Bread maker Philips HD9020

Hello everyone!

After my previous stove (Kenwood BM210) started to be naughty, I sent it to the dacha and bought a Philips HD9020 home.
I liked the design, external dimensions. The size of the bucket is for a brick.
I was pleased that the instructions contain detailed recipes for each program and weight 500, 750, 1000g. Plus a small book of basic recipes.
I have not tried everything yet. But recipes from my previous stove work well.
The bread tastes almost the same. The bread is baked well, but not very browned on top.
Disliked: a large gap between the mixer and the shaft. the agitator sits on the shaft very loosely, dangles. Because of this, the dough seeps into the gap, bakes, and when removing the bread from the mold, the mixer always remains on the shaft and tears the bottom of the bread. It turns out very ugly. Perhaps this is the jamb of my stove.
When kneading, the dough accumulates near the left edge, and then, during the rise, begins to spread over the entire mold. It does not always have time to spread before baking, and therefore sometimes the bread is not even, oblique, on the left above, on the right below.
The bottom corners are very strongly rounded. Because of this, the overall appearance of the bread is oval, somewhat reminiscent of an American football ball.

In general, for now. Who else has such a unit - write ...

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large clearance between mixer and shaft.
This is as it should be, otherwise the stirrers will constantly get stuck in the bread, you shouldn’t worry

I'm not particularly worried about this.
But, in my opinion, crochet. which comes in the kit, you can get the mixer out of the bread much more accurately ...

The bread is baked well, but not very browned on top.
Disliked: a large gap between the mixer and the shaft. the agitator sits on the shaft very loosely, dangles. Because of this, the dough seeps into the gap, bakes, and when removing the bread from the mold, the mixer always remains on the shaft and tears the bottom of the bread. It turns out very ugly. Perhaps this is the jamb of my stove.
When kneading, the dough accumulates near the left edge, and then, during the rise, begins to spread over the entire mold. It does not always have time to spread before baking, and therefore sometimes the bread is not even, oblique, on the left above, on the right below.
The bottom corners are very strongly rounded. Because of this, the overall appearance of the bread is oval, somewhat reminiscent of an American football ball.

The browning problem is probably the jamb of all Philips bread makers. The instructions really say that you need to add more sugar. But I tried - the same result. I only bake when a large loaf turns out.

At the expense of the gap - the dough seeps out when it is liquid, try adding a little flour until the dough stops sticking to the mold and a bun is formed. I read about this on this site. My rollers always remain in my bread.

As for the fact that the dough accumulates near one edge - I don't really like that either. In our HP, the shape is wide and if the dough is more or less steep, then during the parting process it does not have time to be evenly distributed everywhere. In principle, this is not a problem for me - you can just smooth the dough a little after the second kneading, then everything will be more aesthetically pleasing. When I'm not lazy, I do so, and as a rule, I leave everything as it is.

Here is a photo of my rye bread.
.

And here are my tasty ones: nyam: cranberry buns.

Ay, the first two batches were according to the recipe - flour - and it turned out very tight bread and I began to put 2 cups of flour on 500g of bread - everything is baked perfectly and nothing sticks - and it is removed well - until there were problems with baking - I bake for 1 - bread and the most ruddy crust, although of course I would like to be browned - and I see you do not lay down malt ?? I have a stove for only 3 weeks and I have baked only 2 good breads so far, I have already put up a photo of bread, well, I will also put it here so as not to look for it, until I risk baking rice bread and with other additives, but it’s probably time

I bought this stove a week ago. I cannot say that I am very pleased with her, since she does not bake the bread, you need to put on the 12th program, for about 20-30 minutes. bother 🔗

Hello everybody! I'm fine with this oven. We bought it the other day. We have already baked several recipes, and I came up with one (with cheese) myself, as they say by eye (all the same, I am a cook with experience). When measuring the weight of products, I use an electronic scale and a spoon attached to the kit. The dough is mixed evenly, in the center, a good homogeneous mass is obtained. I bake on a "dark crust" - GREAT. The family is happy. What I wish everyone!

we use a month, it seems that everything suits ....... but when kneading, there is a terrible grinding, especially when the bun is playing ((((due to the remoteness of the service center I can not get there yet, tell someone how (((

Hello everybody! great site! The oven works fine, the bread is baked super! But still there are drawbacks: the bucket's coating got scratched in 1.5 months of operation, but yesterday the scratch was deep to the ground, it’s not clear from what and what to do about it? Maybe someone will respond?

[Star]

Star, you need to figure out what is causing the scratches ... Maybe you added solid ingredients (whole grains, coarse salt, etc.). Check if the kneading knife is in order. My bucket served a modest period of 8 months. But there are no scratches.

hello bakers !!! today we also bought a Philips bread maker. Tell me, please, when kneading, knocking is normal. but somehow the sound scares

I took my stove to the workshop. The verdict is this: There is no knock when the program starts.
And it turns out that this knock appears only when kneading with dough. With an idle run, there is no knock. I put the oven on a horizontal level and try to fix the bucket correctly. But sometimes a frightening knock appears ...

yes, it seems that I did not add anything so solid. Raisins, nuts, flakes, but it seems that this is allowed by the recipe, the knife is in order, the access of children is strictly limited, in short, everything is according to the instructions. That is why it is not clear. But I see that some people have such a problem, I don't know, just maybe this bucket is not entirely safe to use, such as non-stick pans, and if so, then it is changed under warranty or a new one where you can buy. How do you think?

and I have the same knock when it kneads and it seems to me that at first it was much less.