Bread maker Moulinex OW5002

I know for sure that they did not twist anything, but changed the part because it was precisely because they were waiting for its delivery and the repair was delayed, for almost two months. And the fact that everything turned out this way and with my own desire to buy a new stove, I did not find the desired model for all two months, so this is definitely fate. We'll be old for now.

We'll be old for now.

Why old. You haven't had a stove for 2 months, but now you do, and better than the old one, it means a new one

Better! Definitely better. She never baked new. The bun is just a miracle. On a medium crust, the perfect bread comes out. I am simply delighted with my Mulineshka. Immediately, from the first baking after the repair, it became clear that it was faulty and tightening the screw would not help in any way.

The stove was bought 3 days ago (2000), but it turned out that it also bakes with a light roof
I hoped very sadly that such a nuisance would pass me, the self-tapping screw did not help, or did not help much, or maybe she has not "warmed up" yet and then the oven will be better, the main thing is that it is tasty. I also think that the top crust is not baked because the viewport is large.

Nooo ... it's not the window. My old bread machine, of an unknown manufacturer, had a window no less, and baked - be healthy. Duck, after all, this one bakes after repair. But maybe, nevertheless, your stove does not need such radical interventions and you can also adjust it to the ideal with a self-tapping screw. Maybe not as scary as it seems?

I hoped very sadly that such a nuisance would pass me, the self-tapping screw did not help, or did not help much, or maybe she has not "warmed up" yet and then the oven will be better, the main thing is that it is tasty.

Don't worry, my first loaf also had a light top. And then everything worked out. And the experience appeared and the stove "warmed up". It also depends a lot on the recipe. On milk - it turns out more ruddy. Simple is less.

And on my Kenwood at first the crust was light and I had to use the auto-heating function for 30-40 minutes. And now I take out the bread at once - the crust is normal and there is no light top.

I read the complaints about different models about the light crust, added my experience and came to the conclusion: maybe the stove needs to be "driven out" a couple of times so that it works as it should? In my Klatronica, the first two times, too, nothing turned red, even when I tried to "fry" additionally later.

Did you bake in Panasonic with your mother? or took her home? I ask because maybe it is your home that lacks tension. If you have 180-190 V, then it is quite possible that the stove is not catching up with the required temperature. Listen to the engine. Does it sound tight when mixing? Look in the oven about halfway through the baking cycle. And not just once, but several times. Is the spiral red-hot? If not, there may be problems. Or with a stove, or with tension. Try swapping the stoves (temporarily). Take Panas for yourself, and put moulinex for mom. And try again.

I have the same problem with Delongy, the top crust is not fried, I looked into the stove on your advice, the spiral is not red, what should I do? Should it be red?

Hello! I am here for the first time, so I have not yet figured out what's what, but I would very much like to get an answer to this question. Has anyone baked rye bread in Moulinex-5002? If yes, then by what recipe, because there is no rye bread recipe in the instructions ...

I had practically no instructions initially. Everything I baked took recipes from the site. For any of them, you can bake bread in your HP. Good luck!

I had practically no instructions initially. Everything I baked took recipes from the site. For any of them, you can bake bread in your HP. Good luck!

So rye also turns out well in 5002? Does the stove handle? I'm also wondering, because, too, at a crossroads, which x \ n to take ...

Choose from Panasonic 255, Delongy 125 and Moulinex 5000. Panasonic is better for the build quality and baking result, and Delongy and Moulinex - for the number of programs and the weight of a roll of 1.5kg.
You can bake rye in all of them, there are special programs everywhere.

Boyaka's cat, rye also turns out with a bang, Uncle Owl won't let me lie! Take a look at the section where rye breads are presented, oh how handsome they are! And pay attention who baked them and what kind of oven he has. I think this is the best indicator. But the choice is yours! Good luck!

Hello! This is my first time here, so I have not yet figured out what's what, but I would very much like to get an answer to this question. Has anyone baked rye bread in Moulinex-5002? If yes, then by what recipe, because there is no rye bread recipe in the instructions ...

Krosh, please open the recipe book: page 11 - "Peasant bread", page 12 - "Country bread" (I have laid out the recipe for this "country" bread at least twice in different branches in the last month and a half).

In addition to those mentioned, there are also recipes for "black" bread: page 10, page 16, page 18. they are a little more complicated than the above, but you have to dare ...

In total - 5 great recipes. Forward !!!

P.S. Already for the 10th time I post a photo of my first "village" bread ... Read the forum carefully, inquisitively, I would say

I have the instruction itself. By the way, apart from program 9, no program is described in detail there.
It means this: Borodinsky bread, medium crust, average weight (1 kg). Total time 3 hours 38 minutes.
1st batch 5 min
Stop 25 min
Standby mode until you press start again and start mixing 2
2nd batch 20 min
1st ascent 39 min
3rd batch 10 sec
2nd ascent 26 min
4th batch 15 sec
3rd ascent 50 min
baking 53 min
Keep warm for 1 hour
(pour the coriander on the crust when the timer is 1 hour 48 minutes)

And this is from the recipe book: Step 1 boil water, add malt, ground coriander, stir for 5 minutes, settle for 30 minutes (water 60 ml, malt 3.5 tablespoons, coriander 1 teaspoon)
Step 2 Pour rye flour, 0.5 teaspoon of yeast, 1 tablespoon of malt, 1 teaspoon of ground coriander into a bucket, add water, put in the oven, turn on menu 9. (Water 70 ml, flour 65 g)
Step 3 Remove the bucket, pour the mixture from step 1, pour 160 ml of water, 2 teaspoons of salt, 2.5 tablespoons of apple cider vinegar, 2 tablespoons of vegetable oil, 2 tablespoons of honey, 585 g of rye flour, 1 teaspoon of ground coriander , 1 teaspoon of yeast. Place the bucket in the oven, continue the program by pressing start.

If anyone can, help, we need instructions for the Moulinex 5002 bread machine, please.

In English, I can only give a link: 🔗

Will it fit? Instead of "Borodino" bread (program 9) there is some kind of unleavened bread, but everything is fine.

Thanks, but in English I am zero.

Well, here's a colorful book of recipes to comfort you (in Russian): 🔗

True, this is from the 5004 model, and I have not tried a single recipe.

As for the instructions themselves, you can ask questions here step by step if you have any questions. There was nothing particularly fundamental different from other models in it.

If I don’t forget I’ll scan it tomorrow, the current translation there is a little crooked.
Especially the plate with the operating modes.

Interestingly, and how many times a day can you operate a c / n? Of course, one is enough for me, but so, purely out of curiosity ...

Interestingly, and how many times a day can you operate a c / n? Of course, one is enough for me, but so, purely out of curiosity ...

My stove refuses to work only if it is still too hot from the previous baking, i.e., as soon as it has cooled down, it is ready for work and defense))
I used it maximum 3 times a day, I didn't need it anymore.

Depending on: recipe (quick bread or 6 hour French), HP model, and ... temperature in the kitchen. In most models, until the HP has cooled to room temperature, the electronics do not allow the start.
Someone on the site talked about 3 loaves (2 French) baked on the first day of operation.
I think really bake and 4 per day. But for a large family, it is better to look after HP with a capacious bucket or 2 buckets.
IMHO: less fuss.

Yeah ... I'm in thought ... should I blame my failures on such an "undocumented bug" honestly, honestly .. I bought HB for the New Year holidays .. everything seems to be cool, but can I tweak it too, just in case?
I am most likely confused by the fact that black (Darnitsky) bread does not work out for me, and sometimes even white bread does not fit (well, in this case, I sin on flour) .. And so - in any bread, except French (program 2), I add 1 st. l. olive oil and 1 tbsp. l. dry milk, not because the crust is light, but simply because it seems like I've read a lot of recipes from the site .. At the same time, lately I put the opposite on a light crust, because I want a softer, let's say, not so crispy crust .. But French - on the middle crust even turns out to be light, but it seemed to me that it should be so ..

I am most likely confused by the fact that black (Darnitsa) bread doesn’t work for me, and sometimes even white bread doesn’t fit (well, in this case, I’m sinning for flour) ..

And what exactly does Darnitsky fail? What recipe are you using? In the Darnitsky thread, try to describe the problem.

And we unscrewed this screw ...
Let's see what happens

____________

Unscrewed. It helped. BUT...
Everything became darker: both the top and the sides ... Just a little bit more and the bread in general can be called burnt
What to do?

you won't do anything! there are no shadows on top, on the lid, so you will not have a uniform crust!
so set the optimal "roastiness"

Yes, they have encouraged

you just have to come to terms with the fact that the less fat and muffins, the less ruddy the bread will turn out! and there is absolutely nothing wrong with that - the bread will be baked completely, do not worry!
if you want rounder - make bread with milk, you will immediately feel the difference

Thanks anyway for the clarification
I will try to follow your instructions

Tell me how does the 5002 stove work in program number 9? I have Panas 255, I found Borodinsky's recipe for mulinex and I'm thinking of trying to use it for my oven.
And if someone tells you where you can download the instruction for Moulinex OW 5002 I will be very grateful.

The answer is: a) see the link https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1553.0 In this thread there is a lot of information on the required topic, including a detailed recipe and technology for making "Borodino" bread in cotton.

And there are quite a few here too: https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=489.msg

b) see attachment

I bought LG but I didn't like it at all so much flour translated horror ..........

even if I charge identical products 2 times in a row, put the same programs and pull them out after the same amount of time - the crusts will still be of different shades
checked!

I make it easier. After the end of the main mode, I stop the process, without taking out the bread, I turn on mode 12 for 20 minutes and the top crust becomes very, very beautiful!

I make it easier. After the end of the main mode, I stop the process, without taking out the bread, I turn on mode 12 for 20 minutes and the top crust becomes very, very beautiful!

Please: a) indicate the model of your bread machine: b) the full name of the mode - well, is there "baking" or what ??? The modes in the menu do not coincide for all x / p - for me, for example, baking - the 14th mode.

Moulinex 2000 Program 12 is a simple manual baking for up to 60 minutes. There is another option for a kilogram bun - I pour 250 ml of water and 90 ml of milk with a fat content of 3.2% - the crust is excellent!

Moulinex 2000 Program 12 is a simple manual baking for up to 60 minutes.

This is another matter - now it is clear. Thanks for the answer.

The day before yesterday they bought me a Mulineshka 2000. Essno, the oven immediately started (on the 1st program, strictly according to the instructions). She seemed to do everything right, but the bread came out tight, not airy, and this white crust ...
Yesterday I read the forum for half a day, and after reading, I did the following:
1. not greedy, bought an electronic scale;
2. decided to bake a 500-gram loaf (it is better to experiment on smaller volumes!)
2. very accurately measured the flour on the scales - it will not work with a measuring glass!
Well, she also controlled the bun, of course.
3. set the crust color to "dark"
4. at the last standing of the dough (before the baking mode), greased the top with a raw egg.

Result: an airy ruddy loaf, the color of the crust is the same on the sides and on top, moreover, due to the lubrication with an egg, the top turned out to be glossy.
The beauty!

The conclusions that I made for myself - firstly, there is no need to despair, to scold Moulinex. Secondly, the scales are simply irreplaceable. Well, and finally, "the road will be mastered by the one walking" - and on this road you don't have to step on a rake, but take a little time and read what experienced bakers write! Thanks to them for their advice and experience!

[Simka]

Well done, Simka!

Simka,.
How nice to read such posts.

do not despair, scold Moulinex.

Mulineshechka is smart. And even now, when I have 2 stoves, I most often bake rye in floss!

As a result of long experiments, I learned how to make lush bread with a golden brown crust, but I had to make adjustments to the recipe, namely:
Flour 600 grams, pour 200 ml of hot water, add milk with a fat content of 3.2% to it to the edges of a measuring cup and then another 25 ml of cold water. Everything else is according to the recipe. I bake bread according to the main program with a dark crust. Rises very well from 1st grade flour !!! Ruddy and airy!

Has anyone tried to subtract? My bottom and sides bake too much, sometimes I would like less, even burnt ones. They write about the screw, touching the top, there is no problem with this.

Hello everybody! I have a miracle beast of unknown breeds, bought in England for their market. Before that, I read on the site how great it is to have your own bread. And now, after 2 weeks, I can write something myself. The fact that you need to adapt to any stove is a fact. Now mine already behaves differently than before, I can even bake beautiful bread on a medium crust. But the program "SWEET" didn’t know why it was needed. In translation - candy, but what is it? why is it needed? There is a separate program for Jem and there is nothing in the recipe for this. For cupcakes, there are also. Can anyone help me ....

Sweet is also translated as "sweet"
So this is most likely a sweet pastry program.

My education is English philology, so I can help with instructions!
If possible, send me a description by email. I do not promise that I will answer right away, but I will translate it in a couple of days!

"Sweet" program - for baking sweet bread - this is different pastries, cakes, yeast cakes - for bread recipes with a high sugar and fat content.

Well, what remains to say ?! - Thank you colleagues !!!
I'm sitting scratching my turnips how to send a description, scan and then strain Simka? not friendly it. I myself translated through the computer for two days, more or less realized. There seems to be relatively easy, but judging by other descriptions, there are no finishing touches. There is a recipe book, which each program does the same, but the time is given only in general. There is a cupcake, there is a dough, basic, French, coarse grinding, fast, turbo-fast, jam, warming up and of course this one - candy. - a total of 10 programs. For every small description, but for this devils, which, given that there is nothing to it in the recipe, also gave me a boost. Now, with YOUR help, I realized that this is a yeast sweet, and MUFFLES are like charlottes, well, everything with a baking powder.
It is interesting to ask everyone if the power of the furnace affects anything? I have 600 watts, everything is clear here not for industrial use, but for the process and quality itself? It seemed to me so during my experiments, where there is rye flour, it is difficult for her, hums. Now, when you get to know the taste of childhood, you don't want to return to capitalist reality :), the guarantee is not local.

Panasonic has 550 watts.Probably it does, because yours is even more powerful, the motor will be stronger. As a deliter in technical matters, I think that yours will be easier to cope with a difficult test, although Panasonic also copes well.

my mulineshka has 610 W, max. loaf weight - 1 kg. And nothing, kneads!

By the way, I already baked rye bread - Borodinsky and 50/50 rye-wheat, there was no problem with the uncooked "crown" at all. And someone else wrote above that over time the stove seems to "accelerate" - yesterday it baked butter (on the main program), the crust on top was baked very much! I think that another week, and I will switch to an average crust, because until now I have chosen a dark one.

I have been using my stove for half a year. And today I bake almost all bread on a light crust.