Tell us about the modes of operation of the bread maker

I bought a Midea AHS15BC bread maker.
I read the instructions, studied what they write on the Internet, but did not understand two things. What changes in the operation of the bread machine when choosing the weight of the bread roll and the color of the crust.

For example, the main mode - cooking time - 2:50 with a weight of 1 kg. when the weight changes by 750 gr. the time changes to 2:48.
Is that all? Just 2 minutes less baking time? And all, all the difference?

Or what changes when the crust color changes? The cooking time does not change, what then changes, the heating temperature of the heating element?

Probably the principle of operation of bread makers is the same, and if anyone can explain, even with the example of another model, he would be very grateful. I would like to understand the principle of work, otherwise I do not have baked goods yet, but simply poke at buttons without understanding what it means.

[baking]

For example, the main mode - cooking time - 2:50 with a weight of 1 kg. when the weight changes by 750 gr. the time changes to 2:48.
Is that all? Just 2 minutes less baking time? And all, all the difference?

Yes, that's all!
Time baking depends on the weight of the bread dough.

The color of the crust depends on the time, how long the bread will be baked, how much the crust will tan.
Or, the heat may increase at the last stage of baking, for a red crust.

All tips are here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" including MASTER CLASSES for Dough Kneading (BOXES)

UNDERSTANDING BREAD IN HOMEMADE BREAD

[baking time]

Or what changes when the crust color changes? The cooking time does not change, what then changes, the heating temperature of the heating element?

In Panasonic bread makers baking time depends both on the chosen size of the bread and on the color of the crust. The difference in baking to achieve a certain crust color for a certain size of bread, in fact, lies in both the time and temperature changes during the baking process.

Probably the principle of operation of bread makers is the same

Principle:
Mixing ingredients,
kneading,
distance with kneading
and baked goods.

Yes, that's all!
The baking time depends on the weight of the bread dough.
The color of the crust depends on the time, how long the bread will be baked, how much the crust will tan.
Or, the heat may increase at the last stage of baking, for a red crust.

Thank you. Only it is still incomprehensible.
As for the weight, it is somehow strange, with an increase in weight from 750 to 1000g, that is, by 30%, the time increases only by 2 minutes. That is, it takes 2 minutes to bake each extra 250 grams. It's strange and incomprehensible.

Well, about the crust. I guess that the temperature somehow increases, since the baking time does not change. So I wanted to know how it changes and for how long.

In Panasonic bread makers, the baking time depends both on the selected size of the bread and on the color of the crust. The difference in baking to achieve a certain crust color for a certain size of bread, in fact, lies in both the time and temperature changes during the baking process.

Thank you, it means it works differently in Panasonic. My baking time does not depend on the selected crust color.
As for the "temperature changes" I understand that. And I want to know by what principle these changes are regulated depending on the chosen program.
For example, with an average crust for so many minutes before the end, the temperature rises by so many degrees, and with a light crust, for example, it decreases by so much.

And I want to know by what principle these changes are regulated depending on the chosen program.
For example, with an average crust, so many minutes before the end

You have been answered all the questions above, and given links for a more detailed study of the issue. Understand and understand

For example, with an average crust for so many minutes before the end, the temperature rises by so many degrees, and with a light crust, for example, it decreases by so much.

Why do you need to know these numbers
If you are interested in the operation of the device, then you yourself can measure the temperature and its change at all stages of making bread according to the program. Buy yourself a special device for measuring the temperature inside the heating HP, and study the numbers of your HP.

All the questions above have been answered.

?? It looks like the forum has some kind of restrictions for beginners and they do not see messages (parts of messages) that are available to other forum members. I don't see exactly that.

P.S. The face was drawn automatically, in fact, there are many question marks.

Why do you need to know these numbers

I believe that for any technique it is best to know how it works.
Probably I will really find a thermometer with a record to see how the temperature changes over time.

I believe that for any technique it is best to know how it works.
Probably I will really find a thermometer with a record to see how the temperature changes over time.

What is the question - this is the answer

When I needed to, I stood for hours over my x / stove, with my nose in it and in flour, and with a thermometer recorded all her "body movements" during kneading and baking. And I didn't blame anyone for anything - I was interested in myself, in my own stove, and I was interested in this
So this work appeared, you can use it UNDERSTANDING BREAD IN HOMEMADE BREAD, which later helped many to figure it out.

But you are not interested in this, a lot of bukaff ... you need to read a lot then what to talk about
Go for it!

[the goal of baking in general is good bread!]

I believe that for any technique it is best to know how it works.

Yes, of course, you are right, it would be better to know HOW it works, but it is even better to know WHY the bread maker works like that.
This is already more extensive, because you need to understand at least minimally "what, how, why, why and for what."
Now you are interested in the principle of operation of the device, well - study it.
But the goal of baking in general is good bread!
Therefore, it is good to heed the advice and read the information offered by the links given above.
Links are those that are highlighted and underlined. Clicking on the selection will open another for reading and learning. Something will become clear immediately, and some only with time and practice.



And here's another topic for your bread maker

Bread Maker Midea AHS15BC

When I needed to, I stood for hours over my x / stove, with my nose in it and in flour, and with a thermometer recorded all her "body movements" during kneading and baking. And I didn't blame anyone for anything - I was interested in myself, in my own stove, and I was interested in this

Well, I'm also interested. Just before starting the experiments, I tried to find out - maybe someone already knows how it all works, so as not to do too much.

This is how this work appeared, you can use it THE MANUAL ON BAKING BREAD IN A HOMEMADE BREAD, which later helped many to figure it out.
But you are not interested in this, a lot of bukaff ... you need to read a lot then what to talk about

On the contrary, I read all this in the first place, and very carefully. Great work, no doubt. Thanks for it. I just have questions to which there are no answers. Therefore, I asked here before starting to dig myself.

Yes, of course, you are right, it would be better to know HOW it works, but it is even better to know WHY the bread maker works this way.

This is the approach of the consumer who uses the purchased device. But there are other people who are interested in HOW it works and who, by the way, come up with and develop devices to make life easier, the same bread makers.

Therefore, it is good to listen to the advice and read the information offered by the links given above.
Links are those that are highlighted and underlined. Clicking on the selection will open another for reading and learning. Something will become clear immediately, and some only with time and practice.

Thanks for the advice and clarification of what links are.