Daewoo DI-9154 or Binatone BM-2169P?

By and large, I have been choosing a bread maker for myself for the third year, and I always break the whole Internet, shoveled a bunch of technical information, I get tired, I spit on everything and buy some other kitchen device, I think this time everything will be better.
My wishes for the bread maker:
1. The shape of the bread is standard, that is, the brick is elongated horizontally (required)
2. Ability to work with dough for pastries, dumplings, pizza.
3. Sweet pastries (cake, muffin)
4. Baking rye bread with all sorts of impurities.
5. Relative reliability
6. Availability of programming
7. Preferably several shapes or sizes of bread
8. The weight of the baked goods is not less than 1000g.

My questions:
1. What influences the power of the bread maker and is it worth paying attention to it (range from 450-900 watts)?
2. The standard form of bread implies two kneading blades, how reliable is it?
3. Has anyone tried, instead of a standard bucket, to put other Teflon or silicone molds on baking, let's say after kneading, transfer the dough to another mold (which of course fits into a bread maker) or a small baking sheet and bake on / in them (without the help of the oven) ?

While I was attracted

Daewoo DI-9154 and Binatone BM-2169P, my husband liked the Kenwood BM450, but I am very upset by the shape of the bread in it, I honestly only love loaves, but there is no catastrophic time for them, so I agree to a classic loaf.

[Yantar-s]

Yantar-s
Half a year ago I also faced such a choice, here is the link https://Mcooker-enn.tomathouse.com/in...=1578.0
The main reason why they took Daewoo is in Binatone BM-2169 the case is plastic, and in Daewoo DI-9154 stainless steel body
: kolobok: For half a year of intensive operation, the stove did not disappoint me, on the contrary, I am surprised now that I still doubted.
Could take Kenwood BM450 (also on the advice of my husband), I really fought off successfully, the main criterion was volume (Kenwood had less) and price (Kenwood was two thousand more expensive). Therefore, she invited her husband to choose either Daewoo9154 or Binatone BM-2169, - said that I would take only two of them and my husband - a big lover of stainless steel in household appliances and such an ascetic style immediately sided with Daewoo DI-9154.
As for your wishes for the future unit:
!. In Daewoo, the bread shape is standard.
2. I didn't make dough on dumplings (I'm afraid), for dumplings and pizza - I often knead, and flour to the maximum,: red: kneads perfectly.
3.sweet pastries on mode Dessert - very happy. From the regime Cake not happy (thick crusts).
4. On rye Bourget bread (a favorite bread in our family - baked from bran, rye flour and all kinds of seeds), I knead a kilogram of dense dough on the Wholegrain in a large form (power 815W - the stove can handle it), I divide into two small molds that are included and bake. Charming neat loaves come out.
5. In terms of reliability - my half a year, I have no complaints about it.
6. Easy to program and understandable. She baked Rye bread on her own mode.
7. There are four sizes of bread. There are two forms - very convenient.
8. The weight of the baked goods varies from 550g to 1400g.
For me, power was a criterion, so when I read on the box that Daewoo DI-9154 she is 815W, very happy.
In my opinion, two blades are more convenient for kneading, I used to have a stove with one, and if you compare, I'm on the side of two mixers.

my husband liked Kenwood BM450 but I am very upset by the shape of the bread in it,

It's strange why so many husbands fall for Kenwood BM450
Probably the design after all,: flowers: but when my husband saw Daewoo DI-9154 I forgot about Kenwood and began to agitate me for Daewoo himself, because they are very similar in design, of the same type of stove.

[veranikalenanika]

veranikalenanika

Thank you very much! I didn’t expect such a detailed practical answer, and you didn’t try to put other (not included in the kit but your own) teflon forms instead of standard buckets, for example, cake or in the form of loaves?

Somewhere else I saw the phrase that this Daewoo model will no longer be supplied to Russia, I just look at them in stores, there are almost no left, and then only in the spirit of online stores, one that does not inspire Vasco's confidence, and the other carries them only on order, this is a model that, in their opinion, is not successful, it is one of the last, or they are not technically refined, why damn it always, since you just choose something, you decide, and this is either discontinued, or some technical problems occur

Z. Y. And about Kenwood BM450, yes, men fall for it.

[Yantar-s]

Yantar-s
As for the forms, I have not tried, and I’m afraid, to be honest, what if the dough will climb up so that the heating shades will flood, but I don’t check it and then wash it, it’s easier then to bake in the oven in the forms. t In my opinion the bread maker is so good that a minimum of movement and effort is required to bake bread. All in one form and will knead and bake. But there was a discussion about the forms here.

And here's mine.
And why they do not want to supply these bread machines to us further - I think the competition is simple.

[Yantar-s]

Yantar-s
If these stoves are no longer in Vasco,: (then I (if mine were not) would have taken then Erisson BM-250.
I ordered this for my parents in Moscow, paid from St. Petersburg, and they were brought directly to the apartment. Dad is learning, mom says that he is very pleased, but he has two higher technical education and it is difficult for him to please with technology.

[veranikalenanika]

veranikalenanika I'll think about Erisson, I just wanted to have double buckets, and I felt Daewoo in the store, I liked the assembly, only in the store where I felt it, it was sold at a discount without two kneading paddles, but I don't need the kit, in general I think it's worth looking for leftovers. There is in Vasco, but the store has a very dubious reputation, so I'm afraid, and I want to and fearfully.

[Yantar-s]

Yantar-s
Yeah, - you can't take without two mixers, because they are not interchangeable, for each bucket there are different ones, I tried to put blades from small ones on a large bucket - they are different in size, so if you took that shortage, use the second bucket all- would not have been able to.

[veranikalenanika]

veranikalenanika
Thank you, the day before yesterday I ordered from them in the online store, they called me back and said that there is no more, the information is old on the site, there are leftovers in two ordinary Techno ** ly stores, but they are from the showcase and 6,000 each, and I don't want from the showcase, where are thousands buyers with marigolds scratched the coating, and pressed wherever and the bucket got out and inserted. But I'm still in search, I want to go to the Electronic Paradise or Gorbushka, maybe where are the leftovers left

I also took from the window, nothing so terrible about it. When I ordered mine and called, the girl manager also told me that there were only two left and those from the window, they actively took their stoves from the store workers (tasted), but I was afraid to be left without a stove at all, so I asked to pick it up anyway of these two, she (she has her own, too) checked everything for me personally. Then I asked for the rye recipe when I called.

[veranikalenanika]

veranikalenanika

Uh, I did buy Deushka, one of the last in Techno ** le, of course it was not without a showdown, well, I'll give it all right, veranikalenanika Could you give a link or personal recipe for tested breads, a positive result is very necessary, if it works out the first time, I hope to interest my husband with a positive result, and if he succeeds, he will take the baking process on his fragile shoulders, and if it does not work right away, he usually gets disappointed and loses interest, it's just that with two kids I'm afraid I won't have time to bake all the time, and here is a variety for my husband, not all he just has to endure, and I rest

[Yantar-s]

Yantar-s

persuaded him to try to put the second bread himself, maybe he would be more lucky, he agreed with pleasure, though he did not look at the composition of the yeast that he took, but they turned out to be with vanilla, now the whole kitchen smelled, put it on traditional bread, the main mode seemed to fit very high,almost to the glass, after baking I will unsubscribe.

I will hold my fists for you, it would be good, - then it will be possible to connect my husband to the process, too: - It would be great. Maybe I should try to take advantage of your experience - I will tell my friend that the bread is no longer working out, - maybe he will help out in a chivalrous manner, he will start to get involved in baking. That would be great. But then I will be completely out of work - my husband both sews and bakes - they will laugh if anyone finds out.
And for the first time I hear about yeast with vanilla - really there are such.
I bake on Saf moment, I like them, but I took it somehow Europack in a blue pack, - the bread rose soooo long - horror, and even the smell was.
If the bread has risen under the lid and rests against the glass, interrupt the proofing and turn on the baking immediately.

[Yantar-s]

Yantar-s
The main thing is not to despair - not everyone succeeds the first time. : kolobok: Here the top crust is very light, alarming me - if butter and sugar were added to the dough, it shouldn't be so.
Here is the prescription from Yana Mustard and milk bread, - there is a conversion to 900g of bread, I baked it today - only approximately sorting for my 1000g, water plus milk 50/50. the result is excellent, and everyone who baked had a predictably good result,. In my opinion, Yana is a very talented baker, this recipe should work.

Based on my experience of communicating with my stove, I am just very, very; -D I strongly advise you to make a bun for this stove cool, - not just soft and not sticky, but steep, steeper than for other stoves they advise.
This is your first stove, unlike me, so over time everything should be fine, adjust and get used to each other with the stove.

[tanchik68]

In mustard bread, the crust is directly orange, very bright and pleasing to the eye.
If he has a very light crust, we will think about what to do.
I found a message for you from tanchik68 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24017.0 She also Daewoo 9154 the stove and she baked Traditional As I understood, the bread turned out to be beautiful and the crust is light, do you have that?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24017.0
If yes, then everything is fine with the stove.
Here's a message from Liberiam the author of the most complete description of this stove on the Internet, but for some reason the link to the people's test drive does not lead.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24017.0
But back in January, when the link opened, I copied it into my Word. Here you can download and see - it can help in mastering the stove. 🔗

thank you very much Liberiam for a complete step-by-step description of baking in this oven.

The gingerbread man was quite steep, even it seemed to me that the shoulder blades creaked, it went well too, but when baking was turned on, the roof fell sharply, after baking the top crust was the color of the dried dough, then as it cooled down, it darkened a little, but still, it is very different from the sides, links I will definitely read it, otherwise I was already beginning to think that it might not really be worth taking from the window.

Sorry for the quality, I shot it on my mobile at night.

I put sugar and butter as in a recipe for a bread maker (by the way, here on the forum we noticed that the recipe book is stupid, everything is measured with spoons and glasses, in the attached glass the signed scale ends at 200 ml, but at the same time there are 3 more divisions over 200, so the question appears glass this is a standard 180, 200 or 240?, it's good that the attached spoon is more or less the same as the teaspoon and the table).
The gingerbread man was cool, even slightly shaggy, like in your photo, and I understood from your message that the traditional one should have a light crust?

And another question, how to navigate by the amount of yeast, according to the instructions for the bread maker, where it is indicated in teaspoons, or to the instructions for the yeast (I noticed that different brands have different amounts per kilogram)?

[tanchik68]

Yes, the crust has tanchik68 also light, there are pictures, maybe a little darker.
Usually the roof falls off when there is either a lot of yeast or liquid. Here somewhere Temka was on the forum - they discussed such a problem. I will look, if I find it, I will throw it off.
My kolobok is in the photo at the very beginning of the batch, maybe three minutes later, but then I add vegetable oil and add more flour so that the oil does not splash.
And you can still read all messages tanchik68, - see the recipes she baked and what happened.
And why is the yeast so old, my saf-moment has now looked produced on 05.16.10.
And I don't even know about the showcase, but in my opinion, if it was on the showcase, it's okay, but if it was being repaired and it was returned to the store, then yes, it's a problem.
Download and read all the same test drive of this stove from Liberiamwhich I posted here
there everything is simply described and explained in more detail, take her recipe and repeat after her just step by step.

[And the sooner you go to the Baking Basics / Kneading and Baking section and see the recipes of our users, their advice and recommendations - the sooner you start baking delicious and high-quality bread]

And another question, how to navigate by the amount of yeast, according to the instructions for the bread maker, where it is indicated in teaspoons, or to the instructions for the yeast (I noticed that different brands have different amounts per kilogram)?

You need to focus on yeast packaging and manufacturer's recommendations.

In general, a bicycle for bread in a bread maker has already been invented on our website

And the sooner you go to the Baking Basics / Kneading and Baking section and see the recipes of our users, their advice and recommendations - the sooner you start baking delicious and high-quality bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0

[Liberiam]

Download and read all the same test drive of this stove from Liberiamwhich I posted here

veranikalenanika, you are on the site - it is not accepted by the Forum Rules to give direct links to other sites.
This is not the first time - I make a remark to you.

And do not mislead new forum users with your recommendations, the forum contains a huge amount of material on home baking - read and practice - everything will work out!

[Admin]

Admin
Sorry, please,: flowers: I just threw off the download address, I'll send it in a personal, so can you? For some reason, my download link is automatically active.

[veranikalenanika]

Thank you for downloading the book, I'm reading it, I found this paragraph in her:
“Here's what I did wrong: I dissolved the yeast with warm water and added 1 teaspoon of sugar to this water with yeast (I always do this when making yeast dough for pizza). BUT baking in a bread machine is not the same as Due to the fact that the sugar immediately began to react with the yeast, the dough rose great, but during baking it sank in order. The bread turned out to be edible, but wet "

In principle, I put all the ingredients according to the list, that is, first water, then oil, salt, sugar, flour, yeast, that is, salt, sugar and oil got into the water immediately, and there was flour between the water and the yeast, it turns out that sugar and salt should also be put on flour?

veranikalenanika Could you write in what order you put the ingredients, and does dry yeast have any peculiarities relative to the usual ones?

[Yantar-s]

Admin Submitted: Today at 12:17:10 PM
Quote
Quote: veranikalenanika from Today at 12:08:54 PM
Download and read all the same test drive of this stove from Liberiam, which I posted here


veranikalenanika, you are on the site - it is not accepted by the Forum Rules to give direct links to other sites.
This is not the first time - I make a remark to you.

And do not mislead new forum users with your recommendations, the forum contains a huge amount of material on home baking - read and practice - everything will work out!

I am really probably a bad advisor, I just "invented a bicycle" for myself and my stove, so I decided to share it with Yantar-s,

Yantar-s Sent: Today at 13:38:03
Quote
Thank you for downloading the book, I'm reading it, I found this paragraph in her:
“Here's what I did wrong: I dissolved the yeast with warm water and added 1 teaspoon of sugar to this water with yeast (I always do this when making yeast dough for pizza). BUT baking in a bread machine is not the same as Due to the fact that the sugar immediately began to react with the yeast, the dough rose great, but during baking it sank in order. The bread turned out to be edible, but wet "

In principle, I put all the ingredients according to the list, that is, first water, then oil, salt, sugar, flour, yeast, that is, salt, sugar and oil got into the water immediately, and there was flour between the water and the yeast, it turns out that sugar and salt should also be put on flour?

veranikalenanika could you write in what order you put the ingredients, and does dry yeast have any peculiarities relative to the usual ones?

It's great that it came in handy.
As for the basics of baking - Adminright, on baking on the site there are answers to almost all questions, they must be read.
Yantar-s as for your question on the bookmark.
I do not want to mislead anyone about the basics of baking,
I personally and only for my stove - first I pour everything liquid, except for butter, then flour, salt into one corner of the flour, sugar into the other, I make a funnel in the center of the flour and pour yeast into the depression. Butter and a little more flour then when the bun is formed.
But on our site there are really bakers with much more experience than mine, so it's still better to go to Romina link and learn from them.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0

[veranikalenanika]

veranikalenanika, did not mean to offend you!

But when a new, fresh, ignorant, novice baker appears on the forum, he sticks to only one topic and is completely afraid and does not want to step aside, learn the basics of baking, learn a lot about the ingredients for bread, their interaction, etc. ...

And this harms the young soul of the baker, because you live in different regions, you have different conditions, etc.

This is confirmed by the quote above;
“Here's what I did wrong: I dissolved the yeast with warm water and added 1 teaspoon of sugar to this water with yeast (I always do this when making yeast dough for pizza). BUT baking in a bread machine is not the same as Due to the fact that the sugar immediately began to react with the yeast, the dough rose great, but during baking it sank in order. The bread turned out to be edible, but wet "

But all this is described in our Foundations, in the same Manual, only you need to immediately address the young soul there and then or in parallel to help.

WORLD-FRIENDSHIP 🔗

[veranikalenanika]

veranikalenanika Thank you very much for cuddling with me and describing everything in detail, with links, and in one place they explained everything to me, otherwise I already wanted to push this device in, well, or leave it only for the dough mixer

excuse me veranikalenanika I didn’t know that it would be so good for you for me, henceforth I will be more restrained with questions, I will try to master the furnace using the knowledge I received from you.

Admin I apologize for the mess, and I understand you very much, but unfortunately with two kids I just don't even have time to sleep, not to mention overpowering whole bakery jobs, as a result of which a bread maker was purchased to minimize time costs, and if I had time , I would, of course, better knead and bake it with my hands, the more it is easier than in a bread maker, because you feel the dough with your hand and you know exactly where the error is, and how this or that error will be evaluated by the machine is already difficult to predict, but this is of course lyrics .. ...

[Admin]

Admin
Yes, I understood that, it was just inconvenient to somehow send a person directly to the topic,: red: I wanted to help quickly.
I was in a hurry with the answers and did not take into account, apparently, that I already have a second stove, but for the first time I really need to start from scratch, I really want Yantar-s everything worked out.
Admin After all, you are a Guru for me - how can one be offended by a teacher. You are absolutely right, especially since when she herself was on the site for the first time, I probably read your lessons for about two weeks, and then slowly I began to master my first Melissa stove, it had no instructions at all in Russian, only Swedish, And if not for your lessons and advice on a bun - in general, nothing could be baked in it. You helped me a lot then.
Yantar-s
And so, as I promised, - I found a topic on the roof, go there, read, - there is a debriefing exactly when the roof falls inward.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

[Yantar-s]

: Yantar-s Sent: Today at 15:54:28
Quote
veranikalenanika Thank you very much that you babysit with me and describe everything in detail, with links, and in one place they explained everything to me, otherwise I already wanted to push this device, or leave it only for the dough mixer
henceforth I will be more restrained with questions, I will try to master the oven using the knowledge I received from you.

Yantar-s Be sure to ask questions,: smartass: you can't do without them, it's like studying, just for the beginning, carve out at least a little time for theory,# - it seems that there is a lot and it is not clear, but then you will see, the moment will come when everything will go on autopilot, "with your eyes closed" you will be able to put bread. I myself would not have believed it before when I started, * JOKINGLY * it seemed that I could never be like our bakers.

I will slowly study the works, to be honest, I just arrogantly decided once I can work with the dough manually, it will be even easier with the machine, but it turned out not, it turned out that this is a completely different story, and has practically nothing to do with manual kneading, even bookmarking and interaction of products is exactly the opposite, in general, everything is all over again, for the first time in the first class.

She left to gnaw the granite of science ...

Oh, I forgot to ask, should the window fog up in the bread maker, or is it some kind of flaw?

Yantar-s Sent: Today at 17:17:39
Quote
Oh, I forgot to ask, should the window fog up in the bread maker, or is it some kind of flaw?

No, everything is fine, I noticed that it happens to me too if I add water or milk, not at room rate, but higher. When I’m going to bake, if the recipe contains kefir, eggs, whey or yogurt, I take them out of the refrigerator in half an hour. In the instructions for the hbpechka, the water temperature is 20-25C, you can take a cold one from the tap and add a little hot from the kettle so that it is not on a cold stove.

Yantar-s Sent: Today at 16:48:17
Quote
I will slowly study the works, to be honest, I just arrogantly decided once I can work with the dough manually, it will be even easier with the machine, but it turned out not, it turned out that this is a completely different story, and has practically nothing to do with manual kneading, even bookmarking and interaction of products is exactly the opposite, in general, everything is all over again, for the first time in the first class.

She left to gnaw the granite of science ...

: D No, the main thing is to read there: csip: you don't need to learn anything or cram, just so that information is deposited in your head, and then everything will go by itself.

[veranikalenanika]

veranikalenanika And can you have the last question in your ear , and what kind of bread did you make in a double mold?

[Yantar-s]

Yantar-s I opened Temka by Daewoo-9154
Just so you don't get lost, here is the link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72428.0
There you can talk about baking in our bread maker, and this topic is for those who are still choosing. Therefore, if our moderators help us,: flowers: it would be great to transfer our previous posts on working with the stove there.

[Yantar-s]

Daewoo DI-9154 or Binatone BM-2169P?
"Reply # 40: Yesterday at 23:37:48"
veranikalenanika And you can have the last question on your ear, and what kind of bread did you make in a double mold?

Yantar-s Here I wrote the answer.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72428.0
Let's go to the topic then.

I still do not understand which of these two models is better, I stand at a crossroads

[Gubki]

Gubki Sent: Yesterday at 12:42:02
Quote
I still do not understand which of these two models is better, I stand at a crossroads

Gubki : flowers: And the child is clear that the one in stainless steel is better, well, judge for yourself - why pay for plastic.
Another question is that Daewoo 9154 in Russia you will no longer buy, so if you want to basically take with a double bucket, then take Binaton

[Gubki]

Gubki : flowers: And the child is clear that the one in stainless steel is better, well, judge for yourself - why pay for plastic.
Another question is that Daewoo 9154 in Russia you will no longer buy, so if you want to basically take with a double bucket, then take Binaton

Why won't I take it? Is it sold in online stores? Binaton doesn't really want something, because it often breaks down painfully.

[Daewoo 9154]

Why won't I take it? Is it sold in online stores?

Under the order.
And since Daewoo 9154are no longer supplied to Russia, -
only remains Binaton Well, then Brand.

[Gubki]

Gubki The administrator can definitely tell you about Binaton Admin, she uses it, and so she understood she is happy, or read her posts about this bread maker, but about Daewoo, yes, just collect the leftovers, my advice to you if you REALLY want Daewoo, do not be too lazy to call Technosila stores (each separately, in total they do not know about two or three stores), in some they only stayed at the stand, and in some even two were lying around, the Internet is dead, I called him all at any price, they fed breakfast everywhere, and then in a day or two called back and apologized, you just waste more time on them.

[veranikalenanika]

Admin has a different stove.
Binaton is exactly the same brand as Vitek and Scarlett and Daewoo. YOU,veranikalenanika , love these brands, why are you scolding now. Whoever has such a stove uses and rejoices, so there is no need to be so categorical towards those stoves that differ from yours in any way. You have featured in many topics with the word "brand" ... Do you like this word so much?

[Celestine]

Celestine,
Yes, I'm not scolding, but I say that you shouldn't overpay for plastic, if you can take a stainless steel for the same money. Agree - this is better for love. As for non-brands, I think it's unwise to overpay for a name and dubious quality - that's all. As in the advertisement of the well-known powder - And if you don't see the difference, why pay more.

[veranikalenanika]

veranikalenanika I dare to note that Daewoo is a rather old eminent Korean brand, on a par with LG and Samsung

[sazalexter]

Thank you sazalexter
And my husband told me that their cars are not just cool, but just cool, cool
It's just a pity that they refused to supply stoves to Russia - to be honest, it is somehow illogical, because this model Daewoo 9154 they have a very, very successful
All this is strange. : :) Maybe it's really a question of competition in our wild market.

[Celestine]

Celestine,
Yes, I'm not scolding, but I say that you shouldn't overpay for plastic, if you can take a stainless steel for the same money. Agree - this is better for love.

I agree if for the same price. You also need to consider whether there are service centers in a particular city, cat. will repair, in which case, non-branded equipment. And, then, if there is no choice, you need to take what is

By the way, there is Tefal with two buckets.

[veranikalenanika]

veranikalenanika Daewoo DI-9154, as well as HP from this concern in general, does not exist
This is more than strange

[Celestine]

Celestine

By the way, there is Tefal with two buckets.

I thought about her, but then I came to the conclusion that such a bucket for cakes is certainly cool, but I have cakes of the same shape in a slow cooker. : D At our work, an employee recently took one, but she does not use a round shape, - she says she mixes badly and the flour remains on the walls. She doesn't really care.
And in Daewoo, Binaton and in your Unold, the forms for loaves are so neat, now I bake rye loaves in my loaves - it's a feast for the eyes.
Celestine At first I liked your stove very much - because it also comes with a double bucket - only there weren't any in Russia and most likely won't be, unfortunately.

Posts in this thread
Sent: Today at 22:36:03
Quote
veranikalenanika Daewoo DI-9154 as well as HP from this concern in general does not exist 🔗
🔗
This is more than strange

I thought so too, but I read it on the website and called the representative office by the way. They explained to me that the concern was divided, like Kenwood, for example - they also have two divisions, one for large different projects, and the other for household appliances. Apparently it is more convenient for them, maybe taxes or something else, but the main thing is that DEU's stoves are cool. And yesterday my husband took a car electric refrigerator under his car - people at their work also began to take DEU, - they do not complain. In general, I'm in love with this "non-brand brand" and hooked up my friends.

[Roma]

Admin has a different stove.

Maybe I'm just here https://Mcooker-enn.tomathouse.com/in...ask=view&id=148&Itemid=70 overview of this bread maker Roma so she decided that she had it.

[Roma]

Maybe I'm just here https://Mcooker-enn.tomathouse.com/in...ask=view&id=148&Itemid=70 overview of this bread maker Roma so she decided that she had it.

Have Admin for 14 years already there is a hitachi 303, and there are only 3 bread programs and 2 dough in it - and oddly enough Admin this was enough to bake all the bread recipes posted on the forum in it !!!!!!
And I did not regret a single day about buying !!!!!!!

Bread makers Binaton I tested these x \ n at the request of the Seller in Russia.
I liked the Binaton 2169 model very much, a report about it is on the forum, with recipes and a photo of bread. This x \ n is still in our family, but I already bake more bread in the oven.

My position today with regard to bread makers is that all that is needed is high-quality x / n of any model (albeit cheap) without bells and whistles (for which I hate Panasonic for the temperature equalization mode) and the desire and experience of baking bread!

My Hitachka eats any food in it, of any temperature, both in winter and in summer, and, moreover, never gets naughty, does not complain about drafts and where it was put.
This confirms once again - the simpler the better.

And the quality of the bread is our eyes and hands and the experience gained over time, the ability to understand our x \ n and correct her actions in time

Success to everyone!

Girls, tell us, do you bake bread with pressed yeast in your Daushki? After all, this is a stove that has a programming mode, if I'm not mistaken. Using this mode? How is the bread made?