Bread maker Moulinex OW5002

[Moulinex OW 5002 Bread Maker Manual]

Moulinex OW 5002 Bread Maker Manual

Description of the Moulinex OW 5002 bread machine

Moulinex OW 5002 bread maker recipes

Video presentation of the Moulinex OW 5002 bread machine


If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator
Hello, I bought Moulinex 2000 home bread. I'm going to change it. I can't get bread in it! Tell me all Moulinex have a white crust? I bet on the darkest, the result is the same !! Doesn't fry, as if it lacks power! I took it to the SC, there it was concluded that it was working properly. But this is a bre, I don't want such bread, especially after Panasonic.

[not like that.]

Musseli,
what to answer ...
I sometimes have a light top in Moulinex OW 3000 - when the bread rises and crawls out of the mold. "White with milk"
Maybe try to reduce the number of ingredients? So as not to get out?
Or you can leave the bread on the heating (it turns on automatically, after the program, for 60 minutes) - it will brown.
You can also grease the top of the bread with water, milk, butter ...

In general, the dome of bread is probably always lighter than the sides in all ovens, because it is farther from the heating elements.

How many times have you baked bread? One? Two?
Here you will be told more than once - you have to get used to your stove. Love her!
So this is hardly a marriage - you just need to understand her.
Like any stove, by the way.

You say you had a Panasonic?
Moreover, you are now finding fault, because the new stove not like that. IMHO, you have a purely psychological problem.

Borabora, you see, the whole point is that he does not rise! Some kind of brick. I baked many times, spoiled so much flour! Mom's pnasonik, I baked on it for 3 years, and now I decided to buy myself. I leaned towards the size, moulinex is light and small. I do not know what to do....

Is the yeast good? Maybe try some other yeast?

: oMusseli, first of all, don't panic, please. Check all the ingredients, most importantly, the yeast, if you forgot to put sugar. Make 750g bread. My top was never white at all, everything was always browned perfectly in the medium crust mode at any weight.

Oh, I tried yeast from three different manufacturers, and the flour is good, everything is fresh, I was already advised to put more sugar! It's useless, you know, I've baked so much bread on Panasonic, I know all the nuances, well, it doesn't work out and that's it. So I ask, someone else had this with HP, not necessarily Moulinex, maybe another company, so that there was a marriage, maybe the spiral does not warm enough.
p. from. by the way, it was even on the heating, it's useless ... \ at the darkest, it is barely pink, and in the middle

Borabora, you see, the whole point is that he does not rise! Some kind of brick. I baked many times, spoiled so much flour! Mom's pnasonik, I baked on it for 3 years, and now I decided to buy myself. I leaned towards the size, moulinex is light and small. I do not know what to do....

Forget about Panasonic, there is none! There is a new stove, unfamiliar with which you need to make friends and understand each other. And all the time you compare, praise one, and scold another, touch one stove, and hands and brains subconsciously feel the buttons and controls from another stove. So she answers you "in return".
Turn on the new stove, put a new instruction next to it, whisper good words to it, and start getting to know each other and getting to know each other from scratch.
Good luck!
But only then go to the service center.

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

Good night, and I also thought about the stress, my mother has a new house, I have a Stalin-era plant, I go to my mother, nothing. Today I brought a Panasonic to myself, I'll try it again, we'll see tomorrow, I'll let you know the result

besides "Panas to yourself", be sure to try "Moulinex to Mom". It is possible that Panasonic is not as sensitive to stress as Moulinex.
Although suspicion is raised by another fact ... namely, that the bread does not rise .. This does not depend on the tension. It is hot now, and the dough is suitable even without additional heating. And yours does not fit ... So, after all, it is possible that you are somehow mistaken in the ingredients.

Here yeast in Moulinex should be poured at the last moment, not on water and flour.

Well, in the morning a Panasonic was baked, perfect bread, golden, I once again tried my oven, the bread rose well, bought new yeast. But it's white, I even took a picture of it, I can post it here, if possible! Not a bit of brown color, he would have another 15 minutes and he would have been perfect ... So she apparently does not have enough power

Here yeast in Moulinex should be poured at the last moment, not on water and flour.
So I do it, everything is according to the recipe, I hang out the flour ... (although in Panas just cups) But white as paper.
The store does not want to hear anything, but the serv. the center gave the conclusion that it is in good working order, no matter that it is white, the stove bakes. Well, what kind of country we have, to whom to prove something, and most importantly where to put it. A possible factory marriage is one in 100, and I got into it.

be sure to try "Moulinex to Mom".

This I did right away, on the second day, I wrote above, everything is the same.
It's a pity for the money, although not very much, I bought it for 3500. No stove, no money.

be sure to try "Moulinex to Mom".

This I did right away, on the second day, I wrote above, everything is the same.
It's a pity for the money, although not very much, I bought it for 3500. No stove, no money.

Maybe you shouldn't throw everything away at once: firstly, you can add the baking time (if, of course, there is a separate "baking" or "cake" program), and secondly, this does not affect the preparation of the dough.
It's a shame, of course, but you can adapt to this, it's better than throwing out the stove. Suddenly it will work out later. Someone, I remember, wrote that the crust was light, and then, nothing, darkened.

Oh, and I don't even know. There is a cupcake program, in my opinion, baked goods are not separate. In general, such an instruction is bad, not really clear. We'll see....

[Musseli]

I also have Moulinex. And I faced the same problems. The top crust has not turned red. But that was during the first baking. Then gradually, gradually ...
And now a month has passed, I bake in 1-2 days. The bread turns out to be wonderful and simple and, even, I have already tried it with various additives and from different types of flour!

I got the impression that both the car was running-in and the oven ...

I'm very happy with mine!

Musseli take your time!!! And I agree with the girls - love your stove!

I have a stove from another company, but there were no such problems, even the very first loaf baked on a medium crust was browned and really with a medium crust. That is, the stove did not require any "running-in".

I have a stove dr.firm, but there were no such problems, even the very first loaf baked with a medium crust was browned and really with a medium crust. That is, the stove did not require any "running-in".

I confess that almost from the beginning of its work on the site, I saw different breads, for example, from LG, there were white tops and dark sides. It's not a shame, after a while, everyone began to succeed.
In my oven, about 4 minutes before the end of baking, a click occurs and it starts baking the crust.

Goodnight! Thanks for your support, I want to ask you something else! Maybe I have a typo in the instructions, I've only tried ordinary white bread and rustic bread there. What recipe to bake so that it is more likely to be normal

Maybe I have a typo in my instructions, I've only tried ordinary white bread and rustic bread there. What recipe to bake to make it more likely to be normal

I bake white bread strictly according to the instructions for the oven, 750 g. It turns out wonderful !!! I tried French bread, bread with milk. Everything worked out!
All components were invested according to the instructions !!!

I always follow the instructions clearly! Today I'm going to put another bite! keep your fists, I'll let you know the result!

[Musseli]

Musseli ! By the way, I had the same problem with the first bread, the top didn't turn red. And the girls here on the forum were advised to pay attention to salt. I put Extra salt, and her in tsp. by weight more than stone. As soon as I changed the salt - everything worked out

[can't]

Musseli!
If the crust is light, that's one thing. And if he does not rise well and lies with a brick ... (by the way, how is that?) - this is completely different! And the second problem is much more important!
If bread does not come out with a strict recipe, look for a solution to the problem. Means can't strictly adhere to the instructions, but you need to check the batch a couple of times and find an error. Add flour / water to achieve a perfect bun. Here more than once they talked about yeast (bad / good / bakery, etc.), about the quality of flour (for example, wet flour weighs more), about salt (stone / cooking / extra) ... Perhaps recipes for Moulinex were written for other products than for Panasonic.

I honestly admit, as I broke my scales somewhere in the first month of baking, I never bought new ones. I brilliantly pour everything on the eye (I measure it with cups, only if I want to share the recipe) and the bread comes out! Delicious, baked, with any (according to my desire) crust!
I haven't dabbled in pictures for a long time, but I will post as many as you want to confirm my words.

Correct the quality of the bread - correct the crust.

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Eh! It's a shame for my beloved Mulineshechka - now they will think that there are problems with her and they will choose some kind of Panasonic ...

I also have Mulineshechka and I am very offended when she is scolded or underestimated and is very nervous when Panasonic is praised because I had such an experience in my life and was very unsuccessful (maybe I was so lucky).
Maybe you will still recover, but mine baked without problems from the first day and I am very pleased with it. Try to change something in the recipe, sometimes the little things are of great importance, and if nothing changes and the defect does not go away over time, contact the service.

I also have Mulineshechka and I am very offended when she is scolded or underestimated and is very nervous when Panasonic is praised because I had such an experience in my life and was very unsuccessful (maybe I was so lucky).

And, here, I have a Panasonic, and for some reason, I am not nervous that someone has a different stove. Each person will praise what they are used to. And if you are so nervous about Panasonic's odes (by the way, he still deserves it, like any other bakery), you can safely skip them and not irritate the owners of ovens other than yours with such conversations.

I'm not that nervous about other stoves, it's just that my previous bad experience is affecting. I was not lucky with them, maybe this is insulting. I understand that they are all worthy of praise, and in terms of the number of functions (take at least a dispenser from 255) they even surpass Moulinex in some way, but ooobiidnooo !!!

[natalka]

I'm not that nervous about other stoves, it's just that my previous bad experience is affecting. I was not lucky with them, maybe this is insulting. I understand that they are all worthy of praise, and in terms of the number of functions (take at least a dispenser from 255) they even surpass Moulinex in some way, but ooobiidnooo !!!

natalka do not be offended! Envy is a disgusting feeling!
I have Hitachi. So what to do with it now, change to Panasonic. So I'm not bad with this one, and I have long passed messages on the topic of which is better.
And remember another old rule - "like gives birth to like." How you treat your x / stove (even in thoughts) - so it will treat you. So it's better to be friends with her, it will be cheaper.

I'm friends. I, with her, are very friendly. She works for me wonderfully, and I love her for it. And I do not envy the owners of other stoves, maybe I am not correctly expressing my thoughts, but my old LG and Panasonic worked pretty well. Maybe the whole point is that they were from the first generation and therefore were inferior to modern beauties.

Hello everyone, I baked bread a couple more times, the result is the same! The day before yesterday the store returned the money, and I bought a Panas 253! I do not regret anger, now I will experiment with recipes

Here ... Now you are disillusioned with Moulinex and no arguments will refute your opinion. For that you will praise Panasonic.
And this is true in your case, the exact opposite of mine.
Good luck with Panasonic!

Hi, you shouldn't think that I'm praising Panasonic! Just stating the facts! Here is the mulinex bread

If it baked, I would not have given it back (how much nerve and time it cost), especially since I like Moulinex outwardly

I forgot to add! It's on the darkest crust! Well, okay, it's a thing of the past, apparently a factory defect, but in no way my inability

Found this topic and was not too lazy to register. And I found it because I have exactly the same problem with the ow2000 mulinex stove! And I hear from the sellers exactly what many here have written Musseli. That is, indirect hints of crooked hands)) Believe me, these are not hands, this is some kind of software glitch or lack of tension. My dough rises normally and the whole process goes well, but at least the first three programs turn out garbage! In the mode of a strong crust, we have absolutely white, in the sense not raw inside, but not ready-made bread either! If we set the cooking mode for at least 10 minutes, we will get more or less. But for this you need to keep watch near the stove, what the hell is this automatism ?! Please note that the instructions clearly state the recipes, tips "add sugar", etc., of course nice, but why should I use a technique that does not fulfill the stated requirements? And your sugar will not give anything, there is not enough TIME or some problems with this heating element. It must be admitted that there are problems with this stove, and not be offended, they say, the native Mulinex has been insulted. By the way, the manufacturer's service is not developed at all. Awful disappointment.

Duc still has jam and quick bread in it.

If it's still a question, that is. I am sure because all this is in the previous model (3001), and in a more advanced model it simply cannot but be in principle.

Everywhere in the descriptions of this model it is written that there is no jam and no quick bread. I just wanted to refute this delusion. Although I think that these functions are very secondary.

Well ... I wouldn't say. I know people who bake only on fast bread. And jam (for me personally) liked to cook there. From one batch, exactly 750g is obtained. Of course not enough, but on the one hand there is exactly one jar, and on the other hand, without your participation, by itself. And just like that for tea, a little fresh jam sometimes does not hurt.

So ... and I have this problem surfaced, but for some reason not immediately, but half a year after the acquisition. What to do now ???
I always put the dark crust mode on (if someone thinks that I don’t know what)

Here ...and this problem surfaced for me, but for some reason not immediately, but half a year after the acquisition. What to do now ???
I always put the dark crust mode on (if someone thinks that I don’t know what)

Even the warranty period allows, give it to the service center, if not, then. maybe they will change.

My very first loaf turned out to be white, and my family loves a very dark crust. I have to dodge - I bake bread with milk (I take it 1.11 times more than water) + add milk powder + a loaf of 0.75 kg, and set the program to 1 kg. And there can be a lot of technical reasons: if there is not enough voltage or poor contact in the outlet and the stove cannot reach the desired temperature, then the heater probably should not turn off during baking. Usually you can hear quite distinct clicks of the relay every 2-3 minutes. Oh, once again, a banal draft prevented me. If the stove goes into its own mode, and the temperature is insufficient, then it’s definitely a marriage! Try to measure the temperature in the chamber somehow, I think it should be around 120 degrees. I will check mine today and will definitely unsubscribe.

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.

You directly instilled hope in the owners of Mulineshek.
Do not forget to report the result of your twists.

The experiment was successful. The palest milk bread turned out to have a very decent top on the medium setting (even a bit too much, it would be necessary to subtract 0.5 turns, now it is 1.5). Now I generally thought about the fact that this self-tapping screw was originally adjusting. Today I wanted to look into OW2000 and OW3000, but they have already been taken apart in our store. I saw LG, I don't remember the model. It also has an adjusting screw, and it looks more like an adjusting screw. In general, the autopsy showed that I was right in trusting Moulinex. Everything is done simply, reliably, just like a French brand should. There is nothing to break there. But the Chinese are idiots. The thermal sensor is screwed on dead. I think that other models also have mechanical adjustment and it is not necessary to run to a service center. It is enough to unscrew the screw by 0.5-2 turns no more, since it can sprinkle from the thread and can be screwed back only by disassembling the stove. So this is a factory defect of the Moulinex line. And you will agree gentlemen. She learns better all the same on a working bread maker. Now the bread is excellent

Hurrah! Hurrah! Hurrah! What kind of stone have you removed from your soul !!! Tomorrow I'll run to pick up my Mulineshechka from the service. I hope they haven't had time to take the soul out of her yet
Thank you very much!!! from all owners of this brand for research activities

I bought myself this wonderful Moulinex OW-5002 bread maker. It also has a "quick bread" function, by the way, the whole cycle takes only 1 hour and 20 minutes, there is also a "jam" function. I have already cooked pear and orange preserves, and both times I filled in 1 kg of fruit and 900 g of sugar. And he himself came up with such a thing: after the jam is cooked once (1 hour 05 minutes), I immediately start this cycle again. In two cycles, the "product" is boiled down very well. I have never made jam in my life, but here I immediately spoiled a superfood. Especially beautiful and delicious orange jam!

In the near future I will try 3 cycles in a row - I will report on the results here on the forum.

In the near future I will try 3 cycles in a row - I will report on the results here on the forum.

Have pity on the stove, its bucket and vitamins in the fruit!
The beauty of HP jam is that it is lightly cooked, for short storage (eaten in the coming days), with maximum preservation of vitamins and color. At the forum, someone reported about "repeated brews". It turns out to be a brown thick mass with a slight fruit smell.
It would be better to tell you how to make jam with a minimum of sugar.

Hello everyone. Bought 2 weeks ago OW2000. I study. But I have the same problem. The top is completely white on the middle crust. I thought so for everyone. I read the forum, and Panasonic turned out to be all right. Do you really need to unscrew the screw? Which one then? There are two of them. Wouldn't the ten hold on then?

The experiment was successful. The palest milk bread turned out to have a very decent top on the medium setting (even a bit too much, it would be necessary to subtract 0.5 turns, now it is 1.5). Now I generally thought about the fact that this self-tapping screw was originally adjusting. Today I wanted to look into OW2000 and OW3000, but they have already been taken apart in our store. I saw LG, I don't remember the model. It also has an adjusting screw, and it looks more like an adjusting screw. In general, the autopsy showed that I was right in trusting Moulinex. Everything is done simply, reliably, just like a French brand should. There is nothing to break there. But the Chinese are idiots. The thermal sensor is screwed on dead. I think that other models also have mechanical adjustment and it is not necessary to run to a service center. It is enough to unscrew the screw by 0.5-2 turns no more, since it can sprinkle from the thread and can be screwed back only by disassembling the stove. So this is a factory defect of the Moulinex line. And you will agree gentlemen. She learns better all the same on a working bread maker. Now the bread is excellent

Well done, Pet! This is super smart, and in a difficult technical question! And I have Moulinex OW 5002, bought three weeks ago, works super in all modes (pah-pah!), Clearly reacts to the crust change mode.

Hello everyone. Bought 2 weeks ago OW2000. I study. But I have the same problem. The top is completely white on the middle crust. I thought so for everyone. I read the forum, and Panasonic turned out to be all right. Do you really need to unscrew the screw? Which one then? There are two of them. Wouldn't the ten hold on then?

Today I looked into OW2000 and OW3000 in the store, everything is exactly the same as in mine. But...
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.

My friends bought OW5002 the other day. I didn't have to twist anything. It bakes very decently, just like mine after adjustment.