store and see what I can't tear myself away from. Maybe intuition will help. And then, I'm already like Buridan's donkey.

Vanya28, encouraged -

Suslya, I forgot to ask, but is there a recipe book and instructions for the Kenwood 350 in Russian (upon purchase)?

The instruction is in Russian, there are few recipes, but I have never baked on them, only from the forum I take about "touch-push", I agree to 100! I also bought mine, hugged each one, climbed into each one. Before I went to choose, I sat here for a month, read about the models, reviews .... when I bombarded the seller with questions, he asked "Do you buy the second one?"

Good evening,
I read the forum, choose a stove, a question arose Panasonic SD 255 and Panasonic SD 255WTS are they the same or different stoves? If different, how are they different? Help me please.

This is the same thing, in my opinion. I had WTS written on the packaging, and the label on the back of the car also had these letters, but separately from the model, in a frame. And in the instructions they are not mentioned anywhere at all.

[INNA S]

INNA S, the difference in versions (letters after 255) for the CIS market (WTS) and for the Western European (WXC).
If the HP is Russified, then this is the first option. It has a program "dough for dumplings" and "jam", which are not in the second version (there is "Italian" and "sandwich"

Dear bakers! I read the topic already after the fact, since for a month I have been the happy owner of Kenwood 450 (home nickname - Keshechka). I didn't have to choose - the bread maker was presented by my husband and daughter for the New Year, they fulfilled my mother's long-standing dream. My impressions are a miracle machine! It all worked out the first time! The only time after 2 weeks of use I threw out a loaf when I took 50% wheat flour and 50% rye + buckwheat. I tried a lot of recipes from the book for the bread maker and some from the forum - Darnitsky, cottage cheese, black beer, corn. I risked replacing some ingredients with others (due to lack of). Somewhere there were small flaws - a slightly undermined or failed crust, bread did not rise very high, but all very tasty and baked. And a colleague, having tasted my bread - I wear to work every day to brag (I bake every day too), bought a Panasonic 255 and for a week his wife has been fighting with her, because nothing happens. He's already starting to talk about the money thrown away. It seems to me that if the stove has no gross factory defects, then a person who is at least a little able to work with dough and who loves this business will bake good bread even in the simplest model. Although I, for example, will not trade my Kesha for anything!

Another thing that really captivates me at Kenwood 450 is the quick bake program, which turns out in 58 minutes a kilogram loaf of delicious bread. I tried all 3 recipes given in the book for a bread machine - rural white, dark onion, carrot with coriander - I have baked it several times for myself and for friends. It always turns out perfect loaves like a picture, even with the cheapest flour, butter, etc. If bread is needed urgently (and I often have this situation - I work as a surgeon and can be called to work at night, not to mention irregular working hours ), it helps a lot, because my homemade purchased bread now does not want to eat.

I am reading so far about different stoves, I am inclined to the opinion that it is necessary to buy a Kenwood 450.
Although, Panasonic 255, there are also positive reviews.

[INNA S]

INNA S Kenwood still hasn't got rid of the "childhood disease" of the agitator unit, in fact it is one model, 250-350-450 is already the third generation, and the diseases are still the same

Panasonic is already yesterday, trust me if you compare with Kenwood VM450

I would not say so categorically! Find on sale or at least on the Internet a LIKE HP design !!!
Well, there are no such
And programming and a fan is a controversial thing, many copies have already been broken on the forum ...

Childhood illness in buckets happens only in one case, this is from improper operation. After baking, you need to fill the bucket with a pond and let it stand and then wash.

[Childhood illness]

Childhood illness in buckets only happens in one case, this is from improper operation. After baking, you need to fill the bucket with a pond and let it stand and then wash.

And what is this "childhood disease" Kenwooda 250-350-450?
How is it manifested?

This is when the bucket will flow

[Whymuchka]

Whymuchka Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=32099.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13104.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348.60
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8408.645
"Reply # 655: 09 December 2009, 13:46:39"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8408.585
reviews mr.Flasher

sazalexter, very interesting ...
I re-read all 18 pages of comparison between K450 and P255, periodically leaving for other links (and it was interesting about the scales)
Flasher also read reviews.
I'll think.

And now I understand why buckets break and flow

Why?

All stoves that have a jam program and they made jam in a bucket, sugar froze on the shaft and gland and tore off the edge of the gland and the bucket leaked.

Partially right. Unfortunately, the reason is the quality of the material and assembly of the bucket. People do not cook jam, but they have troubles.

On all bread makers that only baked bread, there are no problems, and those who experiment with bread makers then have problems.

People do not cook jam, but they have troubles.

And some make jam ... and they do all sorts of experiments ... and, mmm, okay

Panas does not have this program and the buckets live for a long time, but in general both Panas and Ken Wood make China.

Panas does not have this program and the buckets live for a long time, but in general both Panas and Ken Wood make China.

What program is not there?

Make different jams.

Yes, look here: https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=blogcategory&id=47 - the fifth line from the top.

I have been using it (this program) for more than two years, not often of course. But I don't limit myself too much ..

[Danik51]

Danik51 China, then of course, only firms and, accordingly, factories are different, materials are different, assembly technologies and precision of parts manufacturing are different
If the instructions say what you can do, this is not a violation.
A stove or other product is bought not for furniture, but for work.
If it fails during the warranty period, this is a manufacturer's defect. And it has nothing to do with the user!
PS And the program jam (jam) is also there!

Danik51, write, pl. Where are you from in your profile and what kind of stove?
If you are completely unfamiliar with Panasonic, then you do not need to try to find something wrong there and bring people down. Only advise what you know

taty, about bread for 50 (or how many min.) it is clear that this is not sufficiently kneaded and seasoned bread, but many, if not almost all ovens have such programs. And no one here is engaged in advertising for sale Some people like this bread, why not, let them bake, and who has not tried it yet, let him try (if there is a desire) and ... feel the difference

I myself am from Sevastopol, a pensioner, I repair all my household appliances myself, I have been a mechanic all my life at sea where breakdowns were repaired myself, all bread makers are the same in design and I want to find the cause of the breakdown, VM450 works well for me, but just how do you feel about to technology, this is how it works.

It turns out that not everything is so simple.
If you can buy Panasonic from us, then Kenwood is very difficult.
So you have to stop at the Panasonic 255.

I will answer all at once, otherwise while I was not on the forum for a day, it seems that they already wrote down the sellers of bread machines. I am already beginning to regret that I inserted my 5 kopecks into the general discussion.Firstly, I really work as a doctor and do not sell bread makers. I am still a very young user - only a month and just expressed my opinion about the stove, which was presented to me for the New Year. I have the first stove, so there is nothing to compare with, but I am very pleased with it. About the quick baking program - I baked bread 6 times according to three recipes from the recipe book. All 6 times we got amazing bread like in the picture. Baked, tall, with good texture. Of all the baked ones, and I bake every day, these are my most successful breads. And now the question is, what can be harmful, for example, in my favorite quick bread - carrot with coriander, which includes: flour, vegetable oil, fresh grated carrots, salt, sugar, water, yeast (although a lot of 4 measuring spoons), ground coriander if my oven bakes it well. I do not argue, maybe I was lucky with the stove. I did not choose and in no way intended to engage in advertising. I expressed my personal opinion, as far as I understand, I have not violated a single rule on the forum. If you are not right, correct it, I will only be glad.

But about eating a crouton, the joke is not very appropriate, somewhere even cruel.

For taty: cute girl Aunat Kenwood has 210, I have 450.

[Shine]

But about eating a crouton, the joke is not very appropriate, somewhere even cruel.

Shine :
Doctor, be calm about the remarks On our forum, no one wants to offend anyone! The computer does not transmit intonation yet, that's bad! The rest is to express your thoughts ...
Yes, 4 spoons (I hope teaspoons?) - a lot! Switch to timer baking, overnight baking, can you bake well-cured bread with less yeast? Good luck!
All my life, doctors have caused me a sense of admiration for their dedication!

And a colleague, having tasted my bread - I wear to work every day to brag (I bake every day too), bought a Panasonic 255 and for a week his wife has been fighting with her, because nothing happens. He's already starting to talk about the money thrown away. It seems to me that if the stove has no gross factory defects, then a person who is at least a little able to work with dough and who loves this business will bake good bread even in the simplest model. Although I, for example, will not trade my Kesha for anything!

And no need to change. And advise a colleague (ie, his wife) to come to us and read the section "Baking Basics". then the husband and will not stutter about the allegedly wasted money.

[taty]

taty
I am in solidarity with you!
To praise your HP in one publication and immediately respond negatively to another is very surprising!
I also want to look at bread Shine

[taty]

taty, about kenwood, I expressed only my assumptions. In general, it seems to me that these "quick" programs should be designed for some special yeast with a lot of enzymes. Now the food (or rather, chemical) industry produces such that we, ordinary home-grown bakers, cannot even guess what are the accelerators and "improvers" of the dough.

[taty]

taty and this Weizensauer sourdough is mainly written on this forum, and it is a dried sourdough and ALL
And yeast with enzymes is Fermipan soft2v1

Dear colleagues, bakers! Our discussion very clearly shows the lack of communication on the Internet. In no case did I want to speak badly about Panasonic 255 in my message. I quote myself once again: "It seems to me that if the stove has no gross factory defects, then a person who knows how to work with the dough at least a little and who loves this business will bake good bread and in the simplest model. " And I meant that it may not be so important if there is no opportunity to buy a very good model (to which Panasonic belongs), what kind of oven you have, but what is important is what kind of baker you are. You need to love the dough, you need to be able to handle it, as my grandmother says, and she is turning 99 this year - you even need to handle the dough gently.My husband bought Kenwood, because all the friends who work with household appliances said that the best stoves on the Ukrainian market are Panasonic, Kenwood and LG. Again, I don't want to offend the owners of Moulinex and other models! He had enough money for Kenwood, so he bought it. My colleague bought Panasonic because he loves the technology of this company. His wife had practically not done any dough before, and she is not going to bake bread every day. And to the question "Why bought" - the answer is "A shob bulo". That's all. I just got the impression that here at the forum there are so kind and understanding people who will not be offended if a novice baker boasts of his successes. I will not argue about the benefits or dangers of dry yeast (God forbid, I will offend someone again) - opinions are contradictory. Undoubtedly sourdough bread is much healthier, but this is the aerobatics of baking (at least I got that impression). Since my husband is an ulcer. I have already consulted with a gastroenterologist. With infrequent use, she does not see anything harmful in quick baking bread. As soon as I bake a loaf on fast mode, I will definitely post a photo. Maybe I'm really just lucky, as sometimes beginners are.

[Shine]

Shine

Undoubtedly sourdough bread is much healthier, but this is the aerobatics of baking (at least I got that impression).

What aerobatics there is. Everything is the same, only with sourdough. And it takes more time. Well, as a person working from eight to eight in two jobs, I do it on Saturday or Sunday. And the stove, you are right, any one will be good, if you approach this matter with soul.

[Shine]

Shine

Maybe I'm really just lucky, as sometimes beginners are.

I think you love your stove, and bread - so they answer you the same !!!

Since my husband is an ulcer.

-in this case, it is not worth checking, believe the experience many (and, alas for me !!) - insufficiently fermented dough with a lot of yeast contraindicated... Do not wait for it to affect your health ... leave this business

BlackHairedGirl, Cubic thank you so much for understanding. I really really love my stove, it is my first and my post was caused only by the delight of what a Thing is, and not by the desire to offend anyone. And I don't try to get carried away with quick bread, because I myself don't really like white bread - I prefer buckwheat, Darnitsky, black beer, cottage cheese (recipes are taken here on the forum). I tried it out of curiosity, I was lucky, thank God and okay. I will not experiment any more, especially since there are so many awesome recipes here on the forum - try not to try. Happy bread everyone!

Shine, if you are afraid to start the starter culture (it will not work) There is an opportunity to purchase a ready-made one and continue to feed it. Just click, and a raisin and a Frenchwoman and some other

As practice shows, they are not offended here, but they are very jealous of their stoves, like children: I have the best ... but yours is also not bad

The thought of buying a stove was hatching for a long time.
I read, chose ...
I was going to buy Moulinex, which has a bed for baguettes.
The family knew about it. They voted only for Panasonic.
As a result, they gave it to me so that I did not have time to buy Moulinex.
In Panasonic, I do well.
I love my stove. Maybe Moulinex would love too ..

[Shine]

Shine, pay attention to the topic dry to live yeast ratio , believe me, you will forget about "fast" bread and about dry yeast too.