List of programmable bread makers, comparison and discussion

[Nady_gera]

Nady_gera A good option, 256 if there is, it is better

more programmable bread makers:
DEX DBM 707
VIMAR VBM-330
Domo B3955
WEST BM102S

more programmable bread makers:
DEX DBM 707
VIMAR VBM-330 this one seems to have two buckets, one large, the second double, for two breads
Domo B3955 this one has two buckets, one large, the other double, for two breads
WEST BM102S
Wolfgang Puck BBME025 this one has two buckets, one large, the other double, for two breads

Wrote to the manufacturer's website VR BM-4013V - the programming was answered in the negative

[Good time of day to all bakers! 4. I understand that "every sandpiper praises his own swamp (bread machine)," but I would like to know (or get a link where to look) which oven is the best in terms of price / quality / reliability.Thank you in advance. Help me make a choice, please, I really want to eat ...]

Good time of day to all bakers!

4. I understand that "every sandpiper praises his own swamp (bread machine)," but I would like to know (or get a link where to look) which oven is the best in terms of price / quality / reliability.
Thank you in advance.
Help me make a choice, please, I really want to eat ...

The best oven is the one that is yours;)

Why isn't anyone talking about LG? What is a bread maker? Namely 3001. Or would you recommend another one?

found programmable xn on e-bee. inexpensive ...

Sunbeam 5891 2-Pound Programmable Breadmaker
* 600 watt programmable Breadmaker makes 1-1 / 2- or 2-pound bread
* 12 cooking functions; 3 shade choices; 13 hour delay bake; LCD display; touch control panel

[Sens]

Sens, the descriptions cannot be trusted, it is not programmed, 12 built-in modes and that's it ...

[PACK]

so believe after that e-bey ...

PACK, well, is there something new programmable?

A new product from Brand should appear in November. There will be built-in scales and a programmable mode.

A new product from Brand should appear in November. There will be built-in scales and a programmable mode.

what is the name and where to look?

So far nowhere, there is a short overview on the multicooker (registration is required), but otherwise we are waiting for November.

So far nowhere, there is a short overview on the multicooker (registration is required), but otherwise we are waiting for November.

Wouldn't it bother you to copy the review from the multicooker here?

In this model
- Built-in scales up to 2 kg
- LCD display
- window for observing the cooking process
- saving the program after a power outage up to 7 minutes
- maximum baking weight 1000g
- automatic heating up to 1 hour
- cooking delay up to 15 hours
- removable baking dish with non-stick coating
- 15 operating modes: white bread, express white bread, whole flour bread, express whole flour bread, French bread, sweet bread, gluten free bread, express 750g, express 1000g, muffin, dough, noodle dough, ghee, jam, pastries.
- a unique manual setting mode, with the ability to program all stages of bread preparation
- choice of crust color: light, medium, dark
- accessories: measuring spoon, measuring cup

Tell me, where did Daewoo DI-9154 disappear, is it worth waiting for it or has it been discontinued? Is Delongy 125 really huge? Is there a viewing window?

Delongy's length is 42 cm, height is 30, width is 23. There is a window.

But the new Brand will appear next week at a price of 4.5 tons.

But the new Brand will appear next week at a price of 4.5 tons.

Already in stock.

Wow, I went to the site in the morning - not yet!

And you can buy Delongy for 2800! As I understand it, in 2010. this bread maker generally disappeared from sale, and now the price is low, isn't it worse to do?

Please read the list of programmable bread makers with the ability to change temperatures.
Found only two - Brand (something muddy this company) and Bork (very expensive).Are there no others?

Please read the list of programmable bread makers with the ability to change temperatures.
Found only two - Brand (something muddy this company) and Bork (very expensive). Are there no others?

Why did you decide that Brand is a murky company, they just do not hide where it is produced, and the testing of this bread machine takes place in public. And it is in this stove that the Manual Mode program is ideal.

[tropheus]

tropheusWhat would you like to get as a result of using programming?

MANUAL SETTING- here they seem to have described everything.

Muddy firms are those that quickly sniffed the goods and evaporated - neither after-sales service, nor where to buy spare parts - I don't want to write the names.

He wrote muddy in the sense that he had never produced such devices. And what is the first pancake often?
In Russia, many such Russian-Chinese firms make tablets, navigators, players, and so on.
And usually the quality is much worse than European firms.
I want to get the opportunity to bake rye breads correctly from programming.
DeLonghi has a new 1500 model, but no programming information. And the manual cannot be downloaded.

He wrote muddy in the sense that he had never produced such devices. And what is the first pancake often?
In Russia, many such Russian-Chinese firms make tablets, navigators, players, and so on.
And usually the quality is much worse than European firms.
From programming I want to get the ability to bake rye breads correctly.
DeLonghi has a new 1500 model, but no programming information. And the manual cannot be downloaded.

Brаnda, in manual programming, has the ability to cancel any of the stages, and as far as I know, perhaps I'm wrong, this is the only bread maker that allows you to do this. In all others, this cannot be done.

In expensive Borki it is also possible, but I thought there were more options. It’s strange that no one releases such.

Hello Bakeries!
I have x / n Brand!
I can honestly say I like it, but programming 16 buttons every time is very tedious. And the program that you pick up - it remembers only the first time. And the scales are just lux!
I have a suggestion: write all those parameters of the bread machine that are needed - everyone will write their wishes, maybe just Brand will give us the cotton of our dreams!
Personally, I need programs for sourdough bread, but I need to express all my desires very clearly, I'm afraid I won't succeed!

[IRSh]

IRSh,
What sourdough do you have - rye, wheat? Each leaven requires a special attitude towards itself. It is impossible to create a universal program for all the starter cultures.
Mine, for example, a semi-finished rye product, after the update on Saturday was clearly weak. I kept it at T 30 in HP for 6 hours, only after that I was able to bake it on it.

MariV!
I have two leavens: from rye flour and, translated from it - wheat.
We bake in different ways: with and without dough, as well as sourdough bread cakes - they have been proofed for about 10 hours.

We, of course, are not on the topic here - the time it takes to hammer the required parameters into the "Manual program" is on average about plus or minus 1 minute, if you write down the necessary parameters on a piece of paper in advance.

MariV, I do not argue that it is real - to score a program every time, but we are talking about improving what we have!
And yet, if you bake bread with dough, imagine how cool it is to have not only the necessary program in memory, but also something like a dispenser for a couple of glasses of flour?

A dispenser for two glasses of flour? This is, for a second, 350 g of flour! And where could it have been added without deteriorating the working qualities and design of the HP? I have a Panasonic with a dispenser for nuts, cheese, etc. Since 2007, I have used it a couple of times ...
And, in my opinion, it is better to have a program for breads in your memory or in a notebook in order to joyfully share this memory with HP!

MariV
Bread can be kneaded and baked without HP at all, but this requires my presence
from time to time in the kitchen. Ideally, it would be nice to load everything required and
coming home from work in the evening to eat with fresh bread.
"add without deteriorating the working qualities and design of the HP"
A question for developers and designers. I think they will cope with this task!
"And the bread program, in my opinion, is better to have in your memory or in your notebook ..."
It's better to keep the recipe there, and the program in HP!
"joyfully share this memory with HP!"
Only if there is no one else to "share joyfully".
P.S. Express constructive thoughts, "used it a couple of times"
not even an argument, but your personal attitude to this option.

[IRSh]

MariV
Bread can be kneaded and baked without HP at all, but this requires my presence
from time to time in the kitchen. Ideally, it would be nice to load everything required and
coming home from work in the evening to eat with fresh bread.
"add without deteriorating the working qualities and design of the HP"
A question for developers and designers. I think they will cope with this task!
"And the bread program, in my opinion, is better to have in your memory or in your notebook ..."
It's better to keep the recipe there, and the program in HP!
"joyfully share this memory with HP!"
Only if there is no one else to "share joyfully".
P.S. Express constructive thoughts, "used it a couple of times"
not even an argument, but your personal attitude to this option.

IRSh,
in your CP there is such an option - "Cooking with a delay" - in the morning you load all the products into it, put them on with a delay, and at the time appointed by you the bread will be ready.

The recipe is the composition of the food; the manual program is your cycle for the selected recipe; it is better to write it down in advance in a notebook and then to score it in "Manual".
Dispenser - I think anyone who has a HP with a dispenser also rarely uses it.

Reply # 134 ... Reply # 136 ...
P.S. Your position is clear to me, thank you.

Option Bread maker for sourdough bread.

It may appear in nature x / stove
for those who do not use yeast!

1st mode: simple bread
1st batch 15 - 30 minutes,
proofing - from 4 to 12 hours with heating 25-29 degrees,
baking - from 50 minutes to 1 hour 20 minutes,
2nd mode: bread on dough
1st batch 15 - 30 minutes,
proofing - from 2 to 12 hours with heating 25-29 degrees,
adding flour through the dispenser,
2nd batch 15-30 minutes,
proofing - from 4 to 12 hours with heating 25-29 degrees,
baking - from 50 minutes to 1 hour 20 minutes.
In the individual programming mode, this is the case in none of the
commercially available x / stoves are not provided.

[Unold Backmeister 68415 Top Edition]

Unold Backmeister 68415 Top Edition,
Roll 750-1200 gr. Translating from the Guide:

Eigenprogramm (Manual setting, Individual program)
Loaf weight --- Not selectable
Delayed start --- Selectable
Crust color --- selectable

Stage --- Preset --- Range
1st batch --- 0:10 --- 6-14 min
1st rise (heated) --- 0:20 --- 20-60 min
2nd batch --- 0:15 --- 5-120 min (typo? Probably correct 5-20?)
2nd ascent (with heating and 30sec-warm-up at the end) --- 0:25 --- 5-120 min
3rd ascent (heated) --- 0:45 --- 0-120 min
Baking --- 1:05 --- 0-80 min
Keeping warm --- 1:00 --- 0-60 min

[Unold Backmeister 68511 Extra]

Unold Backmeister 68511 Extra
"Two-bucket", bread up to 1800 gr.
Translating from the Guide:
Eigenprogramm (Manual setting, Individual program)
Loaf weight --- Not selectable
Delayed start --- Selectable
Crust color --- selectable
Signal to add --- Yes

Stage --- Preset --- Range
Heating up components --- 0:22 --- 0-30 min
Kneading --- 0:18 --- 0-30 min
1st rise (without heating, warm-up at the end) --- 0:45 --- 0-120 min
2nd rise (without heating, warm-up at the end) --- 1:25 --- 0-120 min
3rd rise (with heating) --- OFF --- 0-120 min
Baking --- 1:00 --- 0-60 min
Keep warm --- 1:00 --- OFF or 1:00

By the way, when using two buckets, you must fill in both. Otherwise, uneven heat consumption can lead to breakage of the molds and the oven itself - this is how the instructions say.

=======
Hopefully not duplicating anyone.

And I have a question for experts.
I'm just choosing the stove. I will bake mainly rye-wheat whole grain purely sourdough.
I guess it will be necessary to turn on all the climbs to the maximum.
Can the non-disconnectable workouts for 1 minute after the first and second ascent hurt me a lot?

No, well, maybe the bread won't be very bubbly.
Make the main knead and remove the spatula from the bread machine - and then two kneading for 1 minute will not interfere.

[you can change the duration of individual cycles right in the process]

I have been using it for more than five years Delonghi 125s and I am very pleased that she has you can change the duration of individual cycles right in the process... So I got used to programming everything, a lot of my programs have accumulated, I'm terribly sorry for the developments.

And now there is a need to buy another bread maker.
Unfortunately, here (in Portugal and, in particular, in Madeira) there is a very small selection of bread machines, and there is no Delongy at all.

Advice from a respected community is required: tell models that have the same function "Modify".
Quietly I hope that it will turn out to find something suitable and order with delivery.
Thank you in advance for your help.

P.S. Only, please, not from America or Japan, since it's almost impossible to get a transformer here ...

and there is no Delongy at all.

In Australia and New Zealand this oven is marketed under the name Quantum Smartbake BM7800.
Their network is also 220 volts. Well, you just need to put a European plug.

Thanks for the tip, I will definitely look. But ... so far, having looked at the heels of offices, I see that they do not deliver around the world. "Boom look ..." (c)

Update: Anyway, I would be grateful if someone could suggest other, not so "remote" models.

I discovered that it seems like I shouldn't have bought myself such an expensive and large structure - Unold Backmeister 68511 Extra.
The sourdough whole grain bread, which I only intend to bake, turned out to be the easiest for me to do on manual switching of modes and personal control of the rise, not relying on the set timer.

The bucket is never filled - maximum 2/3, because half of the flour in the dough is rye. And at the same time, a loaf is already for a kilogram - no longer needed.
You do not need to knead the whole flour dough - this means that only one main batch is needed. At the same time, it is necessary to stand over the kneading - add flour ("flour into water"), give seeds and spices at the end, and scoop the dough off the walls with a spatula.
And with sourdough, the rise can vary in time - then where is the point in the timer, if you still need to keep track of yourself?

So a device without the bells and whistles would easily suit me. A personal program is not needed if there are separate modes "Dough" and "Baking".

I no longer use the heating when lifting, on the contrary - I take out the bucket after kneading, take out the stirrers, smooth it and wait for the stove to cool down, which is heated by the operation of the motor during kneading. Then I put the bucket in the switched off stove and for half a day I forget about it, in the evening I bake in the area of ​​dinner, take it out, in the morning you can eat. And sometimes I put the kneaded dough in the refrigerator for a day (so that it ferments longer, but does not become sour), and then I take it out, wait until it warms up and rises, and bake it.

Such is the process formed, very slow. But on the other hand, I do not fiddle with flour at all - everything is molded with a silicone spatula.
===========
By the way, sweet bread - like a cake, but also whole-grain and sourdough - also works this way, although, of course, it comes out not so tender, but dense. But the main thing for us is that it goes well with tea, and at the same time not from white flour.
===========
And an amendment to the description.
One-minute workouts occur at the beginning of the second and third ascent.

I discovered that, it seems, I shouldn't have bought myself such an expensive and large structure - Unold Backmeister 68511 Extra.
The sourdough whole grain bread, which I only intend to bake, turned out to be the easiest for me to do on manual switching of modes and personal control of the rise, not relying on the set timer.
....

Enough programming capability for sourdough baking - 6 hours to rise.
Here is her program for manual adjustment and (possible?) The presence of a short kneading between lifts will not have a significant impact on the rise of the dough and even more so on the final result.
Learn to bake.
While your bread maker isn't worth the money, there are far better deals on the market for that amount.
Total time in hours 3:50

Pre-heat - heating on / off
Preset time adustable from / to 0:22
0-30 minutes

Kneading Preset time adustable from / to 0:18
0-30 minutes

1st raising Preset time adustable from / to 0:45
0-120 minutes / (2:00 hours)

2nd raising
Preset time adustable from / to 1:25
0-120 minutes / (2:00 hours)

3rd raising Preset time adustable from / to OFF
0-120 minutes (2:00 hours)

Baking Preset time adustable from / to 1:00
0-60 minutes / (1:00 hour)

Keep-warm Preset time adustable from / to 60
OFF or 1:00 hr

Vanya28, I have had a stove for about six months, I bake twice a week, and I managed to try different things. It turned out, and more than once, to guess with the timer - that is, there was no need to turn off the program in order to "finish up" or, on the contrary, turn on the baking earlier, because the dough began to ripen.

But, probably, it is necessary to clarify that for me now the longer the dough has the opportunity to ferment during the rise, the better.I am guided by bread from our Munich bakery Hofpfisterei - they make very tasty bread using old technology, sourdough, and the dough costs a day. Have you come across stoves with such a proofing time?
And when I bought the stove, I didn't know about bread without kneading and the benefits of a long dough, then it seemed to me that 6 hours was already normal.

I just noticed that if left in the room for a day, I would have a strongly sour taste. That is, you need to go to the refrigerator on the bottom shelf. But the bucket from the stove does not fit in there, you need to transfer it to another bowl, then back. Or you need to buy a baking dish that will fit into the refrigerator and into the bread maker - then there will be only one transfer, and a roll without holes.

In general, once again - with pens and eyes PERSONAL FOR ME, for MY REQUIREMENTS it is easier. I am writing here only because the same requirements (sourdough + whole flour + long fermentation) may still be available to someone else, and my experience will be useful.

Vanya28, I have had a stove for about six months now, I bake twice a week, and I managed to try different things.
....
Have you come across stoves with such a proofing time? 24 hours
And when I bought the stove, I didn't know about bread without kneading and the benefits of a long dough, then it seemed to me that 6 hours was already normal.

There is such a stove here -
🔗
Breadmaker BB-CEC20 - dough rise time 24 hours.

🔗

There is such a stove here -
🔗
Breadmaker BB-CEC20 - dough rise time 24 hours.

Wow, it happens! Yes, the machine is good ... Individual programs were impressive, especially that there are three of them. But I just don't agree to pay for the stove, how much they want for it on Amazon. Moreover, as I said, when standing in the heat, the dough turned out to be too sour, I like the proofing in the refrigerator more.

I want to give my friend a bread maker for her birthday - she loves this thing :) my friend wants to be able to program manually - tell me, what options can be selected manually in the individual program? And what does not suit you in individual programs? I want to buy the best :) but to be honest I don't understand anything: crunching, proofing;) accept a beginner who wants to learn and understand

But, probably, it is necessary to clarify that for me now the longer the dough has the opportunity to ferment during the rise, the better. I am guided by bread from our Munich bakery Hofpfisterei - they make very tasty bread using old technology, sourdough, and the dough costs a day. Have you come across stoves with such a proofing time?
And when I bought the stove, I didn't know about bread without kneading and the benefits of a long dough, then it seemed to me that 6 hours was already normal.
I just noticed that if left in the room for a day, I would have a strongly sour taste. That is, you need to go to the refrigerator on the bottom shelf. But the bucket from the stove does not fit in there, you need to transfer it to another bowl, then back. Or you need to buy a baking dish that will fit into the refrigerator and into the bread maker - then there will be only one transfer, and a roll without holes.

In general, once again - with pens and eyes PERSONAL FOR ME, for MY REQUIREMENTS it is easier. I am writing here only because the same requirements (sourdough + whole flour + long fermentation) may still be available to someone else, and my experience will be useful.

Diana, I didn’t find an opportunity to write in a personal message on the forum .. I would like to ask you a few questions about long fermentation. Can I chat with you by email so that the Temka does not clog up here?

Connoisseurs! Plz announce a list of manual mode bread makers with the ability to change the temperature at all stages.
If not in our market, then you can take it over the hill.
Thanks for the help.