What to choose in the initial price range?

Bliiin! So she has 2 stirrers? And now there will be bread with two holes?
I ordered this ... Eh ...

Well, mother, you give! Girls, do not sleep, why am I dragging you links .. I never seem to throw useless links well, okay. it's too lazy to read there, but at least look at the pictures

I, of course, with my Panasonic slightly "teapot" (because with other bread makers "in real life" I had no business), but why is the "bottom torn up"? If you take out the bread not hot, but warm (that is, let it sit for a while in a bucket), then the stirrers will either climb out quite neatly or they can be removed without much damage to the bread.

A gypsy, a million, I'm all screwed up. Zhekka, why is the bottom torn apart? Does this happen in expensive Delongy? Rina is right, if you immediately pull it out, well, the maxismum gap and never gets stuck in the bread. Well, for this case, the hook is attached.

IRR, I just never take out bread right away. He sits out in my bucket until warm, the crust slightly sweats and then the mixer practically jumps out of the loaf by itself.

Oops overlooked. Not ... I feel good right away, then I don't really like it. Suddenly it gets damp (sweats). My contingent loves, Schaub crunched.

Why should she get stuck and even turn it around ???
Even the slit is practically invisible - only a small round hole. I often take it out and shake it out right after the signal.

All stoves (like all other household appliances) are made in China from the same components (which may differ, but not significantly).
And when buying Panasonic (and any other cool brand), you pay half of the money for the NAME, and the other half for the stove itself.
And you don't have to try too hard when choosing - all the same, 80% of real factors cannot be taken into account.

I agree to 100! You can save a lot of money when buying without getting caught up in brands! China still cannot be avoided
You just need to choose such that there is a guarantee (they are also available for inexpensive stoves) and a decent look - without cracks and creaks. And designs are more interesting even from little-known firms.

Well, I don't know, if I put it on at night or just forget to remove the stirrer after proofing, then it’s kapets, it’s very difficult to get it out of the bread. I already have it almost completely without Teflon, it sticks strongly on it, it doesn't work neatly, especially since I take out the bread right away so that it doesn't sweat, I'm also crispy ...
And at the dawn of our baking we scratched the stirrer badly, felts, here ... it is completely baked in bread, even under it a crust forms, only a round hole can be seen from the bread.

Well, I don't know, if I put it on at night or just forget to remove the stirrer after proofing, then it’s kapets, it’s very difficult to get it out of the bread. I already have it almost completely without Teflon, it sticks to it strongly,

I sympathize, business ... I don’t like to suffer so much. I’ll probably have to order a bucket. If it is expensive, then it is better to buy a stove. NEW. SIMPLE. And again we are smoothly in the subject

Zhekka, and did you try to get a similar mixer? Maybe they could find it on Glybochitskaya? After all, the main thing is not to find exactly the same mixer, but with a suitable hole?

In principle, you can search, but on Glybochitskaya is there a store of some kind?

There, from the Soviet times, rembyttekhnika (or something like that). Service of all kinds of small and large household appliances. A couple of years ago, I ordered a bowl for a Kenwood combine there.

Here is the information on the search engine. It is given as a warranty service for many brands of household appliances:

"ELECTROSERVICE"
Tel. / 044 / 416-0534, m.Kiev, st. Glubochitskaya, 53

I’ll get tired of poking around in bread, as if I’ll buy it!

So, you need to buy a new stirrer in advance))))))))))
People! And who can say, if the stove is a maximum of 900 gr. how much can you exceed the norm without damage to the stove ???
Well, we don't have enough bread ...........
Probably need to think about Orion 206. In addition.)))))

Sonya, and Delfa kneads the dough on dumplings, and if so, how well? The fact is that, following the link that you gave in the topic about Vitesse, I came up with an idea that smart people have repeatedly voiced here “why pay more”? In our Foxtrot, Delphi costs more than 3 times less than Vitesse 422.

Orions are more expensive. The 206 is 10 euros cheaper than the 205, there are 2 fewer programs, by the way, but what are these programs that are not in the 206 model? But for 204 Orion, they have reduced the price for these days by exactly one third.

The dough kneads everything, just super! Moreover, with ONE universal spatula - rye, and unleavened, and yeast. Just like Paganini was able to finish the concert on one string.

At the weekend I arranged a test drive for my sister's Orion 206 stove. I baked 3 loaves. I didn't like it at first. Kneading, proofing, everything is fine, but on the "bran bread" program, the dough did not have time to come up. In my opinion, the baking temperature is too high, the cake was baked in 45 minutes, the crust is dark and too thick, I would like it to bake longer and at a lower temperature. Crust color and weight per program. "baked goods" cannot be selected. I already thought about returning the stove, but decided to bother more.
On prog. 1 "main" baked white bread and cereal, everything is ok, the crust is valid. darker than mine, but this is a matter of taste, so we leave the stove)))

2 mixers knead so cool, the dough seems to flow from one kolobok to another, twists between mixers, but there is no such usual round kolobok, which, however, does not affect the quality of the kneading.

There are no program cycles in the instructions: kneading for 20 minutes, 1 lift, etc. and this is very inconvenient !!! also, the baking and proving temperatures are not indicated anywhere.

There is an instruction in Russian Iukr., But in the Ukrainian part they forgot to write that the function for choosing the weight of a loaf is only in programs 1, 5 and 10, if I'm not mistaken. Recipes, however, are given for all programs for weight 900 and 1250.
With recipes, too, not everything is smooth, I did not dare to bake on recipes from the instructions.

I forgot to add: Almost all programs. there is a preliminary heating the products, so I kneaded the dough into the program. "cupcake", dropped and baked on "main"

I forgot to add: Almost all programs. there is a preliminary heating the products, so I kneaded the dough into the program. "cupcake", dropped and baked on "main"

that is, heating is not convenient? I still doubt it .. in mine it is not, I can not compare

Zhekka! I also keep track of information about Orion, so I'm wondering if I understood correctly - you baked 3 breads - with bran (it didn't rise well, didn't have enough time), the second sweet one was also added to it, then baked goods separately. And the main white, here did not drop anything. I went first to the end. Is that correct? Questions - on the first (bran-grain) - how long does the program take, that he did not manage to come up? On the second, rather comments - usually, if there is a lot of sugar in the dough, the cake turns out darker. And I didn't understand, on the Basic program, you baked grain and everything Oh, K? And what is included in your grain recipe? And yet, how did the bread get out from 2 mixers? Thank you

I also did not understand something about heating? Can I reset it? And what does it give?

Heating is very good. convenient., but I just had to knead the products for about three minutes for dough, only the "cupcake" mode came up.
My first bread was sweet cake. She sang it on the mode for bran bread, in the hope that there would be more time for proofing (this is not indicated in the instructions). There was not enough time, I dropped the program and then baked it on baking.I didn’t like it, it was caked too quickly, I didn’t have time to "rise")))

Second, the bread is just white on dir. "basic", light crust. liked it, everything is fine and rose and baked, and the crust is not too hot.

the third is grain with sprinkled wheat (soaked 1 cup of wheat for 48 hours and in a meat grinder) + 0.5 tbsp. rye flour. I put the dough, then turned on the program. 1 "main", because before I noticed by the clock, how many minutes there were to rise, baking, etc., I took out the stirrers immediately after kneading, once kneaded with a spatula. I liked the result, while the guests arrived, there was a small crust on the table))) The crust is medium, but for me it's a little too much, I like light. The top browns unevenly, the part above which the window is slightly lighter, but this is not critical. I took out the shoulder blades immediately.

Why didn't you bake your sweet cake right away on the KEKS program? (sorry, for stubbornness and stupidity - I'm trying to figure it out)

There should be no proofing on the muffin, it is baking with soda, etc.
A program * sweet bread * no?

Clear. On the contrary, I have a sweet, but no cupcake. I thought it was the same.

here is a plate for a 900gr stove

I bake with sourdough, knowing full well the fact that it contains yeast. In some recipes I also add industrial yeast. Which one is better or worse - I do not know, I did not conduct laboratory research. I know one thing that my whole family likes sourdough bread much more, and a small addition of yeast (both dry and wet) does not bother us.

I can't understand why you add yeast when using starter culture?
Are you unsure of the leaven?
If the starter is good, then no yeast is needed. IMHO

I just had to loosen up the dough for dough for a couple of minutes and that's it! I didn’t want to wait another 20 minutes for the food to heat up, I put everything warm already!

I kneaded for a couple of minutes on a cupcake, then turned on the main one. "cake" is the only program where there is no heating and that's it! I wasn't going to bake it !!!

Tsyganochka, which oven is this table for?

actually for my Morphy richards

Yeah thanks! Just what I need!

On my preheat there is no. If you need to cook for example rye or just quickly, first the dough, then turn it off for as long as necessary, if there is not enough time for proving, then just baking. I have it - 55 minutes.
There is already a tried and tested program Sweet. In fact, this is Quick bread in other ovens. Only a very intensive kneading))))))) Well, just unsoaked raisins, thrown by me as usual, immediately ground a little! Well, such a hostess right !!! I tried)))) Bran and other additives, on the whole grain program, in the same place and rye often. Today I bake in sourdough with corn flour on the main mode. Let's see what happens. Ours who took 206 are happy. The crust on one side is light, some noted it too. On this occasion, can the window be closed too? Perhaps the temperature around the lid is slightly lower? But the baking capacity is excellent. But one woman just surprised me - she was never a baker - IMMEDIATELY, because of the peculiarity of the work, she began to put on a timer - and just super! She has never baked normally yet, everything is on the timer. Recipes from the manual. That's what it means, not to know what might not work!
She has no idea that it might not work, and everything is OK!
In general, mastering HP simply requires experience, you can adapt to everything, and be sure to pick it up on your own.

In general, mastering HP simply requires experience, you can adapt to everything, and be sure to pick it up on your own.

That's right, after my usual delongue in Orion, everything is not so, but nothing, I bought it for my sister, and she loves a crispy crust))) I've already baked 5 loaves in Orion, ok, no complaints, only little things like a small screen ...

Yes this is serious))))))))))))))
I think, not having a lot of choice, my sister will quickly get used to her, but about yours she will say that she would not be satisfied with a big screen!))))))))))))

Yes, that's for sure.The forum shows that every undermined baker "grows together" with his stove and does not want to change it for anything. Some kind of magic

Phillips has now released 2 bread makers. did anyone bake on them? how are they doing? are there any disadvantages?

There is a small bucket in them, and she herself is somehow small, I turned it this way and that. Did not like

Yes, that's for sure. The forum shows that every undermined baker "grows together" with his stove and does not want to change it for anything. Some kind of magic

Nooo, it isn't. The next oven I will have is one that is programmed and does not equalize the temperature.

Nooo, it isn't. The next oven I will have is one that is programmed and does not equalize the temperature.

So, it will be Kenwood 450. It was like that for me too: first Panas, then I wanted programming. Both stoves work in parallel, but Ken more often, because his modes are shorter in time due to the lack of preliminary temperature equalization. In reality, having played enough with programming, I practically don't use it. For rye, Panas is still better - first, the dough is kneaded on Pizza, then the Rye mode. And it's better for French. But the dough is faster to make in Ken.

Good day!
I love different kitchen helpers, in the constant use of cartoon and AG. I was always sure that I didn't need a bread maker at all - we hardly eat bread. But, finding myself on this site on the issue related to the multicooker, I thought - I really don't like making dough on dumplings or pizza, which my husband loves very much. Maybe I, a lazy person, can get some kind of budget HP that would pull quite a steep dough in a batch. Well, so that some kind of muffin could be bungled. Can you please tell me experts, are there such options?
Thank you

Please advise which is better:
1) Moulinex 2000 (popular and reliable brand (I have been using a meat grinder since 1998 pah-pah-pah)
2) Kenwood 230 (Kenwoods have normal reviews)
3 Binatone 1168 (attracted by the presence of a baguette rack at an attractive price)