Bread maker GEMLUX GL-BM-577 - experience of use, problems, solutions

[The duration of the modes - this is not in the instructions, but it can be seen on the panel when switching]

We bought a GEMLUX GL-BM-577 bread maker for a special offer (for 3,500 rubles). This is my first bread maker.

MENU
This button is used to select a work program. By successively pressing the button, select the program you need from the 18 available in the list.
List of programs:
1) BASIC (Standard)
Kneading, proofing and baking regular bread. Additional ingredients can also be added in this mode.
2) FRENCH (French pastries)
Kneading, proofing and baking with a longer proofing phase. This mode allows you to bake bread with an airy texture with a crisper crust.
3) WHOLE WHEAT (Whole Grain Bread)
Kneading, proofing and baking whole grain bread. In this mode, the preheating time is increased, which contributes to more thorough soaking and, accordingly, more active swelling of the grain. It is not recommended to use the turn-on delay in this mode, since this will significantly worsen the results.
4) RICE BREAD
Kneading, proofing and baking rice bread. This type of bread has a high protein and amino acid content.
5) RICE FLOUR BREAD (Rice flour bread)
Kneading, proofing and baking rice flour bread. This type of bread is similar to the basic one, but has a subtler taste.
6) SOFT BREAD
Kneading, proofing and baking bread with an airy, elastic texture. This program is longer in time than Standard.
7) QUICK
Kneading, proofing and baking bread with baking soda or baking powder. Bread baked in this setting is denser and smaller in size.
DOUGH (Dough)
Kneading and proofing, but no baking. The dough prepared in this way can be used for baking various products (pies, pizza, etc.) in a conventional oven.
9) RISE
Proofing the dough at low temperature.
10) RISE / DEFROST (Proofing / Defrosting)
Low temperature mode. The duration can be set manually.
11) YOGURT Low temperature setting. The duration can be set manually.
12) PICKLED VEGETABLES (Pickled vegetables)
Program for cooking pickled vegetables.
13) JAM
Cooking jams and marmalade. Vegetables and fruits must be chopped before loading into the bowl of the bread machine.
14) BAKE
Only baked goods, no kneading or proofing. Also used to extend baking times in other programs.
15) ROAST NUT
Before placing the nuts in the bowl of the bread machine, make sure they are free of shell debris. Failure to do so may damage the non-stick coating of the bowl.
16) MEAT FLOSS (Chinese Meat)
17) CAKE
Kneading, proofing and baking the cake. Proof with baking soda or baking powder.
18) RICE CAKE
Kneading and baking sweet rice cake.
COLOR (COLOR)
With this button you can adjust the crust color of the finished product:
- LIGHT (Light)
- MEDIUM (Average)
- DARK (Blush)
The button is not active in programs:
- DOUGH (Dough)
- RISE (Proofing)
- RISE / DEFROST (Proofing / Defrosting)
- YOGURT (Yoghurt) - PICKLED VEGETABLES (Pickled vegetables)
- JAM (Jam)
- BAKE (Baking)
- ROAST NUT (Roasting nuts)
- MEAT FLOSS (Meat in Chinese)
- CAKE (Sweet cake)
- RICE CAKE (Rice sweet cake)

LOAF SIZE (PRODUCT WEIGHT)
Using the LOAF SIZE button, you can select the weight of the finished product 450 or 750g. Please be aware that the duration of the program will depend on the size of the item selected. The button is not active in programs:
- RISE (Proofing)
- RISE / DEFROST (Proofing / Defrosting)
- YOGURT (Yogurt) - PICKLED VEGETABLES (Pickled vegetables)
- JAM (Jam)
- BAKE (Baking)
- ROAST NUT (Roasting nuts)
- MEAT FLOSS (Meat in Chinese)
- CAKE (Sweet cake)
- RICE CAKE (Rice sweet cake)

The control panel is understandable in principle. Pressing the MENU button changes the program number, the COLOR button moves the triangular arrow in a circle from LIGHT -> MEDIUM -> DARK, the LOAF SIZE button selects the size of the loaf.


The duration of the modes - this is not in the instructions, but it can be seen on the panel when switching


Since I make bread in a bread maker for the first time in my life, I read all the instructions for beginners from the forum, I took from there the recipe for Italian bread from Admin. The very first experience turned out to be successful, but it caused a great surprise that the standard execution time of the main bread program for this bread machine is 2 hours 23 minutes, when in reality the crust of the bread turned out to be completely white, raw in appearance - I did not even risk it and turned on the Bake mode ( bakery products).

Who had to bake the bread to condition for 35 minutes. The bread was superb, but the feeling of bewilderment remained.

Am I doing something wrong, that I do not have enough Basic Bread mode or is it a defect in the bread machine and should I hand it over before it's too late?

Measured the time of the stages in the BASIC program, weight 450 g, COLOR DARK (small bun, dark crust color, products strictly according to the recipe from the instructions)



Total program time 2:24 (2 hours 24 minutes, 144 minutes)
1. Slow stirring for 2 minutes
2. Rapid mixing of the dough for 6 minutes
3. Pause 20 minutes - low-temperature heating of heating elements
4. Second kneading 10 minutes, at 9 minutes the dispenser worked. The bottom of the dispenser does not close again.
5. Proofing - low-temperature heating of heating elements - 1 hour 6 minutes
6. Baking - 40 minutes
- here is the result, in my opinion a little light for DARK - a dark crust. I turned on the baking for another 10 minutes.
- that's what happened. He left the bread to cool.
P.S. Corrected the message for more information.

Well, what total. duration of other programs? And how long does each stage in the main program last? How long would it take to bake?

Am I doing something wrong, that I do not have enough Basic Bread mode or is it a defect in the bread machine and must it be returned before it’s too late?

This is a feature of the bread machine, judging by the feedback from the Yandex market. If you manage to pass, consider that you were born in a shirt)).

Well, what is common. duration of other programs? And how long does each stage in the main program last? How long does it take to bake?

There are also programs French bread (up to 3 hours), grain, rice, puffed (all are identical in operating time from 2:25 for a loaf of 450 grams to 2:33 for a loaf of 750 grams. Unfortunately, there is nothing to say about the duration of the stages yet) I can, I will experiment. ”The bread maker perfectly kneads the dough and the bread turned out to be very tasty, it would be a pity if this is a defect in the program.

This is a feature of the bread machine, judging by the feedback from the Yandex market. If you manage to pass, consider that you were born in a shirt)).

I reread the instructions.
14) BAKE
Only baked goods, no kneading or proofing. Also used to extend the baking time in other programs... - That is, I correctly figured out what to do? But is this normal, such a feature?
Another feature of the bread machine is that in recipes instructions the total mass of ingredients is usually less than the indicated weight, it looks like 450 grams and 750 grams is not the weight of the finished product, but simply the designation "small bun" - "big bun". And since I put 835 grams of ingredients for a large roll, then maybe this is the reason for white bread in the usual mode?

I correctly figured out what to do?

Right.

just the designation "small roll" - "big roll".

You could say that. Baking time is usually 5-10 min.
Crust color - baking temperature.
Remove the timing of the main or French. regime. Dough preparation time for ordinary wheat bread (premium flour, water, salt, sugar, fat) is about 2 hours, baking - 50-70 minutes.

But is this normal, such a feature?

No, it's not okay. But if the Chinese have programmed that, then nothing can be done. Judging by the recall from the market, the modes of the model are unreasonably shortened. Hence the color.

If it kneads well, gives time for detuning, lifting, but only a little time for baking (how much ???), then as a way out add. turn on the "Oven" mode.
Is there a manual mode? (Programming)

If it kneads well, gives time for detuning, lifting, but only a little time for baking (how much ???), then as a way out add. turn on the "Oven" mode.
Is there a manual mode? (Programming)

As far as I understand, there is no mode that I could completely customize for myself, but there are separate manual modes:

"DOUGH (Dough)
Kneading and proofing, but no baking. The dough prepared in this way can be used for baking various products (pies, pizza, etc.) in a conventional oven.
9) RISE
Proofing the dough at low temperature.
10) RISE / DEFROST (Proofing / Defrosting)
Low temperature mode. The duration can be set manually.
14) BAKE
Only baked goods, no kneading or proofing. Also used to extend baking times in other programs. "

There is a time setting in baked goods, but the choice of crust color does not work, I suspect that Color Dark simply adds a couple of minutes at the same temperature.

[Evgeniy]

Evgeniy, I see you are pulling quotes from instructions, or descriptions from somewhere, give a link to the full version. With a description of modes, times, recipes, etc.
It is clear to everyone that something has been worked out with the duration of the programs, well, it is not possible to bake normal bread in half an hour (figuratively), the dough needs time for everyone. chem. processes, reactions, well, there is swelling, gluten formation, autolysis and other smart words.)
Reflash c. the processor is not good on our knees, it remains either to throw / give, or somehow it will be applied. But for this you need to study your stove, protest, understand what it can do.
You have max. by duration. the French mode, it is the longest at all HP, on mine it is 3:50. Turn it on with an empty bucket (if you feel sorry for the food) and write down everything that will happen on a piece of paper. Kneading, its time, rest - time, kneading 2, proofing, kneading, last. proofing, baking ...



Here is a topic about my model, look with one eye at least the first pages. So far from you, except for the name, zero information.
Bread maker Gorenje BM900 WII

[Evgeniy]

Evgeniy, I see you are pulling quotes from instructions, or descriptions from somewhere, give a link to the full version. With a description of modes, times, recipes, etc.

Sorry, I wanted to give a link to the instruction in the first post, but I received a message, "Sorry, but the Forum rules are forbidden for NEWCOMERS (up to a ban) to post any external links.
Please correct your message. " I'll try text with a space. Please do not ban, this is not an advertisement!

gemlux point ru / upload / iblock / 085 / Gemlux_GL-BM-577_% D1% 85% D0% BB% D0% B5% D0% B1% D0% BE% D0% BF% D0% B5% D1% 87% D0% BA% D0% B0.pdf

[Evgeniy]

Evgeniy, well, as I thought, all hp are collected on one control board, that is, all the main functions are the same. Still, check all the programs and write down their time, on some models they are mixed up. Recipes are tin. Based on for 300g of flour - 50 !!!!! gram of sugar, and 5g dry. yeast (one and a half tsp), too much. It is not surprising that the time has been shortened. Give him three hours, so it will come out on the table).
Still interested in time and tempera. baking, stick at least a simple oven fur. thermometer and incl. "stove", I shone a flashlight through the window and watched ... at light. crust, dark ... maybe few degrees, a problem with the sensor, well, or not enough time (about an hour at 170-180 ° С, they are not designed for more HP, plastic, case heating, no heat sink and fan)

Igor Palych, thank you very much for your recommendations! Corrected the first post so that those who take the same model will see immediately. Recorded timing, BASIC baking for 40 minutes. I bake bread, in 15 minutes I will post a photo of what happened. Unfortunately, there is no thermometer at 200 degrees.

[Evgeniy]

Evgeniy, yes, what kind of advertising is this? This is how the themes should be drawn up: photos, links, instructions, files ...
40min. baking ...probably a little not enough, BUT considering that in orig. recipe with a lot of sugar and milk, then the color of the crust will be tanned. Plus size "micro" loaf. And after the end of baking, I leave the bread for another 20 minutes in the HP (by disconnecting the power cord), closing the lid and all the valves. hole. tightly with a towel. It comes. But no more, then "sweats", gets wet. Lattice and stands resting for an hour under a towel.

[strong]

Well, judging by the table of modes, you have the only mode - French, which is similar to Normal in many other machines, if you cook bread on the machine. But even he is inferior to the Usual in Panasonic, for example.
There is a maximum fermentation time for domestic flour to make the bread tasty. The mode must take at least 3.20
You have very shortened modes. Require very strong flour for HP, c. from. from 12, and even better 13 proteins and formulations with additives muffins- it is imperative that it is tasty to hide the lack of fermentation.
I will disappoint you, but on ordinary flour without a muffin on the machine, the bread in your machine will be inferior to others with a longer mode. Strong to yield, all modes are terribly short.
The possibility of manual settings will allow you to use the machine as a kneader and place for fermentation on ordinary flour, but with manual supervision. That is, you can manually make delicious bread in it. But manually, and automatically there are fewer opportunities.

Well, what can I tell you, I wouldn't take such a machine for myself.

My advice:
I have 2 weights - 750 and 900g. The default is 900. Never put on less, there is a difference in a couple of minutes and the baking process.
Put the maxim. weight and do not touch.
Color, I then agree that only time is added, and not reg. temperature (but check). I put it dark, as for me tempera. understated and I don't like the whitish crust. Color is sooo dependent on the amount of sugar and milk. In the recommendation, I see there is sugar (a lot) and even dry milk. So you can't "scold" the developers))), they did everything logically.
You can increase the temperature by adjusting the temperature sensor (I will write if necessary, just a screwdriver and not open anything)
It would be good to measure temperatures on proofers and yoghurt, a room thermometer or medica is enough.

[Korwin]

Korwin, Eugene, if possible, get rid of the typewriter.
If not, then measure your parameters, you will only make delicious bread on it manually. And of all the modes, do not even look farther than French for the machine when using ordinary flour.

the only mode is French

I agree, try it and we have a wonderful function - PAUSE, during operation a short press of the "start" button makes the author. a pause at exactly 10 minutes. So if you can see that it should be turned on. baking and the dough did not fit - press and so unlimited. number of times.
I also discovered a good accelerator-improver for myself - a grated apple spoon. Instead of plain water, part of sour milk (for taste) or water after boiling potatoes (well, or part of mashed potatoes).

There is a maximum fermentation time for domestic flour to make the bread tasty. The mode must take at least 3.20

- How long should the bread stand? GEMLUX has just over an hour in proofing. Rises well.

You have very shortened modes. Requires very strong flour for HP, c. from. from 12, or even better 13 protein and recipes with baked goods - it is imperative that it is tasty to hide the lack of fermentation.

How to find out how much protein is in flour?

I will disappoint you, but on ordinary flour without a muffin on the machine, the bread in your machine will be inferior to others with a longer mode. Strong to yield, all modes are terribly short.
The possibility of manual settings will allow you to use the machine as a kneader and place for fermentation on regular flour, but with manual supervision. That is, you can manually make delicious bread in it. But manually, and automatically there are fewer opportunities.
Well, what can I tell you, I wouldn't take such a machine for myself.

Really upset. Well, okay, I'll cook under personal control, maneuvering manual modes. Or in the oven.My main problem was to stir the dough well. The most difficult, the hand is sore, and a mixer with a kneading function costs no less than this bread machine.

get rid of the typewriter.

That doesn't ... that doesn't work for us. Just a little something - immediately female panic))).

I agree, try it and we have a wonderful function - PAUSE, during operation a short press of the "start" button makes the author. a pause at exactly 10 minutes. So if you can see that it should be turned on. baking and the dough did not fit - press and so unlimited. number of times.
I also discovered a good accelerator-improver for myself - a grated apple spoon. Instead of plain water, part of sour milk (for taste) or water after boiling potatoes (well, or part of mashed potatoes).

Wow !!! That's what experience means! Thank you!

[Evgeniy]

no panic, I state the fact that a person does not waste his energy, see the problem and then solve it whenever possible. I can handle any typewriter. A matter of comfort.
If the machine remains. Then we begin to master the French regime. We choose recipes with butter - sugar, that is, enriched. Of the pitfalls, it may be that this mode will be too strong. Then we take semolina and grind it in a coffee grinder. We will add it as a flour enhancer))))), or try adding egg white to the recipe as part of the water.

Evgeniy... You live in the Russian Federation. We have amounts of protein on the flour packs. See the composition label on the pack. Everywhere common with 10 squirrels. It is less common in magnets-fives with 11 and 12 proteins, but rarely, pay attention. I do not advise you to buy an expensive one, you can also strengthen a simple one cheaper.
For domestic flour, at least at least 2 hours of fermentation must be given. This is generally the minimum if you cook right away. And such a minimum requires at least a little, but baking.
If the machine remains, then there are ways to get it very tasty, but you just need to use tricks, like night dough, for example. Or do a combination of programs, lengthening the fermentation, but decreasing your manual supervision.
In general, you can take a closer look and get out.

To have room for maneuver, you would have recorded better timings. That is, kneading time, fermentation time, baking time. If possible, fermentation temperatures. They are not high, even just a thermometer will take it. Just be careful, do not break the mercury on the spatula, if there is no other.

Measure and record at the same time during operation.
On kneading, they would measure the temperature of the dough at the beginning and end in order to estimate how much the machine heats the dough during kneading. Gently or intensely. Then just collect as much data as possible on your typewriter, this will allow you to combine different programs.
Now start straight out in French. She is the most attractive. It makes sense to squeeze the maximum out of it in the first place.

[Evgeniy]

Evgeniy, write down what recipe you make, if there are scales?
A dispenser is evil)), in such budget machines it is a very unreliable thing, and in cool machines it often breaks down or serves as a source of heat loss. Keep an eye on how to dismantle it if something happens. And the window is a problem, while you close it from the outside with a layer of food folded several times over. foil to prevent heat loss. Then from the inside it will be necessary to tinker with tin, heat. screen.
It will be very useful to use pre-mixing for autolysis.
Here's an example: I filled in all the ingredients, put in a bucket, incl. mode 2 "French", all according to the max. weight and crust and pressed start. The first 2min (see your description) is a slow and accurate kneading, mixing and starting from 3min. incl. intensive mode. This is easily audible. And then press the "start" button - there will be an automatic machine. pause of 10 minutes. Then he will continue his work (indication blinking). The total time will lengthen and during this time the half-mixed kolobok will swell ... in general, it is written about this on the forum, which is very useful for the test.

[kneading-kneading]

well yes. Pick a recipe. Do it in French. Measure the parameters of the machine. Show the result., Product, recipe, program parameters, your impression. A photo of bread would be nice.
Together we are finalizing, thinking over all the nuances in sequence.
I forgot, you're a beginner. You should have a good look at the concept of Kolobok
Wheat flour gingerbread man (master class)
and another task. In the process kneading-kneading it should not overheat with a spatula. The limit is 28 degrees, and ideally 26 degrees in the middle of the test. Otherwise the dough will spoil.

Together we are finalizing, thinking over all the nuances in sequence.

Igor, Lena, thank you very much! I will bake tomorrow, there’s enough bread for today, we’ll get fat even more! I will publish the resulting recipes - suddenly someone else bought the same. She's beautiful. But yes, the dispenser is superfluous. I can fall asleep with my hands even when I need to. I wonder if it should close itself?

I doubt it. In many machines it does not close itself. I also close my handles.

get fat still

Yes, there is such a thing ... I bake every other day on average and then ... also a secret for butter ... it is not necessary for the fermentation process, it is harmful. I do this, I immediately put in hard butter (we really like butter or lard), but just a little, about a teaspoon, and at the second kneading, at the end, when "squeaks", what would be added. ingrid. (you open the dispenser), then I pour in the grows. oil (spoon). And do not forget, 3-4 layers of foil and cover the look with a towel. window.

ABOUT! Found a roasting mode for nuts. Can't roast coffee on it? Nobody tried it? Or will the non-stick coating get scratched?

I don’t understand at all what kind of cutlets, meat in Chinese))), I have never met it. In theory, heating should be turned on like in a frying pan and periodically on. mixer. So turn it on and look for a couple of minutes sho that for the beast! And you will tell us. Looks like a stove for a purely Chinese market. Two recipes for bread with rice only, sweet rice cake, Chinese meat, sake ...

no. As a rule, in budget stoves, the weakest point is the bucket cover and the bucket assembly. You should not cook jam and fry if you want to have fewer problems replacing the above.
For the bourgeoisie, this is all expendable material, but for us it comes out at a pretty penny.

I tried to make ordinary white bread with FRENCH mode (French bread), COLOR DARK, WEIGHT 750g:
Flour 450 gr (10 gr of protein per 100 gr) + 50 gr of semolina turned into flour by a coffee grinder.
Water + milk 250 gr. (50/50)
Salt 1 tsp
Sugar 2 tsp
Yeast 1 tsp
Vegetable oil 1.5 tbsp. l.

To test the operation of the dispenser, I added a pinch of cinnamon and turmeric.

First, he poured water and milk into a bowl, then he dissolved salt and sugar, then poured flour through a sieve into the yeast cavity. He turned on the bread maker.
After slow kneading 2 minutes - Pause 10 minutes
Quick kneading 6 minutes
First proofing for 20 minutes with a pause of 10 for only 30 minutes
Second kneading 10 minutes - added sunflower oil.
The second proofing with a pause took more than an hour, but I did not keep track of when baking began - the dough did not have time to rise completely.

Baking according to the regime ends up with bread with a white crust. I turned on the baking mode manually, added another 20 minutes. The total baking time was 3 hours 40 minutes. I decided that was enough by the color of the crust. Attaching photo. I liked the taste, no longer rich, normal bread, worse in the store. :-)

But the bread did not rise a little, apparently the bun was tight and there was not enough time. Turmeric colored some of the bread yellow. In general, the dispenser is of little use, since it works a minute before the end of the second stirring, and the additives do not have time to stir evenly over the mass of the kolobok. It is necessary, apparently, to close the hole with a piece of tin.
- view from above.
- sectional view.

I sit, reading the reasons for the failure of the top of the bread. Did I correctly assume that the failure was due to the fact that there was not enough liquid?

[Evgeniy]

Evgeniy, for 500 flour only 250 water? Where did you find such a recipe?))), Well, at least 300, and then if the flour is wet. And what, there is no kneading between 2 and 3 proofing?

[increased]

yes, I also look like a ram at a new gate, at bread
Strong macfa 450 g + 50 g of moisture-absorbing semolina. And this is only 250 g of moisture, just one spoonful of yeast. There must have been a frantic little squeezed bread there, and the bread crust in waves, and I don't see that it didn't rise. He has a village roof, and his growth is quite normal.
The bread looks like it is not mixed, but with increased humidity (the crust swells high and falls when there is a lot of steam, that is, there is liquid) and a normal amount of yeast, although according to the listed amount on the makfa, this cannot be.
Is everything okay with the scales? And a measuring spoon?

Which means:

After a slow kneading 2 minutes - Pause 10 minutes? - climb?
Quick kneading 6 minutes
First proofing 20 minutes with a pause of 10 - what is the pause on the rise?
Second kneading 10 minutes - added sunflower oil.
Second proofing with pause (again, what is this?)

so how long is there kneading and how long is the rise, when is the kneading?

Strong macfa 450 g + 50 g of moisture-absorbing semolina. And this is only 250 g of moisture,

Hmm ... flour, perhaps it was less, because I didn’t sleep enough, so that I could pour it later if it was wet, and seeing that the bun didn’t stick to my hands, I didn’t do it. And the flour is not Makfa, but Shadrinskaya, though also the highest grade. I didn't notice that there was a kneading and a third proofing, although I could have missed it - I left the house, and when I returned the bread maker had already switched to baking mode. Measuring spoon from a box with a bread maker for 5 and 15 ml.
The dough didn't rise to the edge of the bowl during the proofing, that's for sure.

Which means:
After a slow kneading 2 minutes - Pause 10 minutes? - climb?
Quick kneading 6 minutes
The first proofing is 20 minutes with a pause of 10 - what is the pause when rising?
Second kneading 10 minutes - added sunflower oil.
Second proofing with a pause (again, what is this?)
so how long is there kneading and how long is the rise, when is the kneading?

The bread maker has a PAUSE function, that is, during operation, you can press the Start / Stop button and the oven stops operation for 10 minutes. I made three such pauses, one after the first slow kneading, the second between the first and second kneading, and the third during the proofing.

Further study of the bread machine showed that there are still inaccuracies in the instructions:

DOUGH (Dough)
Kneading and proofing, but no baking. The dough prepared in this way can be used for baking various products (pies, pizza, etc.) in a conventional oven.

This is really just stirring the dough during the whole course. At least I could not wait for the stirrer to stop after 16 minutes of continuous operation.

9) RISE
Proofing the dough at low temperature.

In fact - kneading and proofing, the duration of the regime is up to an hour.

10) RISE / DEFROST (Proofing / Defrosting)
Low temperature mode. The duration can be set manually.

Only proofing with a warm heating element. Duration no more than an hour.

11) YOGURT Low temperature setting. The duration can be set manually.

Similar to the previous mode for 8 hours.

I have a suspicion that in China this bread maker is called differently and has normal instructions, at least in English. Any ideas how to find this instruction and the "double"?

The Vitek VT-1999 (ST) bread maker outwardly turned out to be a complete analogue of Gemlux GL-BM-577. Only the menu is Russified and - wow! wow! - the running time of the programs is normal 3-3.5 hours - how does this happen?

https://Mcooker-enn.tomathouse.com/in...content&task=view&id=1919

https (..) // - here's the instruction. And it shows quite normal program duration!

I want that.

[I ask the specialists in bakery to evaluate whether this bread maker can be used to prepare ordinary bread in automatic mode?]

Korwin, Eugene, if possible, get rid of the typewriter.

I began to think about such a possibility. I bake delicious bread, homemade people are happy, but all this is under manual control. I contacted those. Gemlux support, asked for English instructions.

P.S. Those. support contacted the manufacturer and sent a table of modes. Which, of course, are the same as I calculated on my own, experimentally. But there are also surprises!

Modes 3-6 are absolutely identical in operating time. If the temperatures are the same, then this is just a marketing ploy. As a result, minus three modes is not 18, but 15 in fact.
In the instructions - 8 Dough mode ("dough" kneading and proofing), in the Dumpling mode table (Dumplings!) - only kneading the dough for up to 30 minutes.
In the instructions - 9 Rise mode (rise), in the table of modes Homemade Noodles (homemade noodles!) - preparation of the dough for 58 minutes, which I use for kneading the dough and initial proving.
In the instructions - 10 Rise / Defrost mode (rise / defrost), in the Rise / Defrost mode table - weak heating of the dough up to an hour, by default 10 minutes, which I use to rise the dough.
In the instructions - 12 Pickled Vegetables mode (pickled vegetables), in the Pickled Vegetables mode table, heating for 12 minutes without stirring. What for?

The longest bake is 60 minutes for a rice cake. But bread cannot be made on this mode


I ask the specialists in bakery to evaluate whether this bread maker can be used to prepare ordinary bread in automatic mode?

While cooking in manual mode - Rise 58 minutes, Rise / Defrost 60 + 50 minutes, Bake 1 hour.

P.P.S. The saddest thing is that I found the same stoves with a normal duration of modes at an affordable price Vitek VT-1999 and Delta DL-8008B (the latter does not have a dispenser, but this is just not critical). It is clear that this is one Chinese manufacturer, just different models.

[Pickled vegetables:]

I don’t understand at all what kind of cutlets, meat in Chinese))), I have never met it. In theory, heating should be turned on like in a frying pan and periodically on. mixer. So turn it on and look for a couple of minutes sho that for the beast! And you will tell us. Looks like a stove for a purely Chinese market. Two recipes for bread with rice only, sweet rice cake, Chinese meat, sake ...

1. I found this beast, in the sense of a stove in the Chinese market DONLIM DL-T06S-K Multi-functional Auto Fruits & Nuts Dispenser Smart Bread Maker Bread Machine!
2. Sent a recipe book. Found

Pickled vegetables:

cabbage 250g, suitable salt, chili powder, onion, daikon, apple, pear, fish sauce, white sugar, ginger, onion, garlic, glutinous rice powder.

I ask the specialists in bakery to evaluate whether this bread maker can be used to prepare ordinary bread in automatic mode?

No you can not. If you can only learn a quick Chinese, go to their local forums looking for suitable ones. Chinese recipes, buy the missing ingredients on Tao and switch to bread (or whatever they actually bake in it) from the Middle Kingdom. The answer is obvious))

Since more than two weeks have passed since the purchase, it was not possible to hand over the bread maker. I gave it for diagnostics with the claim "Doesn't bake bread in automatic modes". They returned it after 20 days with the answer "the defect was not confirmed, the bread maker is working." Got upset. But! I tried to make bread - I don't understand anything. It is baked (Well, almost, it is baked, I add 15 minutes for baking)! Did they raise the baking temperature?

Now I'm making sponge bread in a bread machine:
Dough - rye flour one and a half cups + live yeast half a teaspoon + water 250 grams with a temperature of 45 degrees at the time of pouring into the bowl.
In any mode, I stir the dough, wait half an hour and put the bowl in the refrigerator overnight.

In the morning I add a teaspoon of salt, a tablespoon of sugar, one and a half cups of wheat flour, half a teaspoon of cinnamon to the risen dough, start the "French" mode (French bread). During the second batch, add three tablespoons of fried sunflower seeds and a tablespoon of sunflower oil. Flour is added by sensation.

The result is quite decent wheat-rye bread.