Pakat
How I defeated the top, pale crust of bread!
Owners of Piglets and other bread makers without a window may not read ...
After experiments on two bread makers, I came to the conclusion that the top crust turns out to be pale due to heat loss through the viewing window when baking.
The window is practically not needed, you can peep, you can open the lid during kneading and standing, which means that you can eliminate losses by closing the window.
First, I put food foil under the glass, folded in several
layers (8-10) by unscrewing 4 screws on the top cover from the inside. The result pleased me from the very first baked goods. The crust began to turn out rosy, almost the same color as the sides.
Then he closed it thoroughly: he found a piece of thin stainless steel, fitted it in size to the stamping of the inner side, drilled 4 holes in the corners and fixed it on 4 computer self-tapping screws.
No more crust problem!
That's right Panasonic engineers give up windows!

It was possible to save the window, not to put the foil, but cut a rectangular hole in the stainless steel opposite the existing window and put glass of the same size under the stainless steel, with the corners cut off for the screws to be longer. It would look like an airplane window.
Hope
It turns out that there is only harm from the window, and its absence has always been considered a disadvantage of Panasonic.
Elena Bo
Packat.
I have always said that a window is a loss of heat if it is not thermally insulated. Congratulations on a great crust.
Pakat
Quote: Hope

It turns out that there is only harm from the window, and its absence has always been considered a disadvantage of Panasonic.

Of course, the window itself would not hurt, but its design should be different, of the porthole type, excluding heat loss.
In this case, a backlight inside the HP is required, which can be turned on when the lid is closed and open, it turns on for me only when it is opened.
Maybe over time, if there is a desire, I will make a window, but it’s too much fuss ...
Pakat
Quote: Elena Bo

Packat.
I have always said that a window is a loss of heat if it is not thermally insulated. Congratulations on a great crust.

Len, thank you!
Manufacturers will not make heat-insulated windows, because this will increase the cost of HP. It's easier to give up the window ...
tenidia
I have a window and at the same time the crust is ruddy, even on the middle one. I can't even imagine the process without a window, it's so nice with it, you can see everything.
Tanyusha
And in my medium mode, the crust is always fried and crispy, that on top of the bread, that on the sides, I do not close the viewing window with nothing, because the process of lifting the bread is interesting.
Pakat
tenidia, tanya1962, happy for you and all those who did not have to deal with this problem.
But on the forum, many people ran into it and I described my method of struggle, if this helps someone, I will be glad ...
Rem
I agree with such conclusions, (delonghi 125s). But still under warranty, so I cover it with a towel. Then I will make the light.
Pani Olga
I agree with the author, the heat is leaking from the cover. I noticed that in the mode with raisins (sorry, I have Panas255) bread is baked worse, because the heat goes out through the opening of the dispenser. And I, if I am not sleeping, always close it after triggering.
Pakat
Rem, on page 18 of the BDM125S manual read:

"Crust color
Usually the upper crust is somewhat lighter than the lateral ones. Different combinations of ingredients can affect
toasted crust. If you want the top crust to become a little darker, add the Cottura / Electric oven program and bake the bread until the desired color is obtained. "

I remember when I read this, I was very jealous of the owners of Delonghi, this model, that they can bother so much.
Maybe you just don't use it?
Bee
In my oven there is the largest window, which is found in bread makers, it is oval in shape 16.5 by 12 cm. This was an advantage before using the oven. And now I, too, attached several layers of foil to the lid from the inside, as a result of which the crust became ruddy like the sides of bread. Sometimes the roof of the bread fell, but now this problem is gone.
And you can also bake in my oven: after the end of baking (if necessary), I turn on the "Cottura / Electric oven" program
Pani Olga
Of course I use it, I can't put the grains on top, while I take out the bread, all the grains are poured. So I got used to it after baking, I immediately smear it on top with some juice, sprinkle sesame seeds and for 10 minutes. in the oven at 200 degrees. The crust is raisin, and all the sesame seeds are in place.
Dakota
Quote: Bee

In my oven there is the largest window, which is found in bread makers, it is oval in shape 16.5 by 12 cm. This was an advantage before using the oven. And now I, too, attached several layers of foil to the lid from the inside, as a result of which the crust became ruddy like the sides of bread. Sometimes the roof of the bread fell, but now this problem is gone.
Can I find out how? that is, what is the mount itself?
Dora
And on my DeLongy 125, the crust is always fried (despite the window), and on the middle crust, and on the dark one I put it only at the very beginning of the operation of my HP. Looks like it worked or what else to call it? So I don’t need a crust problem And I don’t bake on an electric oven
Rem
It is not desirable for me to bake in the "oven" mode - the top will be what I need, but the sides and bottom will be very fried!
Lazy
I still don't agree that the window is to blame for the light crust. I already wrote somewhere that in my mulyka with a large window made of single thin glass, which eventually loosened, I don't even turn on the dark one.
I thought that the design of the delongue, the ten on the bottom, the insufficient temperature and heat distribution were to blame ... But then why does someone have a dark crust with the same design?
The first thought was, to cover with something, but I was afraid that the lid would lead, so I was not zealous. I didn’t think about the foil INSIDE. I’ll definitely try, you can mold an additional, rather hard cover from the foil and put it on if necessary.
Admin
Pakat, here's a photo:

https://Mcooker-en.icdself.com/in...mf&Itemid=26&topic=4163.0

This is my Hitachi with a large viewing window and ventilation in the lid. In the photo, the middle crust is exposed. The bread rested almost against the viewing window, it was almost enough to contact the glass, I even wanted to take out the form and put it in the oven, but nothing happened.

And here's the result. So I don’t know how to evaluate the presence of a window and a crust. I don't have such a problem.
Perhaps this is somehow connected with the design of the stove itself, and not with the presence or not of a viewing window and ventilation.
Pakat
Quote: Pakat

tenidia, tanya1962, happy for you and all those who did not have to deal with this problem.
But on the forum, many people ran into it and I described my method of struggle, if this helps someone, I will be glad ...
Lazy
I made a sheet of 5 layers of foil (heat-resistant), squeezed the lid from the inside with it. Holds without attachment. now the question is: apparently the dispenser cannot be closed? this is the only outlet for hot air upward. In the bottom there are 2 small holes for ventilation, and in the lid there is only a dispenser, but BIG :)) I still don’t use it. I try to experiment, I hardly put on the machine and the timer. And suddenly, it overheats and crumbles
I'll leave it open for now, and we'll see. I'm running to put on the bread !!!
Lazy
Quote: Admin

Pakat, here's a photo:

https://Mcooker-en.icdself.com/in...mf&Itemid=26&topic=4163.0

This is my Hitachi with a large viewing window and ventilation in the lid. In the photo, the middle crust is exposed.The bread rested almost against the viewing window, it was almost enough to contact the glass, I even wanted to take out the form and put it in the oven, but nothing happened.

And here's the result. So I don’t know how to evaluate the presence of a window and a crust. I don't have such a problem.
Perhaps this is somehow connected with the design of the stove itself, and not with the presence or not of a viewing window and ventilation.
so we are not fighting the window, but trying to improve the insulation of the cover. I think that in this foil you can safely cut a window for a viewing glass ...
Lazy
Complete fiasco !!!
5 layers, covered everything! and dispenser and window !!!
dome unchanged
though the bread was new, all kind of pale.
Pakat
Quote: Lazy

Complete fiasco !!!
5 layers, covered everything! and dispenser and window !!!
dome unchanged
the bread was really new, all pale some.

This is not a crust fiasco! That's when the dome is much paler than the sides, with the window closed, then yes ...
The dispenser should not be closed, its openings are used for ventilation and the release of excess steam ...
Lazy
So the fact of the matter is that I baked this particular bread before I put the foil. and even a piece of it remained for comparison. Sugar and butter are enough, however, the crust seemed stronger, did not exfoliate. And I remembered that I had sinned, I spied it during baking: :) I thought that he would just start BURNING :))).
Well, I'm baking the next one, I won't open it, but I already have no strength
Pakat
Proof of how to bake with a closed window: Darnitsa bread-
Beautiful crust (for a bread machine with a window)
It's just that there was no fotik before ...
Marishkin
But I suddenly had the opposite problem (((On the contrary, I began to bake bread that was exceptionally fried (((I like light, I don’t know what to do, mind you, please, careless))) all the time I had what I needed, but now this is the only way it turns out. I have a Panasonic 255 stove ....
Katyunya 79
Thank you PAKAT for advice with foil: flowers: The bread turned out as it should)))) Rather, the top crust !!! I jumped around the house for joy and ate dry bread with the child))): wow: For a long time my husband could not understand what was happening first with the stove (foil + towel on the window), and then, with the baker running around the house with a little bread-eater
Hum
Good evening. We bought cotton Kenwood BM 256. filled with 1kg of bread. put an accelerated mode. as a result, the bread is damp and there is no crust. Fall asleep on 1kg, set the program to bake again, wait, again the bread is damp. no crust. although they were exposed to the crust mode. We fall asleep again only by 0.5 kg and start the program, not accelerated. as a result, the crust is light. the grub inside is damp. we don’t understand if the oven doesn’t heat up the required temperature. if we do not have enough voltage in the network. although other life. the devices are working properly. eg wash. mash. machine. if there were not enough springs. then the washer did not work either. can go to the store to replace the x \ stove with another. although the seller advised this model when selling in Eldorado. the price is 5500 rubles. the average price of those offered for sale. Can anyone advise how to be or who has this model? I would like to hear feedback about her. Pliz ...
Take
Perhaps this topic is no longer relevant?
I have yes ....
Pakat Pavel, if you are still on the forum, tell me what to do?
I unscrewed 4 screws from the inside of the lid of the bread machine, but I cannot open the inside of the lid. Rather, separate the bottom of the lid from the top ...
I'm afraid if I damage the cover with the help of force, then the HP will have to be thrown away. Maybe I'm doing something wrong? In terms of technology, I don't understand anything at all ...
A2YL
Quote: Take
I unscrewed 4 screws from the inside of the lid of the bread machine, but I can not open the inside of the lid

If the question is still relevant, then the problem can be solved without changing the design of the bread machine. Divide the foil into two equal parts and do not build it into the lid, but just put it directly on top of the bread maker's bucket (under the lid) before baking. Of the two parts, it is necessary to leave a narrow gap between them for steam to escape. Try it, the result will be no worse than embedding in the lid.
Take
Quote: A2YL
Try it, the result will be no worse than embedding in the lid.

Yuri, thank you very much!
Is it still topical.
A2YL
Perhaps the foil will have to be pressed with something if it turns out to be too light. I cover the bucket of the bread machine not with foil, but with two thermal glasses, they are heavy and the warm air does not raise them above the bucket.
Take
Quote: A2YL

Perhaps the foil will have to be pressed with something if it turns out to be too light. I cover the bucket of the bread machine not with foil, but with two thermal glasses, they are heavy and the warm air does not raise them above the bucket.
Yuri, thank you!

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