Delonghi 125 or Panasonic 255?

Program 12-pizza, and dumplings can be program 11-noodles. And you can program, at least change and save these, at least you yourself will come up with something new!

I had, that is, I still have, but does not work, a DeLongey coffee maker. So, from the voltage drop in the network, it went out of order and I could not repair it ANYWHERE in the whole Autonomous Okrug (YNAO). In Moscow, they requested 4.5 thousand rubles for repairs, while a new one costs 6 ... Now the scales are still leaning towards DeLongey's choice, but I'm afraid now that if suddenly (God forbid), something it will happen to her, she will also lie dead in the pantry ... With Panas (at least video equipment) - there were no such problems with the repair, moreover, in a regular service, not Panasonic ...

P.S. If this forum is read by specialists in the DeLongey technique, who can help with advice in repairing a coffee maker, write to the box that is indicated in the profile. Advance senks ...

I have a Panasonic SE 255. I am immensely satisfied and happy. As for programming, with skillful combinations, you can vary the programs here too. And about the service - the question is really serious. Of course, for those who live in capital cities, this issue is less significant, and in smaller settlements - the issue of service is very acute. Sometimes it's really easier to buy a new one than to try to solve a problem with the old one. So I broke a Kenwood harvester ... I haven't been to service centers yet. But in our town, I'm afraid I won't be happy with good news.

Regarding post-warranty repair, I can say that the problem is practically insoluble (I’ll tell you a secret: I work in a service center that is not related to household and kitchen appliances) if you want to repair a branded item, they will be able to order parts in the service ONLY authorized
if they are not found by DHL or other mail. From the manufacturer according to the part catalog, you can of course yourself through the online auction, but you need to be prepared for the fact that the cost of the part will be from 10 to 30% of the cost of the product
plus shipping plus service work. Repair is not profitable for the manufacturer
it is profitable for him to sell a new product, at the same time so that you do not "jump off" the Brand

We gave the Panasonic 255 to our parents six months ago, and there were bloopers, but only because of the lack of scales. And for myself, my beloved decided to save 60 dollars, and 2 days ago I bought Delonghi 125. But, as they say, they don't look for good. The bread was not baked absolutely, that is, it remained completely, completely "unburned" and damp inside, although the "electric oven" mode was added to it. So I sit now and think: either continue to bake and get upset or immediately carry it to the service center. The store will no longer accept it back, although, in my opinion, this is wrong, because how can you check the stove if it does not work. And if you didn't like it? Maybe someone knows how to increase the degrees, since I did not find anything about this in the instructions.

I have a Panasonic SE 255. I am immensely satisfied and happy. As for programming, with skillful combinations, you can vary the programs here too. And about the service - the question is really serious. Of course, for those who live in capital cities, this issue is less significant, and in smaller settlements - the issue of service is very acute. Sometimes it's really easier to buy a new one than to try to solve a problem with the old one. So I broke a Kenwood harvester ... I haven't been to service centers yet. But in our town, I'm afraid I won't be happy with good news.

E. In fact, it is done like this. Service call. Vysalka by mail. Repair (free of charge). Back cash on delivery.True, for this there must be a solid service. I did that in Poland, no problem. If under warranty, then everything is free, if not, then they will ask you to pay extra.

[Tyanka]

2 days ago I bought Delonghi 125. But, as they say, they don't look for good from good. The bread was not baked absolutely, that is, it remained completely, completely "unburned" and damp inside, although the "electric oven" mode was added to it. So I sit now and think: either continue to bake and get upset or immediately carry it to the service center. The store will no longer accept it back, although, in my opinion, this is wrong, because how can you check the stove if it does not work. And if you didn't like it? Maybe someone knows how to increase the degrees, since I did not find anything about this in the instructions.

Tyanka, the fact that the roof is unburned is almost everyone's 125 Delonghi,
but what's raw inside is strange.
Do you have China or Italy? Chinese will still be of worse quality.

I have Italian - the barcode is 8004399771116 and everything is baked fine.

I baked only a few times according to standard programs:
- French, with a baking temperature of 115
- and from whole grain - by 110
There are no other temperatures for breads, and this and that seems to be not enough.
But there is still 125 C for the cake!

Therefore, I mainly bake according to my programs and if I am not sleeping, then at the beginning of the baking stage I stop my program and start a program with 125-degree baking, naturally resetting the pre-baking stages of the cake.

The crust turns out wow, I don't even like such a crust for rye, but just right for French.

But even if I miss the baking stage, it still bakes well, it's just that the crust is not as strong as, for example, in Mula

It is impossible to pull out 35 degrees of rise from one program, and 125 degrees of baking from another and make one of your own programs, because your own program is built only on the basis of one of the main ones, embedded in the HP. You must still stop just before baking and program the end with a different program.

[Tyanka]

Tyanka Maybe you have a thermometer and can check the temperature during the baking cycle? Well, I would suggest trying again. You never know what, besides temperature, could "contribute". As for the top, there is anything - both light and "tanned". Of course, the sides are still darker, but, as far as I understand, this is due to the fact that the heating element is below. If the bread is flavored with, say, buckwheat flour or whole grain, then the top is normal. I also use the “keep warm” function after “baking” to brown the top. I leave the bread in a bucket for 20-30 minutes and the light crust darkens.

Well, about the service ... I didn’t achieve anything in our town, but in Kiev I quietly ordered the parts through the branded service center. After about 1.5-2 months, everything was delivered (to Kiev), and from there, of course, I had to pick it up myself. It's good at least that I went there just. So service in our country is a sore point! That is why you try to take what is more heard (and, accordingly, the question of repair is easier) or what is more reliable ...

As for baking ... There have never been any punctures in Panasonic-255. I changed the recipes and set different modes - everything is equally good! I, of course, do not do something supernatural, but the dough is just awesome!

I have Delongy for 1.5 years. I am very satisfied. I will not say that everything was always good. But I explain the failures by my mistakes. I don't remember the light crust anymore. If you need a tanned one, I smear it with an egg, sweet water, sprinkle with something. But I often use programming, especially in the production process, so to speak. Sometimes it is necessary to interfere a little longer, sometimes to distance ... The bucket only peeled off. But it doesn't bother me. And the difference in price with Panasonic is very significant.

Thanks for the advice, only I want to clarify: there was no crust at all, that is, as the dough rose, it remained the same color, it just dried, and after the baking mode it dried even more into the crouton. I was thinking about a thermometer, but we don't have one and there is nowhere to get it.And in her passport the country of Italy is written

[Tyanka]

Tyanka Anyway, try again. The easiest option, traditional white bread. There is nothing special in the recipe, even if you translate the products, then the consumption is not critical. But you will know for sure whether to contact the service. Do this when you are at home to keep the process in check. So that none of the households accidentally disconnects, so that the power outage does not happen. In short, we need "tests"

... I only baked a few times using standard programs:
- French, with a baking temperature of 115
- and from whole grain - by 110
There are no other temperatures for breads, and this and that seems to be not enough ...

Typo in instructions with temperature.

Thanks for the advice, only I want to clarify: there was no crust at all, that is, as the dough rose, it remained the same color, it just dried, and after the baking mode it dried even more into the crouton. I was thinking about a thermometer, but we do not have this and there is nowhere to get it. And in her passport the country of Italy is written

Culinary thermometer.
Control of the readiness of roasting meat,
readiness of jam (especially if we cook strawberries),
useful for a bread machine (measured the temperature
and put it in the oven for a holiday
for baking a large loaf).




you can buy here:
_
if expensive
then buy a Chinese multimeter with a temperature sensor.
It will be useful in the household, and not only in the kitchen.



It helped, plus a reputation.

I have been looking for this thermometer on Ukrainian sites for a long time, but I never found

Hello everybody!
I have been sitting on your forum for a relatively long time, but Gulchatay decided to open her face.
I really like the idea of ​​a bread machine in the house, but there is a bullfight with my family ... Basically, dad thinks that this is money down the drain ... He tried bread from a bread machine, he did not like it.
I try to defend my point of view, but ... so far, unsuccessfully ... I asked a colleague for a stove for a while to dispel doubts ... A colleague - LV ...
Having crawled through almost the entire section "Difficulties of choice", I stopped my vzgdyad on Panasika 255 and DeLongey 125 ... But here it stalled.
The kitchen is small, the house is old (that is, the wiring is unreliable). I'm mostly at work, so I hope my mom will be the main user.
The price now in Kiev is very different for these two stoves - Panasik on average $ 200, DeLongey - $ 135.
I know that I am asking a question that has been discussed here for a long time, but help me with the choice ... My soul leans towards DeLongey ...
Dad, as the chief repairman, is very wary of any technique, regardless of the manufacturer ...
Help with advice, po-a-a-luista!

Yes, there is also such an important factor - the voltage very often jumps ... I know that any equipment does not like this, but it is not uncommon for us to drop the voltage to 170 V.
As I already said, due to the old wiring, a load of more than 3-3.5 W cannot be given (for example, a washing machine + kettle + iron knock out the fuses).

[Leara]

Leara
Don’t worry !!! Take Delonge, good stove, reasonable price, there are certain advantages through programming. The price for Panasy is clearly overpriced. The stove, judging by the reviews, is not bad, but as they say, why pay more?

In a small kitchenette, DeLongey will look gigantic. Compared to Panasonic, it is much larger. But in my small kitchenette Panasonic found a place. And we are all very happy! The husband says that he didn't even have to think about another stove. We always succeed, unlike other users of other bread makers, and to my husband it is always like a balm on the heart ... Here, they say, they bought a great thing

[Leara]

Leara
Don’t worry !!! Take Delonge, a good stove, reasonable price, there are certain advantages due to programming. The price for Panasy is clearly overpriced. The stove, judging by the reviews, is not bad, but as they say, why pay more?

Then, that Panasonic is a proven option. And a person already has problems to convince of the need to buy and that the bread is delicious.With Panasonic it is easier, it seems to me. Poured in according to the recipe - it works. Agitators do not get stuck, nothing buzzes, nothing knocks, the crust is normal, the bucket is comfortable, the machine is one of the most reliable, and so on. What else is needed from the first HP?

Delongue is from another opera. If you need to do something non-standard. Like, double batch. Or a complicated recipe. These tasks are too tough for Panasonic. What's true is true.

[natbron]

Then, that Panasonic is a proven option.

Where did you get the idea that answering a person who asks for advice, I have no idea what I am saying?

Delongue is from another opera. If you need to do something non-standard. Like, double batch. Or a complicated recipe.

Do you judge this from your own experience? Are both stoves in use?
And right away, so as not to continue the discussion ... I've been using HP Delongey for over a year. I have the material opportunity to purchase Panasonic, but I do not see any need for this.

natbron
If we consider other properties of the stove, not baking, but such as design, size, then this is a completely different "opera" ... As for baking, during all the time I have been using the stove, I have not a single "sad" experience.

Me too. Not a single puncture, considering that I was a complete layman and did not understand at all what this baking was. And when I leave, my husband is experimenting, too, no problem: bread, dough for dumplings, dumplings, pasta, pies. Very different and even according to their own recipes. And given the voltage issues ... will Delongete be able to withstand such a bullying? She's tender. And then there will be many problems with the service center ... I already wrote about this above ...

I also suffered from this choice almost a year ago. The choice was made in favor of delonghi for a number of reasons: 1) Panasov was not on sale at that time, but HP really wanted it; 2) The difference in price is quite tangible, and now, due to the increased rate, even more so; 3) I like the delonghi color more, all the appliances in my kitchen are in "metallic".
I do not regret anything, at first there are enough ready-made programs with my head to learn. But then ... I can't imagine now what I would do without programming. One thing not to like is the coating of the bucket, it will climb over time
In the old apartment, in case of voltage problems (the new washer was capricious), the electricians ran a separate wire from the meter to the most loaded outlet and took it from the rest of the plugs to a separate machine. It helped, otherwise the washing machine "hung" in the process

Where did you get the idea that answering a person who asks for advice, I have no idea what I am saying?

And where did you get the idea that I was blowing it? Or are you just anxious to argue?

Do you judge this from your own experience? Are both stoves in use?

Do you judge this from your own experience? Are both stoves in use?

[programming]

Yes, there is also such an important factor - the voltage very often jumps ... I know that any equipment does not like this, but it is not uncommon for us to drop the voltage to 170 V.
As I said, due to the old wiring, the load is more than 3-3.5 W (you need to read 3 - 3.5 kW) you cannot give (for example, a washing machine + kettle + iron knock out the fuses).

Bread makers have a power of 0.5-0.7 kW, which is not at all a lot, taking into account the fact that during the baking process they do not heat constantly, but in cycles: on, off, etc.
It is difficult to predict how low voltage will affect, most likely everything will work fine, since there is a thermostat in each stove.
And the problem of electricity in the apartment must be solved without a stove. The methods are known.
When choosing a stove, all other things being equal, pay attention to the possibility programming bread makers.
This remark applies especially to the fact that if you want to bake not only white bread, and all the bread makers do well with this, but also rye.
And here you will find amazement, which can be avoided by programmable bread makers.
For example, from the available and proven programmable HP: DeLonghi 125S, Kenwood BM450.
Weigh what you want to eat and I think you will make the right decision.
Good luck.

Is the Kenwood 450 an affordable and proven option? You joke elegantly. This HP appeared a couple of weeks ago in Russia, it did not reach Europe and it is not known when it will. On the forum we have as many as 2 (two) happy owners. For comparison 255 Panasonic - more than a hundred people. 125 Delongy - more than twenty.
The stove will become proven when different people have been using it for six months.

If all the ovens did the same good with wheat bread, then the Kenwoods, Moulinexes and other Panasonic would have long since closed their oven production.

Why can't you bake rye bread in a non-programmable oven? Are you kidding again? There are a lot of posts on the forum dedicated to rye bread. Is this all from DeLonga 125s or oven users? I strongly doubt it.

Kenwood 450 ... On the forum we have as many as 2 (two) happy owners.

Nope, there are more of us ... We're just hiding ...

In fact, it seems to me that half a year is too long to check the stove. After all, what is so important in the stove? To make a good kneading, the dough baked well and the crust would be appetizing. Of course, there is also the convenience of working with the stove, a set of programs that can be used, ergonomics ... But all this, again in my opinion, is more like marketing ...

Therefore, when purchasing this or that household, kitchen equipment, I always determine for myself what I want from it - several main points. I buy, I come home and immediately check these "moments" in action. All. For me, if the equipment has fulfilled the load assigned to it (the primary, main tasks for me), then this is enough. And I don't need six months at all in this case.

And you can choose endlessly ... Everywhere there are "+" and "-".

Thank you all very much.
As far as I understand, the coating will cover any bucket - sooner or later.

I also suffered from this choice almost a year ago. The choice was made in favor of delonghi for a number of reasons: 1) Panasov was not on sale at that time, but HP really wanted it; 2) The difference in price is quite tangible, and now, due to the increased rate, even more so; 3) I like the delonghi color more, all the appliances in my kitchen are in "metallic".
I do not regret anything, at first there are enough ready-made programs with my head to learn. But then ... I can't imagine now what I would do without programming. One thing not to like is the coating of the bucket, it will climb over time
In the old apartment, in case of voltage problems (the new washer was capricious), the electricians ran a separate wire from the meter to the most loaded outlet and took it from the rest of the plugs to a separate machine. It helped, otherwise the washing machine "hung" in the process

As far as I understand, the coating will cover any bucket - sooner or later.
Yes, and the color "metallic" seems to me less easily soiled than white, although my kitchen appliances are mostly white.

Bread makers have a power of 0.5-0.7 kW, which is not at all a lot, taking into account the fact that during the baking process they do not heat constantly, but in cycles: on, off, etc.
It is difficult to predict how low voltage will affect, most likely everything will work fine, since there is a thermostat in each stove.
And the problem of electricity in the apartment must be solved without a stove. The methods are known.

I am also impressed by the low electricity consumption of the stoves. But there are problems with the replacement ... I live in a private house, and it is wooden, lined with bricks, and the house is already half a century old ... I'm afraid that if you start digging into the wiring, half of the house will collapse ... Similar precedents were and when replacing a window, and when replacing sockets ... (half of the wall had to be restored). In the current crisis conditions, it is a little expensive.
In principle, household appliances are also bought in order to reduce gas consumption, since the house has its own gas heating and water heater, which is a very large expense, especially if you are baking.

There was another question. She agitated relatives to a slow cooker. Now they ask me the question - why a bread maker, if there is a slow cooker.My explanations that these are two different devices that do not depend on each other are not accepted.
The main opponent is dad. Mom, in view of the longest stay in the kitchen, is either neutral or positive about technology (it's easier to negotiate with her)
Again, you can bake in a slow cooker, but what about the bread? After all, as far as I understand, it is necessary to adhere strictly to the baking technology ... And I don’t like to knead yeast dough, or rather, it doesn’t like me ... What arguments can be used in the fight for a bread machine?

["poiuytrewq"]

...
If all the ovens did the same good with wheat bread, then the Kenwoods, Moulinexes and other Panasonic would have long since closed their oven production.

Why can't you bake rye bread in a non-programmable oven? Are you kidding again? ...

You read very interesting, "Eretik", written.
Apparently by your analogy, all other bread makers that cannot cope with baking bread are already curtailing their production.

And I never write about the impossibility of baking rye bread in non-programmable bread makers, and this is no exception.

You can read about the possibility of baking rye bread in different kitchen appliances here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
Continuing the topic "poiuytrewq" about the possibilities of a bread machine
Kenwood BM450, I note that this oven has 5 programmable modes that allow it to be adjusted to complex baking recipes and make their baking more convenient, respectively.
And the new shape of the scapula, which is very good at picking up from the walls.
Sometimes this is a very important factor.

1. It is clear that the coating will peel off sooner or later. The speed of the process is of interest. And the availability of spare parts. I bought a Delongy grill once. The coating peeled off after about the third frying.
2. Depends, what kind of metallic. Stainless steel is MORE easily soiled than white coating. As the owner of a pile of stainless steel in the kitchen, I tell you this. And washing a stainless steel is somewhat more difficult than wiping white plastic. But stainless steel looks expensive and durable as hell knows what. If it is just paint for stainless steel, then the effect may be different. It may well stain white more.
3. I don't even know what to advise you to convince your family. Mine, for example, were immediately convinced after trying bread from the oven (by the way, Chinese noname, such as Severin, a standard, but German mixture). I will note that my relatives are rather indifferent to bread. But one day I found children in the kitchen chewing three-day (!) Bread from the oven. And not baking, but some kind of gray.

- HP is economically beneficial.
a) For me, for example, it is 100% profitable. My bread costs 2-3 euros per kilo (the cheapest euro per kilo). In production from a mixture it costs 30-70 cents per kilo plus electricity + 2 liters of water + and a drop of detergent. It turns out a little more expensive from flour. But in any case, if not exotic, then up to 1 euro per kilo.
b) Bread is not thrown out of the oven in principle. He is eaten earlier. Anything can happen to a purchased item

- KP bread tastes better than average store bread. That is, at the level of good bread. And good store-bought bread is either shamelessly expensive (3 euros per kilo, you know, it's arrogance) or not always found.

- In bread from KP there is no guarantee of any improvers, read, chemistry of obscure origin, which modern bakeries strongly sin. It is not worth making a scarecrow out of chemistry, but these enhancers are needed only and exclusively
a) reduce the cost of the process
b) increase the shelf life of bread to heaven.
we, as consumers, have little joy from these enhancers.

- Variety in nutrition. Even a simple automatic oven will provide you with a wider variety of bread than all the surrounding shops combined. Moreover, for very modest money.

- HP can be used as a dough mixer.

...
Again, you can bake in a slow cooker, but what about the bread? After all, as far as I understand, it is necessary to adhere strictly to the baking technology ... And I don’t like to knead yeast dough, or rather, it doesn’t like me ... What arguments can be used in the fight for a bread maker?

The answer is simple enough, "Leara"!
If you want to eat bread and not talk about it,
You must understand that baking bread is not a quick process.
Takes 3 to 5 hours every day.
If I understand you correctly, I don't want to wash everything from the dough.
And stand above the "soul" of bread in the kitchen too.
The conclusion is to have a specialized device and get excellent results.

You read very interesting, "Eretik", written.
Apparently by your analogy, all other bread makers that cannot cope with baking bread are already curtailing their production.

Are there any stoves that cannot cope? I didn't hear something. Because if the stove fails, then it is quickly removed from production.
But the fact that some do better, others worse is a fact. Those that are better are more expensive. Worse - cheaper. Neither the consumer nor the seller should be underestimated. The consumer is not a fool, and the seller is not a sponsor.

And I never write about the impossibility of baking rye bread in non-programmable bread makers, and this is no exception.

That is, you can bake rye bread, right? And without much difficulty?

But problems arise when we start following your link (for which a special thank you from me personally) and start dancing with a tambourine around custard bread or a specific recipe with a couple of mixes, right?

Kenwood BM450, I note that this oven has 5 programmable modes that allow it to be adjusted to complex baking recipes and make their baking more convenient, respectively.
And the new shape of the scapula, which takes it very nicely from the walls.
Sometimes this is a very important factor.

Panasonic blades are excellent at picking up from the walls. But I would not believe either Panasonic or Kenwood. Perhaps this is not the magical shape of the blade, but the quality of the coating. Or a good motor.

My husband also did not want HP, but when he tried some bread (cake, dumplings, etc.), he admitted that he was very wrong. :) And the choice can only be made by you, since everyone sandpiper will praise his stove.

...
Panasonic blades are excellent at picking up from the walls. But I would not believe either Panasonic or Kenwood. Perhaps this is not the magical shape of the scapula, but the quality of the coating. Or a good motor.

Of course, of course "Eretik"!
How could it be otherwise?
You are absolutely right!!!
It's all about the coating!
And only in a good motor!

It's all about the coating!
And only in a good motor!

In any case, this is much more believable than the new magic shape of the scapula.

In any case, this is much more believable than the new magic shape of the scapula.

Of course, of course, "Eretik"!
You are absolutely, absolutely right!
Why argue.
And no need to try.
And there is no need to compare either.
It's all about how you say it!
Success!

But the fact that some do better, others worse is a fact. Those that are better are more expensive. Worse - cheaper. Neither the consumer nor the seller should be underestimated. The consumer is not a fool, and the seller is not a sponsor.
That is, you can bake rye bread, right? And without much difficulty?

On our forum there is a user Lika, she has Panasonic, and she bought Alaska for the dacha. In comparison, in her opinion, white bread tastes better in Panasonic, and rye bread in Alaska. This shows that every stove (both cheap and expensive has its own merits). I suggest not to be so categorical.

On our forum there is a user Lika, she has a Panasonic, and she bought Alaska for the dacha. In comparison, in her opinion, white bread tastes better in Panasonic, and rye bread in Alaska. This shows that every stove (both cheap and expensive has its own merits).

I don't argue about tastes. Who is there that tastes better, and when, and for what reasons - this is everyone's personal business. This is something completely different. It's not cheap and good. Market law.

1. It is clear that the coating will peel off sooner or later. The speed of the process is of interest. And the availability of spare parts. I bought a Delongy grill once. The coating peeled off after about the third frying.
2. It depends what kind of metallic there is.Stainless steel is MORE easily soiled than white coating. As the owner of a pile of stainless steel in the kitchen, I tell you this. And washing a stainless steel is a little more difficult than wiping white plastic. But stainless steel looks expensive and durable as hell knows what. If it's just a paint for a stainless steel, then the effect may be different. It may well stain white more.
3. I don't even know what to advise you to convince your family. Mine, for example, were immediately convinced after trying bread from the oven (by the way, Chinese noname, such as Severin, a standard, but German mixture). I will note that my relatives are rather indifferent to bread. But one day I found the children in the kitchen chewing three-day (!) Bread from the oven. And not baking, but some kind of gray.

- HP is economically beneficial.
a) For me, for example, it is 100% profitable. My bread costs 2-3 euros per kilo (the cheapest euro per kilo). In production from a mixture it costs 30-70 cents per kilo plus electricity + 2 liters of water + and a drop of detergent. It turns out a little more expensive from flour. But in any case, if not exotic, then up to 1 euro per kilo.
b) Bread is not thrown out of the oven in principle. He is eaten earlier. Anything can happen to a purchased one

- HP bread tastes better than average store bread. That is, at the level of good bread. And good store-bought bread is either shamelessly expensive (3 euros per kilo, you know, it's arrogance) or not always found.

- In bread from KP there is no guarantee of any improvers, read, chemistry of obscure origin, which modern bakeries strongly sin. It is not worth making a scarecrow out of chemistry, but these enhancers are needed only and exclusively
a) reduce the cost of the process
b) increase the shelf life of bread to heaven.
we, as consumers, have little joy from these enhancers.

- Variety in nutrition. Even a simple automatic oven will provide you with a wider variety of bread than all the surrounding shops combined. Moreover, for very modest money.

- HP can be used as a dough mixer.

Well, you don't have to talk about chemistry. Of course, I am not a food technologist, but I have a diploma in chemical technology and engineering.
Therefore, I perfectly understand what kind of ingredients are used now in food ...

Our bread, of course, is not so expensive, but the quality sometimes leaves much to be desired.

With what I agree to all 200%, so that the strength of the coating and the availability of spare parts are important. For example, Panasiks have several authorized services, DeLongey has only one ... True, if problems arise with any equipment, regardless of the brand, you have to conduct full-scale military operations with these services. Otherwise, everything is fruitless.

It's hard for me to compare these two brands, because at home there is only a dect phone from Panasik, and oil heaters from DeLongey ... What embarrassed about the heaters is when it comes to turning off the heating independently, then under the panel on which the mode buttons and the regulator are located temperature, a spark jumps. Often it happens or not - but I noticed it several times.
But if it talks about the cost of bread makers, then at the moment the difference is significant ...
And the question of the reliability of technology always remains relevant for everyone. Well, and the element of "how lucky" ...

By the way, can someone from Ukraine tell you if you had to order spare knives or a bucket? If so, how and where did all this happen?
Was this done by service workers or an authorized store of the respective brand?
In Russia, it is clear that they have an authorized seller Panasika. And in Ukraine, in particular in Kiev? Do Panasik and DeLongey have such authorized sellers? I didn’t find anything, on the official sites too.
On the official website of Panasik, there are no recommendations at all where you can buy kitchen appliances in Kiev

By the way, can someone from Ukraine tell you if you had to order spare knives or a bucket? If so, how and where did all this happen?
Was this done by a service technician or an authorized store of the respective brand?
In Russia, it is clear that they have an authorized seller Panasika.And in Ukraine, in particular in Kiev? Do Panasik and DeLongey have such authorized sellers? I didn’t find anything, on the official sites too.
On the official website of Panasik, there are no recommendations at all where you can buy kitchen appliances in Kiev

Read on the forum in the relevant sections,
this information is there.
For Panasonic in Ukraine
and buckets and shovels
can be purchased separately at service centers.

[Leara]

Leara

Do you have the opportunity to touch these stoves "live"? I was also torn between these two models for a long time. But as soon as she saw and touched, all doubts were immediately dispelled. I clearly understood what kind of stove I want.

[Leara]

Leara

Do you have the opportunity to touch these stoves "live"? I was also torn between these two models for a long time. But as soon as she saw and touched, all doubts were immediately dispelled. I clearly understood what kind of stove I want.

Zest, unfortunately I did not find that there were these two stoves in stores at the same time ... You see one, touch it, look - everything seems to be clear ... After a while you find the second one, and the impressions about that have already been erased

Actually, quite recently I "got sick" with this idea, but it hurts me very much
I have such a peculiarity - once every few years to experience itching on household appliances So tantalum flour begins ... Well, if somehow everything was just decided with a multicooker (I ordered it, but they haven't brought it yet, although they promised to deliver it on Monday), but with a bread maker, everything is more complicated. I feel that until all nine laps I pass, my torment will not end

b] Leara [/ b]
If you like "solid" technique, then take Panasonic. I gave up on De Longa the moment I lifted and lowered her lid. For me, she turned out to be too "muslin young lady".
I have been using Panasonic for over a year. There is not the slightest hint of erasing the cover of the bucket or something else. There are scratches on the kneading knife, but my husband did his best, he cut it with the bread.
At first I was very attracted to the programmable program in DeLongy, now I understand that I would have remained unclaimed.

: Yes, as for the Panasonic technology ... I was recently in complete shock. The cat jumped from the window onto the refrigerator and managed to catapult the receiver from the radiotelephone lying on it with direct fire into a bucket of water. I heard that something had flopped down, but I did not understand exactly what and where. An hour and a half later, I found a tube receiving water procedures. Just in case, I caught it ... dried it ... So what would you think? She works!!! And even the display didn't float

Leara, you read what delicious recipes, how temptingly everyone bakes - this will speed up the purchase decision. Since I do not really want and know how to bother with mixing + the oven is opposed to me, for me HP is an ideal option. (herself, lyuba, herself .... - as in advertising)

By the way, can someone from Ukraine tell you if you had to order spare knives or a bucket? If so, how and where did all this happen?
Was this done by a service technician or an authorized store of the respective brand?
In Russia, it is clear that they have an authorized seller Panasika. And in Ukraine, in particular in Kiev? Do Panasik and DeLongey have such authorized sellers? I didn’t find anything, on the official sites too.
On the official website of Panasik, there are no recommendations at all where you can buy kitchen appliances in Kiev

They changed my bucket with a shovel under warranty at Glubochitskaya. They drove for 4 months, but they didn't take mine, so it was easy to wait. They also (the door opposite the repair) sell various spare parts of different brands. Available - you can buy, not - by order (payment upon receipt). I ordered a spatula there at the same time as the bucket (they said that under warranty they would not change the spatula, and then they changed it). Came at the same time. Now I have 2 shoulder blades

And there on Glubochitskaya is generally a cool service center. They serve many brands. And they bring it to order. An order can be made even by phone from another city without any confirmation and prepayment. They bring it pretty quickly.I from a small town, without any guarantee, called and asked to bring a few parts to the Kenwood food processor. So about two months later they called and told me to come and pick up. And the price is reasonable.

"ImportBytService"

Thank you very much, I will try the multi-order pan.

An employee just brought her bread maker to work, LV 202, but forgot to bring a measuring cup ...
There are no scales in the office. They urged me to make the first pancake. Measured by eye using a measuring spoon and a 50 ml measuring cup from Givalex
Standing dough, more like pancake dough ... All my statements about adhering to technology are not taken seriously ...
I want to take the x / P home to experiment, but at home there are only chemical measuring glasses, it will not be possible to measure bulk in them under the knife ...
Can you please tell me the recipe for the main or French bread for LV, but only in normal weight units ... And then something with the recalculation does not add up to me. The book contains a measuring cup 230 ml, a teaspoon 5 g, a tablespoon - 15 g.
Considering that there are 150 g of flour in a measuring cup, then a cup of 230 ml is 144 g (if rounded).
Significant if prescription
0.75 cups + 2 tbsp. l. water = (172.5 ml + 30 ml) = 200 ml water (I round to whole numbers)
2 cups flour = 2 x 144 g = 288 g flour
1 tsp salt = 5 g
1 tbsp. l. sugar = 15 g sugar
1.25 tsp yeast = 19 g yeast

After falling asleep all this turned out to be a dough for pancakes .... I looked at all this for almost 3 hours and dropped the program. I added 2 tbsp to the eye. tablespoons of flour and set the dough mode.
I think that it will be possible to throw out this horror later
Eh, what did I do wrong?
How can I now experiment without a measuring cup? Scales at home, only mechanical.
Sorry for the off-top

As expected, it turned out something that can hardly be called bread ... a biscuit, with a dull crumb ...
Now I will experiment at home, rechecking all volume and weight fractions in the chemical. dishes and scales, even though the scales are mechanical. I will report on the results ...

P.S. I don't give in to provocations anymore :-) Everything is only optional