Secura Bread Maker Machine 2.2lb Stainless Steel Toaster Makers 650W Multi-Use Programmable 19 Menu Settings for Home Bakery (Silver)
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There is no time breakdown in each cycle, as you point out. I've grown accustomed to the most common cycle of waiting and watching.
The temperature at which bread is baked varies depending on the recipe, but it is usually around 350 degrees. The Secura does not get very hot on the outside. However, it is dependent on the type of bread you are baking. Whatever type you choose from the large selection, it usually takes around 3 hours to complete, and the machine does all the work!
I was under the impression that it had a memory for Menu19 Custom Mode.
Although I'm not certain, I believe the pan is steel rather than aluminum based on its weight. Ceramic coating is mentioned in the advertisement. Cleaning is simple because there is no sticking, scratching, or scrubbing. I've been using it twice a week since mid-September and have had no issues.
Selected User Reviews For Secura Bread Maker Machine 2.2lb Stainless Steel Toaster Makers 650W Multi-Use Programmable 19 Menu Settings for Home Bakery (Silver)
Update: In the year 2020, this machine proved to be a lifesaver. We went from once a week to twice a week when it came to making dough and bread. 3 times per week, with up to 2 times per day on occasion, depending on need. It keeps delivering outstanding results. The consistency and long-lasting nature of the product astounds me. We haven't had any issues with the paddles or the temperature. br>br>I am a lifelong baker looking for a quick solution for days when I don't want to bake or clean up the mess, and this machine is perfect for me. Until now, I had never been a big fan of bread machines. br>br>Before reviewing this product, I waited until I had baked at least 2 dozen loaves of bread and made pizza dough at least 6 times; the machine is excellent for making various sizes and types of bread, particularly my versions of various multigrain breads. Regardless of the recipe, everything rose above expectations; air pockets were consistent in size, baking cycles were well timed, and mixing and adding ingredients was a breeze. It only took a few minutes to clean everything up. The mixing paddle/fin did not get stuck in the loaf, and it was easy to remove from the pan after baking. I don't have to proof the yeast anymore, and dough making is a breeze. br>br>I plan to buy one for my daughter at the end of the school year so she can multitask if she wants. I enjoy being able to leave the machine running while I do other things. br>br>With a low price tag and a variety of features, this is an excellent place to start for anyone looking for homemade bread. Later this month, I plan to make some fruit jam. P. br>br>P. br>br>P. br>br>P. My instruction manual was misplaced. Customer service responded quickly and sent me a file with the manual to download. If being made in the United States is important to you, the factory is located in Wisconsin.
9/12/19 Updatebr>Because we're approaching the 9-month mark, I figured I'd give a quick update. I use the soft bread cycle the most, but I think I prefer the french bread cycle because the crumb comes out a little softer than the soft cycle. br>br>I use the soft bread cycle the most, but I think I actually prefer the french bread cycle because the crumb comes out a little softer than the soft cycle. br>br>I use the soft bread cycle the most, though I think I actually prefer the french bread cycle because the crumb comes out a little softer than the It's funny how things work out. Gluten also aids in the creation of a softer and stretchier crumb. And, while it won't produce the same quality loaves as baking bread by hand, it does a fantastic job for a machine. It is still one of my favorites. br>br>Original Reviewbr>I decided to write a review for this product because it only has two reviews at the time of writing. Because of the low price and variety of settings, I decided to purchase it. I've had a cheap Magic Chef since the early 2000s that's still going strong, but it doesn't allow you to customize it and only takes one person to use it. This unit is stainless steel with a plastic shell on the lid, and I've never liked how every cycle overbakes the crust. br>br>This unit is stainless steel with a plastic shell on the lid, and I've never liked how every cycle overbakes the crust. It has a nice appearance, and when you press the buttons, the display glows blue. It quickly turns off, but pressing the menu key brings it back to life. The display will show the time for each cycle as well as the stage of the baking process in which it is currently located. It's sturdy enough that you won't have to worry about walking while kneading dough. br>br>As for how it works, only time will tell if it is long-lasting. So far, it's outperforming my Magic Chef in terms of bread production. I'm glad I went ahead and bought it. It's a lot less expensive than similar machines on Amazon, and it does a fantastic job. I'll keep this review up to date as I try out the different cycles. br>br>In terms of the photos, the white loaf is made with all-purpose flour and the quick bread cycle. The multigrain cycle (recipe below) is represented by a brown loaf. br>br>There is a lack of information and clear instructions in the manual. Each cycle is explained in detail below. This is your standard white bread cycle. br>br>Soft Breadbr> It's the one you'll use in almost all white bread flour recipes. Sweet Breadbr>This is for breads that contain a lot of sugar or fat and will burn if baked at a higher temperature. br>br>Natural Sourdoughbr>This is for sourdough-based recipes. br>br>French Breadbr>Because there isn't a separate European bread cycle, this one can probably be used for any type of European bread. br>br>Whole Wheatbr>This refers to breads that contain a significant amount of whole wheat. br>br>Quick Breadbr>The name is deceiving. The rapid/express bake cycle is what you're looking at here. stir1: stir2: stir3: stir2: stir3: stir2: stir3: stir2: stir3: stir2: stir3: stir2 3, stir2: Fermentation 3: 18, bake: Keep warm at 50 degrees: This is a good semi-quick loaf recipe. For this cycle, I suggest first activating the yeast. Simply combine the sugar and the lemon juice Pour the water into the pan as directed in the recipe, then stir in the yeast. Allow for a 10-minute rest period. The yeast should have expanded and bubbled at this point. Start the cycle after adding the remaining ingredients, with the salt added last. br>br>Sugar Freebr>This refers to breads made with sugar substitutes such as sucralose, xylitol, or stevia. br>br>Multigrainbr>This refers to breads made with a variety of whole grain cereals. This can be actual flour, such as rye, or cereal grains that are commonly consumed as hot cereals (oats, quinoa, and so on). br>br>This recipe yields a delicious multigrain bread loaf. It goes well with butter, peanut butter, and a variety of other spreads. 1 1/2 c waterbr>1/4 c honeybr>2 1/2 tsp yeastbr>2 tbs oilbr>1 1/2 c bread flourbr>1 1/2 c whole wheat flourbr>1 c 5, 7, or 10 grain cerealbr>1 tbs 1tsp vital wheat glutenbr>1 1/2 tsp saltbr> Fill the pan halfway with water, then halfway with oil and dry ingredients. Choose a multigrain loaf with a light crust and a 2 pound loaf. br>br>Gluten-free freebr>For gluten-free breads containing corn and other gluten-free ingredients. potatoes, and they are gluten-free. br>br>Buttermilk Breadbr>Buttermilk bread is a type of bread that contains buttermilk. Bread Dough br>br>Bread Dough br>br>Bread Dough br>br>B Bread Doughbr>The cycle time for pizza dough is only 23 minutes. Because the pizza dough will not rise again after it is removed from the oven, it will go through the entire 1 hour and 25 minute process. br>br>Pasta Doughbr>This is a 23-minute stir cycle by default. This menu setting is accessed by pressing the 'Knead' button on the machine's interface. It is possible to increase the time. down by one minutes at a time br>br>Leaven Doughbr>This one has me stumped. Why do we need another leavened dough when bread and pizza dough already exist? It takes 1 hour and 24 minutes, according to the manual. I'm not sure why there's a separate setting called Pizza Dough that does the same thing as Pizza Dough. br>br>Cakebr>Cakebr>Cakebr>Cakebr>Cakebr>Cakebr>Cakebr>Cakebr>Cakebr>Cakebr>Cakebr>Ca This can be a cake or a quick bread, such as banana bread. br>br>Jambr>I used mashed strawberries, sugar, lemon juice, and pectin to try the jam cycle. It turned out more like syrup than I expected, but it was my first time, and I probably didn't use enough pectin. It reduced the sweetness of the strawberries and made them taste incredible. I strongly advise you to give it a shot. br>br>Yogurtbr>This is for yogurt. br>br>Bakebr>This is for premade dough, according to the manual. The increments range from ten minutes to one hour and ten minutes. br>br>Custom Modebr>This mode allows you to customize the times for each of the default steps. Stir 1, rest, stir 2, ferment 1, 2, and repeat the process. 3, bake, warm up, and make a reservation. br>br>I tinkered with the quick bread cycle a little to get a faster bake time, stir1: 3rd: 0rst: 2rst: 2rst: 2 ten, ferment three: 22, bake: br>br>It's unlikely that the recipes in the manual are worth attempting. The pizza dough recipe, like the bread dough recipe, calls for sugar, but real pizza dough does not. I don't trust any of them if they can't even make a proper pizza dough recipe. Because the recipes are written in grams, they're best ignored if you don't have a food scale.
So far, everything has gone exceptionally well. Manufacturers should use English measurements in their instructions, in my opinion. It can be difficult to convert some of the ingredients.
Even better is this Secura machine. I like how the bread pan secures itself in the oven. I wish this machine didn't use as much pot metal as the Cuisenart, but we'll see how it holds up. I'll let you know if there's any difficulty on that front.
I'm very pleased with this bread machine; I've had no problems with it, and it's fairly simple to operate. You must ensure that your ingredients are accurately measured, as if they are too wet or too dry, the mixture will not come together properly. I have to do a little hand kneading every now and then during the first rest cycle to make sure it's mixing properly (pause it), but it's not too much trouble. Any bread machine of this type, I'm sure, would be the same. br>br>The only thing I would warn anyone buying it about is that the writing on the top that gives you a list of codes for the different types of bread WILL wash off. Mine is vanishing just by wiping it down lightly. Take a picture of it, jot it down, whatever. . . I believe it's also in the book, so don't throw it away.
Because it wasn't like my old machine, it took some time to figure out how to make a great loaf; I wish the machine came with a better recipe book.
This is my first bread machine, and it's everything I expected it to be. Construction is sturdy, and the controls are simple to operate. The pan is easy to clean, and the finished loaf is easy to remove.
It's simple to use, the size is good and versatile, I like the loaf's shape, and my bread comes out perfectly every time (at least so far). For the price, it was a good buy.
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