Delonghi 1200 S | Delonghi 755 S | Moulinex 5000 | Kenwood 350 | Moulinex 5003

Family of 2 people. We love to cook and bake. I would like a maximum of baked products (ordinary breads, muffins, pizza).
What do you advise? How do these models differ?
Read a lot about Moulinex breakdowns.
Share with whom what experience.
P.S. oven first.

oranze, come here and read all the topics in a row:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0

All the models you listed have been discussed.

Good luck with your choice and we are waiting for you with a bread maker

oranze, come here and read all the topics in a row:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0

All the models you listed have been discussed.

Good luck with your choice and we are waiting for you with a bread maker

Thank you, of course, for the link just reading this thread - there is very little useful information - mostly arguments like: "And if, but kobi". It is the practical side of the issue that interests me.
If someone is interested in the differences between these models, which one is better in quality (assembly, material and baked products), in terms of functionality.

Frankly, there are very few well-organized assessments of certain stoves on the forum, especially comparisons. Therefore, I do not ask "What should I buy", but I ask what and who would have chosen / would have chosen if the question arose / would have arisen about the choice among these models and why.

After all, each of you solved a similar problem when buying a stove. Please don't be offended for criticism.

Choosing a stove-like wife. Who likes what ! You can recommend, but you live.
Everyone will consider his wife (stove) the best. Still, read and choose for yourself, there will be no guilty ones all of a sudden.

Actually, after reading a little more people's opinions, I chose and ordered Delonghi BDM 755 S
🔗
On Friday, they should bring it, on Saturday I will unsubscribe in this topic, then I will probably write a review on this model what I liked and what I did not like.

Well, they brought Delonghi 755 S already kneaded and the dough is already on the way here are photos. The device itself works very quietly, takes up little space.

There is only one question for knowledgeable people how to turn on an automatic dispenser for delongue? otherwise there is not a word in the instructions.

I will say at once I do a mass of 500g on raw yeast.
He climbed too hard on his whole form, with a fright he crushed him with his hands. now it's worth it

In 755 Delongy, the dispenser automatically opens 20 minutes after the start of kneading (10 minutes before the end of kneading), but the dispenser does not turn on in the French bread program. Download instructions for 125 Delongy, it will be easier for you to deal with your 755.
My comments on the operation of this stove: as it turned out, I do not need a dispenser, in addition to everything, if the bread is high, then directly under the dispenser the crust is fried more or rests against it and this spoils the appearance of the bread. Increasing the baking time to achieve a ruddy top of the bread did not lead to anything, but following the recommendation of Pakat, I attached several layers of food foil on the inside of the lid - the crust is excellent
If the live yeast is fresh, then it is better not to add them (especially now in the summer when it is hot).
During the last deboning (about 1 hour 50 minutes before the end of the program), large air bubbles remain in the upper part of the bun and therefore the crumb in the bread may not be uniformly porous. Therefore, if there is time, after the last deboning, I take out the dough, take out the spatula, form the bread out of the dough, tucking the edges towards the center and put it back in the bucket (it takes me less than a minute). As a result, the crumb is homogeneous and even, moreover, not a torn hole is formed in the bread, but a small hole 1.5 cm high.
Many may ask, why then KP, if you have to look into it so much and help her bake bread? Yes, I would not interfere in her work: the bread is good enough, but after reading the forum I want to bring the bread to the ideal.

Well, that's what happened. It seems to be good for the first baking.

In 755 Delongy, the dispenser automatically opens 20 minutes after the start of kneading (10 minutes before the end of kneading), but the dispenser does not turn on in the French bread program. Download instructions for 125 Delongy, it will be easier for you to deal with your 755.
My comments on the operation of this stove: as it turned out, I do not need a dispenser, in addition to everything, if the bread is high, then directly under the dispenser the crust is fried more or rests against it and this spoils the appearance of the bread. Increasing the baking time to achieve a ruddy dome of the bread did not lead to anything, but using the recommendation of Pakat, I attached several layers of food foil on the inside of the lid - the crust is excellent
If the live yeast is fresh, then it is better not to add them (especially now in summer when it is hot).
During the last deboning (about 1 hour 50 minutes before the end of the program), large air bubbles remain in the upper part of the bun, and therefore the crumb in the bread may not be uniformly porous. Therefore, if there is time, after the last deboning, I take out the dough, take out the spatula, form the bread out of the dough, tucking the edges towards the center and put it back in the bucket (it takes me less than a minute). As a result, the crumb is homogeneous and even, moreover, not a torn hole is formed in the bread, but a small hole 1.5 cm high.
Many may ask, why then KP, if you have to look into it so much and help her bake bread? Yes, I would not interfere in her work: the bread is good enough, but after reading the forum I want to bring the bread to the ideal.

How do you stop the oven to reshape the dough?

I turn off the stove with the switch button at the bottom of the back panel of the stove, then turn it on (the program is saved for 10-15 minutes). You can do without this - after all, after the last deboning, there is a rise of 50 minutes and baking.
Here I will learn how to insert photos, I will definitely show the bread. If you have any questions, ask.

[1. Link]

I turn off the stove with the switch button at the bottom of the back panel of the stove, then turn it on (the program is saved for 10-15 minutes). You can do without this - after all, after the last deboning, there is a rise of 50 minutes and baking.
Here I will learn how to insert photos, I will definitely show the bread. If you have any questions, ask.

Go to the service
Where: Select file Browse

We look at the review, find the required file - a photo, select it, press the open button, the pop-up window will be displayed and on the main one we press download.

and the opened page under the number: 1. Link
is the address of the uploaded photo, that's what we need. We select it with the mouse (using the pressed left key) and with the right mouse button we select it along the selected line, a menu appears, in it we are interested in the Copy item (Copy English version) then go back to the bakery forum page and in the menu Add BB code: above the message, select the third image from the left in the bottom row and scan over it. (img] [/ img) will appear (the first and last simple brackets will be square) between these img img blocks and the closing and opening brackets] [and you need to paste the copied photo address using a combination of simultaneously pressed keys CTRL and V.

Try it - it's not so and it's difficult then you yourself will be surprised how you did without it

And the bread turned out to be heavy and a bright smell of tremors - the brute force came out with pressed tremors

Thanks, I'll deal with the photo later. And take 8-10 grams of yeast. 500 gr. flour. By the way, there is a topic on the forum completely dedicated to bread with raw yeast.
In general, the last messages had to be written not in the difficulties of choice, but in the topic of operating the stoves, maybe the moderators will transfer it, thanks in advance!

Well, actually, I started by choosing a couple of days ago and promised to immediately unsubscribe about the purchase - which I did

Teflon Delonghi was criticized in the next topic

say something about him, otherwise I also aimed at this oven

Teflon Delonghi was criticized in the next topic

say something about him, otherwise I also aimed at this oven

Well, I don’t know, I myself read that topic, there were doubts, but I didn’t regret taking it yet. In general, only one minus is a large viewing window - large heat loss, you have to cover with a falg so that there is a baked and ruddy top.
Take it you won't regret it.

I have a stove in operation every other day, or even every day, sometimes 2-3 times a day from the end of December 2007. Teflon feels fine (mmm). True, for about a month I baked bread in the oven. I do not dissolve or soak solid ingredients. Raisins, candied fruits, etc. I just wash them and roll them in flour, though I don't practice nuts-seeds (my husband doesn't like them).

Teflon Delonghi was criticized in the next topic

say something about him, otherwise I also aimed at this oven

Well, you see, there are no complaints, but everyone has a marriage.

By the way, the stove has a nice design, it is very compact and lightweight. In the beginning, it was even scary, they did not leave the association with a toy. And now I am still amazed and glad that my assistant is a smart, hardworking woman.

By the way, the stove has a nice design, it is very compact and lightweight. In the beginning, it was even scary, they did not leave the association with a toy. And now I am still amazed and glad that my assistant is a smart, hardworking woman.

I totally agree about compactness! surprisingly compact and beautiful. The menu is clear, it doesn't cause any problems. One nuance with standard recipes, I had to adjust a little - you need to put more flour.

By the way, how about a dispenser? on the 1,2,3 program figured out how to turn it on?

Bee,
but tell me, do you do the falling asleep additives yourself ??? or just bake without additives (seeds, nuts, etc.) (this is at the expense of an unnecessary dispenser)

When the dispenser is activated (the stove signals this with a signal), I open the stove lid and throw in the additives I need. Since I often bake without delayed start, it is easier for me to cast manually. If I throw in raisins, then it is pre-washed and rolled in flour, so I don't want to wash the dispenser afterwards, besides, it is not very roomy. Although the dispenser is certainly a very convenient thing, besides, it automatically not only opens, but also closes.

And at what level is Delongey's ten?

And then my friends also wanted to buy HB. I don’t offer them my model, because of the large baking dish. they need less.
But I am very pleased with my car. although they wrote a lot about her.
perhaps leftists appeared somewhere. I got a normal one.
The crust is baked exceptional on 3 levels, as expected.
So you should pay attention to Moulinex.

My model has ten located about a third of the height of the bucket from the bottom of the same bucket.

I want to buy a Delongee 755.
Tell me, who has such a stove - does it have a delayed start function? Otherwise, the descriptions are different everywhere.

Who bought in Ukrainian internet shops - tell me where did they get it? Trusted suppliers :)

[Alaka]

HURRAH!!! I have Delonghi 755 !!!
baked the first bread Ok, there was a recipe book attached, but in Italian, judging by the pictures - recipes from the instructions for Delonghi 125 (downloaded it too)
I will describe the epic with bread a little later; I need to upload pictures to the computer :)

Alaka, the delayed start is, you download the instructions, everything is written there

report on the first bread
In general, for about an hour, I decided on actions with the bread maker, like load the products and turn on ... I studied the available recipes. I decided to start with a simple white bread and take the recipe from the attached instructions. The recipe in the instructions alerted me, and after reading smart sites and viewing a bunch of recipes, I realized that 520 g of flour per 5,000 gram bread is somehow wrong. Don't ask me with what fright I decided that I needed 320g of flour ... I don't know that myself. But in the end it was this amount that was filled in.
The recipe itself is this (whoever rewrites himself, plz read it to the end !!!!!!!):
Traditional white bread - loaf 500g
Water 215 ml
Oil 1 tbsp. l.
Flour 320 g
Salt 1 tsp
Sugar 1/2 tbsp l.
Dry yeast 1 tsp
The baking program is basic. The crust is medium. Pour the ingredients according to the instructions for the bread maker (I have 1 - liquids, 2 - flour, the rest in the corners, except for yeast, 3 - yeast in the center in a pile of flour (so as not to come into contact with other spices))

Included !!! The kneading spatula twitched somehow sluggishly ... twisted ... stalled ... repeated the same trick again ... I'm scratching a turnip ...
Then I look - and the bucket bounced off (I put it sideways, without snapping it shut). I quickly cut off the stove (the program is saved for 10-15 minutes) quickly inserted the bucket as it should and the process began ...
I always stare out the window .... I stood like this for about 10 minutes ... Then I look everything stopped after a while ... the indicator shows Riposo that this is the price for ripos ... maybe already a kirdyk stove ... can I what I'm doing wrong ... this word is not in the instructions. Well, I think I'll wait ... Then I could not resist, I ran to 🔗 ... It turned out to be a rest. HURRAH!
I continue to follow the dough bun, as smart people advise, I look - it’s getting wet for something ... well, I think the kneading is not going on for long, it’s kneading, and the flour must be collected along the walls ...
Then the stove Kaaaaaaaaak will peep ... I run to watch - what is she? according to the instructions, it turned out that this is a signal to fall asleep nuts-seeds-raisins, if there is such a desire. fuf ... not a kirdyk ...
in general, it was kneaded ... but the kolobo remained a little wet ... In general, while I was thinking of adding flour or not, the kneading ended and the proofing began ... and I began to wait for my raw dumpling and heavy dumpling, mentally preparing for that the first bread will still be lumpy ... oh, that is, dumplings.

In general, a note to the recipe - you need a little more flour 360 grams !!!!
And here is the result


The bread is cut almost hot, therefore it is a little lumpy ... Well, the excess moisture helped it to sink a little around the edges. Everything is baked! And when it cooled down and on the second day, the structure was porous and elastic, except for places of subsidence (in the picture, the places at the edges are denser) ...
After the end of baking, as the instructions say, I let him stand for 15 minutes in the oven. Then, as advised by experienced bakers on a wooden plank.
It tastes like a good white bread, with a crispy, but not very hard crust (as I like :))
Work with mistakes:
1. You need more flour !!! - do not be afraid to add a little bit of sleep (a tablespoon)
2. Allow to cool for at least an hour before slicing!

kaminka,
3. Squeeze out on the grill

[Elena Bo]

Elena Bo, somewhere on the site I read that it is good on a tree ... it absorbs excess moisture well ... \
and by the way, after cooling down on the board, the bread did not become worse
all the same, it was necessary to fill up the flour all because of indecision

I only advise

I always cool the bread only on the wire rack.

[Elena Bo]

Elena Bo , I guessed hee hee there is no current of the lattice yet - it would also have affected Duc ...
that's why she explained her choice on plastic and on the cork probably worse

kaminka, on plastic it is definitely worse.

kaminka I use a microwave oven grate. At first, I also cooled it on a wooden board and so that the bottom did not get damp I had to twirl the bread from one side to the other until the girls on the forum suggested about the microwave grill, and I have 2 of them, but I myself did not guess.

[tanya1962]

tanya1962, we do not have a microwave, we are fundamentally against it, and we don’t need it, in general, I’ll come up with something, there are all sorts of coasters for kettles-pots in the form of grates in stores

superoooooooooooooooooooooooo !!!
bought today Delongee 755 as a small spaceship :)
baked the first bread - almost eaten :)))
deliciousness is incredible just ...
during the cooking process there was not enough flour I had to save the situation with children's buckwheat

Girls, we have Delongee 755!
Who has the same and has been using it for a long time, tell me - is there a simple baking program? I want to make a curl bread with poppy seeds, I found the kneading where, and where it’s just pastries, then I didn’t find it ... there, according to the recipe, first the kneading goes, then shaping rolls with my hands and baking in CB ...

Baking - 12 FORNO mode.
Duration 1 hour.