Bread Maker Hitachi HB-B301

The question is this: my friends offer me to buy HP Hitachi HB-B301 from them, they say that it was bought in 2000, the assembly is Japanese, they used it 2-3 times during this time, all this time they kept it packed. Well, of course, the price is not high, so I was flattered by a GOOD HP (judging by the reviews) and a low price. Is it worth taking or is it better to buy a new one, but cheap (I don't want to take an expensive one yet, because this is my first HP, I will study)

Hitachi reliable x \ n, native Japanese assembly.
If you are just starting to bake, you can learn from it. I have a Hitachi 303 for 14-15 years in operation - no problem.

So yours is something like this - still worthy

Automatic extra large capacity bread maker (900 gr.) Hitachi HB-E303

Bread Maker Hitachi HB-E303 PRODUCING COUNTRY: Japan.
POWER: 720 W.
BAKE WEIGHT: 500/700/900 g.
FUNCTIONAL POSSIBILITIES: regular wheat flour bread and bread with additives (4 hours 10 minutes), quick bread (2 hours 50 minutes), whole wheat bread (3 hours 50 minutes), dough for French bread or buns ( 1 hour 40 min.), Pizza dough (52 min.), Baking pastry - muffins, biscuits, fruit or chocolate cakes (1 hour 20 min.), Making jam (1 hour 10 min.).

FEATURES: microprocessor that controls programs; test sensor; fan; cooling function; choice of crust color (5 levels); display; observation window; removable cover; non-stick coating of the baking dish; digital timer with turn-on delay up to 13 hours; saving the program for 30 sec. in case of power failure; carry handles.

COMPLETE SET: baking dish, measuring cup, combined measuring spoon, knife for cutting bread, recipe book.
DIMENSIONS: 374 × 252 × 366 mm.
WEIGHT: 7.2 kg.

Tell me, on which program do you bake rye bread? And do not you know how the heating element is located near your stove?

She worked for us for 20 years, namely HB-301. Burnt out when there were power surges. We will try to repair it. We bought a Panasonic SD-257, the functions of the HB-301 have something that Panasonic does not have.
So take it without hesitation, if even more so the price is good!

Tell me, do you need to buy electronic scales for the x / p of this company, otherwise I have an old LG, I already wanted to buy Panasonic, when I came across good reviews about Hitachi

The scales are needed. This company no longer produces HP.

you do not have manuals for Hitachi HB-B301

you do not have manuals for Hitachi HB-B301

Hitachi 301 and 303 are similar, what interests you about it?

I made all my koloboks, bread master classes and baking manuals in the Hitachi 303 x / oven - if you have any questions, look at these topics.

Or ask me questions, I'll try to answer

good afternoon, I'm interested in all the buttons and when to press there everything is not Russian

good afternoon, I'm interested in all the buttons and when to press there everything is not Russian

What language? If English, then through a translator you can translate, no problem.

I'll try to watch and write

Automatic extra large capacity bread maker (900 gr.) Hitachi HB-E303
PRODUCING COUNTRY: Japan.
POWER: 720 W.
BAKE WEIGHT: 500/700/900 g.
FUNCTIONAL POSSIBILITIES: regular wheat flour bread and bread with additives (4 hours 10 minutes), quick bread (2 hours 50 minutes), whole wheat bread (3 hours 50 minutes), dough for French bread or buns ( 1 hour 40 min.), Pizza dough (52 min.), Baking pastry - muffins, biscuits, fruit or chocolate cakes (1 hour 20 min.), Making jam (1 hour 10 min.).
FEATURES: microprocessor that controls programs; test sensor; fan; cooling function; choice of crust color (5 levels); display; observation window; removable cover; non-stick coating of the baking dish; digital timer with turn-on delay up to 13 hours; saving the program for 30 sec. in case of power failure; carry handles.
COMPLETE SET: baking dish, measuring cup, combined measuring spoon, knife for cutting bread, recipe book.
DIMENSIONS: 374 × 252 × 366 mm.
WEIGHT: 7.2 kg.

I also took out Hitachi HB-B301 from the pantry, but here's no measuring cup, no spoon, no instructions
Tell me if the instruction is identical from Hitachi HB-E303
By measuring, everything is very clear 1 1/2 teaspoon = 1 teaspoon + 1/2 teaspoon.
But in terms of volume, not quite:
🔗 and 🔗 corresponds to the standard of 5 grams and 18 grams (15 grams) or is there a different volume in Hitachi HB-B301?
What is the total volume of the measuring cup from the example "1 cup fresh milk", "7/16 cups of tap water"?
Thank you, I went to put from the instructions for HB-E303 "WHITE BREAD INGREDIENTS":
7/16 cups of tap water - 110 ml.,
1 cup of fresh milk - 250 ml.,
4 cups bread flour - 680 gr.,
1 1/2 teaspoons of salt - one and a half tablespoons,
3 tablespoons of sugar
2 tablespoons butter
1 1/2 teaspoons of dry yeast - another one and a half and all this in BREAD mode,

4:10 - Let's see what happens

Good morning!
A similar question.
Avito has Hitachi 301 Japan: 🔗
Panasonic 256 Japan: 🔗
Panasonic 2501 China: 🔗

The online store has a Panasonic 2510 China: 🔗

Is it worth checking and taking a used Hitachi, Panasik or not to risk it and take a new Panasonic?
Admin, help with advice, please.
Is there a difference in reliability, bread quality?
Is a yeast dispenser a plus or a technical overkill (2501)?
Why is the new 2501 1.5 times more expensive than the new 2510?

[Vyacheslav Ivanov]

Vyacheslav IvanovUsed, always a lottery, one must watch the condition of the bucket anyway. Hitachi would not take

Admin, help with advice, please.

Once a question for me, I will answer
I have a Hitachi-303 (it doesn't matter) and it has been working so far since about 1995, it works without problems (native Japan assembly). I think this is the best version of the x / stove if you need simple bread, without dancing with tambourines. There will be baked wheat and wheat-rye, and combi flour.

And I sold the fancy Panasonic, very quickly after the purchase - my love with her did not work out, it did not work out, especially the temperature leveling mode and other points ... it turned out that this model was not created for me

So, somehow Hitachi is no longer released. Therefore, it is difficult to say what they sell on Avito, it is difficult to give advice. If only to test it for baking bread, before buying.

I looked at the cost of Hitachi - such prices no longer exist in the world. X / the stove seems to be clean and tidy. Therefore, if you have the means, you can test the work of the x / stove and buy it. Suitable for training flights for baking bread, and will remain in reserve for giving in the future. It's easier to train on Hitachi, and all my bread master classes are made on Hitachi.

And then you can think about Panasonic when your hand is full and understanding about baking homemade bread comes.

Good morning!
Here's another Hitachi 8100 (or rather B100!?) For 3000 rubles. Japan
🔗

Can it somehow be compared to Hitachi-301?
The decision must be made over the weekend, in the city only 2 of these Hitachi are sold.
All owners agree to test baked goods.

Admin, good people, sorry for the importunity, help!

Hitachi 301 and 303 differ slightly, you can take both. Model 303 is more improved by 1 program (I don't remember which one now, sorry I need to look in the section of bread makers on the forum, there was already a conversation on this topic.
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=365.0

In any case, all my master classes will work on these models.

Good evening!

Became the owner of this HP - Hitachi 301. In perfect condition, instructions in Russian. The set does not include only a measuring cup, a knife and a triple measuring spoon. Please tell me the dimensions in milliliters for the main bread: 1 7/16, 1 1/8, 3/4, 3/8. Will a glass from LG work? Divisions: 40 ml, 80 ml, 120 ml, 160 ml and 1/4, 2/4, 3/4 cup. Is the LG measuring spoon suitable? The simplest recipe uses powdered milk. Not available. It is necessary to buy or replace, if replaced, then what and how much in milliliters. Available: serum. Can you replace water with whey?

I baked test bread today.
Cold serum - 330 ml, salt - 1 tsp. without a slide, sugar - 1 tbsp. l. with a slide, sifted flour - 500 g, yeast - 2 small measuring spoons from LG. Crust - default, medium. It turned out like this:


Bread weight 750 g.It seemed to me that he was too small! Tell me what I did wrong? The mother-in-law in Panasik 2510 has it more than one and a half times! The Hitachi is a fan. Maybe you need more liquid, because due to the fan, it evaporates more than in conventional HP?
Myakish in the studio!




Well, what do you say?

Excellent bread! All x / stoves are baked differently. There is no need to chase the height of the bread, it is better that it is good and tasty. Much depends on the quality of the ingredients, on the baking conditions.

Powdered milk can be replaced with nothing, just do not add it at all. Or add natural milk where required. All recommendations are in the Ingredients section, and in the bread recipes themselves on the forum.

Read the instructions carefully, well written, there are enough recipes.
You can use any glass with divisions, buy it in the household. store. Spoons are also sold: teaspoon 5 ml. , dining room 15 ml. - they are standard and there are several pieces in the set.

On baking bread, we go to the sections where almost all the tips are based on the Hitachi cotton.

Contents of the section "Basics of kneading and baking"

CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

The amount of flour and other ingredients for making bread of various sizes

Quantity of main ingredients in one measuring cup and measuring spoons

UNDERSTANDING BREAD IN HOMEMADE BREAD
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)
Gingerbread man made from wheat-rye flour (master class)
Whole grain flour gingerbread man. Master Class
Multigrain wheat bun. Master Class
Gingerbread man made of wheat flour with multigrain grit and flakes. Master Class.

Good evening!
When baking, the fan is on, it smells throughout the kitchen. I understand that this is normal.
Questions:
1. Can I open the window for airing or spoil the bread?
2. The Color button (crust color) does not work or I don’t understand how to press it. Tell me.
3. Does the cooking time (4:10) depend on the weight of the bread (500, 700, 900)? Baking will seem to be different, or am I wrong?
4. Flour 500 g, water 330 ml. As a result, the bread is 750. Is it ok?

It was not in vain that I said "read the instructions", the answers are there AND in the section on the link above

1. The window can be opened without problems. Please note that there are holes in the lid and you do not need to cover them with anything.
2. The color button works, you need to press it and at the bottom of the display there is a small scale with divisions, so the crust is set by their movement.
3. Basic mode lasts 3.50 and this is enough for white and wheat bread. Time 4.10 for whole grain bread. In hitachi there is no function of the dependence of the dough weight on the baking time. Only two modes 3.50 and 4.10 are enough for baking bread of any size - flour volume. The maximum amount of flour is 500 grams.
4. The fan must be running even after the end of baking. This is done to prevent the bread from getting damp. But it is better to take out the finished bread immediately after baking and put it on the wire rack.

Use the HITACHI table for orientation and selection of the amount of ingredients The amount of flour and other ingredients for making bread of various sizes

Good evening Admin!

Please tell me how to bake French bread in Hitachi 301?
The menu only contains the preparation of French bread dough.

The menu only contains the preparation of French bread dough.

Backfill question: how to bake bread if there is a recipe and only two programs on the scoreboard? Look in the instructions, if there is a BREAD recipe, then it is indicated how to bake.

If we are talking about French croissants, then the dough is made in a bread maker, and molding and baking in the oven, and this is also in the instructions, and a description of the process and even pictures.

Good morning!

Admin, you previously wrote about dimensions:

Simple clean water - 1 measuring cup equals 240 ml., 1 measuring tablespoon equals 15 ml
Wheat flour - 1 measuring cup equals 150 grams, 1 measuring tablespoon equals 9 grams
Whole wheat flour - 1 measuring cup equals 130 grams, 1 measuring spoon equals 9 grams
Rye flour - 1 measuring cup equals 130 grams, 1 measuring tablespoon equals 9 grams.

Questions:
- Are the cups and spoons the same in Hitachi Instructions 301 and 303?
- "Japanese" dimensions such as 7/8, 5/16, etc., to recalculate these masses and volumes?

Why did the question actually arise:
-all cups and spoons for HP are different. For example, LG has 1 whole part = 180 ml, and Hitachi has 240 ml,
-high error of cups and spoons both in weight and in volume.

["flour-liquid balance"]

And here the model x / stove and the size of the cups spoons? Measure even with cans of any configuration and size
The proportions of flour-liquid and other ingredients are important, "flour-liquid balance" - then the bread is guaranteed to work. Even for Hitachi, you can take a cup that is at hand at the moment.

For convenience, a table has been made The amount of flour and other ingredients for making bread of various sizes which is in the instructions for your x / stove. And nothing needs to be recounted, everything has already been recounted and entered into the table.
For example:
- 7/8 cup tap water (210 ml.) That is, 210 ml must be poured into any cup with graduated marks. water (liquid)
- Wheat flour 2 cups (sifted flour about 140-150 grams per cup) That is, you need to pour 2 cups of wheat flour (under the knife) and this will be about 280-300 grams of flour. Or weigh 300 grams of flour on a scale.

The difference in the amount of flour of 20-30 grams is not important, since during the kneading process you will have to adjust the flour-liquid balance, and this amount will be enough, or you will need to add them to the dough when kneading.
All this is written in the section Kneading the dough - koloboks.

And why now compare cups-spoons to other models, if you are going to bake in Hitachi, so study it.

Vyacheslav, you basically ignore my links, and want to communicate only in this topic? Then I will have to transfer all my work on bread here, which are made precisely on the basis of Hitachi. Believe me, all this is already in the section https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=131.0 and the link to it I gave above directly to the table of contents of the section.

Goodnight!
Baked bread using the MIX BREAD program
Ingredients: cold whey - 340-345 ml, sifted flour - 500-505 g, sunflower oil - 2 tbsp. l., sugar - 2 tbsp. l., salt - 2 tsp., yeast 2 tsp., crust - medium. The mass of the finished loaf is exactly 800 g. The gingerbread man was at first very tight to the touch, he added a teaspoon of water, he was more afraid.



What pleases the bread maker:
- the spatula was never left in the bread!
- the appearance of the bread SUPER! In LG 350, the crust is completely different: both in color and in structure!
The previous hostess KhP apparently had not baked bread for a long time, because during the previous first baking there was a strong smell in the BREAD mode throughout the kitchen. Today there is a very light pleasant smell. Although the temperature conditions may differ, I did not measure it.
Crumb in the morning! Good night everyone!

Good morning!

Good morning!
Due to the end of maintenance, the HP, numerous experiments with recipes and a low speed of eating all the newfound decided to reduce the size of the bread. Flour - 300 g sifted, water - 200 ml of room temperature, salt - 3/4 tsp., Sugar - 1 tbsp. l., oil - 1 tbsp. l., Pakmaya yeast - 3/4 tsp. Mode - 1, crust - medium. After 4:10 let's see together what happens. In the meantime, with the children to the circus!



Done!




I will not show the crumb - a gift to the 1st grandmother! Height 9 cm, remember.

For the 2nd grandmother, I changed the recipe a little, just a little:
Flour - 300 g sifted, water - 200 ml of room temperature, salt - 3/4 tsp., Sugar - 1 tbsp. l., oil - 1 tbsp. l., pressed Lux ​​yeast - 6 g. Mode - 1, crust - medium. After 4:10, wait for a photo, and the 1st bread leaves for a visit.



Good evening!
Bread with a studio:




In my opinion, the appearance is the same, BUT the height of the 2nd bread is 12 cm, therefore, the volume of the 2nd bread is larger.
Conclusion: 3/4 tsp. dry yeast "Pakmaya" is less effective than 6 g of pressed yeast "Lux".
And what is tastier we will never know - the grandmothers ate everything. To your health!
And I wish you, dear members of the forum!

Recipe for 1st bread with dry yeast from a book for Panasonic (counted for 300 g of flour)
Analyzed the yeast forum.
And here is Admin's Wheat Bread Recipe:
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=1625.0
water 7/8 cups (210 ml), flour 2 cups (280-300 g), salt 1 tsp, sugar 1 1/2 tbsp.l., butter (butter, vegetable) 1 tbsp. l., dry yeast 1 tsp.
Apparently I regretted dry yeast!

Good evening!
Corrected the bugs. Results:
1. My measuring cup is lying! Yours can lie too. It is better to weigh water on a scale in grams!
2. The measuring spoon can lie! I weigh salt, sugar, yeast in grams!
I record and correct all the masses. Bread is much better! The wife is delighted!
Recipe today (as bookmarked):
Warm water, just above room temperature - 205 ml (205 g) (210 g will be liquid, you will have to add flour), salt - 5 g, sugar - 10 g (for sweet bread up to 20 g), sunflower oil - 1.5 tbsp. spoons, sifted flour - 300 g (with protein 10 g goes with a bang, I don't buy flour more than 40 rubles / 2 kg), dry yeast (Turkey, Auchan, SAF-Moment has deteriorated, which the mother-in-law confirms, and the mother-in-law's word Worth a lot!) - weight from 2 g to 3 g, depending on how splendid the bread is. Nothing smells or sour, don't be afraid! Pressed yeast - 6 g bold! The increase in the mass of the pressed yeast to 9 g has not been experimented, but is still ahead.
With a mass of dry yeast of 3 g, the bread is simply gigantic (height - 15 cm) compared to what I created earlier. It's not a shame to give it for a holiday. So. With regular bread, everything is OK.

Please tell me at what time of kneading it is better to lay additives (raisins, dried apricots, etc.):
- during the 1st batch (middle, end),
- during the 2nd batch (beginning, middle)?
I ask, because I didn't find it on the forum, the instructions say that the oven will give a signal, but my oven does not give a signal, apparently something is faulty. I did not disassemble the HP. Just tell me when should there be a signal, at what moment and what batch?

[Vyacheslav Ivanov]

Vyacheslav Ivanov, closer to the end of the last (second) batch.



Here's an example on my model:

I checked the 1st program in time, it turned out the following (900 loaf, medium crust):

1 Kneading 1 12 min.
2 Ascent 1 20 min.
3 Kneading 2 18 minutes (5 minutes before the end, he beeps that you need to throw in additives)
4 Ascent 2 20 min. (makes deboning for about 30 seconds impulse at the end of the program)
5 Ascent 3 45 min.
6 Bake 65 min.
7 Heating 60 min. (I turned it off earlier, I didn't check the time)

On the bread mix program, the signal beeps at 03:38 and add raisins, etc.

On the bread mix program, the signal beeps at 03:38 and add raisins, etc.

Good day! Happy New Year 2020! Igor, Elena, thank you all very much!
I disassembled and assembled the HP, shook all the contacts, pulled it up, rubbed it with alcohol. Yes, HP started beeping at 3:38 !!!
Today my wife is out for a day, I will bake wheat bread with raisins for my mother-in-law. I'll post a photo without crumb. The ingredients and the order of laying are the same: flour300-sol5-sah10-mas1.5-water205-dro3.5-raisins 1/4 cup. It should come out cool, with berries, but not lusciously sweet.

Yesterday my beloved wife and I made a dough in KhP for an open pie and baked it in the oven. Filling: sugar-apples-cranberries. Complete flight, the children ate everything! She and I have long gone from sugary sweet to sweet and sour or mildly sweet, and she can't have much sweet. Therefore, in bread, not 15-20 g is higher, but only 10 g of sugar. The next step is to add cranberries to wheat bread instead of raisins.

Recipe: warm milk - 250 ml, butter - 50 g, egg - 1 pc., 3/4 tsp salt, sugar - 1 tbsp. l., sifted flour - 400 g of flour, pressed yeast - 10 g. The dough was cooked 1:30 min. Further according to the classical scheme and into the oven. Here's what's left:







Good evening! The raisin bread is ready!




And as always, a nice little thing - the spatula is not stuck in the bread!

Good evening!
Recipe: whey - 200-205 grams, salt - 1 tsp, sugar - 1 tbsp, plant. butter - 1.5 tablespoons, sifted flour - 300-305 grams, pressed yeast - 9 grams. Mode - bread, crust - light. Here he is handsome:




Super!

[Vyacheslav Ivanov]

Vyacheslav Ivanov, well done. Now try it with water after boiling mashed potatoes and with potatoes in general ... just give the extra 10 minutes until the time is spent so that it doesn't blow up the roof, or a little less yeast.

Good evening!
I followed your advice and did not regret it! Already baked 2, the first did not photograph.
After the cottage cheese, there is a lot of whey, I can't bake without it, my mother-in-law won't understand.
Recipe: whey - 210 g (an extra 10 g poured out of the pan, it's not scary - I will add flour), salt - 1 tsp, sugar - 1 tbsp, dried cream - 1 tbsp (my wife bought, in the books of Hitachi and Panas they always pop milk capitalists-bourgeois apparently not enough fresh milk), mashed potatoes - 1 tbsp with a slide (there was no broth), sunflower oil - 1.5 tbsp. l. (you can have creamy, you didn't have it at hand), sifted flour - 315 g (instead of 300 g, for 10 g of "excess" whey 15 g of "excess" flour), dry yeast (Turkey), bought in a store for moonshine-makers "Kolba" - 1.5 tsp (4.5 g, specially checked and weighed, stl and tsp from HP Supra BMS 350). MIX BRED mode, light crust.
In fact, I have not yet understood how the "Bred" mode of 4 hours 10 minutes differs from the "Mix Bred" mode 4 hours 10 minutes, I do not follow the HP, I am sure that everything will be OK. I added chopped boiled potatoes to the first bread, it turned out great., The crumb is GENTLE! I don't even know how to convey emotions.

Photo of the second bread:



Height 17.5 cm! Giant! Now I have probably developed gigantomania, I measure my grain luck in centimeters. The color is amazing, my wife likes it. But at first I thought 2500 rubles. into the wind. Now I agree.

Good morning everyone!
Morning crumb:


I want to bake wheat-rye or rye bread in Hitachi! The father-in-law misses the gray bread (he himself is from Donetsk). Tell me something worthwhile, I will please him.

Good day to all!
I sold my Panasonic 2501 and bought an almost new one, in a package, Hitachi 301.
First of all, I was very satisfied with the small volume of the bucket, since for one person the bucket in Panasonic is too big ...
Now about Hitachi. I baked test white bread. The bread turned out to be great, I have never received such quality bread in Panasonic ...
Several questions came up:
1 The stirrer is slightly torn on top, apparently it remained with the previous owner in the bread and they tried to cut it together with the bread. But I think this will not affect the quality of the batch.
2. After the end of the baking process, the inscription FINISH lights up, but the display does not display the number 0, as it is written in the instructions, but the number 27. Allegedly, there are still 27 minutes left before the stove ends. It makes no sense to keep the bread there better, since it is already 100% ready.
3. I could not shake the bread out of the bucket, I had to walk with a flat silicone spatula on all sides of the bread and forcefully separate it from the bucket and even push the spatula under the bottom with effort. I barely shook it out ... Apparently, the same thing happened with the previous owners, since there are barely noticeable circular scratches in the bucket below.

Most of all, I am concerned about the issue of getting bread out of the bucket. and Unclear number 27 at the FINISH of the process.

Can you please tell me if there is a solution to the problem with the bucket and whether to pay attention to the readings of the scoreboard?

Thanks in advance for advice and guidance.

PS About a measuring cup (a special song) - I think, somehow I'll figure it out, some kind of gibberish, so far incomprehensible to me.

Sorry, I didn't figure out how to rotate the photo vertically.

I have a Hitachi-303 bread maker, they are almost the same in functions and characteristics.
To help: all my experiments on baking bread and developments on the forum were made in Hitachi-303, see the section Contents of the section "Basics of kneading and baking" and also the Manual is written on the basis of this x / stove UNDERSTANDING BREAD IN HOMEMADE BREAD

About 27 minutes.
The instructions for the x / stove say that the bread can and should be removed immediately after the signal and its readiness. Time of 30 minutes is given additionally in case the bread was not taken out on time, and so that it does not get damp while in the bucket, the fan runs for 30 minutes, cooling the temperature inside and blowing air with the fan.

After the bread is taken out of the bucket, it must be put on the wire rack so that it does not get damp, but rather dry and cool. I usually cover it with a towel and keep it on wire racks until it cools down to room temperature.

To make the spatula come out of the bread better, I drip a little olive oil onto the spatula, inside the pin, and only then I bookmark the other ingredients.
If the bucket is immediately taken out of the oven after baking, the bread is well removed from the bucket, quickly, it is enough to hug the bucket with a towel, turn it over and shake the bread out on the table.
Then put the bucket in the sink, pour warm water over the spatula, let it stand for 10-15 minutes and then rinse it inside with water and dry it.

There are no problems with a measuring glass. Standard measuring cup with a volume of 250 ml. with divisions. If the glass is lost, you can buy a regular glass with divisions and use it.
I recommend that you read the instructions for the oven very carefully - it is very well written, including about the proportions of ingredients for bread. Including an excellent table for the ingredients of the bookmark, which I recommend using: The amount of flour and other ingredients for making bread of various sizes

The bread maker is excellent, it will be a good helper

[Admin]

Admin, Thank you very much! I will study your materials.

But it seems to me that it was not because of the stirrer that the bread did not want to fall out of the bucket. I took out the bucket immediately after the FINISH and shook it for about 10 minutes (before that I had a good experience on Panasonic). It did not work out in the usual way, and a silicone spatula was used, which hardly separated the bread from the bucket. Therefore, it seemed to me that the grip was very strong. Maybe grease the bucket with olive oil before baking?

Somewhere I met information that it is possible to manually turn the mechanism that rotates the mixer at the bottom of the bucket. Should it help too?

Observe and analyze, draw conclusions

The surface of the bucket is excellent. But, nevertheless, like any surface, it can be exposed to various solid products, such as seeds, nuts and other additives that can leave marks on the surface. Traces can remain from the friction of ingredients on the surface of the bucket when working, kneading the dough. And plus the duration of use of the bucket. My bucket also became more gray inside, whitish (for more than 20 years of work) - however, the quality of the dough and the quality of the bread did not deteriorate from this.

The stove is practically new. The only traces of use are on the mixer and fine scratches on the bottom of the bucket.