Convenience of use
The OptiMUM features a design that reflects its positioning. Its body gives pride of place to metal and the notes of red give it a welcome little originality. The height of refinement, Bosch has provided a winder to prevent its 1.20 m cable from being visible. A robot that will therefore sit proudly on the work surface, and that’s good since it will be difficult to dislodge it.
If it is not as heavy as the Cooking Chef Experience from Kenwood (10.7 kg), or even as the Artisan 5KSM175 from KitchenAid (9.2 kg), the Bosch robot still weighs 8 kg. It is therefore better to have enough space on the work surface to leave it permanently.
On the other hand, this mass allows the device not to move, even when working with heavy dough, such as shortcrust pastry and bread dough provided for in our protocol. This robot pastry chef also does without the suction cups that we come across on lighter models, such as the Prospero+ from Kenwood or the Masterchef Gourmet from Moulinex. No movement to note at the level of the head, either. On the other hand, the bowl can move slightly and we notice that its base comes to hang in a plastic imprint – let’s hope it will resist over time.
If it is mainly dressed in metal, the OptiMUM MUM9AX5S00 sports plastic in places. They are also found on the front of the base. This is where the controls for the balance and the display have been integrated. A very practical addition during the preparation of recipes, but we would have liked precision to the nearest gram, like the Titanium Pastry Chef XL. Indeed, the balance of the Bosch robot can only weigh within 5 g. This is certainly sufficient for most recipes, but some ingredients require more precision, such as baker’s yeast.
The scale control panel also provides access to a timer and automatic programs. Three are on board for egg whites, whipped cream and yeast dough. Simply select the program using the “+” and “–” buttons, add the ingredients to the bowl, then turn the speed variator after obviously lowering the robot’s head. It’s pretty simple, just like the recipes that these programs need to automate. It was quicker to launch the robot directly to beat egg whites.
To lower and raise the head of the OptiMUM MUM9AX5S00, a small lever is activated on the side and a mechanism allows it to go halfway on its own. All that remains is to accompany it to the end, which allows it to be handled with one hand. Another good point. As for the variator to be found on the same side, seven speeds are proposed in addition to a Pulse position, which also makes it possible to launch automatic programs, and a slow speed to be used with the flat beater with flexible edges for delicate mixtures.
This beater is in fact extended by a band of silicone which allows it to both scrape the edges of the bowl while increasing the contact surface with the ingredients. Chocolate mousse lovers will be delighted to learn that the OptiMUM is thus capable of carrying out all the stages of preparation, including the incorporation of egg whites.
Bosch also delivers his robot with a (huge) height-adjustable whip and a hook. The whole kit is made of stainless steel and seems very robust if we forget the plastic part which should facilitate the extraction of the tools from the engine outlet. This can also interfere with the installation of said tools, although it avoids throwing dough on the work surface when you force to remove the whisk or beater. This part also protects the motor output from pasta that could go up along the hook. The KitchenAid system seems to us all the same simpler: it is the accessories which are fixed around the axis of drive.
The OptiMUM MUM9AX5S00 comes with a stainless steel bowl with a capacity of 5.5 l, which allows you to work up to 3.5 kg of dough or 1.5 kg of flour, i.e. more than the maximum quantities announced for the Titanium Pastry Chef XL from Kenwood. To facilitate handling of the bowl, side handles are provided, which we would have preferred less sharp. Finally, Bosch provides a splash cover that clips directly under the robot’s head, while two additional motor outlets are provided on the head for adding accessories. Just pull on the covers to access them and a color code identifies the appropriate outlet depending on the accessory.
Size is not everything and the OptiMUM reminds us of this with its large whip. Like Titanium Chef Pâtissier XL, it didn’t allow him to whisk our two egg whites in less than a minute, as the Artisan 5KSM175, Masterchef Gourmet and Miogo MRPM1 did. This is much more time than the Bosch robot required with 3 min 30 s. The small amount of ingredients, however, seems to be responsible, at least in part.
The OptiMUM MUM9AX5S00 did better in whipping the four eggs and sugar in our sponge cake recipe. Its flexible edge beater, combined with the slow speed, allowed it to incorporate the flour with efficiency and delicacy. Just can we see that a slightly thicker layer of dough has formed in the bottom of the bowl. Other models have allowed us to obtain larger preparations, but that of the Bosch robot makes up for it during cooking – the sponge cake obtained was one of the most inflated. It also has a fairly homogeneous texture, but some traces of dyes remain visible.
The flat beater was also very effective in preparing shortcrust pastry, even if the OptiMUM is not one of the fastest robots. More than 2 min 30 s were needed for him to mix the flour and the butter. He nevertheless managed to bind the whole after one minute after adding water. The dough thus formed is rather homogeneous despite the few pieces still visible. The engine also showed (or rather made hear) only very slight signs of weakness at the very end, without the drummer being seen to slow down.
The realization of our bread dough did not pose any difficulties for the top-of-the-range pastry robot from Bosch. If kneading at speed 1 pushes the motor of certain models, such as the Moulinex Wizzo, to their limits, this is not the case here and the increase in speed, up to the seventh and last to finish, does not nothing changed. In addition, the robot did not move one iota and the dough remained in the bottom of the bowl, instead of going up along the hook as is often the case, which can make kneading less efficient. The dough is rather firm and well-worked when it comes out of the OptiMUM, and it takes on a lot of volume after proofing and proofing.