Bread Maker Electrolux EBM 8000

She pulled out the stirrer in order to avoid additional sub-mixing during the raising of the bread, since rye does not like this. And on the 9th program, these sub-mixes are not present, you can not pull it out.
The stirrer, indeed, does not stick in the bread, but a trace remains from it.
Now, when I bake with sourdough, I also pull it out, since it is difficult to pull out the bread. I think the "strong bake" program is to blame, indeed, "strong" bakes, it's not just "baked goods", which I miss here, especially in conjunction with the "timer" function. Although, perhaps, this sticking in the mold is a property of all sourdough bread, I don't know.

Tell me, please, someone baked Easter cakes in the oven. I'd like to try it.

Tell me, please, someone baked Easter cakes in the oven. I'd like to try it.

Greetings.
Many people bake Easter cakes in x / ovens, I don't know specifically according to your model, but I think it won't be difficult to find a recipe. Try to look right here or this particular we tried it, it turns out simple and tasty, at a cost relatively inexpensive, given the final weight of about 900 grams. (about 75 rubles without registration). The program or their combination can be prompted by one of the owners of the same stove.

Girls!!! I like it so much .... smart machine !!!!! And beautiful...

And me!

I'm amazed that the owner of Muli 5004 likes it (more, do I understand correctly?), Because this model of Mulinex is a recognized brand, it seems to be considered the best model of all bread makers, judging by the reviews.

Tell me, please, someone baked Easter cakes in the oven. I'd like to try it.

I have already tried to bake cakes in this oven. The first "pancake" was lumpy, and then I changed the recipe and the program, and it turned out just super. If you're interested, I'll post the recipe.

[Tamborén]

TamborénI like my Mulya, they are just completely different !!! In Mula, Small ones are not very successful, because there the form is large .... and sooo strained the holes from the bottom of the mixers !!! And here is just beauty !!!!
carry2007 !!!!!!!! Of course you need to !!!!!!!!!!!!!

Easter cake
Water (warm) -150ml.,
Yolk-4 pcs. (You can put 2 whole eggs),
salt-1 / 3h. l.,
Butter-4 tbsp. l.,
Wheat flour-400g.,
Powdered milk-4 tbsp. l.,
Sugar-4st. l.,

Vanilla sugar-1 pack,
Yeast (dry) -2.5 hours l.,
Lemon or orange peel-1h. l.,
Raisins, candied fruits, nuts - 0.75 cups.
Pour the ingredients into a bucket according to the list (except zest, raisins, candied fruits, nuts). Add dried fruits after beep. Weight-1kg. The crust is light (it turns out fried). On the 1st program it did not work, changed to the 6th ("nice bun"). Raised almost under the lid. Very airy texture, not very sweet (after decorating with glaze, it will be what you need).
Bon Appetit!

Thank you so much!!!!!!!!

[carry2007]

carry2007 !!! Thank you very much!!!!!!!! : bravo: Speckla according to your recipe ..... well, generally just SUPER !!!!!! I didn't have time to take a picture ...: pardon: dragged away ....

To your health !!!
If you put "home" eggs, it will also be yellowish.

Look what a handsome man it turned out !!!!!! Frenchman!!!!


But I just can't find a recipe with live yeast .... and the order of the bookmark !!! Rye is also not very high turned out ..... who has proven recipes .... rush, please !!!

For 1.5 tsp. dry I take 10 pressed.
Recipes - the sea!
For example, here are some of my favorites (if you indicated any earlier, sorry):
🔗
🔗)
🔗
🔗
🔗 .
And now I bake with sourdough, the taste cannot be compared !!!
And healthier, of course, than yeast.

Hello everyone!!!!
Hurrah! I bought a stove !!!
I chose between Electrolux and Kenwood, and still settled on Electrolux, and I have no regrets
the stove is just class !!!! to be honest, I didn’t expect everything to work out the first time
I read a lot here that everything is bad, that it doesn’t work, but it turns out that it’s just that someone’s hands are not from there !!!
First: a book with recipes straight into the trash, because recipes are complete nonsense,
it is not surprising that then people do not get it, and as a result, disappointment !!! and the stove has nothing to do with it !!!
Second: to make everything work out, use email. scales, otherwise we are used to everything by eye !!!!
Thirdly: for those who do not know you need a sieve, for each preparation you need to sift the flour, it is enriched with oxygen and as a result the dough is better suited !!!
I OFFER RECIPES 100% RESULT !!!!
SETTINGS: WHITE BREAD (1), weight 750, crust 2 or 3 (as you like) I put 3
STRUCTURE:
WATER 300ml
SALT small spoon included with the stove
SUGAR big spoon ...
OIL dessert spoon or tablespoon
YEAST: dry coffee spoon (I use "Lviv")
FLOUR: 100g HIGH GRADE, AND 400g FIRST GRADE
THAT'S ALL!!!! get ordinary white bread !!!!
to get BATON everything is the same only
instead of water - milk 280ml
two tablespoons of sugar
flour 500g premium
the installation program is the same
I hope someone will come in handy !!! good luck to all!!! write !!!

Thank you!!!!!!!

Hello everyone!!!!
Hurrah! I bought a stove !!!
I chose between Electrolux and Kenwood, and still settled on Electrolux, and I have no regrets
the stove is just class !!!! ...

And I was sorry! And she didn't work for two months. The control unit is out of order. I gladly changed it to Kenwood BM450. And I'm very glad! I have the opportunity to compare.

Well, anything can happen !!! I'm great!!!
that I will not throw everything bakes !!!!
I bought a ready-made mixture for a "black bread" bread machine in a supermarket
I did not think that something would turn out, but it turned out !!!
true instead of black - gray, but not something tasty
maybe it's just a marriage in the stove somewhere, it's not a fact that this one will work for a long time
The main thing is the result !!!!!

hello owners of this wonderful stove!
I have it since March. from March 8)
So for a long time I have not been able to achieve consistently good white bread.
very often the bread does not rise. turns out to be low, dense.
who faced? help with advice.
and how many grams per cup are indicated in the recipes?
Thank you.

Hello to all owners! )

I have a problem with this stove.

I also took it so that the spatula would not remain in the bread.
It turns out to be even worse. The shoulder blade is baked between the crust and crumb. As a result, after removing the bread from the container, it pulls out an even larger piece than if it had not been folded at all. Plus, around the place torn out with a spatula, the crumb is not fried at all, that is, raw.
Terribly upset. In this thread, they said that only a trace remains on the bread.

Is my stove so defective? Or am I missing something? I tried different recipes - the result is the same. (((((

Remove after kneading.

Hello! Yesterday we bought this bread maker and today we decided to bake a brioche - a sweet bun. Something terrible came out - a white oak crust, something incredibly dense inside unbaked, I don’t dare to call such a monster bread. People. tell me what I did wrong. Baked in the 6th mode. I put the ingredients in the following sequence and in strictly this amount:
for 1 kg
water 310 ml
oil - 2 tablespoons
salt - 2 teaspoons
sugar-2 tablespoons
powdered milk - 2 tablespoons
flour - 4 1/4 cups (cup is written on the measured glass attached to the machine, that's the measure with it)
dry yeast - 3 teaspoons
Maybe a mistake in the amount of flour. probably something is wrong with these cups.
Help. you are welcome. advice.

Hello! Why on mode 6? on 1 it is necessary! And my oil seal in a large bowl flew, we wait 45 days and hand over: (((, since there are no spare parts ...

Shahinya Liu, hello!
Why was it necessary to bake on mode 1? My instructions for the Electrolux EBM 8000 say Butter bun - mode 6.

[about]

Hello! Yesterday we bought this bread maker and today we decided to bake a brioche - a sweet bun.Something terrible came out - a white oak crust, something incredibly dense inside unbaked, I don’t dare to call such a monster bread. People. tell me what I did wrong. Baked in the 6th mode. I put the ingredients in the following sequence and in strictly this amount:
for 1 kg
water 310 ml
oil - 2 tablespoons
salt - 2 teaspoons
sugar-2 tablespoons
powdered milk - 2 tablespoons
flour - 4 1/4 cups (cup is written on the measured glass attached to the machine, that's the measure with it)
dry yeast - 3 teaspoons
Maybe a mistake in the amount of flour. probably something is wrong with these cups.
Help. you are welcome. advice.

Flour should be measured in grams, look for "grams" or "milliliters" on the division cup, then in a cup with a volume of 240-250 ml. enters about 150 grams of wheat flour, which means that 4 1/4 cups will contain approximately 637-640 grams of flour, therefore, 420-430 ml of water is required for this amount of flour. - against your 310 ml.
Here's the secret to the cool dough.

Let's go here to read Bread failed again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Good luck!

Natachka, the first time and I had a problem with a cool dough, then I figured it out. On the glass there are notes in ml and cups, so a full glass = 1.5 cups, it turns out you needed a little less than 3 full glasses of flour.

And who tried the 11 Village Bread Program? What is it?

[Admin, Golyana,]

Admin, Golyana, when I poured flour in cups. already understood. that I am doing something wrong. But she couldn't stop. Last night my husband and I could not bear the setbacks and again baked bread and eggs according to mode 1 from the recipes of the KENWOOD 350 oven. Delicious bread came out! Only the crust is slightly burnt. I'm already afraid of the recipes from the Electrolux book. But tell me, please, I still do not understand - if it is indicated in the cups, then how much is it in grams? Do not use a measuring cup according to the Electrolux measuring cup?

But tell me, please, I still do not understand - if it is indicated in the cups, then how much is it in grams? Do not use a measuring cup according to the Electrolux measuring cup?

cup is not milliliters in our understanding, does not correspond to them

First of all, you need to know the volume of your measuring cup!
Or build on the standard value / mark of 250 ml. (glass)

I gave you the calculation by the weight of flour above (then in a cup with a volume of 240-250 ml. includes about 150 grams of wheat flour) and please!!!!!!! follow the link!!!! there you will find all the material you need for kneading and baking - ABSOLUTELY ALL !!!!!

I use a measure, 2 full measurements of about 450 g flour

Why was it necessary to bake on mode 1? My instructions for the Electrolux EBM 8000 say Butter bun - mode 6.

I will not answer exactly the question, but it seems to me all the same in the subject and with an eye to the future:
I bake wheat bread most often on program 3. There is preheating there. It is also suitable for psh. sourdough bread. 1st and 2nd are also good, but only if you bake with yeast.
Rye-perfect program 9. But this is only by leaps and bounds. If then you decide to bake with sourdough - then either knead on the "dough" program, distance 6-8 hours and bake on the "strong bake" program (it bakes really hard, the sides turn black, so I avoid using it), or bake after kneading and proving in the oven.
The recipes from the instructions are not bad. You can also measure flour-water in cups. The main thing is to follow the kolobok later. And from them you can "dance", add liquid or subsequently giving liquid (for example, onion, paprika) ingredients due to the total amount of liquid, and bulk - due to flour.

Tamborena, Golyana, thanks for the good advice! Tell me, what is leaven made of? I don't have kefir.

Hello! I bought such a bread maker before the New Year. It was my birthday present
I started to try to bake bread from the recipe given in the instructions for "White bread", then I tried "French roll". And yesterday I also tried bread with wheat-rye flour (my husband found a recipe in the internet - he really wanted to)
Now there will be a conversation about White Bread ... The first time, of course, did not work out quite, because with the dimension of spoons and cups it did not come
But the second time everything turned out just super and almost 2 weeks the bread turned out to be WONDERFUL !!! Airy, tall, tasty, beautiful! Became a favorite in our family.
But then something happened and that's it - he just doesn't want to work out
I tried to replace the flour (the first time, when it did not work out, I have a different flour, not like all these happy 2 weeks - in the end I returned to the same as in the beginning), replace the yeast (although I used the Saf-moment, it seems good, and the expiration date at the very beginning), rearranged to another place (I thought it might be a draft) .... I didn't use any "dances with tambourines" Poke my nose, well, what am I doing wrong ... Everything is just like before, it can't work out for 2 weeks, and then abruptly no ...
The gingerbread man turns out to be excellent, smooth, elastic. And then it just doesn't rise ... It rose up to the size of the whole bucket, the hat was even above the bucket ... and now it only reaches the middle of the bucket (size by 1 kg)
At the same time, the taste, as before, is the same, the structure is more dense, but this is probably because it does not rise ...

[The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?]

...
Well, what am I doing wrong ... Everything is as before, it can't work out for 2 weeks, and then abruptly no ...
The gingerbread man turns out to be excellent, smooth, elastic. And then it just doesn't rise ... It rose up to the size of the whole bucket, the hat was even above the bucket ... and now it only reaches the middle of the bucket (size by 1 kg)
At the same time, the taste, as before, is the same, the structure is more dense, but this is probably because it does not rise ...

Let's go here to read: The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

And here's how to quickly and easily bake rye custard bread:
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

I have already read all this several times ... I still don't see the answer ...

I decided to demonstrate my problem ...

I decided to demonstrate my problem ...
...

Write the recipe in full, what and how much you add and in what sequence.
And fewer faces, and more on the topic.

It is not clear from the description whether the yeast was replaced or not, well, so on.
Write.

Recipe from the instruction:
1. Water (room temperature) 360 ml, pour in first, measure with a measuring glass. At first I just used tap water, sometimes even cold. Then she began to defend (and warm up to room temperature, respectively).
2. Oil 2 tbsp. l. (I just tried it from the chiller and warmed up to room temperature)
3. Salt 2 tsp. (coarse salt) measured with a small measuring spoon from cotton
4. Sugar 3 tbsp. l. measured with a large measuring spoon from cotton
5. Powdered milk powder 2 tbsp. l. measured with a large measuring spoon from cotton
6. Flour for white bread "Predportovaya" (the first time, when it did not work, there was flour "Makfa", now again "Predportovaya")
7. Dry yeast 2 tsp. measured with a small measuring spoon from cotton (at first there were Europek, then, when the SAF moment did not work for the first time, now it does not work on either one or the other; the expiration date on the package at the moment is until 07/14/12; bought in different stores , so that from different parties it is obtained, the result is the same)
I put everything in this sequence, I put the yeast in a hole in flour so that it does not come into contact with water
P.S. Faces from despair - for ten days I have been studying information on the topic ... I shoveled the whole forum)

Recipe from the instruction:
...
I've been studying information on the topic for ten days already ... I've shoveled the whole forum)

So I had to write right away !!!
With your question, there are only two options:
1. Yeast
2. Perhaps the heating of the stove has stopped working.

Run the solution at idle and see, until the start of baking, whether the dough will be heated at 35C degrees or not.
The same, it's a good idea to check the dough mode.
If it doesn't heat up, it's not very good.
If it warms 35C or not, knead your recipe on the dough mode, keep the oven in a warm place and wait until the victorious when your dough rises, to about half a bucket or a little higher.
Then switch to baking for 60-65 minutes.
The problem is yeast, I suppose.
Use water boiled at a temperature of 30-35C degrees.
But let's wait for the result.
Success and show results.

So I had to write right away !!!
With your question, there are only two options:
1. Yeast
2. Perhaps the heating of the stove has stopped working.

Solution, run it at idle and see, until baking starts, whether it will be heated or not.
The same is good to check on the dough mode.
If it doesn't heat up, it's not very good.
If it warms up, knead your recipe on the dough mode, keep the oven in a warm place and wait until victorious when your dough rises, to about half a bucket or slightly higher.
Then switch to baking for 60-65 minutes.
The problem is yeast, I suppose.
Use water boiled at a temperature of 30-35C degrees.
But let's wait for the result.
Success and show results.

I paid attention to the heating already, before, when it turned out, it was not necessary to look at it, but now it does not heat, I specially checked it before baking. And I don't know if she should be warming up on 1 program. The sign for heating the ingredients on the scoreboard in this program has never been used, I'm sure of that ... In the table given in the instructions, on the program "dough" it is not at all worth that there will be heating, so I did not understand how it is possible "if warms, knead on the "dough" mode ...

... In the table given in the instructions, on the "dough" program it is not at all worth it that there will be heating, so I did not understand how it is possible "if it heats, knead on the" dough "mode ...

Heating 30-35C degrees approximately for raising the dough, and then baking, this is already a high temperature.
Just put the dough and we will continue to watch how it rises, we will check the yeast. There are no miracles.
Yes, and Saf-Moment very often there are "curves". If it turns out to be bad, buy Belgian 500 grams, pour 50 grams each and immediately close the package tightly with a clothespin from the air. Store in the refrigerator both the main pack and the sprinkled amount in a sealed jar.

Yes, and I did not see tables with program parameters in the instructions. If you have a normal plate, lay it out.

I just finished baking bread, first kneaded, then baked separately. When mixing, I specifically checked, it really warms up a little ... True, it turned out that the Ca-moment was over for me, only Europek remained. The gingerbread man turned out to be good, the dough rose. It turned out a little darkish crust, next time I will put less time ... Now it remains to check the same bread with this yeast on 1 program (on the usual one), maybe the heating really does not work during kneading ...

For example, next to it is a morning loaf that did not rise ... I was in such a hurry to lay out the result that I did not clean up the mess on the table

I just finished baking bread, first kneaded, then baked separately. When mixing, I specifically checked, it really warms up a little ... True, it turned out that the Ca-moment was over for me, only Europek remained. The gingerbread man turned out to be good, the dough rose. It turned out a little darkish crust, next time I will put less time ... Now it remains to check the same bread with this yeast on 1 program (on the usual one), maybe the heating really does not work during kneading ...

For example, next to it is a morning loaf that did not rise ... I was in such a hurry to lay out the result that I did not clean up the mess on the table

Well, just clever !!!
What does knowledge do to a person!
Bread just turned out!
Class !!!
Congratulations !!!

HELLO ALL, PROMPT TO BUY THE OVEN BAKED THE BREAD HAS BEEN PRODUCED, AFTER A FEW DAYS I DECIDED TO MAKE THE BREAD AS THE INSTRUCTIONS FOR THE RECIPE ADDED INGREDIENTS, THE FIRST REGIME, THE BREAD BAKED MORE

Which crust did you choose?
I set medium for white and black bread, and light for sweet pastries, otherwise the sides burn.
You can also keep the bread heated, that is, do not take it out right away.

This is my first experience. Such "teapots", probably, have not been here yet .... I laid everything according to the recipe, inserted the form, turned it on, I wait .... there is no dough for half an hour, as the yeast lay on the flour, it still lies .... I think , something is wrong. I turned it off, took out the form, it turns out, I didn’t fully insert it into the bread maker, the blade didn’t turn .. It’s a pity for the food, mixed it with a spatula, put it back. Probably it will turn out to be rubbish, since it is not according to the rules ... So far, only the batch is going on ...

Hello everyone!
Take to the ranks of bakers!
I bought a bread maker a week ago, baked it several times, mainly on the first program and once a rye with sourdough on a gluten-free setting. While everything has turned out well, I will now experiment with whole grain flour to bake

Who knows? The spatula should rise immediately during kneading or after a while. Or lift it by hand?

It is not necessary to lift the scapula.
She rises herself. I don’t know once, I didn’t pay attention to it.
My kneading always goes great. Sometimes I use a silicone shovel to scoop flour around the edges, but this is mainly in rye bread.

and during the rise of the dough, the oven itself is warm or, as always, I have such a suspicion. that ten is buggy. already the third bread does not rise. and if it rises. then soon falls

Good afternoon, tell me, is the dough for dumplings in this oven made?

We bought it by chance, wanted Gorenie - it didn't turn out, we took Electrolux.Ebm8000. This is our first bread maker, we took miraculous recipes from familiar owners of other brands - sometimes the dough does not rise, then the bread is not baked. As the saying goes, they got bumps and even doubted the correctness of the choice. We came to the conclusion: 1. use SAF yeast Moment, 2. Strictly follow the norms and the sequence of placing the ingredients, given in the table of the user's manual Electrolux.Ebm8000. The bread rises, is baked, the inside is snow-white and porous, the top-browned crust, the smell is all over the house, the taste is amazing. The oven is super (as it turned out).