Bread maker Mystery MBM-1207

[Bread maker Mystery MBM-1207]

Bread maker Mystery MBM-1207







Description
Bread maker Mystery MBM-1207 made in a neat white plastic case. It has 19 automatic programs in its memory, which will fully provide your family with a variety of baked goods, from wholemeal bread to sweet muffins and rolls. The power of the device is 650 watts. The maximum weight of Mystery MBM-1207 baked goods can be 1 kilogram. It is possible to postpone the start of the process by 15 hours, which means that freshly baked bread or fresh rolls will be waiting for you when you wake up when you get home. In addition to baking, the model is capable of kneading dough, making yoghurts and preserves. The bread maker is easy to operate and inexpensive.
Features Bread maker Mystery MBM-1207 white
Common parameters
Type bakery
Model Mystery MBM-1207
Main color white
Complementary color gray
Main characteristics
Power 650 W
Maximum baking weight 1 kg
Baking weight adjustment yes
Loaf baking form
There is a choice of crust color
Removable cover no
Case material plastic
There is a timer
The maximum time for setting the timer is 15 hours
Temperature maintenance time 1 h
Programs
Number of baking programs 19
Accelerated baking is
Wholemeal bread is
There is jam
French bread is
No yeast baked goods
No gluten free baked goods
There is wheat bread
Borodino bread no
There is a cupcake
There is rye bread
There are sweet pastries
Features:
Overheating protection is
Childproof no
Display is
Display backlight no
Power failure memory 7 min
Dispenser no
Additional Information
Other recipes and programs jam, yeast dough, yoghurt, multi-grain bread, milk bread, rice, fresh dough, sweet bread, dough bread
Dimensions and weight
Width 450 mm
Height 340 mm
Depth 260 mm
Weight 5.4 kg

I bought this bread maker. My Mystery 12-02 has a completely broken bucket. It is practically impossible to order a new one, although the stove itself is in good condition and works. Based on my experience of using the Mystery bread machine, it worked for 5 years and is now in working order, and I decided to buy the same brand.
Compared. I must say right away, visually, the bucket is smaller, but not much. The bread itself turns out to be less crumbly, with a rather soft crust, I just liked the crust of Mystery 12-02, it was hard and very crispy and softened only in the evening or the next day, at 12-07 the crust is not the same even on French bread. But it turns out a dark top, the same as the sides of the bread. How it turns out is not clear, because the window is larger in size. She baked white breads on the main and French programs, baked with rye flour 50/50 on rye and baked a cake. In principle, everything is as usual, it interferes with a slightly different sound, but not quieter, the mixer is of a different shape, so the dome of the finished loaf turns out to be a little torn from one side, not always, but it happens. The sound is just as loud and intrusive when the signal is given for adding additives and at the end of the program. On the program, the cake does not give a signal. The cupcake turned out to be good, at 12-02 I did not like the cupcakes from it, they turned out dry, I practically did not bake cupcakes in it. At 12-07, the cake turned out to be tastier, not as dry, but also not wet as from the multi.
Of the shortcomings. After the first loaf, I barely took off the mixer, after the second loaf, I could not remove the mixer. So I washed the bucket with a stirrer and put it back on the batch. Oiled with oil, soaked in boiling water, in boiling water with soda - it's useless. I was afraid to jerk very much. At my bucket by the old stove, just the pin for the stirrer and fell out. It was too late to hand over, the deadline had passed. Resigned.After baking the cake, and I had it fat, according to the old recipe with mayonnaise, the stirrer was removed. Now I have washed everything and is standing, waiting for the bread to be put back on. What will happen next with the stirrer - I'll write.
That's all for now. If you have any questions - ask.

[Olya]

Olya Congratulations on your new stove! Let it only please!
Ol , and what kind of crust do you expose, dark?
And what about the rice program, can you cook rice? what for?

Added Monday 05 Dec 2016 3:57 PM

The bucket, it seems to me, can be ordered from the service center

[vernisag]

vernisag, I expose the middle crust. Crunchiness does not depend on the color of the crust. 12-02 dried when baking. Cupcakes from it were always dry, just grease and sandwich. In this cupcake turned out normal. I haven't fully mastered it yet. Rice? Probably rice can be boiled. I have a cartoon and a pressure cooker, there is where to cook rice, I will not even experiment. And I eat Yogurt where to do it. If someone really needs it, I'll try to do it and measure the temperature.

If someone really needs it, I'll try to do it and measure the temperature.

Well, why a few completely unnecessary programs, it would be better to make a program for baking sourdough bread. So that you can set the time yourself at the last proofing, which is required (depending on the strength of the starter), for white and for rye separately

Hello! I also bought mystery 1207 today! True, this is my first stove, so now I will warm up after walking down the street and I will try, I am fighting! But very happy! And for sourdough bread, perhaps the "bread-on-dough" mode is suitable, it is long, more than 6 hours! Or, on the contrary, do you need a little time on leaven? Although the ability to regulate the time itself in any case would be very appropriate!

I don't use leaven. It's hard for me to follow them. I bake mainly on pressed yeast. But in the new stove I baked on dry. The pressed ones are over and I will never reach the market. We can only buy them there.
Good luck with the stove! The stove is good. I like it. Here are just an ambush mixer. But, in any case, you can not get it. I usually take it out of ready-made bread.

I have not yet tried to work with sourdoughs, while the yeast is being arranged, we'll see ... The stove is still in the hall, baking ... Tomorrow morning we will attach it somewhere in the kitchen, to our permanent residence. And I think, maybe when she kneads for 25 seconds, the dough falls off, at that moment pull out the dough and remove the mixer, and then the dough back. Do you think it will work out ?!

[Suns]

SunsI think, yes, it will work out, but for me it's difficult

[Suns]

Suns, Tatyana, Congratulations on the stove! Let it only please! Well, now you won't be bored here

And for sourdough bread, perhaps the "bread-on-dough" mode is suitable, it is long, more than 6 hours!

Oh, what is this program? Is there a program algorithm in the book? For a sourdough bread, you need a proofing before baking, 1.5-2-2.5 hours, it rises for a long time.
Yeast is harmful to health, especially dry, chemically

Added Monday 05 Dec 2016 11:29 PM

The pressed ones are over and I will never reach the market. We can only buy them there.

And we always have in all fives, magnets, aushans and spars These are 100 grams.

Good day! I managed! The first bread was baked according to the recipe for simple white bread from this site, but I do not remember whose it was made in 1 mode, for 750g. medium crust. I watched the kolobok, but either it was soft, or the bread stalled on the rise (108 min. Total rise time) The roof fell off a bit min. 10 after the start of baking. The roof is pale, but the bottom and sides are good Everything was baked, though on the second day there was a smell of yeast, but there was already such a tiny piece that my husband ate and did not notice. On the cons: the bread crumbly, but this is a lack of a recipe or a cook, right ?! The children said that it was a bit bland, there was also nonsense, not a pechin's joint. After reading everything, I changed the second bread as I wanted, it was very tasty white bread from the recipe for bork, I put more sugar and salt, I also added flour, looking at the bun, replaced the kefir with water, but added a tablespoon of sour cream, another 2 tbsp. l. semolina and tsp apple cider vinegar, may the author of the recipe forgive me, but Pts wanted it not to crumble and the taste was brighter, that's all. Mode French bun, dark crust and 1000 gr.It turned out super! For my taste, it's still not shady enough, but cute, even golden, baked, understood, the roof is domed, crumbled less, dense enough to smear and make a sandwich, so everyone is happy! I also baked a cottage cheese casserole in a bread maker, a recipe from Panasonic, on a cupcake mode, and no raisin, well, I didn't have it ... I added more semolina, because the tworg was wet. In the middle it failed, I thought it was not baked, but when it cooled down, cut it .... SUPER thanks to the author! Cupcake ... Or pudding ... Or casserole delicious! Dense but moist and soft, eaten in one go! In short, I'm still happy with the stove, I already love it, it remains to overcome the pale crust and that's it!

[Suns]

SunsWhat a different perception for everyone. And for me, after Mystery 12-02, the crust is just normal, darker than on the old stove. The dark crust can be adjusted with milk and sugar.

Oh, what is this program

I don’t know whether I could take a quote or not ... But I answer, bread on oprah: kneading - 10 minutes. Calming down 10 min. Mixing 2 - 22 min. Ascent 1 - 1:30 min. Ascent 2 - 1 hour (these ascents go in succession, there is probably nothing between them, just 2:30 ascent and everything ...) Kneading 3 - 35 sec. Ascent 3 - 2:30:25 min. Baking -1: 05. I’m even wondering why a program with such a long lifting cycle could be suitable ??? Well, I'm still a beginner in baking bread, only 2 rolls on the account can when such a strange mode is useful to me? Yes, all under emotions, and I sit over the stove, watch and watch !!! I even forgot to thank you for the congratulations on the stove Thank you, girls are huge! I am wildly happy and hope to learn how to bake super bread !!!

Added Thursday, 08 Dec 2016 12:31 PM

[2:30:25]

Rise 3 - 2:30:25 min

I didn't understand, that's how to understand
How long is the last proofing? For a sourdough bread, 2 - 2.5 hours are needed.

Well, for me, this is the first and only stove! so I thought that the crust would be dark, like that of Dokovsky, or maybe my stove is just weaker than yours ??? or I'm just such a pervert and I love fries, who knows ... But I want darker! I’ll experiment with foil, but I don’t understand, should I stick it to the window, or put it like that ?! And I also want to bake such bread so that it crumbles even less!

Program 3. SERUM
Weight, g 500 750 1000
Cooking time 6:34 6:44 6:49 am
Max. delay cooking time 15:00 15:00 15:00
Warming up - - -
Mixing 1 10 m 10 m 10 m
Calming 10 m 10 m 10 m
Kneading 2 22 m 22 m 22 m
Ascent 1 1: 30m 1: 30m 1: 30m
Ascent 2 1 hour 1 hour 1 hour
Kneading 3 35 s 35 s 35 s
Ascend 3 2:30:25 2:30:25 2:30:25
Baking 0:50 1:00 1:05
Maintaining temperature 1 hour 1 hour 1 hour
Audible warning to add fruits and nuts 5:57 6:07 6:12

Found the instruction, really, how strange it is written 2 hours - 30 minutes and 25 seconds cheli?
Well, if so, then it is suitable for sourdough bread

I didn't understand, that's how to understand
How long is the last proofing? For sourdough bread, 2 - 2.5 hours you need

So I also think that here a lot of time is given to rise, I really did not bake bread, but I often made yeast dough. On the main mode, it takes forty eight hours to climb, and on the rest, except for the fast one, it takes 10 minutes. there, 10 min. there, but in the "bread on dough" mode, it takes five hours to climb 3 as a whole ... I don’t know where, why and for what bread is so much needed ?!

Added Thursday, 08 December 2016 12:48

I will have to master sourdough bread, although I haven’t even tried to "contact" the sponge!

I just do it like this, just a little longer. I like videos of Marina from Germany.

Girls, how do you like the stoves, did not disappoint with time? Does the stove stir all the flour itself?
I choose HP as a gift, I stopped at this one. I think whether to take it or not.

The stove did not disappoint. But, I can only compare with a similar Mystery 12-02. Among the disadvantages: 1) the agitator is difficult to remove. And pour oil on it, and grease it. All the same it is removed badly. But, I do not suffer much from this, so no specials. I do not use funds. When baking muffins, where the fat content is high, it is removed easily. But I don't like the muffins from the bread machine. I bake very rarely. 2) the crust is soft, even in French. In my previous oven, the crust was crispy, even on the main one.
The crust on the darkest setting comes out fairly toasted, but not brown. The oven kneads well and there is enough proofing, the bread does not crumble much.This flour, that 02-12 leaves in the corners. I always help with a shovel. But it depends on the shape of the bucket, here is an ordinary brick with a loaf.

[Chamomile1]

Chamomile1, Olga, thank you very much for your answer !!!
So all the same it is necessary to help with a spatula, I think further.

[Irina.]

Irina., in this form in a bucket it is inevitable to help with a spatula. The bucket is rectangular.

[Chamomile1]

Chamomile1, Olga, thank you very much for your answer. Since she does not stir flour in the corners, I bought another HP, with a square bucket, so as not to bother with a spatula.

Hello everyone. Tell me why the bread in this bakery turns out to be completely white, colorless, both at the edges and at the bottom and top? But inside, it bakes well. Maybe I'm not putting everything? Leakage mode is on medium, mode 1 white bread

I don't know, try to put a dark crust. The crust is affected by sugar, its amount in the recipe. And so, yes, the crust is quite light. But I'm used to it, this stove is even darker than my old Mystery.

The crust is affected by sugar, its amount in the recipe

And butter

Hello girls! I updated my bread maker, bought myself Mystery 1207, I like everything, and the spatula is removed well, and the bread is good and tasty, everything suits. But from what interested. I take my own recipes, I have a lot of them, I have been using bread makers for a long time ... I started looking at recipes from the instructions .. In the recipes for fresh dough and yeast dough, water and flour are written twice, first at the beginning, and then at the end the last two lines ... Something I did not understand ... Explain who figured it out

I have never baked according to recipes from the instructions for bread makers. There are so many proven, great bread recipes on this site! For every taste and whim. Why reinvent the wheel?

And I did not say that I was going to bake according to recipes from the instructions or to make dough, both mine and mine are above the roof. I was interested in why water and flour are mentioned twice in instructional recipes ... Well, I'm curious, I want to get to the bottom of everything .. Girls, who else
what interested?
P.S. Oh, girls, what else did I read in this instruction !! Also in milk bread, for some reason, flour is mentioned twice, but flour when making jam is something !! Something new in cooking .. for me personally ... hee hee ..

Girls, it's me again ... I want to say: my dear favorite bread maker! I constantly bake in it, everything works out, the crust is so crunchy, everything is baked, everything is fine! I tried different recipes in it, everything is fine! God forbid, it will continue to work like this! The bread with onions, mushrooms and sausage (instead of bacon) turned out to be so wonderful, mine said to bake more often. And how well it kneads the dough, I asked her to make bread for the oven, my clever girl! By the way, very often I use recipes from the instructions from my previous HP, I had LG, and so - the recipes are great! The bread is very tasty! This means that you do not need to use recipes from the instructions .. I will buy a new bucket for my Ski and will continue to use both of them.

The bread with onions, mushrooms and sausage (instead of bacon) turned out to be so wonderful, mine said to bake more often.

Svetlana-cat, I ask you to share such an interesting recipe, I really want to bake such a miracle! I will be very grateful!

cvetozek, I will answer your questions here.
I'm still happy with the stove. It has a lot of functions, I do not use all of them. I don’t use the programs Yogut, Jam, Rice and some others, there is a multicooker. In reality, I use several programs: a French loaf for white bread, rye bread. Yeast dough, for pies, baked goods, for muffins and muffins, for the same muffins. I am happy with these programs. But I never divided the programs for bread, that is, knead on one program, distance and bake on a separate program. I never did that. If she kneaded the dough, then she took it out and baked pies. I don't particularly play with the bread maker, I am quite satisfied with how it bakes.At some point, it seemed that the crumb remained damp, so for white bread I chose the longest program (French roll), I put the highest weight and the darkest crust, this increases the baking time. There are no complaints about bread.
There is a possibility of separate use of programs. You can put yeast dough and not take it out later, but put baked goods. By the way, the baking program is adjustable, it seems like 10 minutes, that is, you can choose your own baking time.

CHAMOMILE, thank you very much for such a detailed answer. -this is for you

[cvetozek]

cvetozekThank you, good luck with your bread maker.

Good afternoon, tell me. the bread machine has a recipe for making yeast dough in the recipe book. and it says that flour and yeast are put in twice. why is that? and is it not too much flour (900 gr) for 240 ml. water?

[Olga555]

Olga555, do not use a recipe book. For pies? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0 This is the best pie dough. I usually make half a portion in a bread maker.

thanks a lot, I'll try

[Chamomile]

Hello. ChamomileOlga, I would like to ask you - is the bread in the new Mystery 1207 baked well inside compared to 1202?

I have such a situation: Mystery 1202 has also served its time. I bought an Endever 51 bread maker, outwardly one to one with your Mystery 1207, the main programs coincide, only instead of rye bread there is whole grain. I tried a couple of my proven recipes: white bread on a medium crust and French on a dark crust, I put more weight. The crust disappointed, on the main program the bread was completely soft from the bucket. But that's okay, the main thing is the crumb ... It was very different from the same bread in 1202 and was somehow unfinished. Does your bread taste different in one recipe in 1202 and 1207?

[Le_Nok]

Le_Nok, crust yes, disappointed and continues to disappoint. As for the baked goods, it was on the main program. Now I bake smaller loaves, not because of the lack of baking, but it just became more convenient that way. So, loaves for 350-380 grams of flour, program 4 French bread, weight 1000 grams and a dark crust. The bread is good, tasty, baked. But that crust is not enough for me. On the plus side, I can add that bread crumbles less from this oven. It is more loafy, or something. Although it baked more weight by 430 grams, it was completely baked on French bread.

[Chamomile]

Chamomile, Olga, thanks for the answer. I handed over my new Endever bread maker to the service center. I will hope that the money will be returned ... Then, probably, I will take Mystery 1202 again ...

And I gave my mother Mystery 1202, a few years ago and recently took it away, stands idle, does not use it at all. It turns out that she has such a huge bucket; it turns out that I got used to baking the bread in my little rollson.
So, what I want to say, I had 5 or 6 different stoves and everywhere completely different bread turns out I scolded everything, but now I remember it with love (I gave it to my sister), the bread in it turned out wonderful, the crust is thin, in moderation crispy, tender crumb, finely porous, like toast bread (although the top of the head always rested against the lid and was whitish) The temperature seems to be very low in it for baking. Rolson has a similar bread, but the crust is slightly rougher and it blushes the same on all sides (there is no window on the lid). I love rollson bread, it's always great, the oven has a wonderful shape like a loaf, so makhonny, pretty.
But 1202 Mysteries, just like in a mold stadler, baked goods are very thick and hard.
And what do you girls like about such a crust? I baked it several times in the mystery and somehow I didn't really like the bread

[vernisag]

vernisag, everyone has different tastes. I loved the crust from my old Mystery. It is thick, crispy, we sometimes shared this crust and only the crumb remained. But the bread crumbles a lot. In this Mystery of mine, the bread looks like a loaf, I don't really like it. But it does not crumble and there is a crust, but not so thick and hard.

Yes, we like it exactly as a loaf, indeed, a matter of taste

[vernisag]

vernisag, in our family, too, everyone loves the crust. And in the old Mystery 1202, although she was fat, we liked it. And the crust was fried, and not dried, as in my new HP. And the crumb was well-baked, tasty, and the structure depended on the recipe. In general, Mystery left only good impressions about herself.

I don't really have anything to compare with - I only have a second bread maker, and I handed it over to the service center for checking ... Her bread crumb turned out to be damp, and the crust turned out to have a kind of mealy taste. Although the bun itself is more successful and beautiful in shape. After such bread, only the heaviness in the stomach ... I thought that the new HP did not pick up the temperature when baking, did not experiment, and quickly took it to the service - maybe it’s a marriage.

[Le_Nok]

Le_Nok, the structure depends not only on the recipe, but also on what you bake in. I have been baking the same bread for 7 years now and it is different in different bread makers. I bake according to other recipes, but this one is basic and constant. Although, of course, the flour is different, I take pressed yeast and they are also different in quality. But the recipe is one.

[Chamomile]

Chamomile, Olga, and what kind of recipe?

[Sedne]

Sedne, based on Italian bread by Admin. It is quite simple water, flour, yeast, salt, sugar, grows. Oil. I can give the link in the evening. But the most primitive bread, for me the most delicious. I sometimes bake something like that, but then I come back to it anyway. And if we are talking about something more interesting, then rolls, fenders, pies, and bread should be simple.

[Chamomile]

Chamomile, it's clear about the structure. Let the bread be different, but, ultimately, the main thing is that the bread maker produces edible bread

Indeed, the simpler the recipe, the better and more reliable.

[Chamomile]

Chamomile, Olga, no, don't, I know this bread well. I thought that there might be something like that, not familiar to me

I also love the usual, on the water bread only always add two or three types of butter, a little bit, vegetable, sometimes I throw in a little butter.