Test bakery Electrolux EBM 8000

Advantages: the main advantage, in our opinion, is the presence of convection. The heating element combined with the fan results in a more even browning of the bread over all sides and the top. That it works, is especially evident in our test loaf: it turned out very brown.

Disadvantages: higher noise level.

Dough result

This baker made one of the most harmonious loaves photo 1 , small in diameter, silky, with a “dashing cap” on the side. This cake was proof of the efficiency of convection because it was very well browned on top in spite of the presence of a sight glass – the place of heat leakage . The white bread photo 2 was not as evenly toasted on top, those who like crusty crusts should choose the third degree of frying. The muffin photo 3 was cooked in a round mold. It turned out very nice, though not very high. I must say that in the editorial office it was very quickly eaten!

Functionality

Programs: the user is offered 15 automatic programs: white bread, white bread fast, wholemeal, wholemeal fast, French bread, muffin, very fast cooking, sweet cake, gluten-free bread, dough, rustic bread, jam, strong baking, delicate cakes, rice pudding, custard cake.

The first 13 programs are used with the main mold, the others with the round mold.

The quick program for white bread is only 25-30 minutes shorter than the basic program. But the “very quick cooking” mode allows to have a loaf in 58 minutes, weighing only 750gr.

The mode for wholemeal bread lasts about 4 or 4.5 hours. You can make rye bread in this mode as well as in the first one . The mode starts with warming up the components. There is also a shortened cycle which is rare lasting from 2.5 hours.

The dough program is used to make yeast dough in 1.5 hours.

Mode “Sweet Cake” is used to cook muffin in the main bucket.

Baking mode switches on from 10 to 90 minutes, in increments of 10 min.

Features of work: the main advantage of the device is the presence of convection. Heating from the heating element plus the fan gives a more even heat and browning on all sides, including the top. That it works is especially evident on our test loaf, it came out very ruddy.

It is possible that the device consumes less energy, but we did not measure this parameter.

The main bucket has a collapsible shape, when you turn on the motor it rises, when you stop it goes down. According to the idea of the developers, such a solution should remove one of the disadvantages of homemade bread – an ugly hole in the body of the loaf.

It is true that after kneading the hook falls down safely, but its traces, now flat, are still visible on the bread. However, the goal is achieved – there is no unsightly gap.

Loaf: loaves of 500g, 750g and 1kg. A 270g cupcake.

Bucket: in the form of a short brick with traditional proportions internal dimensions WxHxHW 182x140x136 mm and gray-blue coating. The second mold is round 158x145x65 mm oval, to be exact , but it is not high, we didn’t risk to make a 500g loaf in it, I just transferred it from the main bucket before baking, as you see, the loaf turned out most beautiful.

Cooking in this small mold is somehow uncomfortable, there is a fear that the components will scatter all over the oven. Because of the small size, you only have to use the recipes in the book, and there are only 3 of them.

Or you can calculate by the weight of your own. In a word, it’s a pity that the shape is so shallow, this greatly limits the hostess. The mixer in the form is own, the blade is linear – goes from one wall to the other.

Operation: the buttons of the device have a circular blue backlight. The display is large, well visible. Indication of the parameters is made by arrows, they indicate the weight of the loaf and the color of the crust, as well as the stage of the program.

In addition, the screen shows a tooltip on the screen, telling you which shape to choose. All inscriptions, including the list of programs are in English.

The timer is set for 12 hours at the end of the cycle .

Comfort

The rectangular bucket is clamped on the sides, tightly and securely. The round one is just put down on the roll, it’s much smaller than the area of the chamber, it’s clear that to take it out would not be as convenient, you’d have to put your hand inside deeply. Kneading of the dough is quite loud, it is one of the leaders in noisiness.

The body of the device is all-metal.

Care: dust is inevitable when working with flour, guess where it will be most noticeable? The glass lid will have to be cleaned constantly, shaking off the dust into it. The lid can be removed if necessary The interior of the oven also has to be cleaned, because flour spraying over the chamber cannot be ruled out.

Power cord: on the right side, length 1,38 cm.

Instructions: could win the “Worst Instruction Manual” contest. Its biggest disadvantage is the scattered American-language text, it is interspersed with descriptions in 3 more languages, you have to flip through the pages looking for more.

There is very little information, no tips for beginners cooks, there is no step by step prescription of the programs, so it is difficult to understand their logic, very few recipes.

Some of the modes in general remain a mystery, for example, “Strong baking” can be identified as a normal heating only an experienced user of bread baking machines. Ditto for the long “Country Bread” cycle, which seems to be a mode for proving the dough.

Aesthetics

Certainly one of the most beautiful dough bakers out there, a simple shape that will blend logically with other kitchen appliances, steel and dark glass finish. The window in the door is not big, but it provides sufficient viewing. The handle is simple, easy to grasp in a grip.