Bread maker Moulinex OW5002

Dear owners of Moulinex 5002, help with advice.
I've been baking for 3 weeks (almost every day), but here's the problem: the crust always turns out to be very hard, straight "oak", and crumbles accordingly. I tried to bake with different products and water and milk. I even think that if you bake on the darkest crust, the bread will burn. I wanted to tighten the screw (that is, clockwise), but it was already tightened to failure. What to do???

Well, as an option, you can try to unscrew the screw (and not tighten it), probably Although I am not a supporter of climbing with a screwdriver into a technique that is still under warranty.
Maybe it's not because of the stove, but because of the ingredients? Some kind of artful flour ...

As far as I understand, unscrew it - this means that the crust will be even darker and more stubborn

For Andreevna and tatalija.
About the power of the stove and the engine: I want to tell you, when the manufacturer writes, let's say 550W, then this is the total power of the heating element and the engine. 90% of the power is for the heating element, 10% for the engine, that is, the engine power will be about 50W. And thick dough can knead badly both from a weak engine and from a belt drive.

Yesterday I bought an M-2000. The result, like many others, is unfortunate. In addition to all the usual shortcomings, the middle is also a little damp.
I wanted to clarify about the screws. I understand that it is necessary to twist the place where the heating element is attached with 2 screws. Unscrew it by 1 full turn. Is it necessary to turn only the upper screw or both?

And I have one screw ... And I cannot unscrew it. It looks like I've already broken the cross :(. So we bake a pale bread. But rye is not baked.

Sorry.
1 screw is angled. And I understand that it is not necessary to turn the corner screw, but in the center of the wall, where the heating element is attached with a plastia with 2 screws.

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. It rises very well from 1st grade flour !!! Ruddy and airy!

Question for clarification: how many ml is the measuring cup designed for, otherwise I have 200? I want to take advice

[where does ten come out]

Over the place, where does ten come out, there is a self-tapping screw. With another (the one inside the case) on the side of the iron casing, he attaches a plate, which in turn presses the wires. .... So it is this plate that attaches the thermal sensor to the iron casing. Having unscrewed this self-tapping screw by half a turn, the plate with the sensor moves away from the metal casing, which, in turn, should affect the temperature.

We twist it

Question for clarification: how many ml is the measuring cup designed for, otherwise I have 200? I want to take advice

A native glass of 300 ml, and up to the top from the last mark another 90 ml is included (this is right along the edge)

[Dakota]

The place where the shade comes out for these models is in the corner, and the self-tapping screw that needs to be turned is on the wall nearest to us (if you stand facing the control panel) in the center of this very wall. It's a pity that there is no photo ... Maybe someone will throw it off, and I'll draw an arrow on it. Although there is only one self-tapping screw on the wall closest to the control panel in the center.

Thanks for the answer. I was going to turn the cog in the corner. It turned out that it was necessary in the center.

Dakota
As it turns out, we were both looking at the screws.

Exactly! I found him! As soon as the stove cools down, I'll go twist

Hey-hey, people don't get into the equipment, otherwise they will remove you from the guarantee, they look there for every screw, so that only our brother can be removed from the allowance.It is better to contact us to set it up. At first, it really baked light, after a month I had already switched to the medium mode and that's enough for the moment. One thing only confuses me, although it may be the way it should be, bread crumbles when cutting, though not all varieties.

[Scanned the Manual on Moulinex OW5002 in DJVU format (better than PDF) in excellent quality. Sent here to the site. The archive contains a free super-reader for this format.So they will soon be posted on the site !!! Use it to your health.]

Scanned the Manual on Moulinex OW5002 in DJVU format (better than PDF) in excellent quality. Sent here to the site. The archive contains a free super-reader for this format.

So they will soon be posted on the site !!! Use it to your health.

[- Over time, the temperature sensor gets old and therefore the stove "accelerates" as it were; - So a light crust at the beginning of use, probably so that the "middle of life" of the sensor falls on the normal "correct" color of the upper crust.]

For many, the color of the upper crust is initially white. For some, when the screw is completely twisted, it burns out over time or darkens more than necessary.
So! From the above, I understood the following about Moulinex bread makers:

- Over time, the temperature sensor gets old and therefore the stove "accelerates" as it were;
- So a light crust at the beginning of use, probably so that the "middle of life" of the sensor falls on the normal "correct" color of the upper crust.

Honestly, I just put a dark crust on all modes - I love the puffy people. And to the fact that the top is a little lighter, I'm used to it, moreover, over time, it began to not stand out as much as the first time.

Also, the larger the loaf, the lighter the top.

I twisted it. The oven has become a little stronger. But the roof of small loaves is always white, and those that are larger are rounder. Although I always bake on a dark crust. We need to twist a little more.

I read what they write here about baking and am surprised.I look at my arms and legs and wonder, they are all different, but grow from one place - from there .... Baking any bread (cake) is obtained FROM THE FIRST TIME, CAREFULLY READ THE INSTRUCTIONS to the stove, everything is written in detail there. Everything must be added in a clearly specified amount, salt, milk, sugar not only change the taste of bread, but also strongly affect the fermentation process of bread, interaction with yeast, this is also written in the instructions. Keep in mind that the recipes were written by the French (Chinese), keep in mind that they sell completely different ingredients and not of the same quality as ours.

Yes, still, strictly observe the order of filling the components.

Moulinex bakes well, the only drawback is that the crust is not baked. The same problem with De Longeis. Yes, the absence of an upper shadow makes itself felt, by the way, a more baked crust is obtained not on a smaller amount, but on a larger one. With a small amount of dough, an air gap forms above it to the top of the bucket, which is not blown away by warm air from the shade, it goes directly into the exhaust hole, and when the top of the bread protrudes above the bucket, it is just blown by hot air

Rather, it is baked, but not very fried

I read what they write here about baking and am surprised.I look at my arms and legs and wonder, they are all different, but grow from one place - from there .... Baking any bread (cake) is obtained FROM THE FIRST TIME, CAREFULLY READ THE INSTRUCTIONS to the stove, everything is written in detail there. Everything must be added in a clearly specified amount, salt, milk, sugar not only change the taste of bread, but also strongly affect the fermentation process of bread, interaction with yeast, this is also written in the instructions. Keep in mind that the recipes were written by the French (Chinese), keep in mind that they sell completely different ingredients and not of the same quality as ours.

Yeah, and we, then, are Nepali and Nepalese? Did you find problems from level ground and brag about them to each other? And they did not see the instructions in the eyes and the eyes, too, where and ...?

In short. In order not to twist the screw, you can bake on program 14 (baking for 10 minutes) as advised in the instructions.

I read what they write here about baking and am surprised.I look at my arms and legs and wonder, they are all different, but grow from one place - from there .... Baking any bread (cake) is obtained FROM THE FIRST TIME, CAREFULLY READ THE INSTRUCTIONS to the stove, everything is written in detail there.Everything must be added in a clearly specified amount, salt, milk, sugar not only change the taste of bread, but also strongly affect the fermentation process of bread, interaction with yeast, this is also written in the instructions. Keep in mind that the recipes were written by the French (Chinese), keep in mind that they sell completely different ingredients and not of the same quality as ours.

Well, you said! (n) What if most bakers do not want to eat bread baked according to the recipe from the instructions, that is, the European standard?
And they are looking for their recipes, the taste of bread, which they like best. And about the ingredients, in order to follow the instructions exactly, do you have to go to France for them?
And yet, the instructions also have some bugs, there is no need to urge everyone to blindly follow them. If you are satisfied with the bread according to the instructions, for God's sake ... And here creative personalities have gathered and if someone does not succeed, they will help

In short. In order not to twist the screw, you can bake on program 14 (baking for 10 minutes) as advised in the instructions.

When will you bake on the timer, will you get up at night and bake for 10 minutes? It's easier to pick up a screwdriver and solve the problem in one motion than to make unnecessary gestures every time. And everyone read the instructions ...

Well, you said! (n) What if most bakers do not want to eat bread baked according to the recipe from the instructions, that is, the European standard?

This is not the point, if you want to experiment, please, just don’t say that Moulinex does not bake well.

This is a self-tapping screw on a 2000 model

And this is the result after twisting the screw by 1 revolution (I was more afraid, it is already starting to stagger, the sensor may fly off from thermal expansion). Before that, the crust was slightly lighter, the sides and bottom were almost the same color as they were.

Personally, I say, Mulya bakes well, you have to learn to get along with any stove and there will be happiness! ; D The controversial message sounds like a call to strictly follow dogmas ... The meaning of the forum's existence is for everyone to learn how to bake bread and at the same time do not depend on strict adherence to the recipe, understand, from what happens this or that. Yes, and everyone's products are different - flour, yeast, the instructions will not help here
As for the self-tapping screw, it helped me and many, some did not. Let people try, this self-tapping screw is adjusting, the Chinese had to regulate it even during assembly. If they have not done this, who will forbid us?

As for the self-tapping screw, it helped me and many, some did not. Let people try, this self-tapping screw is adjusting, the Chinese had to regulate it even during assembly. If they have not done this, who will forbid us?

I'm sorry, but this self-tapping screw is not an adjustment screw, but a fastening one, so I advise you to turn it very carefully. The adjustment and selection of the sensor, apparently, is carried out at the factory from the inside of the case and then fixed with this screw (as a rocket engine design engineer, I suspect this). So this seems to be a design flaw.

We have already written about this here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1433.0, the author just advises not to overdo it
As for the crust, one young man solved the problem like this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4611.0

We have already written about this here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1433.0, the author just advises not to overdo it
About the crust, one young man solved the problem like this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4611.0

Thanks for the links, but the cover design of the 2000 model is different, there is only one exhaust hole (there is practically nothing to close), and I am reluctant to lose the warranty (2 years)

I'm not a fan of screw tightening. Weeks 3-3.5 baked as it is. Then she twisted it less than one turn. The difference is felt VERY! The rye was baked, therefore it became tastier, that is, the result is more obvious. And if the crust is called medium or dark, then they can be distinguished. Now the light crust is darker than the darkest before.
Yes, Mulya is a good stove! But if not for the advice on this forum, I would have been disappointed.

To the screw, I tightened the entire lid with 4 layers of foil, and laid the potholders on it (under supervision, of course) in order to improve the thermal insulation.
I tried the same foil under the lid. Helped like a dead leech.

There is an instruction and a book of recipes for this bread maker in pdf format, but they weigh a lot, it will not work as an attachment. I can send it to someone by email, but I still don't know how to post this information on this site

There is an instruction and a book of recipes for this bread maker in pdf format, but they weigh a lot, it will not work as an attachment. I can send it to someone by email, but I still don't know how to post this information on this site

DJVU is the format of the future. I did it in this format and sent it here. Everything in the photo - both high-resolution text and pictures + there is something convenient to read in the archive. Total archive - 1, 33 mb

Your PDF with the same quality (if everything is in the photo) probably weighs 30 times more, downloading 50 MB is not interesting for everyone.

Something does not lay out my instructions. Or they have a vacation. Or they are waiting for the official electr. instructions in PDF with text and photos with light weight. DJVU get scared. And PDF to DJVU, oh, how far! It's not for nothing that on the Internet, books are quickly scanned in DJVU. In PDF - a huge file size in the photo is obtained.

The beauty of the letters in PDF is due to the fact that it is not a photo, but a font. Therefore, the weight in the official instructions is small, but the pictures are still small there.

I could also do such as the official electr. instruction in PDF. But the font does a big hassle. And if you do everything in the photo, so there will be a lot of weight.

[Emirel]

Emirel, can be posted on a third-party site, such as ifolder, etc. And here you just need to provide a link.

ok14 Excuse me, but I, for example, do not like the DJVU format, namely because of the problems with the printout. The compression quality is, sorry, ugly. If you try to print this, and even with a small increase, it will turn out to be complete nonsense. PDF in this case is much better suited for Printing a document.

And then, now the Internet is developing quite quickly, and the speed and volume no longer matter so much.

At first I unscrewed one turn, it seemed not enough, another half a turn ... Now it bakes oh-oh-oh! : wow: I put a plus sign to the author of the chip, however, he does not appear here now
I almost never put a dark crust on the middle one by default. At first, the potholders were also put on top, the effect was absent

Thanks for the links, but the cover design of the 2000 model is different, there is only one exhaust hole (there is practically nothing to close), and I am reluctant to lose the warranty (2 years)

: DHow will the warranty end, look, as an engineer, your chip for the crust and share with us: :) people will thank you

[ok14]

ok14 Excuse me, but I, for example, do not like the DJVU format, namely because of the problems with the printout. The compression quality is, sorry, ugly. If you try to print this, and even with a small increase, it will turn out to be complete nonsense. PDF in this case is much better suited for Printing a document.

And then, now the Internet is developing quite quickly, and the speed and volume no longer matter so much.

Not true! You are new to this format. You've come across low quality DJVUs due to poor scanning. I download the books myself and see what you do. But there is also the opposite.

In PDF it is impossible to make, for example, a radio circuit of the A2 format (like a newspaper), so that every line or designations of parts of a tiny size can be seen and so that the file is small. The text in the font is made in PDF, not a photo, and therefore excellent.

And you yourself did not try to compress to this format and did not convert to DJVU yourself, but already, excuse me, oborr ... and.

I have recipes for Moulinex 5002 in 7 MB DJVU. I did it myself. I tried it in PDF - the same quality, but already 160 MB is obtained, do not twist it. Visual minor flaws in my scan of recipes due to scanning (this must be done in the scanner for setting the norms or the scanner is cool).The original picture in BMP on my computer is the same visually as then in DJVU
And it's easy to print. DJVU reader can uncompress into BMP format without loss of quality (I unclenched DJVU from a super photo on BMP myself - it turned out to be 20 times larger in size, size and quality of originals). Well, then edit in Photoshop, if necessary, and print for yourself.

You wanted just like WORD. Convenience of printing and comparing PDF and DJVU are two different things.

In my pdf and instructions and recipes only about 30 mb weigh together (from Moulinex 5002) recipes in color were scanned at 300 dpi resolution.
As for djv, there is a program WinDjView-0.5, it has a print editor or whatever it is called it is not bad at all, I use it myself)))) I apologize for the flood

As for djv, there is a program WinDjView-0.5, it has a print editor or whatever it is called it is not bad enough, I use it myself)))) I apologize for the flood

It is in the archive with instructions and recipes.

And great!

🔗 in the rar archive in pdf format for special adherents, the weight is about 18 MB and an instruction and a book with recipes.

[ok14]

ok14 , actually I was not going to argue with djvu, and the truth is, she herself did not work, friends played ... but in pdf I collected texts and photographs. There is a book on photography, German, photographs on each page, volume - 184 pages, weight - about 6 MB ... So, it's also quite a compression format ...
For schemes, it seems, there are all sorts of avtoKady?

Again, I will say that everyone is free to choose what he likes. I was somewhat surprised by the phrase:

DJVU - the format of the future

I don't think so, that's why I wrote.

By the way, for now, at least, pdf is still a more common format. And in it, again, for now, it is more convenient to distribute printed materials. Again - my opinion.

Thank you for the instructions, many on the forum ask.

[Mums]

Mums
Okay. This is a site on a different topic, let's not flood. Everyone has freedom of choice, there are no comrades for taste and color. Happy baking experiments!

[ok14]

ok14 Peace, friendship, baking!

Good day everyone! I have a problem. We bought a moulinex ow 2000 bread maker for my mom's DR. We tried to bake bread on modes 4 and 6 (I have a moulinex ABKE 41 bread machine and I bake on the same programs) On the crust 2 program, the bread is not baked, the light crust (completely white) and the bread smells like yeast ... After reading the whole topic, the self-tapping screw was unscrewed by 1 turn, but this did not save the situation. What to do?? can return back to the store and choose something else (only in the Flokstroth one LV)

marysichca
You would first try to correct the recipe because as here they have already written stoves not only of different brands, but also baked in one different way !!!!!

marysichca
You would first try to correct the recipe because as here they have already written stoves not only of different brands, but also baked in one different way !!!!!

Tried before writing