Bread maker DeLonghi 750w

All a good day and good bread! :-)
I chose HP for a long time, and accidentally found a 750th model in an online store at a ridiculous price, doubted for a long time whether to take it or not, spent several days looking for it in a real store, but everything was empty, there is an analogue of 755, but this one is not. I decided to take a chance, and it was right! The stove is super !!! At work, the ladies have been discussing their stoves and the problems that arise with them for half a year already, everything turned out great the first time! Every day I bake bread, I have never repeated the recipe and everything turns out great! At first it seemed like a minus that the instruction is only in Italian, but in the end it turned out to be a plus, since there is more room for experiments, there is nothing to get attached to. Success to everyone!

Congratulations on your homemade bread!
And the recipes in Russian can be found in the instructions for 125 Delongy, which is on the site.

I recruited two more into the happy ranks of bakers, and did not focus on the model, but the purchases were made similarly to mine, that is, people took 750. Still others are on the way :-) With the stove already on you, I'm happy with the words! :-)

Somehow I was going to make a cupcake according to the recipe from the instructions ... it turned out "SOMETHING" ... but have you already tried it? ... But according to the Mulinex recipe everything turned out great !!!!

People, when baking bread from rye flour on the 3rd program, miracles happen ... namely, after the dough rose, for some reason the spatula again starts to interfere and knocks down the dough. Is this normal or some kind of technical problem? ... Who has such stoves, tell you the same? ...

I have the same oven. I am absolutely happy with her. (y) There is a translated instruction If you have any questions, I will be happy to answer

This is how she is programmed. When I bake rye bread after kneading, I just take out the spatula and do not worry

I’m not saying that I’m not satisfied, the current according to the recipe didn’t come out of the instructions ... we will assume that the "first pancake" ... although the recipes for mulinex and delongue are not very similar !!!!

In the section "Baking Basics" I specially opened the topic "Recipes according to instructions", so as not to step on the same rake, but the people criticized the idea. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8192.0

I don’t understand at all why you are clinging to your instructions ... The forum is full of proven recipes ..

Not for instructions, but for proven recipes on specific models of stoves, which is good for a Russian, death for a German. I've tried proven recipes, the owners of Panas have everything superb, but I don't have a bun, but the last snow :-) This is now, I began to correct it along the way, but at first I did it word for word according to the recipe, and often spoiled the products. If there was a search in the forum for the brand of the stove, then there would be fewer problems. I asked myself the right model and now, here you are, please, all the owners with their experience :-) Again, I appeal to the owners of Delongy 750, write here proven recipes that are really worthy of attention, otherwise while you try everything, you will stop going through the door: - )

In my opinion, you do not understand at all what you are talking about ... On the forum they constantly say that the recipes DO NOT DEPEND on the stove model and proven recipes are not the ones in the instructions, but the ones that people bake .. The forum should be read carefully rather than banging your head against the wall ..

I tried to find the 750th stove on the Internet, it gives only information about Ukraine. Can't you buy it in St. Petersburg?

Not for instructions, but for proven recipes on specific models of stoves, which is good for a Russian, death for a German. I've tried proven recipes, the owners of Panas have everything superb, but I don't have a bun, but the last snow :-)

A gingerbread man is not a gingerbread man ... Yes, it does not depend on what kind of stove !!! At least stir with your hands, with a mixer, a combine ... Kneading with your hands - I never counted glasses, I just put a bag of flour next to it. Why do "manual" recipes often write "3-4 glasses of flour" or "how much will it take"? because the flour is different, and everyone likes the dough differently! There are many old (familiar since Soviet times) recipes on the forum, which the girls adapted to HP. HP is still an automatic machine, so "how much it will take" is not quite suitable here. Therefore, the grams are verified by a person with his own (unlike yours and mine) taste, for his flour, for a certain humidity (and in the spring, for example, she will add a couple of tablespoons of flour to the dough, which she checked herself up to a gram in winter), etc. The recipe is a guideline, give or take a few tablespoons of flour (water) ... For example, one of the members of the forum has the same stove as mine. So I have to correct all her recipes for water, otherwise there will be not a bun, but a lump in rags! The recipes are excellent, many write that gram-per-gram - apparently, my flour is drier. At the same time, I absolutely do not correct the recipes of a forum member from another country (the stove is also different) ...

Sena, how is your top crust - light or normal?

The crust is lighter than the sides, I always put it on medium, if the composition contains simple milk, then the crust is darker than with dry milk. I tried to just close the upper air outlet, there is a little difference, but not enough to do it regularly. It works for me. Moreover, if the top is lubricated with yolk, then it cracks. Maybe you have everything in order with the lubricated top, share what you lubricate.

I don't lubricate with anything, but the crust is always pale and thin. After cooling, the bread often falls off in pieces. Is that so for everyone?

The crust is thin, the sides are crispy, the top is not, but does not exfoliate immediately, but only after a few days if it lies in a p-e bag. But this rarely happens, since the loaf leaves in two days.

Girls, I've been baking for over a year. I close the window from the inside with 4 layers of food foil (I give the foil the shape of a lid and it keeps calm). The crust has become much fried. Try it!
And I consider the huge window in the lid a design mistake, not a functional necessity.

Girls, I've been baking for over a year. I close the window from the inside with 4 layers of food foil (I give the foil the shape of a lid and it keeps calm). The crust has become much fried. Try it!
And I think the huge window in the lid is a design mistake, not a functional necessity.

Can't the plastic on the lid melt?

Will not melt. Only the bread will brown better.

As I understand it, this is done so that excess air comes out :) you know, when you make yeast dough with your hands, you need to crush it several times

An experiment was carried out on baking super-quick bread, it took 1 hour 43 minutes. There is no difference in appearance and taste with bread cooked in turbo mode, it turned out even higher than bread, but it took less time to prepare it. So you can program any stove so to speak. So, at first, the program was used for kneading not yeast dough, not completely, but only 13 minutes, then the program for baking bread from whole grain flour, the first 30 minutes, the bread had time to rise well and finally the baking itself, 60 minutes. The bread turned out to be excellent, only the roof was torn a little, but this did not spoil it. The number of ingredients is the same as in the main mode, the yeast did not increase, the only deviation, the water was a little warmer than room temperature, the rest is as usual. I didn't have time to photograph. I am very pleased with the result. Maybe you can still shorten the time, who tried it?

On the third program, my bread always turns out to be very dense, low, too tight. And if you do it according to the same recipe, but on the main one, then it is airy and light. Experiments were done with rye bread, whole grain and corn-oat mix. At first I thought that I needed to add more wheat flour, then I figured out that it does not depend on the composition. Light non-wheat bread on the third program does not work in any way.And how are things with you, dear owners of Delongy, with baking on the third program?

"A similar case in Tambov" I bake rye bread as follows: first I knead the dough in the dough for pasta mode, then continue in the basic or French mode, after kneading I take out the spatula and wait for the finished bread. Optionally, before baking, you can quickly grease with an egg and sprinkle with any yummy
It seems to me that half an hour's heating is necessary only for whole grain flour. I have never come across this one

... So you can program any stove so to speak ...

... Maybe you can still shorten the time, who tried it? ...

I agree with you that by combining programs you can easily achieve the desired result.
And I saw the shortest time for making bread at the Kenwoods: 58 minutes, but they recommend leaving it on the keep warm program for another 20-30 minutes after baking to finish the bread. So your combination program is the fastest that produces good quick bread.

On the forum, I read that for a golden brown crust, you need to set the weight of the bread to be greater than it is currently being baked. Tried it and really got a golden crust (top).

Tell me, does it have a function for kneading hard dough (for dumplings)?
I downloaded the instructions for de longhi 125, as it was written earlier on the forum, but the buttons do not even look the same, there are more matches in the instructions for 755 s.

There is a kneading dumpling dough, only the recipe from the instructions does not fit, it turns out liquid. In general, you can knead the dough for dumplings even on the main program.

Outwardly, indeed, it is very similar to the 755S (only the color is white). Kneading dough with dumplings, etc. can be done in the Impasto pasta program.

Tell me, also, how about reliability, did you have any breakdowns? The husband insists on LD. says they are much more reliable, and there are those. centers, but in appearance they are much inferior, and in functions too.

And further. The amount of test can be calculated by yourself. For example, if you need a little, for a couple of pies. Or is it necessary to knead a kilogram?

And further. The amount of test can be calculated by yourself. For example, if you need a little, for a couple of pies. Or is it necessary to knead a kilogram?

I think that you can do the amount that you need. Apparently, the main thing is that the amount of dough is commensurate with the volume of the bucket and lends itself to good kneading. (when you make dough with handles, you also control the amount of dough, which you can knead normally. So here.) On the weekend I made dough for pies in different variations 3 times - just super! I'm glad that I didn't have to knead myself. According to my recipes - everything turned out great. I really liked it all.

I love my stove, I love it very much, if not for two, but:
1. sometimes the bucket jumps off the axis, because of this I do not use the timer.
2. an awfully loud sound of the signal, because of this I bake bread only on the 2nd program, there she is silent.
Along the way, the question is, after cooking bread on the timer, does the sound also make or silently turn off? And during kneading, does the sound for additives turn on or not?
I ask for advice on whether it is possible to somehow reduce the sound or turn it off altogether, I am ready to use the device for this and sacrifice the guarantee.

Hello everybody. I am a happy owner of this device for 5 days already.
I have already baked 3 breads and one cupcake (albeit with varying success), but thanks to this site, I hope to improve my skills quickly. I ask you to answer this question: On the display in the bottom row (where the symbols of the crust color are indicated), the fourth in order is the inscription RAPIDO. This mode is activated by the button for switching the crust color. What it is? There were no instructions for my HP when buying. I did not find any mention of this in the download from your site. Truth skimmed through. I ask for help. Thank you.

shpakan despite the fact that I have an instruction in Russian for me for a year of using the stove, I have not been able to figure out what this function is. There is not a word about this in the instructions, but it's scary to experiment.

...
the fourth in order is the inscription RAPIDO. This mode is activated by the button for switching the crust color. What it is? ...

RAPIDO is the accelerated mode from the one originally selected.

RAPIDO is the accelerated mode from the one originally selected.

Thank you. Is it possible in more detail? After all, as far as I understand, the accelerated TURBO modes are incorporated in the HP programs. Thank you

RAPIDO is an accelerated mode from the one originally selected.

and it is possible in more detail?
how will RAPIDO differ from TURBO then?

Guys! Help, who has recipes in Russian for this model, share?

Kikos take any recipe from our forum and in front of the song, the main thing is to track the kolobok, and you can bake according to any recipe. Come and read.

Guys! Help, who has recipes in Russian for this model, share?

I have
swing

Well, control the kolobok at first.
questions can be in a personal, I poked and studied this forum for a long time, the topic helped a lot - a baking guide! #

Thank you! I already managed to bake two breads according to the recipes of members of the forum and ruin the bowl. I put the spatula on the other side, and naturally scratched the whole cup

hello everyone
Is there any recipe for this oven for chocolate bread? well, or cake =))

Hello everyone!
they gave me this bread machine, but they didn't give it a measuring cup, and the recipes are in the instructions in the cups, don't tell me how many grams are in 1 glass of flour and water? I have a scale, but it’s still interesting to know how many grams are in a glass, I’m thinking about 170 grams somewhere.
Thank you in advance!!!
A couple more questions, give a link for making rye bread in this bread machine and a cake recipe for this bread machine, I made a cake from the instructions, such a poop was baked that even the yard dogs didn't eat !!!
Devil Cake Recipe:

milk 150 ml
versk. oil 60 gr.
salt 1 tsp
Sugar 100 g.
Cocoa 40 g.
Flour 2 cups
dry yeast - with this cake you can kill someone, brick-brick
Thanks a lot in advance for your tips and answers !!!

... give a link for making rye bread in this bread maker ...

Here is everything about rye in C / P
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0
Read on.

Dear bakers, I bought this stove five days ago. The first bread was lumpy. Then I started reading the basics of baking on this wonderful site and taking recipes from here. I baked traditional Italian bread 2 times, once French onion (my relatives gave the recipe from the DEX bread machine). Everything turned out great. The bread is delicious, fluffy, golden brown crust. Eats up at the speed of sound. The main thing is to track the bun and the ratio of flour and liquid. At the moment I am baking chocolate bread (also according to the recipe of my relatives - they have it easier than our instructions). And now the question - Our oven has a Tiene Caldo mode. The instructions indicate that this is keeping the bread hot for 60 minutes after baking. Tell me, pliz, is it necessary to use this mode or can you take out the bread immediately after baking ??? And then the bread is baked for an average of 3.5 hours, and then wait another hour

The instructions state that this is keeping the bread hot for 60 minutes after baking. Tell me, pliz, is it necessary to use this mode or can you take out the bread immediately after baking ???

Not necessarily, of course. This is done for cases when, for some reason, it is not possible to immediately remove it upon a signal.

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Girls, I've been baking for over a year. I close the window from the inside with 4 layers of food foil (I give the foil the shape of a lid and it keeps calm). The crust has become much fried. Try it!
And I think the huge window in the lid is a design mistake, not a functional necessity.

You only need to close the window with internal sides.
And then, after reading the advice on the forum about foil, I immediately closed it, but from the outside.
And on the second day, the plastic window melted, it bubbled and cracked
That's how I live for 2 years with an ugly window.
(And I have such a karma - to spoil the equipment in the first days of its operation)

And immediately a question to the owners of such a model.
Did you bake sourdough bread?
Does anyone have a recipe?