Bread maker Moulinex OW5002

Kindest day.
As promised, I tested the foil on the sight glass of the Mulinex-2000 bread machine. I attached it with pieces of tape to the inside of the glass cover. The overall browning of the bread has increased (this is very noticeable), but the top crust has not become darker compared to the sides. Apparently, the foil, with the help of its reflectivity, simply increases the overall temperature in the oven, but does not increase it exclusively in the area of ​​the upper crust of the bread. So, the result is not positive for me. Foil can be recommended for those who do not want to mess with the temperature sensor. However, the ability to control the bread is lost. And the effect of adjusting the sensor is SIGNIFICANTLY stronger than that of closing the glass with foil.
While there is nothing more to upgrade - let me take my leave

you just have to come to terms with the fact that the less fat and baking, 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

What does the milk have to do with it --- in LJI and without milk it is gorgeously baked on all sides and on the middle crust ... Different ovens, different bread ... You need to name the oven brand ..,. and we will compare ...

What does the milk have to do with it --- in LJI and without milk it is gorgeously baked on all sides and on the middle crust ... Different ovens, different bread ... You need to name the oven brand ..,. and we will compare ...

That's right, milk gives a more toasted crust, an increased amount of baking too.
Different bread makers have different temperature conditions and baking colors, hence a different crust is obtained.
But in addition to the regime, there are also different properties of different products for baking bakery products.
The site says a lot about this, about milk here:

KEY TO SUCCESS 3: MILK AND OTHER DAIRY PRODUCTS.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4612.0


Before making claims on many branches, put the brand of your stove and your location yourself, the rules of Conduct and other requirements of the administration on the forum are the same for everyone.

Excuse me, my message is not a claim, but a statement of the fact of baking ... I am amazed at how my mother's Lg bakes on water with a medium crust and my Moulinex has the same recipes and I only get upset: - \ These are cries for help, and that's all

Excuse me, my message is not a claim, but a statement of the fact of baking ... I am amazed at how my mother's Lg bakes on water with a medium crust and my Moulinex has the same recipes and I only get upset: - \ These are cries for help, and that's all

Then look at the forum for baking recipes and consultations of members of the forum on brands of bread makers, people share their experience.

Recently I bought a bread maker and the question immediately ripened: I already turn on the stirrers when baking, comrades advise - is this a glitch in the bread machine or maybe I am doing something like that?

zlateva, it's not you at all! Of course this is a stove malfunction! You need to contact the service, maybe they will help ... no, not that way ... There you MUST be helped !!! Good luck!

Krosh, thank you for your advice. Let's go changed the bread maker in the store. By the way, they were not surprised at our problem, they said that it was in these bread makers that such a malfunction had already been observed earlier

I want to order another bucket for my Mulka, who will tell you how long it will take to complete the order? I found at a price of 1.259 rubles and a scoop of 436 rubles for 2 pieces, almost half a new bread machine, however ...

[Crochet]

Crochet... what happened to your bucket? Or are you just a reserve?

[Mueslik]

Mueslik, yeah ... just in reserve, so that it was ...I've been going to order for a long time, finally it's ripe ...

Well, then you definitely have nowhere to rush. here and share with us the information how quickly they will send
And then suddenly we will decide to take ... in reserve ...; D Something I liked this idea

[Mueslik]

Mueslik,
And I already ordered ... boom, wait ... the scapula are in stock and now there, but with buckets of tension ...

all the best. can you please tell me, already at the second stove the lifting function fails, exactly after three months of use. I don't know what to do.

Failure lifting function is how? More details, please ...
Does baking start immediately after kneading?

Pet, thank you separately for the recommendations about the bolt))) I did everything as you recommended)) Bakes fine now)

When I bought this cotton a year ago, there was no limit to happiness, any bread is a joy. Then I ran it in and realized that it was not that. Of course I like it and knead the dough - it is expensive, but bread. The feeling is that the rise time is clearly not enough, I adapted to knead in cotton, then let it stand in molds and bake in the oven - airy, light bread. Or kneading and lifting in cold storage, then long proofing and baking in cold storage in a separate program - is this the norm? Or which of us is wrong?

[vorona]

vorona , I have the same stove as you have for almost a year ...
I have no complaints about the rise of the dough, I almost always baked breads of 1 kg in size, the bread turns out to be higher than the bucket, I haven't even tried it by 1.5, it will rest against the lid
At the same time, I did not arrange dancing with a tambourine around the stove - everything was according to the program - kneading, proofing, baking. Bread can be pale, yes
But to always lift badly is only because of products or too tight a bun
The oven is forgiving a lot. including a slightly incorrect liquid-flour ratio

When I bought this cotton a year ago, there was no limit to happiness, any bread is a joy. Then I ran it in and realized that it was not that. Of course I like it and knead the dough - it is expensive, but bread. The feeling is that the rise time is clearly not enough, I adapted to knead in cotton, then let it stand in molds and bake in the oven - airy, light bread. Or kneading and lifting in cold storage, then long proofing and baking in cold storage in a separate program - is this the norm? Or which of us is wrong?

Yeah, it also seems to me that Mulinex saves a little time.
For the same Panas, all similar programs will be more authentic, as I understand it.

[vorona]

vorona , I have the same stove as you have for almost a year ...
I have no complaints about the rise of the dough, I almost always baked breads of 1 kg in size, the bread turns out to be higher than the bucket, I haven't even tried it by 1.5, it will rest against the lid
At the same time, I did not arrange dancing with a tambourine around the stove - everything was according to the program - kneading, proofing, baking. Bread can be pale, yes
But to always lift badly is only because of products or too tight a bun
The oven is forgiving a lot. including a slightly incorrect liquid-flour ratio

yes, it seems to be ok with a kolobok, and I knead it on the edge so that it doesn't fall, and it rises well, but all the same, it doesn't seem airy enough to me.
And I bake rye only in the oven and it turns out anywhere, it doesn't work in a cold oven.
I even like the crust pale
But all the same - I like x / n, I work a lot with the dough, so my Mulya is a very big helper for me

I also had suspicions about Mulik's time saving .... the longest program is 3.50, and the main one is only 3.20 .... But my dough has never rested against the lid. And if the bucket crawls to the end, that happiness ...

help, the recipe book from OW5002 is lost. please throw off some recipes

Download where it says "recipe book" https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=blogcategory&id=50&Itemid=100

All forum recipes are suitable for any bread machine

Thanks for the hint, I bought it a long time ago, after 2 weeks the engine burned out. manufacturing defects. repaired for a very long time. I will try.

And my stove also has problems, at least so it seems to me
one.The roof does not tan, I have already tightened the screw 1 turn (I'm more afraid). I didn't notice much difference. It became a little better, but I would like it to bake more on top (you still have to bake it in the oven).
2. It seems to me that the dough does not rise, only during the baking process.
3. Never, even for 1.5 kg., Bread does not grow out of a bucket. Well, of course, it grows and the bread turns out to be delicious, but about 3/4 of a bucket is a maximum.

Tell me, experienced bakers, is it all right or something.
Maybe it's time to contact the service?

Good day to all !!!!!!!!!
I got something
To begin with, I did not feel love for the test, it answered me in return. took her stove from the repair, stocked up on flour and began to try. kg 3 spoiled, I tried to negotiate with her, it's useless. I used to think (I'm not the only one) that there was nothing to interfere with technology, do my job, fell asleep and went, turned it off and threw it away. First, I changed the yeast, then gritted my teeth again. it worked yesterday. certainly far from ideal, but still, glad. my bread did not rise very much, and there is no crust (I was already afraid to open it). and for some reason I have not a bun, but some kind of pretzel, all the dough bends in one direction. corrected, and even sipped a little with salt. now I'm going to try again. then unsubscribe.

Apparently, all Mulks are weak in lift.

Apparently, all Mulks are weak in lift.

I do not know about everything, but in mine it rises well, the main thing is not to add bad yeast. Dr. Etker's yeast turned out to be the most magnificent, the Saf-moment raise a little less, the rest did not even try.
Yesterday, for example, I made sourdough rye bread with a SAF moment - 1.5 teaspoons - so I opened a loaf of ogogo

Girlfriend 5004 - bread also rises very well

There is no such thing as Saf-moment yeast and others like them in Minsk. Sex of extreme measure, I have not met them

[Gerda1]

Gerda1 , so try it on other yeast, because you sell some

I use the best ones in my opinion, the rest are even worse ...
Can try on pressed ones ??

[bucket]

hello, for example, only Saf-ohm and I use it, and very rarely Dr. Etker, the latter confuses me with what is written on it, they say, a small bag is designed for 0.5 kg of flour, and I tried to pour a full packet of dr. Etker on a 750g loaf of bread and another time according to the recipe (French rolls) 1 hour of the same, the result the same) it is not clear)
Well SAF never let down)

and now, after almost a year of using my favorite oven, I dream of trying live yeast, however

and another question: who has already served this stove for a year, like your bucket? alive? I shuffled along the walls, it feels like the bread itself

After 10 months, I had slight scuffs on the walls of the bucket, but not to the metal ...
And the stirrers were not frankly shabby, just a little, but the bread stuck anyway. It seems to me that the matter is not in the coating, but in the design of the mixer itself. Now I have two other stoves, and both breads fly out of the bucket much better
Girls, don't be afraid to use live yeast (pressed) - the result is worth it

no, my coating is rubbed off along the walls, right down to the metal
it also sticks to the stirrers mercilessly, but here it seems to me that there is nothing to be done (

The result of the work pleased me. It is interesting that I lost count of the time and ran to the bread maker on the smell, thinking that in 5-10 minutes the program would end. I was very surprised that there were still 25 minutes left, and the smell of bread spreads through the apartment so that I think!

These are the pies

Today I tried to bend the bar as you described, in the evening I will try to cook and unsubscribe ...

[Please write about your results to those who have modernized their oven!]

Please write about your results to those who have modernized their oven!
Foil in two layers on the window, of course, improves the color of the crust, but very, very little, but I want it (the top of the bread) not to differ from the sides.
I regret not choosing Panasonic just because of the pale upper crust.

do not forget that the Panas, depending on the model, is 1.5-3 times more expensive than mulka-2000. And this model is the cheapest on the market of all !!!
In the fall, I bought 2 forms for baking bread (100 rubles for each) and I am not worried because of the absence of an upper ten in the stove. As I bought the molds, I never baked in the oven
I am, nevertheless, interested in baking in the oven with "lower-side" heating, the upper crust remains paler, and in the oven with absolutely "lower" heating, the crust is darker than the sides !!! Why and why ??? !!!

[puel]

puel , SupVit , paliykolya, for myself, the question with the top of the bread, I decided long ago, my method, might help ...

Hello! The baking people! )))
Here on the site there is all the full info on how to adjust the Muli 2000. Search and find.
I faced a similar problem myself. Unscrewing the self-tapping screw securing the thermal sensor helped. Until more in-depth "tuning" has not come yet, such as disassembling the stove and so on. chips with a thermal sensor).
A turn and a half and the crust is browned.
Indeed, bread with milk (or other recipes with milk, eggs, etc.) give a golden brown crust. Rustic recipes or recipes with other flours produce a light crust.
It is very likely that Muli of this model (I have not seen others) has a constructive flaw, that there is no proper browning of the crust.
I did not try to close the window. I'll try.

Sechas often I have a problem with the top falling off (. True, I add wheat germs to a regular recipe (white bread). (Although I don't have to once). And I also faced the same problem when baking bread like Darnitsky (I saw a recipe with the addition of flour and honey) ...

The self-tapping screw has been unscrewed since last fall, no cardinal improvements have been noticed. But where to get a sheet of stainless steel, and even not thick ??
My moulinex OW 2000 bakes well, but there is no time to bake in the oven, and why bake then ??
Another crust of bread from a bread machine is softer and thinner than from the oven.

"Look around" on the forum. There it is very well written about unscrewing the self-tapping screw. If you disassemble the HB and bend the bar that holds the temperature sensor, you can achieve a change in temperature. there were even pictures.

[puel]

puel , SupVit , paliykolya, for myself, the question with the top of the bread, I decided long ago, my method, might help ...

unfortunately, this stage was partially passed by me - I'm talking about strengthening the foil under glass (4 layers, it seems). The result was not pleasing, since it practically did not change the upper crust in relation to the lateral ones.
Maybe you need to make even more layers, plus close the ventilation holes at least halfway or some other manipulation to increase the temperature in the upper part of the stove.

puel
I, on the contrary, love a thick fried crust: you cut it with a knife, and the crumbs fly off by 30 cm with a bang in all directions

[SupVit]

SupVit , there is a little trick, you cannot press the foil against the glass, there must be an air gap between the glass and the foil.
This can be achieved by making a foil roll around the perimeter of the glass, or in other ways. And 4 layers of thin foil are not enough ...
Do not cover the ventilation holes, they are needed for steam to escape.

Not for the sake of bread, but for science, I created the insulation of the lid today. He unscrewed the screws, removed the tin stamping from the bottom of the lid and glued puff wool on its surface so that the cotton wool covered the entire surface of the tin. I also pasted 12 layers of foil on the glass with tape, somewhere in the middle between the foil layers I laid a layer of cotton wool. I taped over half of the ventilation holes in the lid with duct tape. Made white bread for 500 gr.
Well what can I say: now only an urgent need can force me to bake in a bread machine. The upper crust, as it used to be paler and thinner than the sides, has remained so. Moreover, I also added 20 minutes to the Baking program. Perhaps this is due to the small amount of dough - it is possible that under the 1000 gr program, the top crust will be better fried, since it will crawl out of the bucket.

PS in addition, the bread to taste turned out I'm not used to this.I always make it on cold dough, and today's quick bread is byaka !!! 5 hours already on the table - and half did not eat

[SupVit]

Not for the sake of bread, but for science, I created the insulation of the lid today. He unscrewed the screws, removed the tin stamping from the bottom of the lid and glued puff wool on its surface so that the cotton wool covered the entire surface of the tin. I also pasted 12 layers of foil on the glass with tape, somewhere in the middle between the foil layers I laid a layer of cotton wool.

Well, this is quite! How much cotton and scotch can be there? I think this is fire hazardous, and it can have a bad effect on the taste of bread !! And how did you put it all in there?
Today I disassembled the lid too, put 4 layers of foil under the glass, tomorrow I will test it.

SupVit , there is a little trick, you cannot press the foil against the glass, there must be an air gap between the glass and the foil.
This can be achieved by making a foil roll around the perimeter of the glass, or in other ways. And 4 layers of thin foil are not enough ...
Do not cover the ventilation holes, they are needed for steam to escape.

About ventilation holes - I agree.
Why can't you press the foil against the glass?

did not affect anything except the time spent. If the plastic of the lid not only does not melt, but does not even smell fired, then nothing will happen to the cotton wool and the strips of adhesive tape (and it never happened).
I put the cotton wool between the tin and the plastic lid, just unscrewed 8 screws and disassembled the entire lid. Cotton wool used the one that is sold in the form of "barrels" - it is easily unwound into layers.

And the foil should not touch the glass due to the fact that the main task is to prevent the glass from heating up. The foil is thermally conductive and touching the glass will cause the heat to escape to the outside.

And I think that the foil is a screen that reflects the heat just on the top crust of the hdeb.

SupVit, have your previous upgrades with the hem of the bar been successful?

yes, when I bent the bar, I immediately saw a huge difference. But that was a long time ago. And the difference was more likely in the general baking of the bread, and not in the darker top crust _in comparison_ with the side ones.

The foil should really work as a screen. But the effect I had of her presence was very insignificant.
And it should not touch the glass just to preserve heat inside the oven - there should be air between the foil and the glass - a kind of window effect, which Pakat likes to remember so much
True, the air between the foil and glass also heats up and transfers heat to the glass, but not as much as from direct contact between glass and foil. So in any case, "it's better to sleep than not finish eating" - an extra gap between the foil and glass will not hurt ...

[puel]

puel, SupVit wrote correctly, the thermal conductivity of air is much less than that of glass and foil. Remember window panes, they are made double and triple for the same reason, to avoid heat loss through the glass. Ideally, a second heating element is needed, from above, as in Mula 5004 it is done,
then the heat will be more than enough ...