Bread maker Moulinex OW5002

I throw in a personal everything I found!

kava, dear! Can I also? or from
My friends have had such a stove idle since last year, there is no instruction, I undertook to help, but alas, I really could not find anything ...

I throw in a personal everything I found!

and can I, too ???

Panasonic has such a function as temperature equalization.

Interestingly, what does it "equalize" if the temperature in the kitchen is +28 and all the ingredients are the same? And I somehow subtracted that "room" means a temperature of +20

But he still aligns
And in the summer it reduces the proving time - t. because it is hot around, the dough breaks down much less than in winter, when it is cold

[Little]

But he still aligns
And in the summer it reduces the proving time - t. because it is hot around, the dough breaks down much less than in winter, when it is cold

Based on the fact that it is better to start kneading the ingredients of the dough at a temperature of +20, and proofing at +30 (it should be borne in mind that during the kneading period the dough will be heated). It becomes obvious that the "Alignment function" is far from a panacea, and can be useful in such cases:
a) if the ingredients have significantly different temperatures (for example, flour +20, milk from the refrigerator) - bring everything to +20 and start kneading. This works well in temperate and cool climates.
b) if after kneading the temperature in HP Little higher than +30 - the proofing process is reduced. But, most likely, some kind of minimum period is still laid down. So again, "This works well" in temperate and cool climates. "
And if the temperature is higher than +38, then the yeast is likely to "die". And no amount of "alignment" will save anything. If the user does not initially "take care" of a significant decrease in the temperature of the ingredients being placed.

And in this case, "alignment function" is completely useless thing... After all, if user knows about the temperature regimes of "testing", then he "observes" them without "leveling".
But if user does NOT know about the temperature regimes of "testing", then it can very much "get caught on the advice" (Panasonic is the best HP) (for example, in my country house the temperature can reach significant fluctuations, but for residents of other hotter regions?!)

I DO NOT SHIT Panasonic, I just want objectivity. Not all of Panasonic's advertised features are unconditionally the best

[Mruklik]

Mruklik, there is not a single topic left in which you have not walked through Panasonic. Not tired?

Good bread was obtained in the previous Ski, but my family and I like bread from Panasonic. And I don't care how much HP spends time on alignment, because I am completely satisfied with the result.
There will be another HP to bake the same bread, there will be the next one in line.

have you personally used Panasonic? or do you just like to speculate about its useful and useless features for no reason at all?

[Mruklik]

Mruklik, there is not a single topic left in which you have not walked through Panasonic. Not tired?
have you personally used Panasonic? or do you just like to speculate about its useful and useless features for no reason at all?

No, I'm not tired, dear Lenusya! Because there is NO topic where an ardent defender and advisor of Panasonic would not appear on some problem that arose in Mulinex (for example) - as the only possible "Best HP".
At the same time, it is noteworthy that NONE of the "emerging" Panasonic users DOES NOT DISCUSS its capabilities, but DECLARES! And any attempts to discuss are "severely punished.""Panasonic is the best" - what is "the ultimate truth" ?! Or is Panasonic a TABOO ?!

And I like to "reason". I am deeply convinced that "thinking" is the main function of a person. Or are you going to "punish" me for this?

Did you read my message? There is not a single word in it that you attribute to me.

At the same time, it is noteworthy that NONE of the "emerging" Panasonic users DOES NOT DISCUSS its capabilities, but DECLARES! And any attempts to discuss are "severely punished." "Panasonic is the best" - what is "the ultimate truth" ?! Or is Panasonic a TABOO ?!

Your position is incomprehensible to me. I'm not proving anything to anyone. And more than once I said, if you read the forum carefully, that I think that all HP are good.

And I like to "reason". I am deeply convinced that "thinking" is the main function of a person. Or are you going to "punish" me for this?

I think your tone is unacceptable and unpleasant, therefore, I stop all communication with you, control your emotions, please.

Peace be with you bakers!
well, Mruklik, well, the ulcer does not let the themes fade away

Lenusya - control your emotions, please.

yes, everything is under Mruklik's control; she has such tactical moves
Odessa provocateur

[every joke has its share of a joke]

well, Mruklik, well, the ulcer does not let the themes fade away
yes, everything is under Mruklik's control; she has such tactical moves
Odessa provocateur

Well, hello to Muscovites! All the humor came to you from Odessa. And as you know, "every joke has its share of a joke"

I am not offended by the "ulcer" - you just noticed that. Yes, and I'm on vacation now, for me it means "working at home." And I come to the forum to rest.

And in disputes, truth is born. Is not it?

Peace be with you bakers!

Mruklik --- And the truth is born in disputes. Is not it?

RESONOUS !!

[Lenusya!]

Lenusya! Before we "be offended forever", let's figure it out. I am very attentive to the interlocutors. It seemed to me that I "answered in essence." If I "was in a hurry with the conclusion regarding you," I ask you to forgive me.
Let's "get a grasp":

Good bread was obtained in the previous Ski, but my family and I like bread from Panasonic.

I have seen this phrase on the forum more than once. Speaking about "Ski" they also give "interesting" figures: "I used it for 15 years, I used it for 8 years." But, excuse me, electronics is moving forward "by leaps and bounds". Probably, a phrase (or something similar to it) will make you smile: "My family liked games on a computer (such and such), which we used for 15 years, but on a computer (a friend), bought recently, my family plays with great pleasure ".
This is what indicates the "absolute superiority" of one technique over another in the same generation?

Or, to come to this conclusion, I need to bake bread in Panasonic?

And I don't care how much HP spends time on alignment, because I am completely satisfied with the result.

This, of course, essentially "adds" to the understanding of WHY the "alignment function" is needed. My vision of which I have described.

And I DO NOT care, because it is "more convenient" for me to know exactly how much time I will "spend on the process", when it is "more specific" for me, maybe. , you need to "check the bun" or "remove the stirrers"

That is, in order to find out HOW LONG TIME will Panasonic bake bread, you need to BAKE BREAD PERSONALLY in Panasonic?

There will be another HP to bake the same bread, there will be the next one in line.

BUT by what "signs" to find out what bread will be HP oven? Here, for sure - you can't figure it out without Panasonic!
But seriously, HOW to make the choice "next in line"?

I have seen this phrase on the forum more than once. Speaking about "Ski" they also give "interesting" figures: "I used it for 15 years, I used it for 8 years." But, excuse me, electronics is moving forward "by leaps and bounds". Probably, a phrase (or something similar to it) will make you smile: "My family liked games on a computer (such and such), which we used for 15 years, but on a computer (a friend), bought recently, my family plays with great pleasure ".
This is what indicates the "absolute superiority" of one technique over another in the same generation?

In vain you are so mischievous. Bread makers 15 years ago and the present ones are not so different. There were only more programs and some added programming. The programs are used for the most part all the same as they were before (basic, multi-grain and French), and not everyone needs programming.
I myself, when I was choosing a new HP two years ago, considered two options: Panasonic and Delongy 125. Panasonic was out of stock, and I didn’t like Delongy with the build quality and I fell for it and bought Moulinex 3000. I thought, “how can they be different? a difference of 1.5-2 thousand rubles, I'd better spend on something else. " And then, foaming at the mouth, she defended her Mulechka at the forum, but this lasted half a year until she suddenly stopped baking and began to give out hot dough in the final. I gave it to be repaired. True, everything went well (they just waited a long time for a spare part), they changed some part and it became a better oven than a new one, but by that time I was firmly decided to change it to Panasonic. After some time, I managed to catch the Panasonic 255 in the store, and only then I understood why everyone praises it so much. According to the same recipe, bread in Panas is MUCH better than in Mula. Better in everything: in the rise, and in the uniformity of the fried crust, and in the crumb, and in the pores, and the crust is thinner but crisp. But you can't prove it. You really need to bake yourself and understand what the difference is.

[there are two BUT]

In vain you are so mischievous. Bread makers 15 years ago and the present ones are not so different. There were only more programs and some added programming. The programs are used for the most part all the same as they were before (basic, multi-grain and French), and not everyone needs programming.

I am not "naughty". Forgive me if you thought so. I made an argument, perhaps obvious to me, but not obvious to you. I'll try to put it differently, what was physically impossible to do in consumer electronics 10 years ago is now easily implemented. This is exactly what "more programs and the possibility of programming" is talking about. And, in my opinion, the "old CPs" were more like "connecting" the dough machine to the oven than programmable consumer electronics. To be honest, this largely determines their significant reliability, in comparison with modern HP.
Although there are two BUT:
1. not all manufacturers have significantly revised their "design-concepts" and it happens that under the guise of different programs one and the same program is "hidden"
2. not all users are ready to switch to another way of using HP if they have “previous long-term experience in baking”. I don’t know "will I succeed with an example." But try to imagine how an artist with a good command of the pencil drawing technique would start drawing in a computer program. More often than not, he will try to "move the mouse" by imitating his skills.

I have seen this phrase on the forum more than once. Speaking about "Ski" they also give "interesting" figures: "I used it for 15 years, I used it for 8 years." But, excuse me, electronics is moving forward "by leaps and bounds". Probably, a phrase (or something similar to it) will make you smile: "My family liked games on a computer (such and such), which we used for 15 years, but on a computer (a friend), bought recently, my family plays with great pleasure ".
This is what indicates the "absolute superiority" of one technique over another in the same generation?

Well ...... if you want more details ....
The ski is only 4 or 5 years old (LG 155 JC, Russian chef (that is, a fairly modern model and now costs a little cheaper than Panasonic in the store)) and she bakes bread to this day and makes insanely tasty jam. But my husband defiantly bought himself a loaf in the store, and demanded some kind of "plumpness" from the bread from the bread machine, and what was meant, I still did not understand. After reading the forum, I fired up to buy Panasonic (fortunately, the funds allowed). And, lo and behold, the spouse said that it was this kind of bread that suits him completely. Since my kitchen is 7 sq. m., Skis safely moved to her sister-in-law and is plowing in full until now.

Recently, many of my acquaintances have appeared with bread makers, who have eaten bread from me. And everyone is different: Kenwood, Mulinex, Ski, even a little boy for a little loaf of bread (with one program, it costs only 700 rubles) and everyone is happy, excellent bread, but the taste of bread, crust, crumb is different everywhere. My husband's taste is different. Therefore, I say that bread from Panasonic must be tried. He's completely different.

And by what "signs" can you find out what kind of bread the KHP will bake?

The indicator will be my husband, otherwise, he would still be happy to use the Ski.

That is, in order to find out HOW LONG TIME will Panasonic bake bread, you need to BAKE BREAD PERSONALLY in Panasonic?

Bread on the Panasonic Main Program will bake for exactly 4 hours and not a minute more or less, regardless of whether it spends half an hour on leveling (when it is cool) or an hour (when it is warm in the room). This function does not bother me, but I know that when the room is cool, my dough will last half an hour longer.
And I know exactly when the kneading, proofing, baking will begin

Please look at the title of the topic! Have you looked? And now tell me if it is possible to speak on the topic without slipping into all the boring comparisons of one brand with another. Well, how much is it possible? Everything has been clear for a long time! Who has what, for him this is the best !!! If I have a Mulechka, then I came here to get some new information about Mulechka, but here it turns out not about her at all !!!!

In short, my stove is kapets ... for a year and three months it worked without interruptions and whims .. and then one fine .. or rather a terrible day fell out of the bucket of pins, on which the stirrer was held ... and a mustache. the hole is now in place of the pin ...
I'm in mourning ...
I gave it to the service center, so they have been torturing her there for two weeks ... and are silent .. bastards .. I hope for a good outcome of events ...
I never expected such a turn of events.
I don't want to scare anyone .. but this can happen to absolutely anyone and at any moment ..
look ..

We can only sympathize and hold our fists for a favorable outcome

Thank you

[nastik]

Maybe it's not for nothing that half of the forum is rolling a barrel on the quality of our buckets? And the fact that any breakdown is a disaster for a baker is a fact! nastik, don't be upset, they will do it and you will continue to enjoy your bread!

everything can be ... maybe not in vain ...
and thank you for your support in difficult times

our epic with repairs ended abruptly today
I call today once again in the SC, my aunt says to me there that they say the oven is still with the master, and finally she is waiting for her to replace the engine ... I'm in shock ..
I shout into her phone: wait! what kind of engine, there the current pins dropped out everything else, they say, it works ..
and she told me: I don’t know anything, the master said ..
In short, I say, maybe I need to come and personally deal with the master?
and she told me: do what you want .. Hamka !!
Well, I'll go to a wheelbarrow and let's go there as soon as possible, I’m going and I think, right now, I suppose they have already turned the whole stove, instead of just replacing the bucket ..
I figured it out, take it off! give everyone to disperse! they are still those idlers there, and that's all !!!!
this lousy master has never even looked into the box in 2 weeks. You see, he decided that it was necessary to change the engine, because it usually happens! PPC ... I say you would have looked inside at least once. not ashamed? - I ask. but he is silent .. probably ashamed ..
in short, they put in a new bucket and gave it away and say - well, they fixed it
nightmare..
so if I hadn't come, I would have waited 45 days to bake my own
everyone, damn it, must be controlled ... even the masters)

Why are we together now, alive and well and already delicious bread with seeds will soon be
so good ..

You see, we held our fists for you and it worked !! But service !!!!

Peace be with you bakers!
kanga --- but service

frankly, NOT OBSTITUS

that's exactly what fu buee
thanks everyone for the cams)

our epic with repairs ended abruptly today
I call today once again in the SC, my aunt says to me there that they say the oven is still with the master, and finally she is waiting for her to replace the engine ... I'm in shock ..
I shout into her phone: wait! what kind of engine, there the current pins dropped out everything else, they say, it works ..
and she told me: I don’t know anything, the master said ..
In short, I say, maybe I need to come and personally deal with the master?
and she told me: do what you want .. Hamka !!
Well, I'll go to a wheelbarrow and let's go there as soon as possible, I’m going and I think, right now, I suppose they have already turned the whole stove, instead of just replacing the bucket ..
I figured it out, take it off! give everyone to disperse! they are still those idlers there, and that's all !!!!
this lousy master has never even looked into the box in 2 weeks. You see, he decided that it was necessary to change the engine, because it usually happens! PPC ... I say you would have looked inside at least once. not ashamed? - I ask. but he is silent .. probably ashamed ..
in short, they put in a new bucket and gave it away and say - well, they fixed it
nightmare..
so if I hadn't come, I would have waited 45 days to bake my own
everyone, damn it, must be controlled ... even the masters)

Why are we together now, alive and well and already delicious bread with seeds will soon be
so good ..

My mule worked for 4 months and had to be taken back, waited 45 days, arrived, they said that x. it cannot be repaired, exchanged for a Panasonic 255 with a surcharge

I have the same problem, only Moulinex XXL already and I tried three types of yeast and the recipes are already infuriating

What does milk have to do with it --- in LJI and without milk it is gorgeously baked from all sides

And from above?

I have 3000 in Moulinex, the bread did not seem to be baked badly, but it was always with a pale top crust and it seemed to me to be the norm, since the heating elements are on the sides and it seems very logical that it is there that more is fried, and when Panasonic purchased and saw that the bread can be of the same color from all sides, regardless of the location of the tena, then I realized that something in Moulinex was unfinished and lost any interest in him, as a company.

I saw that the bread can be the same color from all sides, regardless of the location of the ten, then I realized that something in Moulinex is incomplete

My heating element is also located at the bottom, but the color of the crust differs from the dough recipe.
(Or from the voltage in the network - I have not yet precisely determined this, since the change in the recipe and the hot summer coincided in time, but still I am inclined to believe that the reason lies in the recipe, because pure wheat was with a tanned crust)

I bought Moulinex 2000 home bread. For the first time I baked everything according to the recipe - the crust is completely white. Was upset. I read the reviews here, I already wanted to turn the screw. Today I baked it 3 times, the crust is already browned .. I left it for 20 minutes in heating mode. Here is the result

I did not twist the screw. I want to work with her a little longer, to see the results.

Dear friends, owners of Mulinex bread machines! Help!

We bought the Moulinex 5002 stove 2 months ago, everything was fine, this kind of bread turned out to be high and ruddy. And suddenly something happened !!! The crust is ruddy, and the inside of the bread is damp and sticky (as my grandmother would say). For Borodinsky, this is the very thing, all my relatives and girlfriends come for Borodinsky, I myself do not have time to eat. But something is happening with white. I also changed the flour, and tried all kinds of yeast and less water and more flour, and I take it out immediately after baking. I removed it from the window onto the table, away from the draft. Anyway, you can't eat white bread in any way, disgusting ... And my child eats only white and only homemade ... 2 weeks ago he refuses to eat bread, which I now succeed ... At least go and buy another stove. ..
Can someone tell me something? What is the matter I do not know, the voltage in the network can influence?

A couple of posts earlier, I posted a photo of bread baked in a mulinex without twisting the screw ... After another baked 4 loaves with a pale crust, my willpower was not enough, I took a screwdriver in my hands and unscrewed this screw, so beckoning to me ... I'm not particularly believed in this miracle cure, but hope still glimmered in me)) ...The changes are simply dramatic)) .. I am giving a photo, for those who doubt whether it is worth unscrewing it))

And I have a completely opposite problem: on the very pale crust, burnt sides and bottom are obtained. Has anyone come across this?

It is necessary to twist in the opposite direction and that's all. just for the same adjustment in the service they will take a decent money from you for doing nothing, unless, of course, under warranty. Even if the warranty period has not yet expired, you will lose time on repairs, and this is also not pleasant. Try twisting it a little. Just in case, mark its position with a marker so that you can return it to its place if you are not satisfied with the result.

the fact of the matter is that there is no longer where to turn it, there this bolt was twisted all the way, and the stove was bought not long ago, two weeks have not passed

Well then, faster to the service. Twisting the sensor did not help me either, and it was generally replaced in the service. The stove has become a wonderful oven, we have only been waiting for this for a long time. True, all is well that ends well!

Who gets a good crust and everything is baked inside, explain, please: during baking, the ten is red-hot or remains black?
Someone said that he should get hot. I remain black and the crust is pale.
I read the topic and screwed the screw by 1.5 turns. In the morning we will see what it will give. But purely visually, I would like to understand whether the ten should be heated.

[Ricercare]

Ricercare
In my HP, the ten glows to red, there were no problems with the crust t-t-t, the bread always has time to bake in the time allotted to it, I did not tighten the self-tapping screw. For example, my yesterday's bran bread baked on a medium crust:

🔗

No, I can't do that yet.
I baked 3 loaves at the factory setting of the regulator - 2 regular white (500 and 750 gr.) And 1 French (500 gr.). Every time there were problems with the crusts. Exactly as in the pictures at the beginning of this topic - pale, dirty milky color.
It turned out a little better at 750 gr. white - I left it to bake on mode 12 (I have a Mule 2000) for another 20 minutes.
French was generally unsuccessful.

On the whole, it bakes well in the middle.
But the bread comes out heavy and too nourishing.

In the morning, you will get bread already on the screwed-up screw - let's see.

what a beauty, but even on a light crust it turns out much darker

[Many thanks to all the authors and especially the "craftsman" who was the first to think of disassembling his stove and getting to the self-tapping screw and thermostat!]

Eeee, friends, there are simply no questions left.
Here is a photo of the loaves before twisting (on the right) and after twisting (on the left).



On the right is what happened yesterday on the recipe for "French bread" 500 gr. Before twisting the self-tapping screw. On the "medium crust" mode.
On the left - what was baked today in the morning without my intervention in the same mode, the average crust on the "white bread" program, also 500 gr.

And the difference in taste is significant. Today's is much more airy and gentle than yesterday's.

Yes, the factory setting of the Moulinex is clearly oversized.
It is necessary to print this topic and give it out along with the bread maker and user manual.

Many thanks to all the authors and especially the "craftsman" who was the first to think of disassembling his stove and getting to the self-tapping screw and thermostat!

what a beauty, but even on a light crust it turns out much darker

Marishka, as it became clear, should not make a mystical cult out of a bread machine.
It's pretty simple. The quality of baking and crust is regulated by a thermostat, which periodically turns off (or does not turn off) the stove when it heats up the dough during germination and bakes it properly.

In your case, I suppose, the thermostat was simply initially installed far from the case. You just need to bend it a little closer to the body so that it is more sensitive to temperature.

Best of all, in your case, just take it to the workshop. If the thermostat works (and this is easy to check: your heating element should be heating up. Listen, are there any clicks to turn off the heating during the dough rising or baking? If there is, then the thermach works), then it just needs to be adjusted. If it does NOT work, it needs to be replaced.

In any case, don't worry, just go to the workshop. If you are not "left-handed", you cannot do anything on your own.

Hello everybody. tell me who the realties what to do the mulinex w1001 oven every other time the following happens. comes to baking, then about 30 minutes before the end, the display goes out, starts kneading the buttons and does not respond.

ass

urgently to drag to repair! this is a system failure, probably, the electronic brain seems to have wound up (

Thank you so much. maybe I'm sitting there measuring 190-200 volts

well, I think that if there were tension, then most likely the bread would not be baked, and the batch would not turn on ..

when it turns out, normal bread rises well and is baked, maybe all the same it was not the brain that was baked only 4 times

maybe take a Panasonic 255, they praise him here

Well, then I don’t know .. can you confuse the programs yourself?