Bread maker Moulinex OW 6002

... "In the morning I called to consult the service center." ...

Give me the phone number of such a good center. Otherwise, wherever I call, everyone gets off with general phrases: they say all bread machines break.

... "In the morning I called to consult the service center." ...

Give me the phone number of such a good center. Otherwise, wherever I call, everyone gets off with general phrases: they say all bread makers break.

The phone number was in the warranty card - I had already returned the stove to the store, I cannot look at it. But I remember exactly that for the city of Kiev this is the first service center on the list.

Is there any trick to get the bread out of the container?
The knives get stuck in the loaf. But they are not removed from the bowl either.

Twist the pins back and forth on the back of the container. And I also grease the pins and stirrers (from the inside) with margarine before laying food. There is an effect))

Well, colleagues, I never thought, I never wondered, but I did bake pies. Those same pies that my great-grandmother, grandmother, mother baked ... and now I am. I made only yeast dough in KhP. My mother (the owner of HP herself) traditionally kneads the dough with her hands and believes that HP cannot cope with such a delicate matter. But no! The dough for pies HP kneads great! And it fits perfectly in it, without fear of drafts, the evil eye and not at the time of entering the kitchen (my grandmother considered all this a disaster for pies). The son diminished the first batch overnight, at least I managed to record the second batch))) The filling in the pies is different, so the shape is also not the same, you must somehow distinguish



I can only say one thing - if it weren't for the bread maker, I probably would never have decided on yeast dough. As well as bread, pies, buns, muffins, cheesecakes and other wonderful, tasty, fragrant, homemade little things that were always in my childhood and which I can now give to my loved ones and loved ones. Hurrah)))

How did you make the dough?

The dough is very simple, pie-like:
2 cups milk
2 eggs
8-10 tbsp of rast butter
150 gr oil drain
1 kg flour
11 g dry yeast
2 tsp salt
3 tbsp sugar
Mode 16 - yeast dough. At the end of the program, sit the dough and it should double once more in the same bucket. The temperature is kept there well even after the end of the program, which is very convenient.
This amount is enough for about 4 baking sheets. I cut the recipe in half.

So I join the sad experience of buying Mulinex, I have one of the last ones with baguettes. In August, I first bought BORK, but it did not bake properly, a month of attacks on the store, then an independent examination, as a result, in the pre-trial order, I was returned the money for the oven, costs, and moral damage. On the same day, I bought a mulinex in another store. 4 months baked and was happy with a successful purchase, until today. No mixing occurs (agitators do not work). Having climbed the sites, I found that this company also had enough problems, but my engine burned out. How to proceed further in such a situation, so as not to make a mistake, so as not to get into a trouble with a service center, it is also under warranty. There will be time to drag out, although there are certainly periods of repair. In Moscow, can he advise which SC will turn to or carry it to the store? Tell me who can.

Good day to all!..
I read it, read it, got scared of negative reviews, but I still bought Moulinex OW 600230, today they brought it - it's worth resting after the road ... tomorrow I'll try to bake something ...I hope for the best, but I'm preparing for the worst, but I'm not scared - my old lady Panasonic-253 is still quite vigorous, but she fell for Moulinex because you can not only cook dough in it, but also bake this dough ...

Good day! I solve a difficult question for myself: Moulinex 6002 or Panasonic 257. Reviews about the unreliability of this Moulinex model are scary. Among the members of the forum there are owners of HP, which works successfully and does not break. If so, how long has the stove been used?

[zuzuka]

Among the members of the forum there are owners of HP, which works successfully and does not break. If so, how long has the stove been used?

zuzuka
I have two Mulineshkas (5002 and 6002). The first (5002) the fourth year went, the second (6002) since June last year, they work like a clock (t-t-t) ... both!

[6002]

...... the second (6002)...

Please tell me how you take the bucket out of 6002 ... you opened the lid, looked at the bread, and what's next, what are your actions? .. otherwise I'm already in despair, the bucket has to be literally ripped out by force - I'm afraid to spoil it. ... and the home ones, if they recognize me, will morally beat me down - they already say that I buy too much - there is nowhere to put ...

Krosh, thanks for the information. Is your case the rule or the exception? What will the rest of the owners of Mulineshek say? Help me make a choice, plz.

Honestly, I had an unsuccessful Mula 5002, changed it to 6002. I'm not overjoyed with this stove! It's just a miracle how good it is.
Somewhere there was a Temka "how to distinguish high-quality Mulinex".
In a nutshell, the high-quality Moulinex has program inscriptions on the case with indelible paint, if you hold your fingernail, you can feel convex letters. In fake Moulinex, the inscription is erased when held with a fingernail, the bulge of the font is not felt.

Please tell me how you take the bucket out of 6002 ... you opened the lid, looked at the bread, and what's next, what are your actions? .. otherwise I'm already in despair, the bucket has to be literally ripped out by force - I'm afraid to spoil it. ... and the home ones, if they recognize me, will morally beat me down - they already say that I buy too much - there is nowhere to put ...

With one hand, grasp the long side of the bucket and tilt it inward, with the other hand on the short side of the bucket and, slightly shaking it, pull it up.
After 2-3 weeks of use, the details will rub off and you will stop noticing this operation.

With one hand, grasp the long side of the bucket and tilt it inward, with the other hand on the short side of the bucket and, slightly shaking it, pull it up. After 2-3 weeks of use, the details will rub off and you will stop noticing this operation.

Thank you ... I'll practice ... it's good that my old lady 253 is still on the move, otherwise she would be completely depressed ...

For half a year now I have been using the Moulinex OW 6002 bread maker, everything pleases, except for its power. Power: 1650 W. Provided that I cook bread every other day, it will wind you 150 kW in addition to electricity. Now, when electricity rises in price almost every month, I began to think about the fact that it was necessary to look at a model at a cheaper price and with a capacity of 800 watts. Therefore, if you save energy, then this model is very gluttonous.

this is the peak power. To bake 1 kg bread from ovens with different capacities, approximately the same amount of electricity will be required.

Yesterday I wanted to put bread on the timer in Moulinex 6002, looked at the instructions, and there: starting a program by timer is possible only for programs from 1 to 7 and 12, 13, 15, 16, 17, 18, 19, i.e. the most popular programs for me are 8 (white), 9 (French), 10 (whole grain) ... or I misunderstood something ...

from 1 to 7 and 12, 13, 15, 16, 17, 18, 19

Timer start is NOT possible for them! So bake for health

Timer start is NOT possible for them! So bake for health

So I thought that this could not be ... but in the instructions it is written in black and white that the timer is only for these programs ...and it's good that I didn't believe them, but came here to the specialists, and thank you very much for your answer ...
==============
Just now I figured it out: I have instructions in Russian and Ukrainian, I looked in Ukrainian - in black and white "not available" for programs from 1 to 7 and 12, 13, 15, 16, 17, 18, 19 ... like this, damn it, instructions...

Hello everyone! I want to share with you my DISPUTE:
I was very upset about the Moulinex 6002 model. I bought it in February, since that moment not a single loaf of bread has turned out ... Both white and black are not baked ... It rises and settles strongly ... Inside, as from a large amount of yeast. I do everything strictly according to the recipe, and it never worked out (and the large amount of yeast in all the recipes is very surprising, in comparison with the Panasonic recipes). I bought HP 6002 after moving from the parental home, the first Panasonic 257 remained with my mother (she is excellent, they did everything that was possible and worked out perfectly). Moulinex, on the other hand, makes a lot of noise, holds together and rattles when kneading, it feels like the bucket is shaking (once put it at night, it seems that the whole house heard it, during the day this noise is less noticeable, but it is the same). When using rye flour, the dough is spread along the bottom and is also baked “spread”, it is not baked inside. The "weight category" is not designed for 400 gram mixtures, it spreads along the bottom and twists into a bun on each shoulder blade. Such a disappointment that I dream that it breaks down and cannot be repaired ... But it does not break down "infection". Maybe it’s worth calling the service center with these problems, but what can I say that I don’t like how HP works ?! With great pleasure I would change it to Panasonic 257. ((((((((((((((((((Maybe you can advise something ... How to get rid mend a relationship with her ?!

PySy: By the way, I was very surprised by the typo about the timer ... which is also alarming ...

I purchased this model of a bread machine at the beginning of this year. It is clear that for this device, the service life of 4 months is still quite small, but I am delighted with the quality of my assistant's work
The choice fell on HP Mulinex due to the fact that my food processor of this manufacturer has been working for 4 years and there are no complaints about it)))
Before purchasing HP, I was even afraid to look in the direction of yeast dough, and now I pamper my family with fresh delicious pastries every day

People, help!
I bought the ow 6000 stove. The problem is that it does not finish the bread.
First, they baked quick bread, but as a result, the bread turned out to be soft, not baked. Then white bread, it fell during baking, it had to be thrown into the oven and baked, with baguettes the same story, the bread was not baked on the largest crust at all. I unscrewed the screw as advised, the lid began to heat up more, but this is apparently not enough.

Why did you buy it .. after all, half the forum has already been written about these shortcomings; return it back and buy a stove from another company.

Notice the temperature of the stove during operation heats up to 190 degrees and then cools down to 84 then again to 190 and so on for the whole cycle.

Hello everyone!

M
I have been using the 6002 stove for almost two years, I broke it twice, but! Both times, through my fault, I once unsuccessfully wedged into the process of kneading the dough, and the second time I didn't count the proportion with jam and everything poured out through the bucket ... My husband and I took it apart, I washed everything in good faith and after that she refused to work. Apparently, it was very carefully laundered under the guarantee, it was changed, since they could not repair it. There was an opportunity and money to take another stove, but I still chose this one. She's cool))

But this is all lyrics ...

I have a question for the owner of such stoves. Maybe someone noticed the cycles of the programs? And then it still does not work out to sit, watch over the stove for how many minutes there are for kneading, for proving, again for kneading ... The instructions only give the baking time and the TOTAL dough kneading-rest time ... This is the time I would like to understand more clearly ... Otherwise, I want to pull out the dough so that the knives can be removed from the bucket, but I'm afraid ... Suddenly it's too early and she starts interfering again, or suddenly it's too late and the dough won't even out again ... Maybe not for all programs, but at least for the main ones (8, 9 for example)

Thank you in advance.

Hello everyone!
Maybe not for all programs, but at least for the main ones (8, 9 for example)

If still relevant:
No. 8, weight 1 kg, total time 3 hours 17 minutes. ~~ 5 minutes kneading, 5 minutes standing, 13 minutes kneading, 30 minutes standing, 2 minutes kneading, 1 hour 20 minutes standing, 1 hour baking. After 18 minutes from the start of the program, he will ask for food (meat, bacon, poppy seeds, nuts))

Hello everyone! I want to share with you my DISPUTE:
I was very upset about the Moulinex 6002 model. I bought it in February, since that moment not a single loaf of bread has turned out ... Both white and black are not baked ... It rises and settles strongly ... Inside, as from a large amount of yeast. I do everything strictly according to the recipe, and it never worked out (and it is very surprising that there is a large amount of yeast in all recipes, this is in comparison with Panasonic recipes). I bought HP 6002 after moving from the parental home, the first Panasonic 257 remained with my mother (she is excellent, they did everything that was possible and turned out great). Moulinex, on the other hand, makes a lot of noise, binds and rattles when kneading, it feels like the bucket is shaking (once put it at night, it seems that the whole house heard it, during the day this noise is less noticeable, but it is the same). When using rye flour, the dough is spread along the bottom and is also baked “spread”, it is not baked inside. The "weight category" is not designed for 400 gram mixtures, it spreads along the bottom and twists into a bun on each shoulder blade. Such a disappointment that I dream that it breaks down and cannot be repaired ... But it does not break down "infection". Maybe you should call the service center with these problems, but what can I say that I don't like how HP works ?! With great pleasure I would change it to Panasonic 257. (((((((((((((((((((Maybe you will advise something ... How to get rid of it, or how mend a relationship with her ?!

PySy: By the way, I was very surprised by the typo about the timer ... Which is also alarming ...

Good day!
I only use it for two days, about "rattles, rattles" - the container is simply not fully clicked, by the way, it will still mix badly. I am still very pleased and bakes and kneads, while I lean on the muffins, the only thing I didn't like is the crust, and even on the weakest one for me it is strong, I would have made the crust even less toasty.

Good day!
I only use it for two days, about "rattles, rattles" - the container is simply not fully clicked, by the way, it will still mix badly. I am still very pleased and bakes and kneads, while I lean on the muffins, the only thing I didn't like is the crust, and even on the weakest one for me it is strong, I would have made the crust even less toasty.

It seems to me that with this amount of sugar, the crust cannot be lighter. And the cupcakes are really good there!

Now I master it according to recipes, then we will experiment. Thanks for the sugar tip. I think that you can add less yeast with baking powder than in their recipes.

[Flintspb]

Now I master it according to recipes, then we will experiment. I think that you can add less yeast with baking powder than in their recipes.

Flintspb, be attentive to the recipes from the book, there are enough jambs.
The amount of baking powder and yeast is very easy to calculate knowing from how much flour you intend to bake bread or cake. By the way, in many recipes (from the recipe book) there is not so much yeast, on the contrary.
Successful baking !!!

Now I master it according to recipes, then we will experiment. Thanks for the sugar tip. I think that you can add less yeast with baking powder than in their recipes.

I'm still learning from recipes too, since there are so many of them!
Today I tried to bake Bread with Olive Oil, page 95. The picture there is not very attractive, I thought the bread would be very dense. And he turned out to be so airy, fragrant! now this will be my second favorite bread from the book, and the first is Borodino!

[Mandarinka]

I tried to bake Bread with Olive Oil, I thought the bread would be very dense. And he turned out to be so airy, fragrant!

Mandarinka, I baked it too, good bread, but not for every day (IMHO) ...

and the first is Borodinsky!

I don’t know why he was called "Borodinsky", but from "Borodinsky" there is only coriander. According to the recipe and the ratio of rye flour to wheat, this bread is nevertheless closer to "Darnitskiy". Well, this is not the main thing, the main thing is that you like the taste, well, eat to your health !!!

[Mandarinka]

Mandarinka, I baked it too, good bread, but not for every day (IMHO) ...
I don’t know why he was called "Borodinsky", but from "Borodinsky" there is only coriander. According to the recipe and the ratio of rye flour to wheat, this bread is nevertheless closer to "Darnitskiy". Well, this is not the main thing, the main thing is that you like the taste, well, eat to your health !!!

And for me this is the most Borodino of Borodino, at least this is what I bought in the store, only this one is much tastier.

Krosh, have you tried to bake black bread from a recipe book? It says in the ingredients that yeast needs a tablespoon ... Isn't that a typo by accident? I made this bread, the dough was very liquid, but I decided not to interfere and wait, the roof collapsed slightly, and the bread turned out to be very interesting in taste ... This is certainly not a classic black ... But it was delicious.

Yesterday I made cornbread, though not according to the recipe that is here, I found it just later
Structure:
Wheat flour -340 gr.
Corn flour - 40 gr.
Water -220 ml.
Milk -30 ml.
Oil sl. -25 gr.
salt -1.5 according to the recipe, I put 1 tsp.
sugar -1.5
Dry yeast -1.25 tsp
Corn flakes - 4 tbsp l.

there are no pictures because I wanted to sleep late, but now he is gone.
Everything rose and baked. As for the flakes, I did not feel them especially in the bread on a piece, but they look good on the cut.

The second day I can’t find rye flour, or it’s over, or it is simply not delivered, the horror to which Mr. PZh brought the country.

Bread with Olive Oil, page 95. The picture there is not very attractive, I thought the bread would be very dense. And he turned out to be so airy, fragrant!

But did it turn out according to the recipe strictly, or did you have to put something more or less? Even I have no luck with white bread, it turns out all dense. I rarely do it, so I can't even draw any conclusions for a specific recipe.

I put everything strictly according to the recipe, on the scales, it turned out to be a fat mass, and with some rags, not a whole ball, there are no traces of flour, puddles too. I concluded that there was not enough water, added 20 grams per glass. It got a little better. But still, something is not a smooth ball. With some kind of breaks. Sometimes, when kneading, segments separate.

I laid everything strictly according to the recipe!

And try to make "bread without a crust" from the recipe book, here I, on the advice of my friend, reduce the amount of flour by 50 grams (for 750 and 1000 grams of loaves), it turns out an airy fluffy Bread.

And I usually, at the beginning of the kneading, gently scrape off the flour from the sides of the bucket with a silicone spatula so that these pieces also mix. But this is completely optional, you have to believe in your stove and it will do everything for you as it should, and I also sometimes separate small pieces of dough from the main kolobok, no big deal.

In general, I added about 30 g of water so that at least this fat mass would stick into one lump. The bread rose, but as it was baked, the top fell off. The bread itself was baked great. This one looked like an airy cupcake or bun. I think there was a lot of yeast, because they bought fresh, March. Perhaps there is something wrong with water-flour, I don’t know (I repeat, I’m not friends with white bread at all). But damn it, everything was baked well inside.

I also collected flour from the walls, but it quickly mixed, and there was a crumbly, lumpy fat mass, which, when kneaded, did not stick together at all into something homogeneous.Like a dough or something when shortbread is made, when there is a lot of butter and flour. It is possible that I do not understand something. Or should I leave it like that next time? the husband asks for more such bread. I would like to follow. times better to do.

Maybe if the water had not been added, it would not have collapsed.
I sometimes do this (I hope none of the more advanced bakers will judge me for this): if I see several segments during kneading that do not want to stick together in any way, and if the penalty is very infuriating ... I take it and pull it out of the socket. , quickly took the dough out of the bucket, I blindly mold it into one lump with my hands, wrinkle it a little and put it in the bucket again, then I turn on the stove and it continues by itself. But the main thing is to keep within 6 (or minutes! I don't remember how long the stove can store the interrupted program in memory for sure.

Thank you! I'll try, of course, it's just that we're not so eaters as to try 20 times and get exactly what it should be
This time we also used granmulino flour or something like, Barnaul flour. The husband decided that since makfa is more expensive, it is probably better.

[TWO]

These stoves do not need advertising ...

Sounds like humor after TWO Mulinex stoves without working for half a year, having transferred a lot of products, they ordered to live a long time.

[TWO]

Sounds like humor after TWO Mulinex stoves without working for half a year, having transferred a lot of products, they ordered to live a long time.

My food has never been translated ... And the stove really broke, but it was my fault

I have the same stove, it is still only 1.5 months old, but there are no problems, I am satisfied.

Can you please tell me who baked the cakes in 6002? and on which program? Before that I had OW5024 - there is a "sweet bread" program, but here it is not. And on program 8 "White bread" my cake does not rise very well (in 5024 the dough even lifted the lid). Maybe you can advise some other program.

It seems there should be a program "cupcake" number 11

Most often I use program 8 (white bread). After the last kneading, when about 2 hours and 15 minutes remain until the end of the program, I take out the stirrers (you can even pick up a bun in your hands), and the loaf turns out almost without holes.
If someone knows and writes when there is the last batch on other programs in time, I will be very grateful.
For some reason, in my instructions, the plate does not contain the time of the last batch.

People! Share your experience, how do you take bread out of 6002? I somehow don't like the option of removing the shoulder blades. Are there other ways?

People! Share your experience, how do you take bread out of 6002? I somehow don't like the option of removing the shoulder blades. Are there other ways?

I would say that the attention of bread does not cause problems for me. When I remember, I'll pull out the shoulder blades. And I take it out like this: first I take out the bucket and cover it with a towel for a few minutes, then I turn the bucket upside down and lightly hit it on a wooden board with one edge, then others, slightly three and ready, no more than a minute the whole procedure.