Bread maker Gorenje BM900 WII

Information for new owners of the stove.
As previously described, the problem with our stove is in the programs and even in the manual programmed mode. Attempts to reproduce the Panasonic program were not crowned with success, and there is apparently a difference with temperatures. As a result, after 3 months of baking every other day, we have a simple formula. To bake good bread without dancing with tambourines and taking out the bucket for a while, you just need to add an egg in the main program. My simple recipe in order of addition (no kolobok control and no sugar):
Water 240ml
egg 1pc.
oil (sunflower, linseed, etc.) 2 tbsp. l.
flour 500g.
salt 1.5 tsp
yeast 1.5 tsp
1 program and always a medium crust !!!

I often do it on a delay of 6 hours, everything is fine. I made my 15th program for 4 hours, but I don't see much difference with 1 program for 3 hours. The only dough sometimes rests on the lid.

A year has passed since the date of purchase. The bread maker is not for frequent use, baked 4-5 times a week, after a few months the bucket oil seal was felt, it began to creak, after a year the bucket oil seal was completely broken, there is a backlash in the drive oil seal, on the drive teeth that engage with the bucket, 0.5-1 mm, on the teeth of the bucket a similar situation, knocking and squeaks. You can feel China, the resource is selected so that the warranty works out and that's it, the metals of these compounds are not of proper quality.
And bakes normally, I bake mostly ordinary white bread (flour, water, salt, yeast) and rye-wheat bread with the addition of rye malt, it turns out well that with the yeast Pakmaya and safmoment, that with cheap 5 rubles per pack, there is generally a special difference I did not notice cheap yeast from expensive ones.

[Young Baker]

Young Baker, there is such a thing, I almost immediately had a play in the bearing of the bucket. And the top of the bread is never baked, white, foil and towel don't help. And what are you doing? Extension of baking sales by min20 does not help, I bake in e-mail. oven. And this is on the darkest crust. And who did not measure real temperatures?

[Palych]

Palych, the top is also light, here the matter is in the location of the heating element, many suffer from this, even if the baking was heated more or longer, this would not solve the problem, because then the sides would have been brown ...

[Young Baker]

Young Baker, well, I somehow put more sugar, so then the roof was almost like the sides. Soft truth anyway, gentle. Have you tested the temperatures during the proofing and the yoghurt mode and the times of the various programs?

[Palych]

Palych, I once measured it all along and across and wrote it down. If necessary, I can lay out the timings for the modes. I can say one thing about the temperature: it rather roughly maintains low temperatures in the proofer and yogurt. Makes discrete hard burn-ups for 4-5 heaters switching on every ~ 20 min, it can periodically overheat. On proofers on the walls of the bucket, from time to time I fixed 40-42 *, on yogurt after 30 minutes from the beginning of the regime - 46 *. Yogurt is best done in extra. a container placed in a bucket, and not directly in a bucket, this will smooth out temperature fluctuations and protect against local overheating. The yoghurt multicooker is much more convenient and the temperature is more accurate.
I didn't measure the temperature on the baking, I don't see the point, it bakes in the same way as most bread makers - the sides are rosy, the top is lighter and softer. Such a construction - ten is one and it is below
General impressions of this stove: tolerable, you can achieve the desired result, but under control. In the summer I took her to the dacha and left there, now I'm baking in another. Yes, I bake only on dough, I don't like unpaired bread on auto programs from any bread machine :)

[Gibus]

Gibus, lay out. I wrote down the timing (except for those that are in this topic by the main and the French) on tsz number 3 and on the fast one.In terms of temperature, I just put the usual on top of the bucket. Quarter thermometer and looked out the window, it was warming on yogurt at 48 °. I just wanted to use this mode for proofing the dough, I thought that 30 degrees would hold ... but it overheats (((although this is at the top and not exactly, xs what's inside the dough. I don't have such a thermometer probe.

Sort by modes for a loaf of 900 g

1. Basic (3:00)
kneading 12m, rest 20m, kneading 18m, rise 20m, kneading, proofing 45m, baking 65m.

2. French (3:50)
kneading 20m, rest 40m, kneading 25m, rise 20m, kneading, proofing 55m, baking 70m.

3. Whole Grain (3:40)
batch 12m, rest 25m, batch 23m, rise 20m, knead, proofing 75m, baking 65m.

4. Fast (2:10)
batch 12m, rest 10m, batch 13m, proofing 25m, baking 70m.

5. Sweet (2:55)
kneading 12m, rest 5m, kneading 23m, rise 20m, kneading, proofing 50m, baking 65m.

6. Gluten Free (2:55)
batch 12m, rest 10m, batch 13m, ......... did not finish, the remaining time 2:20 .....

7. Dough (1:30)
kneading 25m, rise 20m, workout, rise 45m.

8. Kneading (0:25)
batch (without heating) 25 min.

9. Cupcake (1:50)
kneading 7m, rest 4m, kneading 10m, rest 9m, baking 80m.

10. Sandwich (3:00)
kneading 17m, rest 40m, kneading 8m, rise 20m, kneading, proofing 40m, baking 55m.

11. Specialty (2:50)
kneading 10 m, rest 5 m, kneading 20 m, rise 20 m, kneading, proofing 45 m, baking 70 m.

12. Jam
13. Yogurt (6: 00-12: 00)
14. Baking (0: 10-1: 00)
15. Manual
kneading 6-14m, rest 20-60m, kneading 5-20m, rise 5-40m, kneading, proofing 0-60m, baking 0-80m.

I did not follow some modes to the end (for example, without gluten), I limited myself only to kneading, I put points there .......
The temperature was measured with a non-contact thermometer-gun, I did not insert the temperature probe into the dough, although I have one. Pistol faster and you don't need to wash then :)
Yogurt really overheats, it is not suitable for proving the dough.
And the main disadvantage for me was the heating of the heating element at the beginning of the second batch at all auto modes and at 15. Manual.
On the sides of the bucket up to 40 *, the dough was heated up to 34 in summer! This is bad. I had to urgently pull out the bucket and cool it. You can't heat it like that when kneading - gluten is destroyed. If the flour is weak, the result is a collapsed roof and a rough crumb.
Only 8. Kneading does not warm at all. With "manual control" you can knead on it.

4. Fast (2:10)
batch 12m, rest 10m, batch 13m, ......

With this kneading, after 8 minutes, beeps (5 minutes before the end) and then proofing for 3 - 25 minutes and then baking 1:10.
And I didn’t know that it heats up with 2 kneading, the dough heats up from friction. And on vacation, does it warm up? I hear the ten relay click sometimes. And did not measure, at the end with "heat support" until how much does it warm? And what kind of Jam mode? How is it different from yogurt? Is yogurt a stupid proofing at 48 ° C? Does it ever interfere periodically?

[Palych]

Palych, thanks, added Quick mode.
She warms up both on vacation between kneading and on proofing. The clicks of the relay are just the on-off of the heating element.
Thank God, it rarely turns on at the 1st batch, only if the house is cold. But the 2nd batch starts directly with a click - turning on the heating element. I don’t remember that he never turned on, even in a 30-degree heat! It clicks several times and eventually heats up so that you can get burned. That's how I discovered it - I decided to touch the teng, I thought it was a little warm ...
Maintaining heat - no, not measured. Once I did not have time to immediately take out the bread, for about 20 minutes it stood on this support and was specifically wet, it was already flowing along the sides of the bucket when I took it out. I didn't leave it anymore, I took it out right away.
What I liked about this Gorenie was the kneading - very carefully, in just a few movements, folds the dough before the final proofing. The roof is smooth and round, not torn. Not all bread makers do this. For example, my old lady Alaska sausages bless you, tears ready, beautifully risen dough. You have to pull out the bucket after a few turns, and then put it back when it calms down. In general, each has its own disadvantages)))

Jem did not even try to cook. Here on the forum it has been repeatedly written that this is a sure way to ruin the bucket drive. Sugar spoils the oil seal there and something else ... I did not check. In theory, this should be baking-like heating with occasional stirring.
Yogurt never interferes, it just maintains the temperature, and it is high.

[Gibus]

Gibus, yeah, that means he does not measure the temperature during proofing, but stupidly on / off several times.As it is not logical to have a processor with two switching modes ext. resistances in the thermistor circuit (I looked at the diagram). So Jam is mixing and heating periodically. We must somehow protest. And here they often mention the mode "dumplings and pizza ... what programs do we have? And what are the features there?"



And on the back of the case, at the top under the curtain, there is a row of semicircular holes, I thought it was for a cooler, a fan ... we don't have it?
I once measured the temperature with a simple oven thermometer while baking. When light. the crust is somewhere 120-130 °, on a dark one - about 170 °, but I have a primitive and not accurate, can you measure it with your steep? And how much does the plastic itself heat up? Above, from the sides and on the glass ... does it lose its temperature. glass itself?

And here they often mention the mode "dumplings and pizza ... what programs do we have? And what are the features there?"

Pelmeni, aka Unleavened (yeast-free) dough - we have 8. Kneading. Just knead, no heat.
Pizza (yeast dough) - we have 7. Dough. Kneading and proofing (heated) with 1 kneading.

There is no fan in such simple bread makers, just natural ventilation. For add. I put foil on the window for thermal insulation and press it on top with a thick silicone mat (without blocking the ventilation holes). Slightly, but improves the color of the top crust :)

The temperature sensor is there, I think there is. Only somehow weakly does it affect the accuracy of maintaining the temperature.
At the last proofing, there is always one scheme: 4 short turns of the heating element in a row, then a 20-minute pause, again a cycle of 4 turns, a pause, and so on. At the beginning of the 2nd batch, there are also 4-5 such inclusions of the heating element and this is enough for the bucket to heat up to 38-40 *, which is already too ...

[Gibus]

Gibus, I've got used to making custard bread in hb. And the classic type Borodinsky and Wheat brew.
Immediately make the tea leaves. I heat the water and when it warms up to 50-60 ° (to the touch) I pour a third into the tank and add 10% of the flour for brewing. That there were no lumps and the flour was soaked in water. I turn on the batch (any program, for example 1), when the rest of the water boils, I pour boiling water into the tank (I pause and then close the lid, splashes fly) and turn on the batch. Not for long, the main thing is to mix and crush the starch clots. The temperature of the mixture drops to 70 ° and add malt and spices (cumin and coriander) and continue to stir. Further, if the malt is unfermented, I add a spoonful of flour as an enzyme and turn everything off after a minute. I fall asleep with a layer of flour (as much as is needed for the dough, I close all the cracks with a towel (hb bad thermos) and turn on the 14 "Oven" mode for 3 minutes. The temperature rises to 65-67 ° and lasts for 30 to 60 ° minutes, the heat is again for 1 minute .... the classic sugaring of the infusion takes place at the desired temperature.
We hold this for 1.5 hours, although it is believed that in an hour it will be 90% ready.
Then we take out the bucket, cool it (I put a pack of oil from the freezer into the hb case), and the bucket into the water. 3-5 minutes is enough. We put everything back. Add the recipe sourdough incl. kneading, proofing for acidification of the filling, etc. that is necessary according to the recipe and after the remaining flour, yeast, salt, etc., and then we do it according to program 1 or 2.

[Palych]

Palych, rationally. I have never brewed directly in a bread maker. Always in the cartoon. I thought the bread maker would not be able to stir it properly and I wouldn’t catch the required 63-65 *. Now I understand why you asked me about temperature measurements))

[Gibus]

Gibus, you see, in some simple custard recipes, the brew is only poured with boiling water and simply left to cool to 30 °, and even such a simplified algorithm increases the taste and other properties of bread. And if we try to at least somehow come closer to the accepted regime, we carry out sugaring of the formed starch from flour after heat treatment, then the result will be better. And we use to the fullest what we have and all the possibilities of hb. In general, all these unnecessary gestures in the kitchen, a bunch of dishes taken under the dough strains me, and my wife swears that I am spinning under my arms, everything is forced, etc.

[Palych]

Palych, I rarely bake Borodinsky, the doctor forbade my husband rye, but he loves.So as not to tempt and I don't bake myself yet. Basically, we eat whole grain wheat.

[Gibus]

Gibus, we then nizya rye, zhkt. So I make a wheat custard, for a change. And so the most successful and everyday most simple, on 1 prog (500/300 / salt / sugar / yeast). On tsz time I did it strictly according to the recipe - it didn't work out (((. Share a proven recipe for hb on tsz wheat.

You are probably 100% c. h. baked. I also do this badly on our flour. I worked well in Finnish, but now it is not on sale.
Therefore, I first make a dough from a strong Altai c. from. (with the addition of cz for better nutrition and fermentation of the dough), and then all the rest of the whole grain dough. It turns out a tall bread with a delicate crumb, in which 55% whole grain flour. For a change, I add some crushed seeds, bran, and sometimes kvass wort concentrate for a darker color and smell.

I put a lot less yeast than is customary for bread makers and I think that this is enough. I don't like the smell of yeast in bread. When there is sourdough, I put the dough on sourdough, and add 1/6 tsp to the dough. yeast. I measure them by eye, I drew marks with a felt-tip pen on a measuring spoon. Different yeast behave differently: I am not friends with the Saf-moment at all, I prefer Oetker, he does not fail and the quantity is verified for him.
Flour: whole grain French Thing and some Altai flour. s (Grana, Divinka, Belyaevskaya)

Recipe
general ratio: flour 340g (150g. with +190 c. h.) - liquid 260g (170 water +90 milk)

dough:
flour 150g psh. in. from. (strong with 12g protein) + 20g c. h. flour + yeast 1/5 tsp Dr. Oetker.
water 150g + 20g of live yogurt serum (I have homemade Symbilact from Vivo, I do it myself)

kneading in a bucket of cotton 10 min, then in the same bucket, covered with a plastic cap
3.5-4 hours at 27-29 * or
1 hour at 27-29 *, and then night (up to a day) in the refrigerator.

dough:
dough warmed up to room. temperature
milk 90g (water is also possible, but I like milk :))
buckwheat honey 15g
salt 2/3 tsp
* kvass wort concentrate 1 tsp
draining. butter 10g
sunflower. neref. oil 1 tsp
flour 170g c. h. + a tiny pinch of ascorbic acid in powder + yeast 1/5 tsp. Dr. Oetker

I mix milk, honey, salt, cks, pour the mixture into the dough, pour flour with yeast on top and switch to mode 2 or Manual. Scheme: kneading 5-7 minutes (only before mixing into a bun), pause 30-40 minutes, kneading 15-20 minutes, raising 50, kneading, proofing 60, baking 70 (short medium). Rast. I slowly pour in oil at the very end of the 2nd batch, it makes the bun smooth and beautiful.
At first I tried it on mode 3. Whole grain, but the proofing there was too long - 75 min, sometimes my bread grew to the top ahead of time, I had to cancel the program and put the Baking forcibly.
Therefore, I loved more from auto modes 2. French, you can take it as a basis, but after the first 5-7 minutes of mixing, I took out the bucket, covered it and left it to rest on the table, and the program went on as usual, and I inserted it after 5 minutes from the beginning of the 2nd batch (when heating has already stopped there), the remaining minutes of kneading are quite enough, it is important not to stir. And then to 20 minutes of lifting, I added 2 more times for 10 minutes with a Pause. And then everything is according to the program: proofing for 55 minutes and baking. These are the dances)). Otherwise, the result is not the same.

[Gibus]

Gibushow complicated everything is at first glance. I also thought to make a dough in hb and then put it in the refrigerator or on the loggia with it (winter is all the same) for the night. I was embarrassed that all these cold fermentation tests (I did these more than once), I then had to stretch, fold, envelopes, roll rolls, etc. That is, manual labor. Everything is easier for you with this.
For "color" I put chicory powder, a healthy drink instead of coffee. And the smell is pleasant and "rye" chocolate color. Before the sourdoughs, I was still undersized, I did it a couple of times, but then I forgot to feed, then I was not at home, then ... I use apples for acidity. vinegar is useful in moderate doses.
Yes, I did this 100%, the roof is generally like a crater when baking, but it came up nicely, and then in e-mail. oven generally cracked in half. Taste...insipid, some kind of dry, all crumbled (((
I am afraid to touch this tsz. Vaughn bought bran separately - it will be ala-peeled with a / s. This is in every stall, but you need to look for all these wallpaper-cellers. And they are more expensive.

[Gibus]

Gibus, Palychyou are virtuosos

In the end, after a year of intensive use, the bread maker had to be thrown into the trash - the slip sleeve in the belt drive was completely worn out. Having disassembled the HP, I saw that the bushing was carried out completely (dust fell from the bottom of the HP - these are the particles of the bushing), it was broken by 2 millimeters from the nominal value. Towards the end of his short life, the drive shaft rattled mercilessly and rattled freely in the broken bushing until the drive belt slipped off from the beat. About two months before that, I had to buy a new bucket for the same HP for a similar reason - the ring holding the blade drive shaft in the bucket worn out and fell apart. By the way, there are NO bearings in the bucket or on the drive shaft - only the sleeve bushing, which wears out and breaks over time. At home, repairs are impossible (if you do not have a lathe at home :-)), and giving somewhere to a workshop is impractical due to the cost of repairs in relation to the price of HP, especially when buying at a promotion / discount ...

In the end, after a year of intensive use, the bread maker had to be thrown into the trash - the slip sleeve in the belt drive was completely worn out. Having disassembled the HP, I saw that the bushing was carried out completely (dust fell from the bottom of the HP - these are the particles of the bushing), it was broken by 2 millimeters from the nominal value. Towards the end of his short life, the drive shaft rattled mercilessly and rattled freely in the broken bushing until the drive belt slipped off from the beat. About two months before that, I had to buy a new bucket for the same HP for a similar reason - the ring holding the blade drive shaft in the bucket worn out and fell apart. By the way, there are NO bearings in the bucket or on the drive shaft - only the sleeve sleeve, which eventually wears out and breaks. At home, repairs are impossible (if you do not have a lathe at home :-)), and giving somewhere to a workshop is impractical due to the cost of repairs in relation to the price of HP, especially when buying at a promotion / discount ...

Also after a year, the bucket sleeve broke, bought an unused Elji stove from my hands for 2500, in a box, in a film, and forgot about the problem, I did not throw out the stove, a two-liter can fits perfectly into it, now I make yoghurts in this oven, the main thing make a platform at the bottom so that the jar stands normally. All good)

And whoever used the cake program?

Also less, what! m died in a year. However, it was not used often. First, black spots began to appear in the test, apparently rust / grease, it was necessary even then to hand it over under warranty. And about a year later, the stock fell out of the bucket, the fixing washers rusted. So I'm thinking of changing the oil seal and washers and rebuilding the bucket or buying a new one.
Who knows what size our oil seal is, what should be there from the gaskets and where to get the Teflon ring, which lies at the very top, above the oil seal.

We have some groundwork for the repair of buckets. # may come in handy, back in the subject https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=32099.0

We have some groundwork for the repair of buckets. # may come in handy, back in the subject https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=32099.0

I've got a new order with Ali for 70r. I ordered new bolts in etm, I just can't find which ones and how many fluoroplastic gaskets there should be, one closing the oil seal, and like some other second inside on the shaft. Maybe someone in the subject and revived the bucket?

Eh, then the belt slipped off, disassembled, the backlash in the drive. I put the belt, sausage nedetski))), what is there for the bearing? Probably a bronze or bronze-graphite bushing?

NO bearings in the bucket or on the drive shaft - only the sleeve bushing, which wears out and breaks over time.

Is the bushing just pressed on?