Bread maker Moulinex OW5002

The experiment was successful. It is enough to unscrew the screw by 0.5-2 turns no more, since it can sprinkle from the thread and it will be possible to tighten it back only by disassembling the stove. So this is a factory defect of the Moulinex line. And you will agree gentlemen.

hoshpadi .. do not the service centers know about such an adjustment? Well what kind of specialists are there ??

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.

Thanks for the answer. I was going to turn the cog in the corner. It turned out that it was necessary in the center. Other doubts arose. On the sides, my bread is beautiful, golden and good inside. If you unscrew the screw, the heating element will turn on more often, the temperature will be higher. The top may be reddened, and then the sides will burn?

Thanks for the answer. I was going to turn the cog in the corner. It turned out that it was necessary in the center. Other doubts arose. On the sides, my bread is beautiful, golden and good inside. If you unscrew the screw, the heating element will turn on more often, the temperature will be higher. The top may be reddened, and then the sides will burn?

In your case, it really makes sense to read the topic about shaving strokes and powders. It can really help. But if you look at the photo in the same topic earlier, then on the darkest crust it should be baked stronger. And therefore, shaving brushes will not help here.
You can try twisting the self-tapping screw one turn. If you are not satisfied, twist it back. According to my observations, one full revolution raises the temperature by no more than 10 degrees. This will absolutely not affect the warranty and the operation of the device as a whole.

Thanks for the advice. I saw the pictures. My sides are prettier. I'll play the stove for a month, and then I'll try to twirl it. I read on the forum, some of them eventually lost this defect. Unfortunately, I can't add a smiley. I can't understand how I'm dull)

Oh, damn it. Happened! I typed manually.

Thanks to this theme, I still measured when what temperature is in my Kenwood. When the dough rises, the temperature is maintained at 30 degrees, and during baking it evenly increases and reaches a maximum at the very end - 160. The relay periodically clicks, it turns out that the thermostat is not set to a certain temperature, but to maintain the linearity of the temperature graph from time to time. The measurements were carried out with an ordinary tester with a thermocouple located at the upper edge of the bucket (so the measurement accuracy is approximate, but I can rely on them if I start twisting the self-tapping screw)



This is my darkest crust, but mine want even darker

Thanks to this theme, I still measured when what temperature is in my Kenwood.

Cool!
The next step is programming the brains of the bread machine. With the exchange of programs (firmware) on this site (as it is done now for mobile phones). I would have loaded in my 255 firmware from the European version with Italian, and toast bread.

I would have loaded in my 255 firmware from the European version with Italian, and toast bread.

In principle, this is probably almost tomorrow. Refrigerators and other appliances are already connected to the Internet. Soon bread makers with multicooker are on the way. I have a suggestion - to come up with a connection with a computer through the infrared port.At the same time, the infrared rays can be adapted for something other than communication.

Tomorrow comes today.
There are 2 concepts: Smart home and Smart appliances. The house is tens of kilometers of cables and the price of 1 lemon from the Surprised Hedgehogs. But smart technology is closer to us. For almost a year now, Panasonic has been producing a home radiotelephone, model 9125, a favorite of the owners of toon and bread makers. So it can control home appliances at a distance of 30 meters (indoors) and even control the space (video camera with a microphone).
True, KP is still out of his power. UNTIL!

Hello everybody.
I start experimenting with Moulinex OW2K.
The same nonsense with a crust - completely white on top.
One gets the feeling that all Chinese OW2Ks are like that.
We will twist the self-tapping screw ...

By the way, I remembered one more thing ...
At the end of baking, the stove gives a series of sound signals, then only a blinking Power light remains, but at the same time the stove continues to hum - as it hummed when the heating element was running ... Transformer?
So I had to unplug it from the outlet ...

It's the same in mine. At the end of the warranty period, I will mount a push-button switch under the case on the side. It is wrong to pull from the outlet every time, although it is not necessary. At idle, the transformer consumes ludicrously small currents. And he hums only if you listen.

Thanks to this theme, I still measured when what temperature is in my Kenwood. When the dough is rising, the temperature is maintained at 30 degrees, and during baking it evenly increases and reaches a maximum at the very end - 160.

I am very interested in your measurements. and in what mode was it done? I'm more interested in the baking temperature in different modes. I don't think 160 degrees is the limit. it would be logical to assume a higher temperature on fast mode ...
if you still measure - please post the information on the forum

It's the same in mine. At the end of the warranty period, I will mount a push-button switch under the case on the side. It is wrong to pull from the outlet every time, although it is not necessary. At idle, the transformer consumes ludicrously small currents. And he hums only if you listen.

Turn on the device through a power strip (i.e. an extension cord with a switch and a fuse). And you don't have to mount anything yourself.

650 W - through a surge protector?
It will smell, and not only hot bread ...

and I often have a stove, a yogurt maker, a slow cooker and a kettle at the same time - it has never smelled yet !!! in addition, there is also a fluorescent lamp attached! so feel free to turn on your stove through a regular extension cord with a switch. if you are very worried, disassemble it and check if the contacts are well fixed and insulated!

650 W - through a surge protector?
It will smell, and not only hot bread ...

It won't smell like anything. The house is 45 years old, for 10 of them I regularly turn on the microwave with a max power of 2,500 W (when I grill chicken), I connect the microwave oven through a power filter. And nothing happens. The point is, first of all, in the strength of the current, and not in the power of the apparatus (although, of course, these are things related to each other). The formula was taught at school ...

A good surge protector is required to be odorless and spark-free to drive a 2000 watts load. And what does not cope with 650 watts is NOT a good filter.
I went to the kitchen and stroked my 255th. It doesn't need to be pulled out of the socket, and nothing hums inside.
By the way, it is plugged into one outlet with a microwave (700W + 1000W grill), a coffee maker and (periodically) with a deep fryer. And it's okay.

Well, not. As a qualified electrician, I will never connect this equipment through a filter, extension cord, or pilot in my life. The hand will not rise. And for what. I have three free sockets above the work surface of the table. Everything turns on beautifully. And I thought to put the switch for convenience. Now there are surge protectors for installation at the entrance to a house or apartment. Here is such a stationary one I want to put ... I would only choose a day ...

if "like a qualified electrician", then all the more strange - why not use the amenities of civilization? at my work, the equipment is connected via UPS, nevertheless "between" there are just such extension cords, the simplest ones. but you don’t have to run toggle switches every time - click the extension cord before leaving and order! The computer, of course, has to be turned off manually (in the sense of start-off ...), but there is so much else that the convenience of such extension cords is undeniable!
the main thing is not to save! Zalepuha for three rubles will definitely burn! and the quality is easy for you as an electrician to check!

It's just that I have a block of high-quality sockets built into my wall, and a serious wire is laid to them, and not the same as in extenders. And do not compare the load from the computer and the load of the microwave. In good extenders, as a rule, a wire with a cross section of 1.5 mm square. designed for 3.6kW max. My microwave is 2.5 kW + kettle 1.5 kW + bread machine 0.8 kW + coffee maker 1 kW + pump station 0.2 kW + 2 free sockets.
The likelihood of including everything at the same time is very high. Example: new year. When everything is fried, steamed and cooked. I'm also going to buy a multicooker. These are gentlemen 31A. What kind of extension cord can withstand such a load, and even more so with a switch? I do not recommend you to use this kind of device either. If at the beginning of the play a gun weighs on the wall, then it will certainly fire. And if you also consider the fact that everything is made in China. By the nature of my work, I have seen the results of such a treatment with electricity. Believe it or not, this is not a myth.

Persuaded.
I bought a tee with a button, lowered the self-tapping screw by one turn - I'm going to experiment.
By the way, this gave me an idea - at the same time all devices are unlikely to work for us ... And with a button it is more digital.

Everyone has a common blush, ladies (mostly)!
Mdaaaa-s! It turns out that this is not the only problem for me.
Moulinex OW 5002 for 5300r - bread turns out:
1) Not baked, with raw.
2) Almost not raised.
2) The crust is somehow strange (although the field of points 1 and 2 does not matter).
And I tried different tremors, and different flour, and salt, and sugar.
I really want to say a dirty word, but perhaps not even one ...
Just the same test of Christ's humility.
Probably the heating element does not heat up as it should or (and) a software glitch, that is, a factory defect. Maybe this device is sensitive to voltage drops in our mains network - I have a frequency and voltage monitor on my computer - both are constantly walking around. Before that I bought LG for my parents - a shka for 3600r - it normally eats our wrong electricity and bakes excellent bread without the participation of homosapiens.
There is nothing to twist the cogs in it. I'll go and hand over Mulinexin nnn ... where I took it.
2 weeks have not passed yet.
Well, no luck, it happens.
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Once again, everybody blushes! God bless you. And so that, according to His will, you would have delicious bread, to please you and your husbands and children.
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sonya.goldehand

It's a pity, of course, not so lucky so unlucky. Will they accept it back in the store? If they offer an exchange for another, then take a Panasonic 253 or 255, good stoves and you do not need to twist the screws, everything works anyway. Mine is already the third year and no problems, pah-pah, did not arise, I bake almost every other day. Good luck!

Hmm.
I took out a loaf.
The crust is slightly steeper than it was ...

Anyone here generally satisfied with the OW2K stove?

Well, now put in the dark crust mode and everything will be OK!

A weak crust is obtained from the dough in water.
If you take the recipe "with milk" it turns out quite adequately.

Hmm.
I took out a loaf.
The crust is slightly steeper than it was ...

Anyone here generally satisfied with the OW2K stove?

I'm glad! Works "tirelessly". And the bread is good! I have already tried a lot of recipes from the site! Although at the very beginning I had the same problems as you! And I also thought that I got a defective stove!
I read the recommendations given here, I learned to feel how the bun is kneading! And everything is OK !!!! And when she is scolded, I feel a little offended! Good stove, hard worker!

So, we will master the instrument!

Apparently, the crust color is highly dependent on the composition of the dough.
If you add "burning" ingredients, such as milk or cream, it comes out rosy.
Despite the pallor of the crust, the crumb bakes well.

It looks like I'm starting to enjoy the process!

The crust will be even rounder with the addition of fats: butter (in my opinion, the most effective additive in this regard), sunflower, olive, etc.

I did not notice such an effect of vegetable oil ...
Maybe you need to pour more?

I tried to bake in unrefined (stinky) oil, I like the smell, it should go well with "black" bread, but I haven't grown to it yet ...

[In the test, everything should be in moderation and in compliance with the balance of product interactions.]

The crust is burnt - too much sugar. Reduce sugar or choose a different baking and crust setting.

Pale crust - add dry or fresh milk to the dough, increase the color mode, slightly increase the amount of sugar.

strong or "rubbery" crust - increase (or add) butter or vegetable oil and milk.

In the test, everything should be in moderation and in compliance with the balance of product interactions.

[Pet]

Thank you so much, Pet.
The screw is twisted one and a half turns, there is a crust. Previously, nothing could achieve such a result, but now even bread on water and without any additional "burning" components is obtained with a crust. The sides. The top is supposed to be white, am I getting it right?
Otherwise, there are no complaints about the stove, although it is not a fact that if I chose it myself, I would take it. This undocumented bolt bug is something ... stupid.

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.

And in Pansonik 253, as I understand it, there is also such a self-tapping screw? And then my stove in their service has been dangling for a week. Only I have the opposite problem - it burns the crust. On the lightest-crunch of French rolls and tendens it is heated strangely. From the place where it comes out, it does not heat up and the bread, accordingly, does not burn there. And then along the entire perimeter of the brick, at the level of the shade, it looks like a burnt crust.

[Pet]

Thank you so much, Pet.

You are welcome

The screw is twisted one and a half turns, there is a crust. Previously, nothing could achieve such a result, but now even bread on water and without any additional "burning" components is obtained with a crust. The sides. The top is supposed to be white, am I getting it right?

That's right, but not in all recipes. Above Admin writes about additives, so they darken the top too. Although it is still lighter.

Otherwise, there are no complaints about the stove, although it is not a fact that if I chose it myself, I would take it. This undocumented bolt bug is something ... stupid.

Totally agree with you. This self-tapping screw very much lubricates the impression of the stove.

I have Moulinex OW2000 for two weeks, everything is fine. The top of the first bread turned out to be light. But now I leave the bread in the ovens for an hour and everything is OK, I take out the muffins and muffins right away. I bake every day and the results are better every time. After reading - pah-pah-pah, carry it.

I'm shocked by what I read! Now everyone will turn their backs on Moulines! You see, Panas is better! But I see on the forum that Panasonic often burns the sides, especially on cupcakes! It's better to tighten the self-tapping screw than to eat burnt bread - black crust is bad! Although I didn't have to tweak anything - everything is baked BEAUTIFUL! My stove is super !!!!

But I see on the forum that Panasonic often burns the sides, especially on cupcakes!

just for reference - in the instructions for Panasonic it is written that when baking cupcakes, you need to lay out the form with paper. Therefore, it burns out for those who do not. I did not notice more cases of burning of the sides either on me or on the forum.

I'm shocked by what I read! Now everyone will turn their backs on Moulines! You see, Panas is better! But I see on the forum that Panasonic often burns the sides, especially on cupcakes! It's better to tighten the self-tapping screw than to eat burnt bread - black crust is bad! Although I didn't have to twist anything - everything is baked BEAUTIFUL! My stove is super !!!!

Have you ever seen at least one owner of Panas. cat. commented badly about any other stove? And here you are not the first, which with such a tone "You see, Panas is better!" about Panasnik. Read the topics carefully, no one burns, as Korata correctly noted - this is once the cupcake is burnt and then it is the owner's fault
Are you hot or cold because of who uses which stove?

I'm just reading it carefully! At least the owner of this branch responds badly! I do not "speak badly" about Panasonic here, but on the contrary, I protect my Moulinex! After all, if someone comes across a defective stove, this does not mean that they are all like that. Here are the owners of other brands (I gave Panasonic as an example - because there are many of them) adjust to their stoves, recipes are "adjusted" or taken for repair, and do not speak frankly about the "badness" of the stove!

I'm just reading it carefully! At least the owner of this branch responds badly! I do not "speak badly" about Panasonic here, but on the contrary, I protect my Moulinex! After all, if someone comes across a defective stove, this does not mean that they are all like that. Here are the owners of other brands (I gave Panasonic as an example - because there are many of them) adjust to their stoves, recipes are "adjusted" or taken for repair, and do not speak frankly about the "badness" of the stove!

There was one girl here, she said the same about Panasy (she has a mulinex), and a couple of weeks later she consulted. which Panasonic model is better to take. and "the badness of the stove" do you mean - Mulinex? I did not understand something. And who is here to bring Panasonic to such a state to take it for repair
I, personally, have nothing at all against any stove, I sell them, and I know enough about them to understand that they all perform the same task - they bake bread, and how they do it, and what model is it already everyone chooses for himself, we have a democracy. And why on earth do you need to protect your stove, do they take it away from you or what?

Tell me, how does the 5002 stove work in program number 9? I have Panas 255, I found Borodinsky's recipe for mulinex and I'm thinking of trying to use it for my stove.
And if someone tells me where to download the instruction for Moulinex OW 5002 I will be very grateful.

The file contains a description of the program, but in the net I never found an instruction for 5002, although I myself searched for a very long time. So if someone finds it, can they post it?

I had a Moulinex AVKE stove. I really liked her. The bread was excellent. But I had to part with her. I bought a new one too, Moulinex, but model 2000. And at first I suffered. The bread did not rise well, pale, brick by brick. I changed the yeast, the flour, the quality of the bread improved, but the crust is not baked, I have to bake it in the heating mode, which is not very convenient. Now I'll try to tighten the screw, let's see what happens.

I had a Moulinex AVKE stove. I really liked her. The bread was excellent. But I had to part with her. I bought a new one too, Moulinex, but model 2000. And at first I suffered. The bread did not rise well, pale, brick by brick. I changed the yeast, the flour, the quality of the bread improved, but the crust is not baked, I have to bake it in the heating mode, which is not very convenient. Now I'll try to tighten the screw, let's see what happens.

Do not worry! In fact, try to unscrew this screw, because people on the forum write that it helps!

It's good if twisting helps you. I also counted on this, but I broke off. My stove baked regularly for the time being and I loved it very much. The truth worried me that everyone was praising Panasonic, and maybe Celestina meant me.

There was one girl here, she said the same about Panasy (she has a mulinex), and a couple of weeks later she consulted. which Panasonic model is better to take.

But I worried not because I wanted to cast a shadow on Panasonic, but doubted whether I made the right choice when buying.
Maybe for my thoughts my stove took offense at me. Stopped the oven. I twisted this ... screw in all directions - to no avail! I took it for repairs (well, the guarantee was not over yet) and wanted to take Panasonic, but went on vacation for almost a month, and when I returned I did not find the model I needed, I ordered it. They promised to bring it in a week, but it was not in the warehouse, and then they called and made me happy that my beauty had been repaired. I thought that I would take another HP in any case, but I brought my own Mulineshka, baked the first bread and had doubts. Maybe this is fate? Why do I need another? This one bakes great! And it was not the screw that was the case, but some detail was covered. Maybe it will last a few more years to our delight.

The screw helped !!!! The bread turned out to be crispy, even at an average level, the top is slightly lighter. But the most important thing has changed and the quality of the roll. Previously, the bottom was tight, and the top is looser, now everything is uniformly of excellent quality. Thanks for the screw !!!

You're lucky. It's good that it was only a twist of the screw.

It's good if twisting helps you. I also counted on this, but I broke off. Stopped the oven. I twisted this ... screw in all directions - to no avail! I took it for repairs (well, the guarantee was not over yet) and wanted to take Panasonic, but went on vacation for almost a month, and when I returned I did not find the model I needed, I ordered it. they called and made me happy that my beauty was repaired. I thought that I would take another HP in any case, but I brought my own Mulineshka, baked the first bread and had doubts. Maybe this is fate? Why do I need another? This one bakes great! And it was not the screw that was the case, but some detail was covered. Maybe it will last a few more years to our delight.

And I kept thinking where did you go, fixed the stove or not ... so it's wonderful, maybe they somehow more accurately tightened the same screw
Yes, all the same, you do not need to immediately try to find a replacement, but just try to repair