bauerma
Hello!

Who knows for sure what is the temperature in the bread maker during baking?
Max., Minimum, what time periods does it hold, etc.?
Aglo
The manufacturer does not provide such information in the documentation. There is only such a phrase in the service manual: "When the temperature reaches 165 C, the display will return to the initial check mode in about 7 minutes."
It is about checking the baking mode through the service menu.
bauerma
A more general question. At what (optimal) temperature is bread baked in general?
viacher
Quote: bauer

A more general question. At what (optimal) temperature is bread baked in general?
What temperature are you interested in? The temperature on the heating element, in the middle part of the loaf and the temperature of the bucket, differ very much. The bucket heats up to about 160. The air around the bucket may be slightly colder. The middle is about 70 degrees.
lega
Tell me, please, who knows how the baking temperature changes in different modes (in theory, it should)! Or post where you can read about it. Thank you in advance.
Aglo
Temperature conditions are Panasonic's big big secret.
There is little here 🔗
and practical temperature measurements https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=2188.15
Marishkin
Please help who knows. I have been using my bread maker for more than two years for a long time, but lately it has become a little odd with the color of the crust, I love the lightest, and even when choosing a light one, it began to bake ONLY the dark one (((. What to do?
Alena78
In order not to create a new topic, I decided to ask here.

In my HP Panasonic on the Pelmeni mode, the dough is slightly warmed up.
Is it correct?
?
sazalexter
Alena78 It should be around room temperature (i.e. cold)
Admin
In this thread, I have already described the stages x \ n, the temperature at each stage of baking
PROGRAMS AND STAGES (CYCLES) OF BAKERY FOR BAKING BREAD
I measured the temperature myself, except for the main baking of bread.
But I can say that the fuse in x \ n is 190 *, this is so that the temperature of the dough can warm up to the desired rate. 94-96 *

Optimal pace. for proofing it should be 26-28 *, and it is set in x \ n.
Alena78
Quote: sazalexter

Alena78 It should be around room temperature (i.e. cold)
That means my Panasonic cant.
The dough is warm, next. once I will measure the temperature. It feels like a tempo. proofing.
sazalexter
Alena78 In here
Panasonic SD-255 TEST MODE
there is a HP test if you are friends with the technique you can try to test it.
In general, one user had this, suddenly began to warm up on dumplings, but this was only once and did not repeat.
PS The dumplings are NOT yeast dough, HP simply should not heat it!
Admin
Quote: Alena78

The dough is warm, next. once I will measure the temperature. It feels like a tempo. proofing.

So the dough may heat up a little from strong friction during the kneading process. The spinning and beating of the dough is strong.
And then, in order to knead the dough well, you also need heat. Cold foods will not form very gluten, the dough needs warmth.
Alena78
I have now turned on the Pelmeni mode without a bucket, and at the same time measured the temperature in the stove.
In the beginning there was a pace. 24 degrees, at the end - 33 degrees.
That's it...
At the same time, the ten did not heat up, but the engine warmed up (if this is it, the place in front at the bottom has warmed up).
What it is? Is the engine going to burn out ??
serrg
Disassemble the rotating mechanism in the bucket, clean all rotating parts and lubricate


Added on Wednesday 29 March 2017 7:01 PM

The upper bushing of the engine can also be lubricated, but for this you need to disassemble the stove
sazalexter
serrg What is recommended to lubricate? Will SI-180 fit? Or Canon CK-0551-020?
serrg
I cannot say specifically, the main criterion, I think, is the operation of the lubricant at elevated temperatures. "Pennant" smeared his
mayorov
Tell me please. Is the temperature of 145 ° C normal in the bread maker? LG HB-1002 CJ at the end of baking with "Fast - crust color C dark"?
Breadmaker temperature

p.s. such a temperature of 145 degrees was achieved only by covering the HP with a towel, and if not covered, the temperature is even lower.
Admin

This temperature is normal for baking bread, not only in a x / oven, but also in the oven! Since this is already the end of baking, the temperature is lowered to prevent the bread from burning!

The temperature in the x / oven at the PIKE baking, at the beginning should be about 180-190 * C - this is the normal temperature for baking bread!

The readiness of the bread is still checked with a temperature probe inside the crumb of the finished bread, and which should show 94-96 * С.
mayorov
Thank you for your prompt reply.
And what does it mean at PIKE, how long should it take?
You see, what is the matter: well, I do not like the baked bread in this HB, there is such a suspicion that it is not very baked (damp). The hat is white, slightly damp inside. So I sin on the temperature.
Admin


At PEAK - when the oven is warming up at the beginning of baking, then such a high temperature can be kept for a while, then it can drop towards the end of baking.

In detail - you need to do special testing, you may not be able to handle it yourself.

If there are problems with baking, measure the temperature as you can, take a photo of the bread in different projections, take a piece of bread itself for clarity, a description of the problems - and solve problems with the oven at the Service Center

What is the time to delay ...
mayorov
OK. So I will. Just now I am collecting all the photo materials so that there is something to appeal to in the service center.
Thanks again.


Added Wednesday, 29 March 2017 7:03 PM

Here is a sample of what happened to me.
Made French bread, 4A medium crust. Will this be considered an argument in the service center or will they say that this is the norm and go from here?
Breadmaker temperature
p.s. the thermometer could not be installed, as the bread has risen to almost the entire form.
And these are my previous reports, there, in general, with a dark crust, it came out just white.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142305.new#new
Admin

This can be "normal" for this model of bread maker
I recommend that you still read the reviews on the forum about this model of other forum users, and how they fight this, how they get out of the situation.

Collect reviews, take a photo of members of the forum - come in handy!

You decide how to be!
Or go along the path of members of the forum, cover it with foil, accept it as a "norm" from the manufacturer, or insist on returning the x / stove.

Time runs...
mayorov
Admin I read the forum, did as they write: both foil and a towel. All this alone does not suit me.
I will carry it and will demand a return, or the elimination of the defect. I suppose that this is still the fault of the temperature regime.
K_igor
For those who are interested. I currently have HB Bork 800... So in baking mode at a temperature set at 150 grams (this is the maximum), the temperature measurement in the upper part of the chamber showed 195 grams. I will make a reservation right away that I measured with a contact electronic thermometer, so an error of several degrees is likely. But I think that this is not essential. A general idea can be obtained.
At my friend's HB Panasonic 2501, one of these days I will try to measure the temperature in the chamber (upper part) in baking mode. I'll unsubscribe right away.
Vanya28
Quote: K_igor

For those who are interested. I currently have HB Bork 800... So in baking mode at a temperature set at 150 grams (this is the maximum), measured temperature in the upper part of the chamber showed 195 degrees. I will make a reservation right away that I was measuring with a contact electronic thermometer, so an error of several degrees is likely. But I think that this is not essential. A general idea can be obtained.
My friend has HB Panasonic 2501, the other day I'll try to measure the temperature in the chamber (top) in baking mode. I'll unsubscribe right away.

Already measured - 175-180С

But about Bork x800 there is very useful information,
there was always a suspicion that the temperature is higher than stated in the instructions,
And so it turned out, the discrepancy is apparently from where the measurement takes place.
Lelikovna
Dear, tell me !!!

The temperature in the x / oven at the PIKE baking, at the beginning should be about 180-190 * C - this is the normal temperature for baking bread!

Based on this, taking a recipe for the oven, can you bake the same amount of time in HP? That is, the recipe says "Put in a mold, bake in the oven for about 30-40 minutes at a rate of 180 grams", in HP this time is enough for baking?
prox
After reading this thread, I decided to try to measure the temperature in my unpretentious, recently purchased stove Erisson BM-160.
Mode: 1-main, 1000g., Dark color.
For measurement, I used an APPA 99 II multimeter from Taiwan with its standard thermocouple. This is a fairly serious device, at current prices it costs no less than 10 tons. (at one time, several years ago, a new one got for ~ 5 tons.)
The thermocouple was pushed through the side vents of the case and rested against the wall of the oven. I think its temperature is about the same as that of the bucket - the ten is located approximately in the middle between the oven wall (made of thin tin) and the bucket. The sensor and thermal fuses are also screwed on the outside of the oven on the wall where I poked the thermocouple.
When kneading, layering and raising the dough, the heating element periodically turns on for a short time, heating up to about 38 degrees and turns off until it cools down ~ 34-35 degrees. On average, the temperature is maintained somewhere around ~ 36 degrees. I noticed that when I open the roof I run cold air into the stove, the ten starts to "click". That is, the stove monitors the temperature, trying to compensate for this unforeseen cooling with additional pulsed heating elements. When baking, I recorded a temperature of ~ 153-148 degrees, - the heating element also turns on and off, maintaining about 150 degrees. Perhaps the temperature inside the bucket is still slightly higher, but the measured temperature is exactly the one to which the thermal sensor and thermal fuses react. How to run a thermocouple inside the oven (a hole with a diameter of ~ 1.5 mm is needed.), So as not to break the tightness of baking, until I figured it out, but I also think about it at my leisure, but this is purely out of curiosity, because to evaluate and control the correctness of work electronics (if necessary) made measurements are enough, IMHO.

With subsequent baking in other modes, I will also try to take measurements over time, so that in the future I can navigate and evaluate the performance of the stove if problems arise.
Now bread is baked normally, but sometimes due to unsuccessful actions (mine) or recipes, the roof, like many others, judging by the forums, sags. But even in the latter case, the crumb does not crumple and has a very edible taste and good structure. I suppose that the latter is a consequence of excessive raising of the dough, which can be corrected by the amount of yeast. Sometimes, when mastering the next recipe, I reduce their number almost to the widow of the recipe so that the roof turns out to be convex.
prox
I measured the temperature inside the stove in the baking mode at idle without dough. Just put the thermocouple wire under the cover. After about 10 minutes, the temperature rose to 160 degrees and was maintained thereafter. At the same time, a temperature of 150 or a little more by a couple of degrees was recorded on the outside wall. I suspect that this temperature is not enough, since a dark crust is not obtained. For a blush to appear, you have to bake for at least 10 minutes.
I haven’t figured out how to deal with this yet, except as an addiction. The thought arises that maybe this is the norm for my cheap stove, since its passport power is only 450 watts.
I also thought, maybe try to put something under the temperature sensor so that it heats up a little less from the wall, then, in theory, in order for the sensor to issue a command to turn off the heating element, it will have to heat up the stove more.But at the same time, most likely, both during delamination and when raising, in theory, the temperature will rise, which is already quite high, perhaps even too high - 35-36 degrees. Eh, imperfect unit. How great it would be if you could manually adjust both temperatures independently.
owb
Quote: prox
... How to deal with this has not yet figured out, except as an addiction ...
Add 2 tbsp. tablespoons of milk powder - the color of the crust will be much darker and without added sugar.

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