Bread maker Maxwell MW-3752W

[Lagri]

Lagri, oh, why did he go down? I like the Sandwich precisely because there is no over-spreading, on the main one it can stand for 50 minutes, and on the Sandwich I bake it automatically. This time I baked clearly on the machine on the Main one, but vigilantly watched what if something - quickly turn on the Baking.
And I also realized that on different programs on Baking, the temperature is different, the Sandwich is softer than the Main one, the degree of frying on the same crust is different.

[Lagri]

Lagri,
Maria, I have a stone on grade 1 flour, and not bread is 7 cm high.
When I put premium flour + bran, it comes out much better for me.
About Saf-Moment, I noticed that they quickly, quickly pick up bread and quickly rebuild, begin to fall.
Last time I ran out of Dr. Etker, I added half of the Saf Moment.
I had to urgently turn on baking 30 minutes earlier, the proofing of the dough was lightning fast.
With Dr. Etker, or on the pressed ones, there is no such thing, they work more gradually and do not fall down so quickly.

[Anastasia]

Anastasia, so I read and looked at your bread, I decided to bake on a Sandwich, medium crust, ordinary bread from 300 g of wheat flour of the 1st grade and 180 ml of liquid, only put butter, not vegetable oil, even sugar. And his roof fell off and the color was pale. Here's how to understand it? The bread turned out to be very tasty, but I had to apologize for the look.

How it skewed:

Yes, the bread is completely different in the Main Mode. Now we need to adapt to the regimes in order to get beautiful bread.

Added on Monday 13 Jun 2016 04:18 PM

Oksana, I just opened the yeast, it seems like we discussed it earlier, they were normal. Already, I think, can go to the pressed. I used to bake with them and the result was always good. With dry ones it's easier, they are sold everywhere and always at home.

Added Monday 13 Jun 2016 05:19 PM

And I also realized that on different programs on Baking, the temperature is different, the Sandwich is softer than the Main one, the degree of frying on the same crust is different.

Anastasia, which means that it turns out that on the Sandwich you need to bake on the Dark One to achieve the color of the bread, as in the photo above. Or twist the cogs again ???

[Lagri]

Lagri,
Maria, what was the bun?
For 1 grade of flour, at first it was like an earlobe, and then so much water ... I don't know how to say, I let it out. that you take out the blade, and the dough sticks to your hands, some ciabatta, not bread.
Then it takes off, and falls when baking.
Unassuming, in short, as it is written in my book

[Lagri]

Lagri, on a Sandwich, probably put on a dark crust, on a Light very light bread is obtained.
Now I bake only with fresh yeast, since we always have it in the supermarket nearby (I can run away at any time), they began to sell it in a 100-gram package, conveniently. Bread has become more predictable.
And flour is different for flour, maybe 180 ml of liquid turned out a lot for this particular flour? Although, if the kolobok was good ... Now I don't have much hope for the ingredients either, you can't put it on the machine at all, then the kolobok must be tracked, then the rise, otherwise you won't get it.

[Oksana]

Oksana, the bun was good. I usually take it out after the last mix, roll it into a beautiful bun and into a bucket. I do not know why the top is so opal, maybe less yeast should have been put ...
Anastasia, I also think that you should put on a dark sandwich, but you don't want to adjust the crust with sugar, you don't need a sweet one. So remember now on which mode on which crust to bake.

[Lagri]

Lagri,
Maria, good idea
Why don't I do that? After all, I, too, can take out the blade at the same time beautifully form a bun, and then distribute it.

Added on Tuesday 14 Jun 2016 06:14 AM

I get bread with a normal lid only with such a bun.
For some reason I thought that the bun should be softer.
This is after the first batch of bread # 1 from the oven instructions.

Added on Tuesday 14 Jun 2016 06:16 AM

:
After the second batch.

Added on Tuesday 14 Jun 2016 06:18 AM

SANDWICH, medium crust color
Got up well.

Added on Tuesday 14 Jun 2016 06:19 AM

The color of the crust is absolutely the same as on the light crust, the main mode.

Added on Tuesday 14 Jun 2016 06:22 AM

But it turned out to be a thick rough crust at the bottom and a wet crumb

Added on Tuesday 14 Jun 2016 06:26 AM

With the BASIC mode, the crust is of equal thickness and ruddy, the crumb is fluffy and no moisture is felt in it, I will bake wheat bread on it

[Oksana]

Oksana, the bread in the pictures is very beautiful. It is a pity that in different modes when setting the Medium crust, the color turns out to be different and now you have to either remember or write down what and how it turns out in which modes. To be honest, I used some modes once or twice and that's it, but most of all Basic, French and Yeast dough. In Basic mode, I also began to get good bread on a medium crust, well-risen, evenly fried and well-baked, so you can bake safely on it. But for some reason the latter did not work on Sandwich. The flour is the same, but I changed the yeast: Pacmaya for Saf-moment, maybe that's why. And I put 0.9 tsp on 300 g of flour. Pressed, of course, is best used, there are fewer breaks, but they are not always at hand, because I buy them on the market or in specials. points, which is not always possible.

[Lagri]

Lagri,
Maria, earlier, in times of scarcity, we immediately divided the yeast into portions and put it in the freezer.
Then they used it.
I, too, can buy yeast not always and not always sourdough at hand.
I write down the best options in a notebook with the mode, the color of the crust and the time when to take out the paddle.

[
Here is the same recipe, but mostly, the crust is light.
The color is brighter.

Added on Tuesday 14 Jun 2016 12:12 PM

The lid is smooth and ruddy

Added on Tuesday 14 Jun 2016 12:13 pm

The bottom crust is thinner

Added on Tuesday 14 Jun 2016 12:15 pm

Fluffy, delicate crumb.

[Oksana]

Oksana, yes, in the Basic mode for the Light crust, the color of the bread is normal, judging by the photo. On the Middle it will be richer. The bread turned out beautiful. I think, maybe on the Sandwich mode, it was specially made that bread is so poorly fried, because it should be like a roll or something ... The instructions say:
"11. SANDWICH
Use this program to prepare fluffy and light bread with a thin crust. "
On the other hand, after all, at Anastasia it turned out what kind of bread on the Sandwich.

[Lagri]

Lagri,
SANDWICH may assume that the composition will contain milk, butter, sugar, that is, products from which the crust will become darker.
Perhaps such bread is more quickly broken and baked.
And yet everyone has different products.
I am glad that I finally found my own program for daily wheat bran bread. I wouldn't want a darker crust yet
Now I will work out this recipe to perfection and select the recipe and program for Finnish rye bread.
For the time being, the main mode, dough and baking modes seems to be enough for me, and then we'll see.
It is good that the stove does not leave any impurities, all the crumb is even and porous. ...

All the same, in my last bread (whose roof sagged) on the Sandwich mode, there was a lot of liquid, since there was only wheat flour. Previously, I baked bread in this mode with such a proportion, but not only with wheat flour, but also with rye flour, bran and wheat germs, and the bread turned out to be excellent. It is her own fault, she realized late, nothing to do with the stove. I'll get better.

[Lagri]

Lagri,
Yes, most likely the roof of the village is due to the fact that there is a lot of water.
Well, nothing, you can always feed the birds with bread.
I was so pleased today when a piece of my bread was taken away by a squirrel, eh. another piece was grabbed by a woodpecker (actually, I fed the pigeons)

Reporting on further tests
Today I baked bread in French, and again I had to turn on the Baking 30 minutes earlier - the bread was already jumping out of the bucket! I took 320 grams of the mixture (mainly wheat flour plus a little bran, malt, semolina and a little rye flour), 180 ml. potato broth, a slice of apple, a spoonful of breakfast porridge. The gingerbread man turned out to be softer than usual, the dough was very pleasant. The blade is pulled out at 2.20. I chose medium baking for 1 hour, but turned it off after 50 minutes, that's enough.
Bread pleased with good rise, blush and wonderful aroma


I took fresh yeast, 4 grams. Next time I'll reduce it to 3 even more, I'll see if I want to keep within the standard program, and not turn on Baking earlier.
The stove is mending

[AnastasiaK]

AnastasiaK,
This is bread! Handsome man
Our screw and my stove noticeably harmonized, the standard bread became noticeably higher, it began to protrude from the bucket.
Now I also set myself the goal of choosing the best recipe for white and black bread and to automate it to the maximum.

So far I have noticed for myself that my stove requires a drier kolobok than as for the big ones shown in the photo.
There is also something to work on, as a beginner.
It's a pity that few people are present in the topic, I would like to see who's got what and how it is baked and gain experience ..

[brendabaker]

brendabaker, yes, I agree, for our stove the kolobok should be more pronounced than, say, in Panasonic, in which I am used to treating the kolobok very approximately, it forgives a lot.
It's good that the topic has at least a few Maxwell users to share their experiences. This is important, since the bread machine model is not the most common, but, as it turned out, it is quite worthy. Therefore, I try to post a photo and a description of the process, for myself for memory - what and how much, and for other users, so as not to run into problems and not be offended by the stove.
By the way, my very first experience with baking in this oven was a complete fiasco, bread with a white top, a hard thick crust, and also sat down on a half bucket

That was such a disorder.
But we defeated him. And now I know that the reason for the fall of the bread can be not only an excess of liquid, yeast and overstretching, but also a banally inoperative Baking program.

[Anastasia]

Anastasia, well, as always, beautiful bread! In French from 320 g of flour - excellent, higher than a bucket and much. Tomorrow I'm going for pressed yeast.

[Maria]

MariaYeah yeast is great! And I have them not even the first freshness, for 10 days they already live in the refrigerator and apparently feel great. The final rise takes about 45 minutes, I want to reduce the dose so that the proofing is longer, as it should be on the French. The bread itself turned out to be light and airy, with a crispy crust, a real Frenchman.
And yet, I still make either a dough or a preliminary kneading, and leave it for at least 30 minutes to activate the yeast and autolysis of flour. And then I run any program.

[Anastasia]

Anastasia, I also used to bake like that, the result was always very good. But I really want it to always have good bread on the machine.

I can offer very tasty bread according to my own recipe.
For a long time I was choosing proportions and baking method.
I liked just this option, although it is more laborious (for 5 minutes) and cannot be delivered from evening to morning.
Now we bake only according to this recipe.
The peculiarity of the recipe is the absence of liquids in the dough.
Maybe something in the recipe is wrong or not according to the cook's rules, sorry, not scientists, but the bread is really tasty.
The recipe is very simple, the complexity is only apparent.

POTATO BREAD
Finished roll weight 530 - 550 g
Peeled potatoes - 330 g
Flour 220 g (can be increased to 250 g)
Refined sunflower oil - 15 g
Sugar - 5-6 g (incomplete tsp)
Salt - to taste 3-5 g.
Delicious and healthy additives 0.5 - 3 teaspoons.
Dry yeast - 2 g.

Note: the amount of flour is selected experimentally for your method of cooking potatoes. You can start with the maximum (250g), next time try to reduce it.A sign of a lack of flour in this recipe is a failed top. We love as little flour as possible, so the top is on the edge. It is not round and elastic, but it also does not fall through.

1. Prepare potatoes in advance. We cook in a slow cooker for a couple of 20 minutes. (flour - 220g) If you cook potatoes, it will be more watery and you will need a little more flour (250g).

2. Put the potatoes in a bowl and crush or grind. In short, we make mashed potatoes.

3. We put the form from the bread machine on the scales (set to zero) and put the potatoes there.

4. Add sugar, salt. It is difficult to oversalt such bread, because potatoes "love" salt.

5. Add sunflower (can be replaced with olive) oil. Here you can experiment. Mustard oil gives an interesting result. You can also use unrefined if you like the smell.

6. Skip this point if you want a pure bread flavor or add nishtyaki (one thing):
- 2-3 tsp. bran (I use with wheat germ, but any will work)
- 0.5-1 tsp. mustard seed (the bread tastes amazing). But if you want something "hotter", then in step 5. we use mustard oil.
- 0.5-1 tsp. whole coriander (unusual taste, you need to get used to, but even children now sweep away immediately, though at first they turned up their nose))))
- 0.5-2 tsp. dried dill (do not use !! from store bags, only your own drying, you can chop fresh in season)
- 0.5-1 tsp. dried parsley. (I did it once, because no one really liked it, although they still ate to the last crumb)
- 1-2 tsp. dry milk. I did it once, and did not understand what had changed. It seemed to have risen a little less and was more dense.
- something else. If you have any ideas - write, I'll try.

7. We put the form in the bread maker and turn on the main mode. We help to mix with a plastic spatula. 1-2 minutes. Turn off.

8. We put the form on the scales (set to zero), add flour.

9. Add yeast. I sprinkle "by eye", but a bag of 11 grams. enough for 7-8 loaves.

10. Put the form in the bread maker, turn on the main mode. We help to mix with a spatula, cutting movements from the edges. It is necessary to end up with a uniform crumbly mixture. It looks completely dry, but if crushed, it sticks together. It usually takes 2-3 minutes. Turn off.

11. Further it is very IMPORTANT. Since the mixture is quite dry, the flour does not have enough time to swell in the standard program. Therefore, we set the cooking time from 3h40m to 4h20m. If it is longer, then dry yeast may already work and the bread will not rise. Less is possible. It is possible even without this additional primary proofing, but in the process of experimentation it turned out that the specified time works very well. 4 hours is optimal.

12. We turn on the standard program with a time of 4 hours. The crust is optional, but the dark is very hard. Light for those who do not like with a crust. We always cook on average. Press the mass in the form with a spatula or fingers along the walls so that a slide is obtained in the center.

13. After the final signal, it is useful to wait 15 minutes, but you can take it out right away. If you wait an hour, the crust will harden, but it does not spoil at all, I like it when it crunches.

14. IMPORTANT: The bread must cool down after shaking out of the mold. No need to cover with a towel or anything else. From evening to morning - normal. To soften the crust, you can put it in a cold bag for 1-2 hours.
If you can't wait and want a hot crust with milk, then you can do this, cut off as much as you need, put on one side on two Chinese sticks, so that the cut side is up. Cover with a plastic bag folded several times the size of the bread, pressing on top with another pair of Chinese chopsticks. Let it cool in this form. But, as practice shows, if they cut off the hot one, then the rest of the loaf lives on average in time as a tank platoon in battle. You have to make a new one right away. Moreover, the bread disappears regardless of whether there is someone in the house yet or not. It `s Magic.

Even if done on a dark crust, cool overnight, then hold in the bag for a couple of hours, the crust becomes soft, although the thickness and taste are preserved.

The bread is cut like ordinary bread.If not to say that it is made of potatoes, no one knows.

You can simplify the recipe a little, add sugar, salt, oil, flavoring directly to the bowl where you are preparing the puree. Then there will be fewer cooking steps. From the bowl, the potato mixture immediately into the mold, and go to step 8. The disadvantage of this procedure is that it is more difficult to wash the bowl))) since it will be greasy from oil))) I don’t like washing dishes, so I do as I wrote point by point. It's easier for me to enable / disable HP twice.

That is, we do so, point by point:
1.
2,4,5,6
8.
9.
10.
etc.

Bon Appetit!

I will try to take a cutaway photo soon.

Somewhere there was one of the early potato recipes that could be put from evening to morning. In the backfill, the yeast did not come into contact with the liquid.
But after working out the above recipe, all the other breads are gone ...

I looked at the forum, and did not understand in which section to put this recipe, and are there any similar recipes at all?

Added Thursday, 16 Jun 2016 14:54

And here is a slice of this delicious bread.
Thanks to the author.

[brendabaker]

brendabakeroh is it potato bread? Very beautiful! I read this recipe, and it seemed to me too complicated and unpredictable, somehow too little flour, a lot of potatoes. Which program?

[AnastasiaK]

AnastasiaK,
Basic mode, light crust
I want to try it later in French, on a medium crust.
(Tried it, I had to turn on baking 30 minutes before the end of the proofing, otherwise the bread would have come out of the bucket, but I liked the color of the crust)
(bread behind the biscuit)

And this is this bread in the context

[Oksana]

Oksana, great bread and the cut is very beautiful, well done! This is a cutaway potato bread, as I understand it. We must also find the time somehow and try to bake it. In the meantime, I just bake the same bread in the Basic mode.

[Lagri]

Lagri,
Maria, potato bread, according to Vladimir's recipe, without water at all.
I love him very much, he is delicious, satisfying and does not stale for a long time.
In French, he will stop, or run away, it is better to bake him on the main one.

Added Sunday 19 Jun 2016 07:25 PM

It turns out that you can bake BORODINSKY bread in our oven
Today I put on the recipe for Margarita mamusi,
I changed the recipe a little:

Water -190 g,
Rye flour, peeled-200g + 2 tbsp. l. bran,
Wheat flour, premium grade - 100g,
Pressed yeast-6g,
Sugar-0.75 st. l.,
Apple cider vinegar-1 st. l.,
Vegetable oil-1 tbsp. l.,
Kvass wort concentrate-2 tbsp. l.,
Ground coriander -1/2 tablespoon,
Salt - 1.75 h. l.

I took a couple of tablespoons of measured water and a little measured flour, half of the sugar and yeast, made a liquid dough and let it stand for 15 minutes in the warmth.
I mixed the remaining water and sugar with butter, vinegar, wort and salt and poured it into the HP bucket.
Mixed both types of sifted flour, bran and coriander, put on top of the liquid in a bucket.
She put the dough on top.
I noticed on the TESTO program, about 6 minutes.

Surprisingly, the oven kneaded the rye dough by 2/3.
Then I took out the spatula, warmed up the oven for 2 minutes on baking, turned it off, covered it with a towel and left it for 1.5 hours, until the bread was slightly lower than 1.5 cm from the top edge of the bucket.
Baked on baking, standard time.

Added Sunday 19 Jun 2016 7:34 pm

The color in reality is darker, like that of Darnitsky, the store one.

Added Sunday 19 Jun 2016 07:36 PM

Here is such a top crust, it turned out to be a neat, even brick, not high. only 9 cm high.

Added Sunday 19 Jun 2016 08:28 PM

And so it turned out in the context
Khlebushek Borodinsky * Love from the first crumb *, by mamusi.
Indeed the taste of Borodino bread, I will definitely bake it many more times.

Added on Monday 20 Jun 2016 06:31 AM

I bought the concentrate in AUCHAN, it contains both types of malt

[Oksana]

Oksana, I also baked this bread, but strictly according to the author's recipe, we liked the bread. Knead the dough in Maxwell, then in the multitude, let it stand and bake.
Now I will try to carry out the whole process in our stove and I think it will not be more difficult.

You have a very good Borodinsky, judging by the photo.

[Lagri]

Lagri,
The bread is gorgeous, thanks to Margarita.

Girls, after tightening the screw, we get a consistently excellent result (the roof is convex and the color of all the bread is the same) when baking any bread. I'm glad. But now I bake with pressed yeast. This is Mustard bread on Basic mode, medium crust from 300 g flour mixture, baked on the machine.

Added Sunday 26 Jun 2016 11:42 am

Now I'll put on the hop sourdough and bake sourdough bread almost automatically.

[Lagri]

Lagri,
What a wonderful bread
And what a wonderful ruddy top.
Congratulations!

[Oksana]

Oksana, Thank you. The most important thing has been achieved - the bread is always with a convex roof and a plain bread surface. In the past, the top of the bread was often much whiter than the sides. But I think all the same, a convex roof is obtained through the use of pressed yeast. The main thing is that you can bake bread with a convex roof. The concave was still a little annoying ...
Anastasiahow are the experiments going? What's new achieved? Very interesting...

I want to share my failures. Maybe someone remembers that I bought our baby without a shoulder blade, and as a result I made it (shoulder blade) myself from a large one, using a grinder. I am not very happy with the result, it seems to me that the stove does not stir well, apparently, the shape of the blade matters, I got it wider than the standard one. The roof never falls, but it is always pale, despite dancing with tambourines foil, towels and mirrors. I can't play with the cog yet, the stove has been sent to the dacha. I carefully read the whole Temka and would very much like to clarify where that cog is, when I go, I will strive for the same wonderful golden roofs as you have.

[katyaspb]

katyaspb, a screw over the heating elements.

[Lagri]

Lagri, Masha, thanks, I hope I'll find it. And so twistyuuuu

[katyaspb]

katyaspb, Catherine, you just don't need to twist it, half a turn is enough. The result is for sure, the three of us tried it on our stoves.

[brendabaker]

brendabaker, thanks for the photo
AnastasiaK, in fact, read the recipe, it is VERY simple.
But I'm glad that someone has already tried baking and liked the recipe.
I like this bread precisely because of its simplicity, minimum "kitchen" time and the lack of the need for constant monitoring.
I mentioned a minimum of flour and yeast earlier.
I did not mention (forgot) about the fact that it does not grow stale for a long time, but it's good that they noticed

For girls playing with cogs, I will give reflections from an electronic engineer)))
There is no such price category in HP and there cannot be any ADJUSTMENT screws. (and in expensive models too, since such adjustments are implemented ONLY electronically)
This is the temperature sensor FIXING screw. It must ALWAYS be tightly tightened. Ideally, there should be a high-temperature heat transfer paste such as this (_ 🔗 ). It is absent in Chinese products with a 99.99% probability. I think the cheap KPT-8 will do, although the temperature is already critical.
Loosening this screw creates an air gap between the sensor and the housing, which reduces the sensitivity of the sensor.
This will indeed raise the temperature in the cooking cabinet, but it will only be stable (seemingly) for a while. During further operation, the air gap will become clogged with dust and vapor products, this mixture will "fry", which can lead to an unpredictable effect. It will be impossible to restore the factory settings by simply "tightening the adjusting screw". We'll have to disassemble the HP, clean the sensor seat and the sensor itself.

Never loosen the screw! Better pull up!

What if you still need a temperature slightly higher than the factory settings?

Options from simple to complex:
1. Disassemble HP, unscrew the temperature sensor. Place an aluminum or copper plate between the sensor and the housing. Select thickness experimentally. Start from 0.5 mm.
2. Replace the temperature sensor with another model (you need to look at the diagram, not the fact that there is a suitable one)
3. Modify the electronic circuit for connecting the sensor with a correcting circuit with a trimming resistor.Either move the adjustment knob out, or drill a hole in an inconspicuous place with a diameter of 2-3 mm and adjust the temperature with a screwdriver.
4. Reflash the microcontroller

P.S. In any workshop, KPT-8 will be given free of charge. You need a match head.

Alternatively, buy HP that does not suffer from this defect.

P.S. In any workshop, KPT-8 will be given free of charge.

It is unlikely for free, and this lubricant, alas, is not the best option, it dries quite quickly when heated at 60-80 * C, in HP the temperature is above 100 * C. Maybe AlSil3.5 or Arctic Cooling MX-2.

[sazalexter]

sazalexter, yes, this is true about the KPT-8, although in the characteristics of 180 degrees. Corrected the previous message with an example of the required paste)) It does not give a link to insert, therefore it is so.

Alternatively, buy HP that does not suffer from this defect.

There is no "given defect" here. ))) IMHO. As well as "adjusting" screws
Perhaps (!!!) there are faulty temperature sensors, or loose lower legs (seen in the photo), as a result of which the sensor "dangles" in the mount even when the screw is tightened. In general, if you are not satisfied with the temperature, then first of all disassemble, check the fit of the sensor, if necessary, tighten the mounting foot, grease with paste, tighten the bolt. And then draw conclusions!

And about this ...

It's unlikely for free

At the cost of a whole tube of 20 rubles, squeeze a ~ 3mm ball onto a piece of paper for a woman ... Well, I don't even know ... Let it not be free, but for a smile ... We are still in Russia)))

[Vladimir]

Vladimir, but if we have already spun, what to do? Let it be so, are we only half a turn?

[Lagri]

Lagri, you decide. But if you want my opinion, then either just twist it back. Or disassemble, clean, check the fit of the sensor, bend the mount so that when this screw is tightened, there is an "interference". If you want to experiment with temperature, then put an aluminum plate 0.5-1 mm thick under the sensor.
Something like this )))
Or leave it as it is, if everything suits you. But, IMHO, looseness is bad, especially for devices with motors (= vibration).

Stop! I carefully looked WHERE this screw is located. It may not be a thermal sensor, but a THERMAL FUSE. In this case, creating a gap, you practically uncontrollably increase its response temperature (i.e., it heats up less than the temperature in the chamber) and this is fraught with melting of some plastic parts, such as a lid.
Usually in HP there are thermal fuses at 172 degrees.
In general, without knowing the circuitry and principles of operation of such devices, you shouldn't "tweak" anything.
I have never disassembled the bread maker, so I cannot say for sure whether it is a sensor or a fuse.

For those who like to experiment:
Disassemble HP. Find a thermal sensor. You solder to it a "single-turn wire potentiometer" (see Google) with a 3kOhm long wire, bring it outside the stove, collect it back. In one extreme position of the potentiometer knob there will be a normal mode (as without a potentiometer). In the other extreme position, there is an increased temperature. Find the optimal handle position for you. Measure the resistance of the potentiometer and solder such a resistor instead.
All! your HP will bake at a slightly elevated temperature. 10-40 degrees.
When experimenting, it is advisable to use a thermometer.

Eeeeh, twisted it! Goodbye grilled roof.

[Vlad-max]

Vlad-max, everything that you bring for a simple housewife is just space! It's easier to buy Panasonic and not to bother with the imperfections of the Chinese.

[Alexander]

Alexander, I now have a Panasonic, but he is too big for me now for my small family. But simple Maxwell is just, but she does not want to fry the roof. Dances with foil and a towel are tired, and, of course, we won't get inside the bread machine.

[NO adjusting screw]

Eeeeh, twisted it! Goodbye grilled roof

May be...
Someday...
If there is time ...
I will disassemble and see what's what. ))))

everything that you bring

In fact, my thought was one - NO adjusting screw... Not on this HP, not on any other.
What happens is the desired effect - just lucky.Whether or not this will affect the future - a lottery.

All right, I screwed my screw tight again.
I put in bread # 1 from the booklet, medium crust.
I'll see what comes out with a tightly wound sensor.

[Oksana]

Oksana, waiting for the result. I wonder what happens now. I'll bake tomorrow. Wow, the stove just started to work better, but here it turns out a screw that is not adjusting ...

If you upgrade on the knee, disassemble and put a piece of FUM tape under the thermistor, the one used by plumbers.

Added Thursday, 30 Jun 2016 09:15 PM

I now have a Panasonic, but he is too big for me now for my small family

For me too. I got used to baking small breads of 300 grams of flour.
Thermal fuse in HP at 190 * C is usually non-returnable and is installed in another place.
The practice of unscrewing the sensors has been going on for a very long time, since the appearance of the first LG stoves, nothing seemed terrible.

[Vlad-max]

Vlad-max, everything that you bring for a simple housewife is just space! It's easier to buy Panasonic and not to bother with the imperfections of the Chinese.

And how does PANASONIK handle the kneading and baking of a loaf weighing up to 450 g?
You can tell how you bake such a small weight, whether the loaf is crooked, what a crust and whether the roof is crooked.
I would very much like to see a photo of your small-sized bread.
And then my friend bought it for himself, and a year later he took him to the dacha, where three generations sit down at the table, he said that such a big one is not needed for two.
Maybe he was wrong?

[brendabaker]

brendabaker, Does a great job, the crust is crispy ruddy, the roof occasionally shifts to the side but on speed my aesthetic perception is not affected in any way. Panasonic small breads taste better than the standard size. I bake simply, measure it on the scales, right in the bucket, put it on the timer and go to bed, in the morning I get ready-made bread

[sazalexter]

sazalexter,
THANK YOU,

Added Friday, 01 Jul 2016 12:32 pm

I baked a couple of breads according to the same recipe with a tightly tightened screw.
I found out for myself the following thing:
A lush dome is obtained from bread on a dough, where pressed yeast is given the opportunity to show itself.
The height and browning of the top crust is related to the amount of sugar in the bread.
Bread for 160 g of water and 300 g of flour and 1 tbsp. l. sugar turned out to be 1-1.5 cm higher and evenly ruddy, and the one in which only 2 tsp. sugar lower and with a light top crust.
It will be interesting to try brushing the top crust with sweet tea before baking.