Bread maker Moulinex OW5002

There is a self-tapping screw above the place where the ten comes out. On the other side of the iron casing, he attaches a plate, which in turn presses the wires. It turned out as a result of disassembling my 5002. 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. The wife put down the bread. Tomorrow I will report on the results of the experiment.

Delighted. Respect.

[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 ...

In my opinion, for 5004, the second ten works only in the baguette program ...

Peace be with you bakers!
vi_kon your lie
2 ten works on all programs where it is needed
try, for example, to turn on baking just without food for five seconds you will see for yourself

Well what can I say: now only an urgent need can force me to bake in a bread maker.

I offer you the last option, which I myself successfully used at one time: act in the opposite direction. Naturally, remove all the foil and tape and twist the self-tapping screw in the opposite direction, but not to the state it was, but much more. You test it to be sure that it does not bake anything (after these manipulations I had hot dough at the exit) and to the service. This relay was changed for me (or whatever it is called) and the stove became unrecognizable. Of course I had to wait a month and a half, but it was worth it. She began to bake wonderfully. True, I changed it anyway, since by the time she returned from the service I had already bought Panasonic, and gave it to friends. They bake less often than I do, but they are satisfied with the quality.

Maybe I'm wrong, but I think that all bread makers with windows suffer from heat loss precisely through these windows, hence the pale top crust.

Or maybe there are people on the forum who baked bread in a Panasonic bread maker and baked similar bread in a Moulinex OW 2000 (OW 3000) ?? Share your impressions, please!

natalka
the stove has not been under warranty for a long time, and I see no need to pay for the repair of a well-functioning stove. Why work well? Because her sides are baked normally. The only problem is the upper crust. And this apparently depends on the fact that there was little dough and on the absence of an upper shadow. Anyway, I have bakeware in the oven - fine with me

I just had OW 3000 and after the replacement the oven became wonderful. No, of course the top was lighter than the sides, but it was completely different from the one that was before the repair. And as for the comparison with Panasonic, then completely different breads are obtained. Even though they are baked according to the same recipe with the same ingredients, the result is completely different. There are probably many factors affecting, and the absence of a window, and programs are different in time, and even a bucket with thick walls plays a role. In short, it is very different.

Peace be with you bakers!
vi_kon your lie
2 ten works on all programs where it is needed
try, for example, to turn on baking just without food for five seconds you will see for yourself

Checked on baked goods. Indeed, the upper ten also turned red, only it became hotter much less than the lower one. So everyone or is it I need to contact the service?

Peace be with you bakers!
vi_kon is of course an interesting question
I can say for sure that ten 2 always works at the end of baking, probably for the final frying, but during the programs I definitely did not detect it, but I think it all depends on the recipe and temperature
which is included in this recipe

I pressed the foil into the stove lid under the glass, on the advice of Pakat. Since the lid and the glass are non-curved, and the foil lay tightly under the glass, a cavity with air was formed between the 4-layer foil and the glass.

I baked "Wheat-potato tin bread" according to the Admin recipe, added 4 tbsp. l. "eternal" leaven.
I always bake on program 3 - French. bread, because this is the longest program. At the end of baking, I added another 1o min. baking. The result pleased me: the upper crust is now only slightly lighter on the sides.
I also noticed that tall bread is obtained with a darker top, the best option for my bread machine is bread weighing 750 - 900 grams. I rarely bake a kilogram bread, because it rises and rests against the roof of the stove.

From the moment of purchasing the bread maker, the most favorite program No. 6 is sweet bread. The recipes from the Moulinex OW 2000 book are very successful for this program. Bakers and Easter cakes according to different recipes, very, very tasty and beautiful, evenly ruddy, top and sides of the same color !! And I read today on the forum that Panasonic's sweet pastries are burning.
Dear owners of Moulinex bread makers, those who are depressed by the pallor of the upper crust! After a small upgrade (unscrew the self-tapping screw, close the window with foil) there are improvements !!

good evening. I take some of my words back. Do not put cotton wool inside the stove cover under the tin. Today I accidentally noticed that the adhesive tape with which the foil was glued partially melted. Apparently, the tin is not cooling due to the cotton wool. Previously, without cotton wool, the foil held on to the scotch tape for a long time and everything was fine.
In general, do not put cotton wool in the lid !!!

[SupVit]

SupVit, moreover, cotton wool is also fire hazardous, it can ignite during baking.
And with scotch tape to glue the foil, the height of unreasonableness, the composition of the glue and tape is unknown, how these chemicals behave when heated, what they release into bread and what consequences can be.
You can only insulate the window of the bread machine food aluminum, or any other food foil, folding it in 6-8 layers.
The foil should not touch the glass; there should be an air gap of at least 2mm between it and the glass. This can be achieved by rolling the edges of the foil, or by tucking the edges a few more times.
Fastening the foil only by pressing the upper false panel, without using foreign, especially chemical items.
And ideally, close the window with a piece of food grade stainless steel, securing it with stainless self-tapping screws.

Hello bakers! Help me out, can anyone tell me if there is a heating of the dough after the first kneading on the Moulinex OW-3000 and the second, otherwise I have it only at the 3rd rise and that's it, the dough rises very badly, compared the results with Moulinex OW-5002. At the first and second rise of the dough, there are no clicks of the relay at all, respectively, heating too, this is in all baking modes.

The question was removed, everything was fine, just did not understand until the end with what, because a radical replacement of flour, yeast was made, and plus an additional weakened fastening of the temperature sensor for about 1.5 turns, I did everything according to recipes from the instructions, the baking in the second mode of the crust is all dark, French is lighter, but this is because of sugar, as I understand it.

Specifically approached) Congratulations that everything worked out.

Thank you Shurshun, the main start, and the mountain is off my shoulders that everything is getting better, otherwise after exchanging the defective 5002 OW for this one, there were doubts.

I, too, turn out to be light And somehow it does not rise at all .. I'll try to change the flour and yeast. And then I will look with the construction

Maybe I'm wrong, but I think that all bread makers with windows suffer from heat loss precisely through these windows, hence the pale top crust.

Or maybe there are people on the forum who baked bread in a Panasonic bread maker and baked similar bread in a Moulinex OW 2000 (OW 3000) ?? Share your impressions, please!

When we were going to buy our sweetheart, we were also frightened that we would make a lot of flour. Our Mulyasha with a window does not give any failures with crusts for any other indicators. TTT of course, so as not to jinx it. But they experimented with her enough so that she could repeatedly show her character. And the ingredients were poured in different orders and different flours were used (and sifted) and the temperature in the room was different and the windows were opened. The pastries were both sweet and rich. And they did a lot of other things with her. In just two weeks of use, they just spoiled the bun and then with a high content of rye flour and without special additives, as it was written in the oven recipe.
So I still tend to the poor quality of specific stoves, because I have no complaints about my beauty! Moreover, I read about the windows and found the simplest solution that I did not find from others (I really did not read all the posts). When baking high, I cover the glass with a small towel that does not get into the ventilation - you can always see if the process is not disturbed. But I’m already like that, because people write that the warmth is leaving, although my Mulechka did not complain and was not capricious. Initially, we made a choice between Panasonic and mules and did not overpay 2 thousand extra for a dispenser and 5 programs. In principle, our own person works in a hardware store and chose quite strictly and for a long time, all those parameters that I asked for were in it. She evokes such tender feelings in me with her hard work, like no other thing in the house, although we love to use all sorts of fancy things.

So I still tend to the poor quality of specific stoves, because I have no complaints about my beauty! Moreover, I read about the windows and found the simplest solution that I did not find from others (I really did not read all the posts). When baking high, I cover the glass with a small towel that does not get to the ventilation - you can always see if the process is not disturbed. But I’m already like that, because people write that the warmth is leaving, although my Mulechka did not complain and was not capricious.

Why then cover the window, if everything suits you ??
No one said that the Mulinex baked goods are bad, we are unhappy with the pale top crust in bread with a low sugar and low fat content !!

In general, it's good that people on this thread share pleasant emotions ...

if I had to buy myself a stove again, then I would no longer look at devices with 1 ten. Only 2 to be at the top too. And more powerful, so that it is fried properly - you want to be roasted and denser, and not a pale-thin-soft-crusty crust.
Mouli-2000 was chosen solely on the principle: we take the cheapest bread maker, since no one knew that there was a bread maker at all

Why then cover the window, if everything suits you ??
Nobody said that the Mulinex baked goods are bad, we are unhappy with the pale top crust in the bread with low sugar and fat content !!

In general, it's good that people on this thread share pleasant emotions ...

In order to see the difference in baking with a covered window and no. The bread maker is a creative thing and it would be good to use all its functions to the full program.
In general, I can show today's bun. This is a French bun according to the second program for 700 grams and a medium crust (we do not like very fried, it is rough for such bread): flour, salt, yeast and water. Everyday ordinary bun, nobody cooked it on purpose. This is how our machine immediately became such an oven, so you can see from there all the gears grow according to its work. There is something to love and praise her for, that's why I say - maybe all the same to the master with problems? We have such bread all the time, and you complain about the absence of a crust at all.If you want another photo, I will send you a top view, I took a picture of it from above.
By the way, I also liked the fact that with a high sugar content, for example, in a baking, the crust turns out to be brown, but does not burn when the bread is completely baked.

What recipe do you bake?

This is a standard recipe from Moulinex: 1.5 tsp of salt, 270 g of water, 460 g, 1 tsp of dry yeast. The second program Mulinkes for French bread, medium crust, roll weight 700g. The stacking order of the ingredients is as I write. Flour "Predportovaya", I sift it, yeast is different. That is, in general, the whole recipe.

Thank you! Your bread is handsome. He's next to me.

Please, health! I already have a little experience in experiments and my husband likes it, and the child did not recognize other bread for a long time, so as an alternative we have this everyday bun. The only thing that I try to never put the typewriter in the drafts, well, in general, do not open or touch it. August works for himself. But yesterday the experimenter baked - a curl of bread with pizza, so today he did not live until morning, found only crumbs on the table.
I took the usual pizza dough from the Mulinex recipes, then cut it up like a red curl (see the recipe and cutting on the forum here) and put ham, boiled pork, homon, mushrooms and smoked homemade cheese inside the curl (it is better to take hard cheese, this is the only thing next time will replace). It took 40 minutes (I took a volume of 700 grams of a loaf. It was baked for about ten hours.
That was such a hero. Appreciated by everyone.

[nessi]

nessi Super! What a beauty! You can take it out in a separate recipe

I will probably "bake" it to suit the mood next time and will take a picture of a new ready-made bread, then I will add it with the ingredients and description as a separate recipe. Synulya not only "checked out" highly, but an ultimatum put forward that it is necessary to bake this more often

And no one tried mulke2000 in the "brains" to get into the subject of increasing the proofing of the dough when baking sourdough bread?

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.

The following can be reported about this device - this is a Chinese device, slightly adapted with stickers and a plate on the back. In Russia and the CIS it is known as Moulinex OW 5002. In Western Europe - as Tefal Home Bread Model 573902.

Another of its varieties appeared in the CIS in the form of a two-chamber bread machine supporting two simultaneous processes under the Binatone brand.

It is difficult to say whether it is completely fake, or whether brands still give the right to place themselves on this equipment. This is a great mystery.

Some experience in dealing with equipment, and in particular with Chinese, says that there is no guarantee that your purchase will be workable for a long time. However, if nothing happened in the first minutes or a few days, you have become the owner of quite decent equipment for a very reasonable price.

The risk of breakage of this device directly can be very significantly reduced if you do not overload it unnecessarily, namely: try to adhere to the advice given here to add flour to the dough to condition, and not water (avoid too thick dough), and watch before laying the ingredients so that the scapula were in antiphase (looking in different directions). Thus, the engine is unloaded, there is no additional load on moving parts, and the baking container does not jump. Another result is that the dough is kneaded correctly (it does not stick to one side, it forms into a kolobok and does not leave uncovered corners).

Of the above, I have all three devices. Satisfied, I recommend.

Today I wrote on the Supermarket Klass forum about our common ardent desire to have everything we need for baking. Maybe they will listen ...

This is not a marriage! Get used to it!

I offer you the last option, which I myself successfully used at one time: act in the opposite direction.Naturally, remove all the foil and tape and twist the self-tapping screw in the opposite direction, but not to the state it was, but much more. You test it to be sure that it does not bake anything (after these manipulations I had hot dough at the exit) and to the service. This relay was changed for me (or whatever it is called) and the stove became unrecognizable.

sincerely and genuinely admired the idea!

Good day, dear bakers!

Probably beginners like me have already tortured you with such questions. But still I ask: help me too, please!

A week ago I bought a used Moulinex OW 5002 in a store. It looks good, it is after repair, with a one-year warranty, it costs 50% of the new price, it looks decent. In general, now I am very worried that I decided to save so much. For what reason, the former owners, who paid for the so-called additional guarantee (that is, the ability to return the product even after a breakdown due to their fault), gave it to the store, I don’t know, the sellers, too, but I was assured that all the problems were fixed.

In my first bread, the dough rose too high, then dropped during baking, leaving marks on the walls - well, apparently, I shifted the yeast. But the main thing: I did not notice any "kolobok formation"! The bread turned out to be quite dense, not airy, like a muffin, but not bread. At the very beginning of the mixer, all ingredients were lightly mixed.

Then I tried to bake bread with a timer delay (for the night in the morning): nothing happened at all! It seems that the stirrers did not work at all, there was flour on top, a dense lump of some kind of rubbish below. I had to throw it out. It seems that I inserted everything correctly: both the stirrers and the bucket.

Then - good luck: on the "quick baking" program, everything was kneaded and baked, but again: the pulp is dense, not airy. On the same day, the apple jam turned out, very tasty.

But today all day - nonsense again. On the first program, the agitators turned slightly at the very beginning only three times, and that's it! No more "kneading", "lifting" and "calming" was observed. After the allotted time, the bread was baked, but it came out not only very dense (like the first one), but also layered, lumpy. The stirrers did not move, I watched all the time until the baking began!

I tried placing an empty bucket with stirrers in the stove and turning on different programs. On the first - the same story: two or three movements of the mixers at the very beginning - and that's it, then they don't move. The rest do not even have this. I put the stirrers all the way, with "spouts" in different directions. Bucket - until it clicks on each side.

In general, I do not know, go to the store tomorrow, return the bread maker? I really would not want to, it’s hard, and I have long dreamed of a bread maker. And most importantly, I am still afraid that I myself am doing something wrong. Please consult.

[Kassandra 64]

Kassandra 64 Sorry, but perhaps this is said about you in the proverb: "The miser pays Twice." Take the stove to the store tomorrow !!! (n) You did everything right, but it was not in vain that the stove was returned to the store for the first time. Do not despair, buy a new stove!

At the beginning, the stirrers spin very slowly, even as if stopping after each revolution, and after two minutes (maybe a little more, maybe less, I didn't notice) they increase the speed and knead quickly and for a long time, the kneading time is envious of the program. Try to turn it on in the "pasta" mode in idle mode, that is, without putting anything, in this mode the agitators should rotate slowly, and then without stopping, increase the speed. Observe the mixers and time, the entire batch should be 15 minutes long. If you do this, then report the results. I'll tell you what the problem is, in your actions or in the stove. I also have the same model.

[Kanga]

Kanga, thanks for your willingness to help.
I tried running the pasta program empty. The result is the same as when the "Main bread" program was idle: first, the agitators turn and stop, still turn and stop again, and then they do not move at all, neither slowly nor quickly - nothing.

It seems that these are mixers from some other model, and the bread maker does not perceive them as "his own".

Carry your "stove" back to the store tomorrow !!!!! It just DOESN'T WORK for you !!! It’s a pity, of course, but don’t get upset and don’t give up the bread machine at all. This is really an amazing and terribly useful unit !!!! Just buy a good new one and join this good-natured forum !!! I can't imagine myself without a bread machine, I knead any dough only in it, we haven't bought bread in the store for a year and a half !!! Let this unpleasant incident in no way affect your positive desire to become the owner of a stove and a skillful baker !!! Yes, I forgot one more piece of advice: stuff the seller's face !!!!

[Kanga]

Kanga, Thank you!
I will, of course, do so. The only confusing thing is that until yesterday she worked for me. The stirrers were spinning, kneading both the dough and the apples for the jam. So I think: maybe I did something wrong myself yesterday?

And the seller still needs to fill his face, yes. And also for this: now they will return me even less money than I actually paid for the "stove". In the check, the amount is not 2400, but 1920, and for the difference I was handed a set of containers for microwave, as if "as a gift". But in the check the cost of this gift, about 500 rubles, is worth, so go and now prove that this is a "gift", and not an independent purchase, and that I should return 2400, not 1920. Well, this is, apparently, a large-scale fraud , composed in "Eldorado".

I scoff at mine as I want, and pah-pah-pah plows like a diesel engine in the Arctic! Many do not make jam because the bucket is a pity, I guess. there is some truth in this, but I am in mine and jam and dough for pies, and dough for manti with dumplings, and even shortbread !!! And nothing has happened to this day! It's just that, as my husband (engineer) says, if the technique is successful, it will work without failures for a long time. And if some jambs began from the very beginning on her side, then you must immediately change it !!! And no matter how much they persuade you to repair - do not get fooled !! CHANGE and EVERYTHING !!!!! Do not blame yourself, you are not guilty of anything !!! Unscrupulous seller is to blame !!!!

[Kanga]

Kanga, I went yesterday and changed the bread maker. The Moulinex are a little expensive, I took the Severin. 12 programs, including "jam and marmalade". the set of programs differs, it seems to me, only in that there is no "Borodino bread" program (it's a pity, but I still don't know where to buy the ingredients) and "pasta dough". The rest is the same.

The bread turned out - just a miracle! Today I will cook jam.

[Kanga]

Kanga, the set of programs differs, it seems to me, only in that there is no "Borodino bread" program

Believe me, you don't need a special program to make Borodino bread. Six months of baking and you will do whatever you want on this oven.

[Yuliki]

Yuliki, yes, I understand, it's a matter of experience. And in the presence of rye flour and malt :-))
It's just that I don't see the possibilities of self-programming neither on Moulinex, nor now on Severin (for example, stirring for 5 minutes, calming down for 5 minutes, 25 minutes of intensive mixing, stopping, etc.) You need to choose one of the ready-made programs, as- then combine them ... We will learn this.

[Yuliki]

Yuliki, yes, I understand, it's a matter of experience. And in the presence of rye flour and malt :-))
It's just that I don't see the possibilities of self-programming neither on Moulinex, nor now on Severin (for example, stirring for 5 minutes, calming down for 5 minutes, 25 minutes of intensive mixing, stopping, etc.) You need to choose one of the ready-made programs, as- then combine them ... We will learn this.

The instructions for the bread maker often publish a table of programs indicating the time of operations (kneading, lifting, etc.). If it is not there, then it is advisable to compose it yourself.
This will allow you to combine programs, select and adapt to recipes.

Vanya28, I have this table. Even two: from Severin and from the very "Mulinex". But the recipe for "Borodinsky" is rather complicated, with two stops for adding ingredients, with longer mixes.I tried to "combine", to think about which program to start with, where to stop and how to continue, but so far I can’t figure it out. How, for example, can you increase the duration of this or that kneading or lifting? Not to mention the intensity of the batch. How, after stopping one program, go directly to the middle of another? I’m saying, I didn’t see the opportunity to compose a baking program on my own, you only need to use 12 pre-installed or their simple combinations.

But in general, this is theoretical chatter. There are no ingredients anyway.

Please tell me about the MOULINEX adjusting screw (specifically OW 2000), if you look at the screw, turn it AGAINST the hour? Turned one turn, but had no effect?

Please tell me about the MOULINEX adjusting screw (specifically OW 2000), if you look at the screw, turn it AGAINST the hour? Turned one turn, but had no effect?

Turned another 1/2 turn and the effect on the face (total 1.5 turns) is a beautiful crust! Probably I will trust another 1/4 turn that it was even more rosy.

[Slowesno]

Slowesno , The main thing is not to unscrew the screw at all.
I would like a photo to see this fact of a ruddy crust!

[Slowesno]

Slowesno , The main thing is not to unscrew the screw at all.
I would like a photo to see this fact of a ruddy crust!

Right here
https://Mcooker-enn.tomathouse.com/in...c=144.0

Compared to the original pale milky earth and sky!

[ONLY the capabilities of your HP]

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

It depends on where "pure curiosity" takes you

If by the concept of exploitation we mean ONLY the capabilities of your HP, then the closest answer will be "as many times as the electronics of your stove will turn on"

If the concept of exploitation is understood as "how to use HP, to live happily ever after ", then here, on average, you can use the formula:
(24-8) / (PC + 1 + 0.5) - 1
here -8 time for your sleep (you can not take it)
PC program running time
+1 cooling time according to instructions
+ 0.5 time for the dosage of new ingredients (you can skip it)
- 1 reinsurance. If you are going to do it daily
And then 1 - 2 times a day. This is, if we are talking about a program ending with baking

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

At Panasonic from 25min. up to 1 hour the temperature is equalized from here and the program time is longer, and the rise is influenced not only by the yeast, but also by the temperature of the ingredients, this is written in the instructions, it says that the temperature should be room temperature ...
I can give my example, I somehow poured hot water, I look at the rise, well, it's just super, but in the end the roof of the bread sagged, and if you fill it in colder, it's not the same, so you have to look for a middle ground, and this seridine is room the temperature of the ingredients, well, yeast should also be remembered. That is why Panasonic has such a function as temperature equalization. But someone likes it, and someone does not, because you have to wait for the batch to begin.