alex @ 2141
Sorry immediately in advance if these questions flashed somewhere. I'm a bit new here.
So:
1) The model, as I understand it, is relatively new. Information - zero. Which Kenwood recipes will fit the 260 without any adaptations?
2) I want to add filler to the dough. I add a filler (like fried onions) after the beep. As a result, in the process of mixing (or I do not know what is being done there in the future), the filler turns out to be ground. Then what's the point in this signal?
3) I want to sprinkle sesame seeds on the loaf (for example). At what stage should this be done?

Thank you in advance.
Lika
Quote: alex @ 2141

Sorry immediately in advance if these questions flashed somewhere. I'm a bit new here.
So:
1) The model, as I understand it, is relatively new. Information - zero. Which Kenwood recipes will fit the 260 without any adaptations?

Take any recipe from the forum, be guided by the name of the baking program in the selected recipe.

2) I want to add filler to the dough. I add a filler (like fried onions) after the beep. As a result, in the process of mixing (or I don't know what is being done there in the future), the filler turns out to be ground. Then what's the point in this signal?
Onions are too soft filler, take harder ones: nuts, seeds, dried fruits ... if you want to see pieces in the dough.

3) I want to sprinkle sesame seeds on the loaf (for example). At what stage should this be done?

Before baking starts, approx. 1h5 minutes before the end of the program. Brush the dome of the bread with something before sprinkling.
iozef
Owners 260 please unsubscribe.
tatiana69
Good evening everyone!!! I’m new here, because I became the owner of x / n 260 just a day ago. Several questions arose immediately concerning those. characteristic x / n:
-on the main mode, during the period of the concept of the test after the main batch, is it turned on-is the undercut (is it cold inside mei - is it a marriage?)
-and tell-the backlight on the display is on for this model ???
Sanguine84
Quote: tatiana69

-and tell-the backlight on the display is on for this model ???
it doesn't burn

So far I have made recipes from the book - it turned out egg white bread (program 1), bread with the addition of different types of seeds (program 1), brioche bun (program 4), but French (program 2) does not work, despite what I do according to the recipe of the Kenwood book (the top does not rise - it turns out a rectangle). I used the premium flour ("Kovsh", Rostov-on-Don).

It is interesting to know what recipes you have favorite specifically on this model of the bread machine (BM260 or BM366), since I would not say that the bread according to the above recipes is very tasty.
Clubnika

Sanguine84,
I really liked the Eco fast baking mode in 85 minutes. The bread was baked in water. You can't compare with the store.
I also baked egg white bread according to the recipe book. Today she baked wonderful wheat-rye bread, you can say according to her recipe. I used the "Dark Bread" recipe from the book page 5 as a basis.
Lesika
And there are pictures of bread from Kenwood 260 ??
Clubnika
Lesika, unfortunately there are no photos yet, but the bread is beautiful. It always rises well, the crust is whatever you choose (I love the dark one). And what I also like is the shallow grooves on the sides of the loaf (from the bucket). For bread from other bread machines, they are quite deep and noticeable.
In general, the bread maker is good, only it kneads very noisily, so I don't put bread at night, but I would like it so much.
bwalery
Good afternoon, members of the forum! Please help if you can. We bought a Kenwood bread maker vm 260. I've been baking bread for 2 weeks already. I tried the premium flour "Makfu" and "Uvelka", changed the yeast. I sift flour, use scales. But the top crust fails. You look at the dough on set 3, the cap is higher than the mold, it drops down when baking. I bake simple bread, water, salt, sugar, flour, yeast, according to the recipe of a bread machine.I read forums, added oil, played with water, I'm just stumped. The bread is tasty but there is no top crust. I wanted to insert a photo, did not find how?
Elena Bo
You have already been answered here https://Mcooker-enn.tomathouse.com/in...47954.0
Admin

Quote: Clubnika

bwalery, it's a shame you can't top. I have been baking for two months, it has never happened before. Could it be the salt? How much do you add, according to the recipe? The fact is that salt prevents the yeast from raising the dough very strongly and quickly, which then falls off. And also I try not to lift the lid unnecessarily, especially when the dough is right. Good luck to you! Write about your success.

On this issue - the use of salt in bread dough, I want to clarify the following.

First, let's open the topic Salt in bread dough - its meaning and influence

I quote here in full:
This flavoring component was probably the very first that was added to bread. Salt not only gives a pleasant and familiar taste to a person, but also quite strongly affects the formation of the gluten (gluten) framework.
The state of the yeast in the presence of salt deteriorates, since salt inhibits the processes of alcoholic and lactic acid fermentation in the dough.

The addition of salt in a ratio of 1-3% in relation to the amount of flour affects the elasticity of gluten, makes it more elastic and stable. In addition, salt is very hygroscopic and allows the dough to retain water.

The addition of 2% salt allows you to retain up to 5% water, which increases product yield and slows down staling (moisture loss).
However, excessive dosage of salt greatly slows down fermentation - salt has an overwhelming effect on yeast. For example, adding salt in the amount of 5% in relation to the weight of flour is almost reduces the fermentative power of yeast three times. At the beginning of the kneading, you should carefully avoid contact of yeast with salt - this will immediately destroy them.

Lack of salt Characteristics of the defect. In hearth sorts of bread, a lack or complete absence of salt, with all other normal indicators, can give a product a little more vague in shape, the lower crust is slightly concave, and in molded -
lateral crusts are softer, concave. The crumb pores are enlarged, thick-walled. The upper crust is flat or, when fully proofed, sharply concave, saddle-shaped. The taste of the products is insipid. Often, the absence of salt in the dough results in reduced elasticity due to insufficient protein swelling during crumb formation.

Lack of salt
Defect characteristic... In hearth breads, a lack or complete absence of salt, with all other normal indicators, can give the product a somewhat more vague shape, the lower crust is slightly concave, and in molded ones, the lateral crusts are softer, concave. The crumb pores are enlarged, thick-walled. The upper crust is flat or, when fully proofed, sharply concave, saddle-shaped. The taste of the products is bland. Often, the absence of salt in the dough results in reduced elasticity due to insufficient protein swelling during crumb formation.
Prevention method. Strict adherence to the dosage of salt in the dough in accordance with the production recipe.

Thus, it is optimal to add at least 1 gram and no more than 3 grams of salt to the dough for every 100 grams of flour.
For 500 grams of flour, 5-15 grams of salt is obtained.


Now let's calculate how much salt is contained in the bread recipe at bwalery.
And if you look at the bread recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0, we will see that only 1 teaspoon of salt was taken, which is not an obvious lack of salt in order to influence the subsidence of the roof of the bread! The norm of salt in the range of 2% by weight of flour gives us 450x2% = 9 grams of salt, a teaspoon contains 7-8 grams of salt - within the normal range!

And how much salt do bread makers recommend to put in bread dough?
Here, for example, are recommendations for the Hitachi bread maker, very successful and time-tested recipes (flour in grams / salt /% to flour):
200 grams - 0.5 tsp measured or 2%
300 grams - 1 tsp or 2.6%
400 grams - 1.5 tsp or 3%
Thus, manufacturers follow in their recipes the recommendations of the baking technology, the laying of salt within the normal range!

The addition of salt in a proportion of less than 1% is, for example, 5 grams of salt per 500 grams of flour - this is below the norm, and then it can affect the bread dough and have the characteristics of defects given in the text above.

To what extent the above material "Salt in bread dough - its meaning and influence" corresponds to reality, with the described characteristics of defects, you can see in the Yeast and Sourdough bread sections, in the bread recipes displayed by our users, calculate the ratio of flour and salt in their recipes, and evaluate by the appearance of the bread, including in cases with a fallen roof on the bread!

Never forget to do preliminary calculations!

Successful bread to all!

bwalery
Thank you very much for your help and participation. I'll try the "Economy" mode, it has reduced the time for the approach of bread. I'll bake, unsubscribe!
addresat
I read on one site that there is convection in this model - is it true?
Enyusha
Hello dear! Today I became the happy owner of the Kenwood BM-260 bread machine and baked my FIRST bread in my life! I baked on a whole grain mode from premium flour Makfa and bran, the ratio of flour and bran was taken according to your recommendations. It turned out awesome - delicious, soft, with a crispy crust! I'm waiting for delivery from Platypus with different flours today - I will experiment. Just a question - I want to use 1 grade flour instead of premium flour - this will not affect the composition of the recipe, no need to add liquid? Another sore point - has anyone tried to bake yeast-free bread on baking powder in this oven? I found several recipes, but they involve manual kneading of the dough, followed by baking in hp. Maybe someone got good results with program # 6 Jam Pie? I am interested in the ratio of ingredients for obtaining unsweetened bread from 1 grade wheat flour / corn flour.
And I will answer the previous question - there is a convection mode during baking - there is a small fan and slots in the case.
Waiting for answers
Vanya28
Quote: addresat

I read on one site that there is convection in this model - is it true?

Convection is available in all Kenwood models from BM-260 and older.
Olga YaYa
Quote: Sanguine84


So far I have made recipes from the book - it turned out egg white bread (program 1), bread with the addition of different types of seeds (program 1), brioche bun (program 4), but French (program 2) does not work, despite what I do according to the recipe of the Kenwood book (the top does not rise - it turns out a rectangle). I used the premium flour ("Kovsh", Rostov-on-Don).

It is interesting to know what recipes you have favorite specifically on this model of the bread machine (BM260 or BM366), since I would not say that the bread according to the above recipes is very tasty.

Hello everyone!

I have the same bad luck with French bread!

Only I, after reading the previous post, decided to make Foranzuza according to the Panasonic 2502 recipe.

My mom has such a bread maker, the bread is wonderful, only the program takes 6 hours and the recipe does not include sugar. How much we bake, always an excellent result! But my Ken has a flat brick And even barely pulled it out of shape !!!! (baking a second time, everything is new)

I watched the program: (400 gr flour, medium crust)

temperature equalization -25 min
kneading - 6 minutes
relaxation - no

kneading - 29 minutes, i.e. kneading lasts 35 minutes !!!! This is not too much for 400 gr. flour?

rise 20 + 25 + +55 minutes = 1 hour 40 minutes (the mixer does not move anymore, the dough is not applied)
baking - 55 min
Total: 3 hours 55 minutes

Something must be done with the Frenchman, but this regime is the longest. Can someone from experienced hdebakers help ??
Ordinary bread turned out like in a store, rose well, with a crispy crust, but still not the same as on Panasonic! Not so lush!

In general, happy owners of Kenwood 260, let's unite and somehow adapt to our cars, otherwise I really want to please loved ones with good pastries, and I don't want to send them to the shelf in the closet.
Another kneading dough:

kneading - 6 min + 24 min = 35 min (without stopping)
rise - 60 min (reindeer times)

is it enough to raise the dough for pies?

Thank you in advance for any advice and help!
Enyusha
I am not an expert in baking, I have a bread maker for the second week, but for some reason the experts do not answer - they are probably very busy inventing new recipes and they have no time for newbies.
I baked bread 4 times. The most delicious loaf is made from a mixture of first grade flour and whole grain flour 50/50 with the addition of flax seeds, sunflower seeds and sesame seeds (a tablespoon each, sunflower and flax seeds slightly grind in a coffee grinder, but not to the state of flour) on the 3rd program. She added 15 ml of water. It turned out VERY tasty! In general, I baked only on programs 1 and 3, small loaves of some kind of flour mixture (1st grade flour + bran, 1st grade flour + corn flour and just whole grain flour + seeds). I haven't tried anything else yet.
Olga YaYa
baked a cupcake today.
all according to the recipe, program 6. baking as much as 85 minutes !!! As I expected, the cake is burnt on the sides, baked inside, and the crust is dark brown and tough. you can eat, but this is not at all what it should be !!! The impression of this car is getting worse and worse every day.

It's a shame not even for money, it's just that now there are no moral prerequisites to buy a good bread maker, I bought this one only under the impression of the "Panasonic craftswoman", where else is the second one?
Vanya28
Quote: Olga YaYa

baked a cupcake today.
all according to the recipe, program 6. baking as much as 85 minutes !!! As I expected, the cake is burnt on the sides, baked inside, and the crust is dark brown and tough. you can eat, but it's not at all what it should be !!! The impression of this car is getting worse and worse every day.

It's a shame not even for money, it's just that now there are no moral prerequisites to buy a good bread maker, I bought this one only under the impression of the "Panasonic craftswoman", where else is the second one?

And why cry for something! Quite a decent stove. Train the handles, place the cupcake in a large saucepan and open the lid a little, the crust will become soft after a couple of hours. The sugar in the cake is burnt, that's okay To avoid getting burnt, there are other bread makers or ovens for this.
Olga YaYa
baked a brioche today (I have English instructions)

Program 4, lightest crust color, weight 1 kg. - rose well, but again dark brown on all sides, only the roof is light. that is, is the sugar burnt again?

the fact that the stove kneads and somehow bakes somehow, it is possible to call it a "tolerable stove", but why is it needed one for which you need to train your hands, cut off the crust, soften the burnt cake and bun, if there is an oven ???

on which program can you knead the dough for dumplings?

sunwater
I have the same problem (burning Brioche and muffins), BM 366 oven.
I take it out before about 10 minutes.

As for the dumplings, the program is like a pizza dough.
Sanguine84
When making bread on the French program according to recipes for a Panasonic bread machine or this bread machine, the top of the bread does not rise (it turns out to be flat). Does anyone get normal bread on program 2 of this bread machine, and what is the recipe?
Olga YaYa
My "Kenya" "ordered to live long"

and 2 months have not passed. Used 15 times in total. Everything will start with increasing noise and walking around the countertops. Then she began to "think" at the beginning of each program, then stopped working.

They took it to the service under warranty, they said that it was impossible to fix it, they would just exchange it for a new one. You can take Morphy Richards with a surcharge. Apparently we will say goodbye to Kenwood forever.
-netali-
They gave me such a bread maker recently. Used 3 times only, but already there are questions, I would like better results
Baked plain white bread 750 and 500 gr, medium crust. 750 gr - the top did not rise, it was uneven, and in general it turned out to be a good bread. Today I did 500 gr, the top crust rose, but remained completely white
the dough mixer remained inside the bread twice (because of this, I still scratched it with a knife, I will have to order a new one later)
I also baked the whole grain once, the top crust did not rise, it remained flat.
I don’t know I need to do some experiments with proportions, probably, while I’m doing everything exactly according to the instructions, the scales are electronic
And the crust is crispy at first, and after half an hour it becomes soft
Morkoshechk
Tell me please)
A week ago I bought a Kenwood BM-260 bread maker and in some modes I encountered such things:
1) on mode # 6 (cake, IMHO cupcake), the oven heats up a lot and, as a result, the cupcake turns out to be on the verge, ala "a little more and would start to burn";
2) began to notice that it was after baking the product in this mode (6) that the edge from the lid on one side began to turn yellow

🔗
🔗
🔗
🔗
🔗

Has anyone come across this? does it have to be?
in general, other programs produce delicious bread
dilyaraz
I would like to ask for advice! The other day we bought Kenwood BM-260, baked bread 2 times according to program №1 standard white bread. Very upset. Both times the top of the bread turned out to be sharply fallen, even concave, although the bread itself turned out to have a beautiful porous structure, well baked. When baking, I strictly followed the recipe, took the premium flour, sieved it, the dry yeast was fresh, and did not deviate from the recipe in quantity. Someone faced such a problem and how did you manage to overcome it? And yet, everyone writes about a colorful recipe book, which I did not have in the kit. I bake according to the recipes printed in the instructions for use. Did everyone have it in the kit, or does it depend on the model?
Vanya28
Quote: dilyaraz

I would like to ask for advice! The other day we bought Kenwood BM-260, baked bread 2 times according to program №1 standard white bread. Very upset. Both times the top of the bread turned out to be sharply fallen, even concave, although the bread itself turned out to have a beautiful porous structure, well baked. When baking, I strictly followed the recipe, took the premium flour, sieved it, the dry yeast was fresh, and did not deviate from the recipe in quantity. Someone faced such a problem and how did you manage to overcome it? And yet, everyone writes about a colorful recipe book, which I didn't have in the kit. I bake according to the recipes printed in the instructions for use. Did everyone have it in the kit, or does it depend on the model?

Yes, everything is fine with you, just learn a little here and everything will work out!
Contents of the subsection "Basics of kneading and baking"
You may not even remember the book, take the recipes here and rejoice. And there is more choice here.
Ir4i
the very first loaf. egg bread 500g
Bread maker Kenwood BM-260
brioche 1kg
Bread maker Kenwood BM-260
rye 750g
Bread maker Kenwood BM-260
egg bread 1kg
Bread maker Kenwood BM-260
Ir4i
Quote: Olga YaYa

baked a brioche today (I have English instructions)

Program 4, the lightest crust color, weight 1 kg. - rose well, but again dark brown on all sides, only the roof is light. that is, is the sugar burnt again?

the fact that the stove kneads and somehow bakes somehow, it is possible to call it a "tolerable stove", but why is it needed one for which you need to train your hands, cut off the crust, soften the burnt cake and bun, if there is an oven ???

on which program can you knead the dough for dumplings?
When I put the ingredients, I do not immediately shove them into the mold, but first into any bowl, mix there and then into the mold. I do not burn anything and everything always rises normally
Anastasia28
Hello, recently I was presented with a Kenwood BM-260 Bread Maker, please advise what is the best flour to buy, is it possible to buy an ordinary Makfa of the highest grade or not? Thank you in advance
Nautilus
Just bought a Kenwood BM260 ...
We immediately tried to make egg white bread - it did not work. The gingerbread man turned out to be scary, uneven, crooked, he made it strictly according to the recipe, there were no scales, he used measuring dishes from the set. I went to your forum, read it, rechecked everything and found out that the yeast is expired ... Is this the reason for my first failure?
Now I am making French bread, program 2 ... I noticed that on the "approach of dough 3" (menu mode program 2), 1:40 before the end of the program, the temperature inside is very high, the baking mode has not yet started, and the dough is already covered with a weak crust , the hand suffers 1 sec. Tell me, is this how it should be or is the x / n faulty?
P.S. Now we will learn new skills in baking homemade bread!
sazalexter
Nautilus.Start by exploring the topic. #
Nautilus
sazalexter, Yes, I have already studied the forum ... but again, I suspect that the x / n is not working correctly!
Nautilus
14 days replacement warranty, then - repair! but the hell, would I need to repair a new product, supposedly x / n ??? I will replace it, than I will grab problems later
Nautilus
I read it here: https://Mcooker-enn.tomathouse.com/in...ic=7271.0, it says that when raising the dough t * should be 26-28, but in my x / n - the hand does not tolerate !!!
Admin
Quote: Nautilus

I read it here: https://Mcooker-enn.tomathouse.com/in...ic=7271.0, it says that when raising the dough t * should be 26-28, but in my x / n - the hand does not tolerate !!!

Before making such statements, you need to double-check everything yourself.
Check the temperature inside the x / stove with a thermometer and measure the indicator, and on which program it takes place.

Quote: 1:40 before the end of the program, the temperature inside is very high, the baking mode has not yet started, and the dough is already covered with a weak crust, the hand takes 1 second.
You also need to know on which program it is and what baking cycle, what temperature, and so on ... and talk not about the timer time, but about the phase, the cycle of the program, what exactly does the x / stove do.

Take the instructions, look at the cycles, the execution phase of the program in time, and compare with what, in fact, when working with a stove, measure the temperature and write it down on paper.

If this is a proofing, before baking, then the crust may be light - this is the winding of the dough from the air circulation inside the oven.
sazalexter
Quote: Nautilus
no scales, used measuring dishes from the kit.... that yeast is expired ..
Here are the first mistakes. Yes, and according to OZOPP, the store will not change anything, they will send it for examination, first its own, then to the service and all this nonsense will drag on for 45 days according to the law again, I have already encountered this, while my engine simply did not turn on, everything was it is very clear And if it turns out that this is not a marriage, but a user error, the examination, alas, will be at your expense.
Nautilus
Admin,
Quote: Admin
Before making such statements, you need to double-check everything yourself.
Check the temperature inside the x / stove with a thermometer and measure the indicator, and on which program it takes place.

Quote: 1:40 before the end of the program, the temperature inside is very high, the baking mode has not yet started, and the dough is already covered with a weak crust, the hand takes 1 second.
You also need to know on which program it is and what baking cycle, what temperature, and so on ... and talk not about the timer time, but about the phase, the cycle of the program, what exactly does the x / stove do.
Take the instructions, look at the cycles, the execution phase of the program in time, and compare with what, in fact, when the oven is running, measure the temperature and write it down on paper.

If this is a proofing, before baking, then the crust may be light - this is the winding of the dough from the air circulation inside the oven. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=105732.0
Bread maker Kenwood BM260, the recipe is as follows: in the form of water 310 ml (measuring container included), 1.5 hours. l salt, 2 tsp. l. sugar (measuring spoon included), premium wheat flour 350 gr. + rye flour 100 gr. (bought an electronic kitchen scale), "saf-moment" yeast 1.5 tsp.
I inserted the form into the x / p and chose program number 2, respectively, the weight is 750g and the average crust ... I turned on the "start" ...

Program No. 2


Weight 750g. t * dough t * shapes
Warm up 20 min. 45.2 65.9
Kneading 1 6 min. 47.6 47.2
Stop -
Kneading 2 29min. 47.1 47.9
Test Approach 1 25min. 58.2 85.7
Kneading 3 -
Test approach 2 30 min. 87.0 98.6
Kneading 4 -
Test Approach 3 55min. 97.1 119.3
Baking 65 min. 105.8 141.2
Total time 3:50

Measurements were made at the end of each cycle. Measured with an Ada TemPro infrared pyrometer (accuracy 1.5%) ...
These are the results ...

Nautilus
sazalexter,
Quote: sazalexter
Yes, and according to OZOPP, the store will not change anything, they will send it for examination, first its own, then to the service and all this nonsense will drag on for 45 days according to the law, again, I have already encountered this, while I simply did not turn on the engine, everything was it is very clear And if it turns out that this is not a marriage, but a user error, the examination, alas, will be at your expense. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=105732.0

Let's try this:

Director of LLC "______"
Lipetsk, pr .________
From me
Lipetsk, address
8-95*********

CLAIM

00.00.2014 I bought in the store "********", located at the address: Lipetsk, *******, a Kenwood BM260 bread machine worth * *** rubles, which is confirmed by a sales receipt and a cash register receipt from 00.00. 14g.
In accordance with Article 4 of the Law of the Russian Federation "On Protection of Consumer Rights", the seller is obliged to provide the buyer with a product of proper quality, suitable for the purposes for which this type of product is usually used.
This bread machine is designed for baking quality homemade bread. But during its operation it turned out that the bread is not of high quality and not edible. As I suppose, this bread maker does not have the correct heat mode for dough preparation.
In accordance with Article 18 of the Law of the Russian Federation "On Protection of Consumer Rights", a consumer who has been sold a product of inadequate quality has the right to demand from the seller a demand to terminate the purchase and sale agreement. At the same time, the consumer has the right to demand also full compensation for losses caused to him as a result of the sale of goods of inadequate quality. The seller is responsible for defects in the goods for which the warranty period is established.
Article 22 of the Law establishes a ten-day period for the seller to voluntarily satisfy the consumer's demand to terminate the purchase and sale agreement. For violation of this period, the seller pays the consumer a penalty in the amount of one percent of the price of the goods for each day of delay (Article 23 of the Law). My direct losses, caused to me by the purchase of a low-quality product, were the costs of applying for legal assistance in the amount of *** rubles.
By selling me a low-quality product, you violated my rights as a consumer. Based on the above, guided by art. Articles 4, 18, 22 of the Law of the Russian Federation "On Protection of Consumer Rights" I refuse to fulfill the contract, return defective goods, and

I demand:

exchange a low-quality Kenwood BM260 bread machine for a similar one of proper quality. In the absence of a similar product on the day of contact, terminate the sales contract and return the money to me in the amount of * *** rubles, as well as reimburse me for losses associated with seeking legal assistance in the amount of *** rubles.

I warn you that if my legal requirements are not satisfied, I will be forced to file a statement of claim with the court, where I will ask for compensation not only for material, but also for moral damage, forfeiture, as well as a fine to the federal budget in the amount of the cost of the claim for non-compliance with the voluntary procedure satisfying the requirements of the consumer.
Date: ____ / ____ / 2014
Signature:_______________

I haven't walked yet, but I'm getting ready for battle!
sazalexter
NautilusIt looks like a marriage. Contact the store. With this statement. But get ready for a long examination, although there were cases when the store changed without problems, right away, but this is just the good will of the store.
PS: change to Panasonic.
Nautilus
sazalexter, and what model does Panasonic have?
Bummer! There is no Panasonic brand in this store ...

Electrolux (1)
Gorenje (3)
Kenwood (1)
Maxima (1)
Maxwell (1)
Moulinex (2)
Mystery (4)
Philips (2)
Redmond (2)
Rolsen (4)
Scarlett (1)
Supra (2)
Vitek (3)
Zelmer

brands and how many models are available
Nautilus
sazalexter, please, recommend a proven, working, model, eh?
sazalexter
NautilusPanasonic SD-2501
alexandrFox
Hello! I bought this stove today. right now, the dough is kneading. according to the recipe, 300 ml of liquid and 450 g of flour are needed. no scales but I added about half a packet of flour. I bought a pack of 1 kg. I measured the liquid with a measured glass. and so. it seems to me that the dough is too steep. as if the whole stove was not bombed inside. or so it should be ?? the baking dish also moves back and forth when the batch is in progress. I'm afraid it will break the nest too quickly on what does it hold the bucket in the oven? I used to make bread with my hands, dough, so it should be soft to mine. really did. but here it is almost like dumplings. or nothing terrible and should be .. ??
Nautilus
sazalexter, Less than a month, I received an act on the disposal of this xb ... I received money in a store and bought a Panasonic SD-2501 wts. Here I baked the first bread for tea https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160881.new#new, turned out to be Excellent! The oven is just class !!! Thanks for the advice!!!
Nautilus
alexandrFox, Oh, I myself grabbed grief with Kenwood (it is written above), by the way, I rattled the same when kneading, already moved on the table
Jeanne46
Ir4i, hello, I'm a beginner, a dream come true, bought a bread maker for a long time chose Kewood260.3 times I baked bread according to different recipes from books, everything is strictly by weight and the top did not rise 3 times, this is the only drawback.It turned out delicious, airy, only a crust of a hat, but sweet on the 6th program is ideal, please tell me who has such a 260 model what is the reason, I will be very grateful if your recipe is possible !!!!!! Thank you in advance!!!!
Jeanne46
hi, i'm very happy, i got a great bread. My assistant Kenwood260 is just SMART, I changed the flour and everything turned out, it's 500g egg, I also added seeds. Already tried many recipes from the book all OKEY. Kenwood260-SUPER, I am very pleased with it. And this is bread in a slow cooker.
Jeanne46

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Selection and operation of bread makers