ertan
Moulinex OW 2000 Bread Maker Instruction

Description of the Moulinex OW 2000 bread machine

Bread maker Moulinex OW 2000
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 everyone! We bought a Panasonic 255 a month ago, we are baking bread ... everything is OK. After looking at us, my mother also bought a stove (Moulinex 2000) ... The question about her stove is so, very poorly visible information on the display (not bright, in terms of dimness it can be compared with some kind of electronic clock in which the battery sits down), even a person with good eyesight have to strain to see what is written there. This is so for everyone ??? Or is this a feature of the Moulinex?
Larissa 888
Probably everyone. I at least have very dim numbers on the display too.
In4ik
Everything is clearly visible at my stove
ertan
I would also like to hear opinions ... I want to decide whether to take the stove back to the store or not?
Link
I can see the numbers on the display clearly, it is worse if only sunlight falls (my HP is on the windowsill).
Larissa 888
Now I specially approached the HP and carefully looked at the display. I also have HP on the windowsill. In general, depending on the angle at which you look at the display. I move a little further, everything is clearly visible, if you come closer and look at the display from above, the numbers are much worse visible. But I think that if this "bothers you", then it is probably better to hand over the HP of this brand and change it to HP of another brand. Moreover, if you bought it for your mom, I think it will be hard for her to peer. After all, we pay money to enjoy the purchased item, and not to experience inconvenience.
Uncle Sam
I bought an LG-152 for my parents.
The glowing indicator is bright red.
It is clearly visible during the day, and at night (in the dark) right from the kitchen threshold!
Makarov_Dimas
Same problem. Moulinex OW 2000. Low brightness LCD. I thought a defect. It seems not only for me
coffi
I have a problem Mulinex 2000 / Doesn't give a crust on top. I have tried only plain bread with any type of crust and the result is the same. Above, the crust is pale, and when it cools it shrinks a little. At the same time, the bread inside is baked well, what to do, you want the crust so much
coffi
Thanks for the links. Tomorrow I will try and write about the result.
muse
we can see the numbers normally. Not as bright as on an electronic clock, of course, but going up to the stove you can clearly see everything. I will not say about the glare from the sun, it stands on the bedside table so that the sunlight does not fall on it.
Dakota
So I got ... into the ranks of the owners of HP. There was not much choice, and neither did the money. Mulechka 2000.
Problem # 1 - white crust. But I've already read about it. I will wait for the return of male hands - we will be wise.
The bread is good. I started with rye. Everything is fine, but there is a lot of salt in the recipe - I'll put it on crackers. The crumb is good, the density is wonderful. What a crust is, in principle, not visible. There is no dome at all - a straight, flat surface. I don't think the experiment was a failure. Salt is not my fault. And not Mulechki.
The second is a French bun. A-B-A-L-D-E-N-N-Y-Y !!! (But white).
Now bread is being baked in milk, with a wetted roof. I'll take a look. I will make extra baked goods if needed. We'll eat something.

Problem number two. The gap between the blade and the bottom is 1-2 mm. Kneads perfectly.The rye had a smeared patch under the shoulder blade, the wheat did not. The shoulder blade is completely baked into the loaf! There is only a neat hole in the center. And to get the blade, you have to turn almost all the bottom. Is this normal for Moulinex?

I just want to go on a visit with a present - my bread, and these ravines at the bottom spoil the whole presentation.

I took the recipes from the instructions ... for now.
Mueslik
Quote: Dakota

Problem number two. The gap between the blade and the bottom is 1-2 mm. Kneads perfectly. The rye had a smeared patch under the shoulder blade, the wheat did not. The shoulder blade is completely baked into the loaf! There is only a neat hole in the center. And to get the blade, you have to turn almost all the bottom. Is this normal for Moulinex?
I just want to go on a visit with a present - my bread, and these ravines at the bottom spoil the whole presentation.
:) Try to take out the spatula not immediately after baking, let the bread stand on a wooden board for 10-15 minutes, the bottom will sweat a little - the spatula will easily pull out. You can even grease the spatula with vegetable oil before kneading.
Dakota
I read this advice and was ready for this method. But ... The scapula is baked INSIDE the bread, it's crusty! and from the outside it is simply not visible. To get it you need to pick out the crust. And it is pulled out easily when it is found.
Lubricated with oil.
Mueslik
It happens to me when the dough is thin, a lot of water. If this happens, I take out the spatula when the bread has completely cooled down. On the blade, the groove is located in the direction of the blade, I look where the groove is directed - there and the blade. Gently press on the crust so that the shoulder blade appears, pull it towards myself, loosening it slightly. If you do not rush, everything can be taken out well
Bee
1) Some of our bakers use matches or toothpicks to prevent the shoulder blade from remaining in the bread.
2) If for guests, quickly and carefully remove the spatula immediately after the last deboning. In this case, the bread is practically intact and very easily jumps out (jumps out, falls out, crumbles out, gets or your version) from the bucket.
Dakota
While taking out almost as Mueslik advises. The blade shines a little through the crust, and I pick it up with a knife. Difficult with French - there is a crust - oh-oh-oh! On the rest it is soft enough while warm.
And I am inclined to the Bee's method - to pull out after kneading. But I am just mastering various modes, so I don’t risk it yet.
Boo Boo
You probably don't need a knife, you can scratch it. My shoulder blade never gets stuck, but my neighbors always. They constantly took out the scapula with a knife, now it's scary to look at it. Once I was their guest and I took out a spatula from bread with a wooden stick. It turned out very neatly.
Second
As a beginner, I would like to ask a few questions to the professionals of Moulinex 2000:

1. In order to add ingredients on a signal, whether it is necessary to stop the program, or you can simply lift the lid and fall asleep (or anoint).

2. Can the degree of browning of the crust be changed during the program?

3. If there is a power outage for a long time, after turning on the program, should I decrease the time until the moment when the power outage occurred and then press the start button?

Thanks in advance
Elena Bo
Quote: Second

1. In order to add ingredients on a signal, whether it is necessary to stop the program, or you can simply lift the lid and fall asleep (or anoint).
Simply open the HP lid and add the ingredients.

Quote: Second

2. Can the degree of browning of the crust be changed during the program?
No you can not.
Dakota
Quote: Second

2. Can the degree of browning of the crust be changed during the program?

3. If there is a power outage for a long time, after turning on the program, should I decrease the time until the moment when the power outage occurred and then press the start button?

Thanks in advance

2. if the crust is pale - leave it for 20 minutes after the end of the program, without turning off the stove - it will brown a little more when heated. If it is very rosy (which I doubt), turn off the program earlier. Nothing can be changed while the program is running.

3. In case of a power outage, nothing should be added or added. The program will resume from the point of interruption.

About to anoint.After the signal - there is no sense in smearing - HP still interferes with the dough. But 10-15 minutes before the end of baking, but already without a signal - then you can anoint it with milk, butter, I just spray water from a spray. 1 zip

Good luck. The bread maker is not scary.

And read the instructions - although there are some errors there, but in principle everything is clear
spaceman_y
Dear bakers! Please note that the bucket (mold) and stirrer are coated with a non-stick Teflon coating, so never clean the bucket or stirrer with a knife or metal objects. Not only will the appearance deteriorate, but the bread will constantly burn. Find a wooden spatula of some kind.
Larissa 888
Gentlemen, tell me on what program in our HP to bake rye bread? She doesn't have a separate rye bread program.
Dakota
Whole grain (4.5), pre-temperature equalized.
The instructions for this regime even contain recipes with rye flour.
And you can safely put on French (3), The recipe for rustic bread is also given with rye flour.

The French mode most often works for me.
natka
I bought a bread maker help me figure it out (moulinex ow 2000) thanks everyone
Mueslik
natka , figure it out, with what?

Are you failing?
natka
how much should the bread stand in the bread maker after baking
Mueslik
Can be pulled out immediately - if you are satisfied with the color of the crust
If the crust is pale, leave it on heating for 30 minutes
natka
I pulled out immediately and the bread fell from above why how to put the heating
natka
in almost all recipes from the book, you do not need to add eggs, this is really true or saving. Akak do you
Mueslik
Heating turns on automatically at the end of baking and usually lasts at least an hour
And your bread fell for a completely different reason
read this temka
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.new#new
I do not add eggs - they give brittleness to the finished bread and I do not like the egg taste in bread
Celestine
Quote: dashunya

I also now have a favorite moulinex ow 2000 But here's the question: I still don't dare to use the timer - it seems that water will touch the yeast and, judging by the description in the instructions, everything will not be very good. Who used it, tell me !!

Pour yeast on top of the flour and water will not reach them)))
nija
Hello everyone! I have crust problems. I put on the 1H mode, on fried, but it turns out a pale toadstool and damp bread inside. On medium mode, it turns out better. Are you all right?
Kotov
Quote: nija

Hello everyone! I have crust problems. I put on the 1H mode, on fried, but it turns out a pale toadstool and damp bread inside. On medium mode, it turns out better. Are you all right?

I have the same problem. The bread is generally baked normally, but the top crust contrasts with its whiteness - as it was very aptly defined: the color of a white toadstool. I usually put medium on Cork. I also tried the dark one, but the result is no change. That is, the sides are even tanned in the middle, and the crust is white.
It seems to me that this is a technical problem and is associated with internal air circulation. I suppose. I wonder how other brands of bread makers have?
puel
Read about the pale top crust of Moulinex OW 2000 bread here: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=968.0
svetlaya
Became the owner of such a bread machine
I warn you, if you know English (or Ukrainian (also more or less)), then it is better to read the instructions in it. as there are many translation errors in Russian instruction
Anatolievna
I bought the Mulinex 20030 bread maker a couple of weeks ago. I don’t like it! All the problems listed here are there. The store said: "You don't know how to oven!" Enrolled in a school of household appliances. On another model, they have airy-airy bread with a thin crust, mine with their own yeast, according to their recipe, brick-by-brick. What to do now, I don’t know. And I changed the recipes, and the programs, and the flour - the result is the same - there is nothing to complain about, but I don't want to eat such bread either.
puel
Don't be discouraged, at first I was also disappointed, the recipe book at Moulinex OW 2000 is unsuccessful, only the pastry is very good.
This forum helped me a lot !!
Read carefully about the basics of baking, especially the Admin posts: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0.
Use recipes from the forum. Improves bread and leaven.
I think soon you will make friends with the stove! My bread is airy and tasty, with a thin crust, only the top crust is a little lighter on the sides, but in the beginning everything was like yours.
P.S. Is it just me this page is three times stretched in width or all of them? Terribly inconvenient to read and especially to write !!!!
Anatolievna
Thank you so much for your answer, and you could not give a recipe for ordinary bread specifically for Moulinex, which always turns out. ... Thank you!
puel
For Anatolyevna, I will tell you in detail how I lay food if I do not bake on a timer.
The recipe for simple white bread (750 gr.), Which is always obtained.

275 ml of liquid - --- (milk is best or whey, or a decoction of potatoes, or water) warmed up to 30-35 degrees.
1 tbsp. l. Sahara
1.5 tsp. yeast - I dilute it in a small amount of warm milk, to which I add a little flour (to the state of a liquid talker) and a little sugar. I leave it for 1 minutes.
1.5 tsp. salt.
1 tbsp. l. vegetable refined oils.
Stir sugar and salt in the remaining liquid, add oil and pour into a bucket of a bread machine.
500 gr. I sift flour, put aside 3 tbsp. l. , the rest in a bucket of a bread machine.
Last of all, I add diluted yeast to the bucket, which has already risen with a frothy cap while we measured and weighed everything.

Program no. 3 - the longest and best for baking bread in OW 2000,
Settings: weight - 1 kg (for a more browned top), the crust is the darkest.

The most important thing : watch the bun, it should be as soft as an earlobe, but not stick to the comma bucket during kneading. If the bun sticks to the sides of the bucket, then add a little flour (remember, set aside 3 tbsp. L. Or maybe you will have to add more), and watch the kneading. When kneading, we can remove flour and dough from the walls with a silicone spatula,
this so that there are no impurities in the finished bread.
Patience, observation, attention - that's what I wish you.

P.S. To this base, I add 200 - 250 gr. eternal leaven, and increase the baking time by 20 minutes. The bread is wonderful !!!! Make a leaven, read topics on how to make leaven.

Anatolievna
Thanks again! And then I was already worried because of this stove! And such questions:
1. I understand that you are not using the yeast that is added directly to the flour?
2. Does the baking time increase after the additional program has baked the bread? (I have number 12)
puel
1) Yeast is the main culprit for failure. I do as I wrote with all yeast, even instant yeast (which goes straight into flour), especially if I use them for the first time. Just try, especially if you are a novice baker.
2) Yes, when baking, without opening the lid of the bread machine, first turn off the stove with the Power button, set program number 12, and time from 10 minutes. - up to 60 min. , turn it on again.
goldfish76
puel, thanks for the recipe, I'll try.
Take me into your ranks too
I also recently acquired such a model of the stove - tomorrow it will be exactly 2 weeks, as my husband gave it.
Since then, we have not bought bread in the store.
In principle, I have no complaints about the stove. I struggle with a pale crust, covering the top with a towel.
The whole bread rises and is baked.
Only today bread and mixtures of wheat and rye flour and with wheat germs have not risen properly.
But I hope to master this type of bread as well.
Anatolievna
I was directly intrigued by something: your bread is just fluffy and with a thin crust? And I have brick by brick ... So it's not about the stove, but about me. I will try again.
goldfish76
Well, yes, it rises as it should, the crust on the sides is simply amazing, the top is thin, lighter, but also normal.
I tried different types of bread, everything works out, mmm, only yesterday it didn't work out with the sprouts (I suspect that the sprouts were wet and made the dough heavier).
Are you measuring products inaccurately?
Anatolievna
May be. Or find fault with the quality. Thank you for your feedback, otherwise I have dreamed about this Moulinex for more than one year and have not slept for the second week, I worry. It's a pity to buy and not use. What yeast do you use? And sourdough too? And recipes from a book, or from a website? Do you measure flour on a scale?
goldfish76
This is how it happens ...And they bought me the stove for which there was enough money (I looked at the M-Video website, poked my finger at a model that was suitable for the price ...)
Now I will answer in order.
I use these yeast:
🔗
At first, Dr. Etker used small bags, but they quickly ran out
I don’t use leaven, to my shame, I don’t even know what it is. I suspect it's for rye bread. But going to VDNKh from my village Gadyukino somehow breaks.
Recipes - I took as a basis white bread from the instruction book, on its basis I vary it with types of flour (I add buckwheat, oatmeal, rye). Well, I follow the kolobok.
From the site I got a recipe for chocolate bread - it was a complete delight. I just want to bake with candied fruits. Morally I make up my mind - I don't want to sit and cut the candied fruit into small pieces
I don't measure flour on scales. There is a measuring cup, since Soviet childhood. Oil with a regular tablespoon, salt-sugar-yeast - with a measuring spoon from the set for the stove. Liquids are also a glass from the set.
Do not worry, we will succeed in time
P. S. If you want - knock on ICQ, there is in the profile
Anatolievna
We don't have an ISQ. Thank you for such a quick response! She sat and waited. My email I gave the address above.
svetlaya
I tried my stove. Immediately a basic recipe - no bread tastes like, like in a store And the crust is completely white (but I don't care) The second time I added more salt for taste - the result is the same - byaka ...
I baked 2 cupcakes, they are too small ... 1st cupcake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=187.0 came out with a taste and appearance of a biscuit cake (I hate a biscuit), 2nd cupcake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=187.0 some kind of fluffy came out, sticks to the teeth, although baked ... Measuring with cups Well, I'll continue to experiment

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