Bread maker Moulinex 502430

[Description of the Moulinex OW 5024 bread maker]

Description of the Moulinex OW 5024 bread maker



Greetings to everyone on this useful site.
I bought myself Moulinex 502430 with the possibility of baguettes. Naturally, immediately baked according to the recipe from the brochure that came with the bread maker
The result is expected - the zyuzya-muse with the crust went to feed the swans in the lake. Then searches on the Internet and your site And, accordingly, the first experience in baking - manufacturer's instructions and advertising brochures - ftopku! Only living experience !!! And this site!

I've never baked bread before. And then it rolled ...
The results of a 2-day (because the weekend was) witchcraft with a bread maker and an iPhone screen with your website (the screen is small, damn it, because the computer left with a fool at work) - 3 types of breads were baked - rye wheat, just wheat and like sweet Easter. Since I have no experience in technology-quality assessment, I cannot give estimates - only purely organoleptic and purely my own conclusions - the bread is very tasty and goes with a bang. My cocker spaniel just shivers and crawls onto the table when I cut the bread. All pets and acquaintances behave like Cocker Spaniels

Why I opened the topic: I would like to learn from the owners of this particular model specific and proven recipes. For, as I understood from the info on the forum, the modes in different bread makers are different and it is not quite "comme il faut" to put the modes, even those with the same name, in Moulinex and Panasonic, for example, in a more complete correspondence ...

In the near future, drawing up a time diagram of the operation of different modes of my Mulinex - such as an exact understanding of how many minutes in which mode the "preliminary-pause-kneading" and all sorts of proofing with baking is going on

Actually, by this experience I propose a delizzo in this thread.
Have a nice day and a delicious bread smell in the house!

Moulinex disappointed. Engine jammed after five days of operation. I handed it back to the store. When the money is returned, I will buy Panasonic, apparently. So the topic can be closed)))

I bought instead LG 155, otherwise everyone has Panasonic, but LG does not. Yes, and Panas's color is white, and LG is like metal.

I completely agree with the previous comrade. Moulinex really disappointed. It was presented for the anniversary by friends. And oh, horror, it doesn't work. I had to drag it to the other end of Moscow. I replaced M-Video with a new one without any problems. But the joy of baking did not last long. After 2 months, the same problem happened. The indication works, you can select programs but does not bake. After talking with the staff of M-Video, another replacement. How long will she work on the big question.

Good evening everyone.
I am the new owner of Moulinex Home Bread Baguette XXL.
https://Mcooker-enn.tomathouse.com/in...85&pop=1&page=0&Itemid=30

Bought the other day at M-Video. BUT!! There was no box and, accordingly, instructions and recipe book. This was the last bread maker. Well, they called the manager, we had a fight, he gave us a discount and gave us all the papers from the neighboring stove (black). But now it turned out that our stove had 16 programs, and the one next to it had 19, and on the front panel it had 14. In short, they began to look for instructions on the Internet .. But, upon request for our model, it gives the CORRECT DESCRIPTION, and the instructions in PDF - for a model with 14 programs. So we get confused, we look at the recipe book, throw in the ingredients, it turns out according to one model, we bake in another. While there is nothing to be proud of, they have baked simple white bread. It seems delicious, but heavy, with small pores ...
Question. Where to download the correct and "NATIVE" instructions for our model .. And about all the further delights - this is later. Thank you!!

[romanych]

romanych Ask the company, or use similar instructions
🔗

Thank you. I already have this instruction. In principle, we are baking for now ... with one eye at the downloaded instructions, with the other at the stove panel ...

I also acquired "this miracle" before that I already had the experience of the LG, Kenwood bread maker, but this is just some kind of nightmare !!! the bread is just oak. it is impossible to pull it out of the bucket. he just sticks there. baguettes come out at least hammer in nails. and I put the crust light and baked goods with such a stone crust that it is simply not possible to eat. recipes are not valid. for bogets, even by eye you can see that the dough will be liquid with 170 ml of flour water 280 g is that ?? it turned out thinner than pancakes. had to be kneaded by hand. I have not seen worse goods. to give that kind of money and you get a complete g ... maybe someone can bake something in it, tell me. but it seems to me that even in the photo you can see that there is a thick hard crust that crumbles on the whole table. I'm just shocked and sorry for the money. it was necessary to take Kenwood and not show off !!! baguettes wanted, damn it!

Peace be with you bakers!
kacik - the baguettes come out even if you hammer in the nails - will be liquid with 170 ml of water flour 280 gr is that ??
see mulberry a lot of things
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5046.0

Good evening everyone.
I am the new owner of Moulinex Home Bread Baguette XXL.
https://Mcooker-enn.tomathouse.com/in...85&pop=1&page=0&Itemid=30
.
Question. Where to download the correct and "NATIVE" instructions for our model .. And about all the further delights - this is later. Thank you!!

I have it electronically. I don't remember where I downloaded it. Look soap .. sent.

The first times didn't work either. I read the forum and found the answers. These are electronic scales, kolobok, etc. etc. and .. everything is OK!
We are very satisfied. We no longer buy bread.

Hello everyone, yesterday we chose a bread machine for a long time (this is our first experience) and my husband insisted on Moulinex 502430. But, after reading your comments, I somehow grew up. But, although baking 3 loaves, I am happy, the crust is cool., But for some reason it did not rise very much, although I did everything according to the recipe.
And I also have a question. What is the recipe for making pastry dough and yeast dough for pies? Thank you in advance!

[ledi_z]

ledi_z , do not get too old. I have had such a stove for three months already, I am very happy. At first, the bread also did not rise enough, then the Saf-moment took the yeast, it rises from any position.
There are also excellent recipes here on the forum, they rise, they are very tasty, and so on. According to the instructions for the stove, I bake only farm bread, sports and Borodino bread. The rest are from here.

The dough for pies and in general all the dough except for pasta I knead in the "yeast dough" mode (13). If I'm going to bake then not in the oven, but in a bread maker, then on baguettes (1 or 2). Sometimes you need to finish baking for another 10 minutes, but rarely. Good luck!

And yesterday I made a quick recipe, and today it was a farm one, I liked the first one, and the second one was also delicious, but it didn’t rise and the crust is hard, but we like it!

I have a little problem! When I bake ordinary bread, everything is fine, but when I bake with the addition of rye flour, for some reason my bread falls off! I baked rye yesterday, you can just be stunned to taste! but the view is not very, and the opal is strong! What to do?

After 12 years of operation, the LG bread maker rested in Bose (((easy to operate, problem-free, baked airy delicious bread.
Yesterday we bought Moulinex, baked the first bread. Horror. The crust is impenetrable, the crumb is dense, the bread is like a brick.
I read the reviews and understand that they were too hasty to change brands. Baguettes wanted. Now it will stand as an expensive disc on the mezzanine.

Crow, don’t worry that the first bread did not work out. You just need to adapt to any model of a bread machine. At first, I also got a brick (Moulinex OW 3000 bread maker), but I slightly adjusted the recipes from the attached instructions and everything is now just fine! My friends had the same problem with HP LG, and they were very upset that they did not buy HP like mine. I reassured them - you first need to get to know your HP well and make friends, somewhere to correct something in the recipe and everything will be fine. And so it happened - after 2 days they baked excellent bread and now they do not get enough of their assistant.So do not throw your HP on the mezzanine, but try to "negotiate" with it and you will succeed, you will see!

Crow, please throw away the recipes for the bread maker that went to her (a lot of mistakes). On this forum, a lot of great recipes are tested on Moulinex 6002.

[crow]

Yesterday we bought Moulinex, baked the first bread. Horror. The crust is impenetrable, the crumb is dense, the bread is like a brick.

crow
Chin up ! You will definitely succeed (and we will help you with this)! I have two HP Moulinex, I love both like family, the bread is wonderful! To begin with, it would be nice to take a look at the recipe by which you received the "brick", together we will quickly figure it out.

Crow, please throw away the recipes for the bread maker that went to her (a lot of mistakes).

Aleks-73
That is not, all is not necessary, among them there are very good ones. But I agree, there are enough mistakes in the recipe book.

They answered me ... Suddenly ... And thanks!
Probably, the recipe needs to be analyzed not in this topic.
And Mulineksha moved to live in a mezzanine in a city apartment. Old lady LG was repaired and she bakes bread regularly.
We were glad that not all is lost, that the purchase was not in vain, but the whole point is in the recipe.
Krosh, let me turn to you with the analysis of the recipe in the winter, when we will move to winter apartments, if only earlier I will not move it back to the dacha)))

[crow]

Krosh, let me turn to you with the analysis of the recipe in winter

crow
Always happy to help !

I have such an assistant, the first 2-3 breads, were oak, and after reading the forum myself, I thought, well, there was a panos next to it and I chose this one for 500 rubles cheaper
But after climbing here, I looked for a recipe for bread, I realized that it is better not to use the book much, because it’s nonsense ...
here is a recipe for white bread I bake on program 4 white bread
milk 200ml
water 125ml
salt 2h l
sugar 2 l
flour 600g (sift so that it draws in air, then the bread is more fluffy)
yeast 2 tsp
and on a light crust, + immediately after cooking I take out a roll from the container, wrap it in a towel, delicious bread turns out
Now, I want to master the sweet bread program, for some reason there is nothing about this program in the book.

Tell me, a week ago I bought this cotton, all week I experimented with different recipes from the book, but all breads have one problem - a very thick and dry crust, and the bread is dull. I was very upset, because I wanted so much to please my family with a delicious bread, and now I don't know what to do, to go buy a new one, and this one is in the pantry. It's a pity for the money.

Percy,
The problem, of course, may be in the stove ... BUT ...
firstly ... check the yeast, or rather try changing it (if you used the same bag for all baked goods). I use dry fast-acting Saf-moment (do not confuse with Saf-levure - this is yeast in a shell, they require preliminary dilution and it is better not to use it in cotton), Europek. And look at the remainder of the shelf life, it is better if several months have passed from the date of production (although they have a shelf life of 2 years), keep the open sachet tightly closed in the refrigerator (although it is better not to store an open sachet at all, you never know it will get damp).
secondly ... Precisely dose the water. Despite the fact that the book may indicate one amount, flour may require a different amount. Moisture and grinding of flour affects water absorption, as well as the actual gluten content, and the French also wrote recipes m. B. for their own flour, but their standards are different. For the correct dosage of water, read the Admin's recommendations on forming a dough bun when kneading (look on the website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0 ), as it should be, so that the dough is neither liquid nor dry. Just to be on the safe side, check your measuring cup by weighing the water poured into it so that the risk is indicated with the number in milliliters = the number of grams on the scale.

According to the description of the problem, it seems that either there is not enough water, or the yeast is dead, or the flour is really bad. In St. Petersburg, I either take the Sorcerer's flour or Predportovaya flour.

Try some simple recipe from a book where there is only flour (wheat !!!), water, a little sugar, just a little salt and yeast.

Panas is certainly better than mulinex, but not to such an extent that wheat bread is not baked in mulinex ... Although my Moulineхe ow2000 and wheat have a pale top crust, but the oven is also cheap among the mulinex ...

Thanks Bread, but I tried different yeast and one of them is a san-moment with a period of one month from the date of production, when I add more water the bread is baked worse, of course I will try to change all measuring containers by weight. I found a lot on the site that it is in the models of these stoves that there is such a problem with the crust. We handed over our stove for inspection, but I think that they will give it to us and say that everything is fine. So I'm trying to at least cling to the last hope that I can use it.

I'm a beginner, I have no experience of using it yet, I just bought a bread maker, I will try simple white bread, let's see what happens)) but Easter is coming soon, who will tell you the cake recipe for OW502430, there is no trust in the book

[Lolipop]

Lolipop, Welcome to our forum !!! Join our friendly company !!!

who will tell the thread the recipe for Easter cake for OW502430

There are more than enough recipes for Easter cakes on the forum, all recipes have been tested by forum users and are suitable for any HP models. Walk into the topic EASTER KULICHI, I'm sure you will definitely find a recipe to your taste.
If it's simpler (well, for starters), then I recommend paying attention to VERY DELICIOUS KULICH and on KULICH OIL, I always get these Easter cakes, a win-win!

If you need more complicated recipes (there are some, just with amazing results), please contact me, I will throw in links.

Good day, everyone! A few words in defense of Moulinex 502430. It was presented to me about 2 years ago. Since then, I have never bought store-bought bread. I am very pleased with her to this day. Naturally, I took the recipes first from the recipe book, it seems that I never failed which ones I used. Then I started experimenting and everything worked out great. The only time the bread is "donkey" and then I think it's my fault. Many people write that it would be better to take another bread maker.))) Of course, now there are so many of them that your eyes run up and you don't know which one is better to take ... I have a lot of different kitchen appliances of different brands at home and I master it with love, and it all works properly, and everything works out on it - the main thing is patience ...

Good day, everyone! A few words in defense of Moulinex 502430. It was presented to me about 2 years ago. Since then, I have never bought store-bought bread. I am very pleased with her to this day. Naturally, I took the recipes first from the recipe book, it seems that I never failed which ones I used. Then I started experimenting and everything worked out great. The only time the bread is "donkey" and then I think it's my fault. Many people write that it would be better to take another bread maker.)))

I completely agree with you, of course I have a bread maker not very long ago, but ... I believe that everything depends only on you, on your attentiveness to the dough that is kneaded. You don't need to blindly believe all the recipes that you see on the website, in the book, anywhere. You just need to look inside, if the dough is stratified, you need to add water or milk, but a little bit, on a spoon, if it is too liquid or sticky, then flour, also on a spoon or vegetable oil, if it sticks strongly to the bucket. In general, I realized that no matter what kind of bread machine, it will knead everything that you put into it and bake it. If the dough is too thick, you get a brick. You just need to immediately learn that you need to observe the dough that is kneading)) and everything will be fine. I must say that I got the bread the first time, very tasty, the first time I made according to the book that was attached to the CP, the dough stratified, despite all my husband's convictions, I added water, and everything became fine, the bread turned out. There are recommendations on the site for forming a kolobok (Admin recommendations, for example), I started to master them before I loaded everything into a bucket.Therefore, it does not matter absolutely what HP, everything depends only on YOU.

[Lolipop]

Lolipop, Welcome to our forum !!! Join our friendly company !!!

There are more than enough recipes for cakes on the forum, all recipes have been tested by members of the forum and are suitable for any HP models. Walk into the topic EASTER KULICHI, I'm sure you will definitely find a recipe to your taste.
If it's simpler (well, for starters), then I recommend paying attention to VERY DELICIOUS KULICH and on KULICH OIL, I always get these Easter cakes, a win-win!

If you need more complicated recipes (there are some, just with an amazing result), contact me, I will throw in links.

Thanks for the recipes, I made a butter cake, it turned out the first time. Everyone liked it, even my mother, who was very skeptical, because she always makes cakes according to old Russian recipes, of course they are not forgotten by her, but mine was also very tender and tasty, only in our opinion we need more sugar, we have a terrible sweet tooth )) and vanilla instead of vanilla sugar. And so it is according to this recipe that I will make Easter cake for Easter. The only question is where did you find it ?!)) I looked through all the cakes that are on the site, but I did not find the recipes that you gave me. Maybe then you will throw something else interesting, I will be very grateful to you

For 9 days and nights I have this miracle - a bread maker! During this time, she baked 16 or 17 loaves for us: white, black, pies. I used recipes from the collection. EVERYTHING worked out, especially delicious milk bread and bread with white and black grapes. I bake the last one without grapes, slightly changing the recipe: I put vegetable oil instead of butter, it turns out softer, and instead of grapes a little more yeast. Particular attention to yeast, my friend drew my attention to them: the yeast must be such that it is poured immediately into the flour, without preliminary dilution. The bread is soft, aromatic, very, very tasty. I want to try to bake Borodino bread, but I have never seen malt on sale anywhere (I live in a small regional center). But I hope to find this wonderful ingredient and feed my family and friends with Borodino!

Tell me, a week ago I bought this cotton, all week I experimented with different recipes from the book, but all breads have one problem - a very thick and dry crust, and the bread is dull. I was very upset, because I wanted so much to please my family with a delicious bread, and now I don't know what to do, to go buy a new one, and this one is in the pantry. It's a pity for the money.

I have had a bread maker for a year and a half. At first I also took everything from the book, then I just used the same recipes, and then I began to try recipes from the forums, not even for my bread machine. It was difficult with the choice of the regime (since they are called differently by all bread makers). So take recipes tested by members of the forum and bake bread in your bread maker. Everything works out for sure. Yesterday I baked rye bread according to a recipe from the forum:
Rye flour-250 gr
Wheat flour-150gr
Yeast-1.5 tsp
Salt - 1.5 tsp
Honey-1 tbsp. l.
Olive oil-2 tbsp. l.
Water-300 ml
Baked on the "Borodino bread" mode (750 grams, light crust). And they called it "rye". You also need to observe the time. Everything worked out great in 2 hours 15 minutes.
We liked the bread very much. Of course, sometimes I change a little the recipe for myself (well, you never know something is missing) and it still works. And you can search from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf

I also forgot completely to the recipe above: I added a teaspoon of cumin. I warn you that the dough turns out to be liquid, but as a result of baking, porous bread comes out. In the recipe from the author, the pastries were in Panasonic on the "Rye" mode, and this is 3 hours. I had pastries at Borodinsky (2 hours 15 minutes) and still worked. Delicious bread.

Happy owners of x / p Moulinex 502430, I have a question for you
On the first program (baguettes) with a light crust, what time do you have to exhibit? I have 1:58. And according to instructions 2:03. And still the same with baking on 1 program, the time is written in the instructions 0:53, but in fact it is 0:47.Maybe I'm married?
And how are you? Please respond!

Happy owners of x / p Moulinex 502430, I have a question for you
On the first program (baguettes) with a light crust, what time do you have to exhibit? I have 1:58. And according to instructions 2:03. And still the same with baking on 1 program, the time is written in the instructions 0:53, but in fact it is 0:47. Maybe I'm married?
And how are you? Please respond!

Bet on as much as it is exposed, there is a mistake in the book, it's not scary, if it seems that the crust is too dark, turn it off forcibly and everything will be fine. I baked according to the book first according to the recipe for Viennese baguettes, only reduced the amount of sugar and added flour, when I formed the baguette, I don’t remember exactly, the dough is very pleasant to the touch. Try to start with them or with the simplest baguettes: flour, water and salt, sugar. The program starts with kneading, then I formed the baguettes and left them to rise, before baking, a signal sounds, I spread it with a beaten egg with milk. It was very tasty. If you write anything I will tell you what I can.

Thank you! I really thought the programs were down. You calmed me down. Does the bread maker give a signal to add ingredients on the Keks program? For some reason I do not, although the instructions should be.

Thank you! I really thought the programs were down. You calmed me down. Does the bread maker give a signal to add ingredients on the Keks program? For some reason I do not, although the instructions should be.

Many people write about this "problem", 5 minutes before the end of the batch I throw in the necessary ingredients (raisins, dried apricots or candied fruits) and wait for the muffins.

Many people write about this "problem", 5 minutes before the end of the batch I throw in the necessary ingredients (raisins, dried apricots or candied fruits) and wait for the muffins.

When I turn on the program, Keks beeps 5 or 3 times and immediately interferes. I, too, like you, lay raisins and stuff about 5 minutes before the end of the batch. Only today the cake began to bake, I was going to bake 750 g, and his weight is only 1 kg exposed. I used to bake 1 kg before and did not think that the weight of 750 g was not displayed. Is that how it should be?

P.S. But I still baked a cupcake according to a recipe from a book.

It turned out to be 600 grams, the crust is light. Delicious, fast. Interestingly, in all bread makers of this model, the weight is only 1 kg, because in the book there are 3 weights?

When I turn on the program, Keks beeps 5 or 3 times and immediately interferes. I, too, like you, lay raisins and stuff about 5 minutes before the end of the batch. Only today the cake began to bake, I was going to bake 750 g, and his weight is only 1 kg exposed. I used to bake 1 kg before and did not think that the weight of 750 g was not displayed. Is that how it should be?
P.S. But I still baked a cupcake according to a recipe from a book.

I still have the same, but the cupcake finally comes out differently))) Such as charlotte and even its appearance is different, not like yours and so sweet that even we didn’t really want to have a sweet tooth)) (baked according to a recipe from a book) The weight is also not set on this program, I look when it turns brown and then turn it off, if it seems that you have not reached it, you can turn on the baking program (12) and bake there for another 10 minutes, or you can put the bucket back, the temperature is high there and the cake will come here. as recently as yesterday I baked Viennese baguettes again, put everything in the same way as last time (according to the book), but it turned out differently, I don't understand anything

I still have the same, but the cupcake finally comes out different))) Such as charlotte and even his appearance is different, not like yours and so sweet that even we didn't really want to have a sweet tooth))

Well, I baked at half the size, and if it was a kilogram, it would be 2 times larger. And I immediately reduced the sugar, in the same place there are raisins (and so sweet). I put the rest exactly according to the recipe. Only there the rum is dark, but I had a light one (Bacardi). We really liked the cupcake, it doesn't look like a charlotte, but here's a real cupcake. When I baked muffins in the oven, I was putting butter there, but here is the right thing (soft, gently sandy, moderately crumbly).I have never used programs 2, 3, 10, 11 and 16 for 2 years, I don’t even remember about jam (15), I will not use it. After the sweet cake, the shafts on which the stirrers are held did not spin, soaked it for the last time for a long time, and even more so after jam, nothing good can be. I very often bake baguettes, different: wheat rye, bran and according to recipes from a book. We love baguettes very much and making them is not so troublesome. And also with the same ingredients it turns out differently.

Please explain where the light crust is here: is the button on the left or on the right? (Moulinex 502430)
🔗

Why do baguettes burn like that?

How to lower the temperature?

Peace be with you bakers!

Lagri -
what am I in misunderstanding
How do you manage to bake such baguettes well, in the sense, write in more detail

Peace be with you bakers!

Lagri -
what am I in misunderstanding
How do you manage to bake such baguettes well, in the sense, write in more detail

I have 3 crust colors in Moulinex and yesterday I baked on a dark (right) crust, as I understood. The recipe from the instructions: 280 g flour, 170 ml of water, 1 tsp. salt and 1 tsp. yeast, the dough turned out to be of excellent consistency, made baguettes and stood for 30 minutes and pressed the button, baking went. I hoped for the stove and went up to it after the signal and. I used to bake on a light (left) crust, and the bottom ones, of course, grabbed a little (they were a little darker), but not the same ... Today I decided to bake on a dark crust and now I baked it. Of course, I scraped off the top with a sharp knife, but the look was "not marketable". The upper ones were normal, and the lower ones were like that. Or maybe they are not baked on dark, then why are there 3 colors in the instructions on this program? Most likely something with the temperature regime in the stove. I also bake bread on a light and medium crust. And sometimes you want a dark one

Why do baguettes burn like that?

How to lower the temperature?

Oh ... how many baguettes I baked in my HP, this has never happened ...

As for how to lower the temperature ... but is it possible in HP?

Oh ... how many baguettes I baked in my HP, this has never happened ...
Regarding how to lower the temperature ... but is this possible in HP?

And my sides burn on a light crust, but not so much. And on the middle one more. Well, on the dark one, you see for yourself. Here's how to fix it, I don't know. There is no sugar in baguettes at all. As for the temperature, I read something about the temperature sensor: either they unscrew the screw, or they tighten it. So I think someone can tell me ...

The program starts with kneading, then I formed the baguettes and left them to rise, before baking, a signal sounds, I spread it with a beaten egg with milk. It was very tasty. If you write anything I will tell you what I can.

And when kneading the dough on program 2 "baguettes", first a signal - to add ingredients? Then the rise and the signal for the formation of baguettes, so for Vienna baguettes? And yet, how many minutes Viennese baguettes with a light crust are baked (according to the instructions 25 minutes, but I have 37)? This is my first time using program 2.

The stove is good, if not for one BUT ... I bought it on the positive recommendation of a friend, he used it for a year and was satisfied. a month before the end of the warranty period, his motor burns out, he used it regularly, but still the motor should not burn, and in general, during the warranty period of a breakdown, this is not normal, but what to do happened, that's what the manufacturer guarantees. Renovated. And now, a month before the end of the warranty, the stove stopped interfering with the dough. In the repair for 80 days, I have not heard a breath, but that's another story. I do not recommend this product due to its low reliability. It may work for someone, but for me two out of two are almost statistics

I have 2 x / stoves Moulinex 502430 (3rd year) and Panasonic 2502 (about a year). Moulinex, although it was being repaired (I kneaded the steep dough many times and as a result the belt fell off, or maybe from time to time, as the master said), but I use Moulinex more, and Panasonic less often.I like Moulinex (at Panasonic, the temperature equalization annoys me a little), although I also heard and read a lot of not flattering reviews about it, its breakdowns. She has plenty of programs and she does everything she likes. And in general, with these x / stoves, whoever is lucky: for someone they work for 10-20 years, and for someone they break. And 80 days in repair is a lot, you still have it under warranty and should be repaired for 45 days, no more, and even the warranty period is extended for the period of repair. Something they are wise. I, too, about 2 weeks before the end of the warranty, stopped kneading the dough (the belt fell off), but they did it quickly, apparently they just put the old one properly, and if they changed it, it would take longer. The belt flew off twice, after the secondary repair they promised that it would not happen again, and then who knows, as they say. Sympathize with you. Good luck!

The stove is good, if not for one BUT ... I bought it on the positive recommendation of a friend, he used it for a year and was satisfied. a month before the end of the warranty period, his motor burns out, he used it regularly, but still the motor should not burn, and in general, during the warranty period of a breakdown, this is not normal, but what to do happened, that's what the manufacturer guarantees. Renovated. And now, a month before the end of the warranty, the stove stopped interfering with the dough. In the repair for 80 days I have not heard a single breath, but that's another story. I do not recommend this product due to its low reliability. It may work for someone, but for me two out of two are almost statistics

Well, everything ..., again my beauty cracked during kneading and again broke. No matter how hard I tried to protect her, I still don't want to work. The warranty ended 4 months ago. The belt must have fallen off again. It was a good car, but the build quality or something ... Now I give it to my husband for inspection and being torn apart. He does not promise anything, but said he would try to fix it. I won't carry it for repairs, I was worn out with its repair, and there’s no sense. It's a pity that I bought her a new bucket Now there is only one Panasonic left. Take for statistics and my x / stove.

I do not recommend this product due to its low reliability. It may work for someone,

It works, though. But I don't know for how long ...