Panasonic SD-2500, SD-2501, SD-2502 (1)

Good evening to all bakers! Friends, I have such a question, I want to buy 2501 stoves in the store, where it costs 5349r, can you trust this store? Maybe someone in the know? And then I really do not want to run into some thread. Thanks to all)))

I bought two Panasonic multicookers in this store.
Everything was fine.

According to reviews on the internet, everything is fine so far. As soon as it comes to marriage, the store managers first fuss, then do not answer calls, then they are frankly rude. I was not lazy, I looked for reviews through a search engine. So it seems as though someone is lucky

[the same ingredients]

Members of the forum, help with advice, I don't know who to ask. Finally, I bought myself a bread maker. I took Panasonic SD-2500WTS, I'm happy))) The first 2 breads turned out well (like from the oven), 4+ (not 5, since the taste could be better - it was not mixed in time). But the third (4th, 5th) bread did not rise ... Type of crust everywhere Average.
It was like this: first I baked on the 2nd "accelerated" program (2 hours), put: 260 g of water, 400 g of flour, 15 g of sugar, 5 g of salt, 15 g of sunflower oil and 4 g of SAF-Moment yeast. All is well, we ate. The second time (in the evening) I took 250g of water - for my flour this is just that, because the first bread was wrapped with a "comma" on a spatula, and this one came out like a bun.
The next morning I decided to try the 1st "main" program (4 hours), put the same ingredients, even from the same bags (there was just 2 servings of flour and yeast left). Result: the dough rose, but was 1/3 lower than the previous bread, and broke from above in three places (tried to rise). I noticed that the bread maker interferes with the dough 30-40 minutes before the start of baking, kneads it ... but even before that moment the dough was somehow low.
The fourth bread on the Main Program - the same fig, rose badly. The fifth time I did it on dough, it bubbled beautifully, but .... the bread broke again on top, although it looked better than the 3rd and 4th. There is no doubt about the quality of the yeast from this particular bag, but it "does not work" in full force on the Main Program. Why??? I looked inside the stove when it was hoisted - it looks like the yeast is hot there, could they have died?
Have you faced such a problem?

[Wasp]

Wasp
You are not yet sure of the work of your stove, so doubts overwhelm you. The point is most likely in yeast, they are not as active as instant ones and do not have time to fully work out in time. It happens that my dough does not have time to rise in the bread maker, then I disconnect the x / p from the network for 10 minutes (I turn on the timer on the micro so as not to forget) and after 10 minutes I start it again. It so happens that even these minutes are not enough, I do the same again. The bread turns out to be tall and beautiful, but I change the yeast immediately after such dances with tambourines.
Shl. Do this when the remaining time on the display shows at least 1 hour.

[Wasp]

Wasp, It seems to me that according to your description, the bun was too tight. This is a weak rise with guaranteed quality yeast, and those very breakthroughs. Try increasing the amount of liquid slightly for the main program. The fact is that on the fast program, the dough does not have time to go through the necessary biochemical processes, but on the main time it is longer, therefore, gluten and starch grains swell more.

It seems to me that according to your description, the bun was too tight. Try increasing the amount of liquid slightly for the main program.

Thank you, I'll try. I reduced the amount of water after looking at the operation of the bread machine "in pictures". The first bread on the Fast program did not form a kolobok at all, it was smeared over a bucket ...It felt like a paste to the touch, but after baking (to my great surprise) it turned out to be a smooth (without tears) square loaf. The ratio of water / flour for manual kneading is 0.6..0.63 for me (it was matched to a specific flour experimentally). Probably, the processes in a bread maker are different, and you just need to choose the right proportion. Yes, most likely part of the liquid evaporates due to constant heating - I did not think about that. I will also try another flour, not of the highest grade, from which delicious gray bread was made in the oven.

[constant heating]

Yes, most likely some of the liquid evaporates due to constant heating- I didn’t think about it.

Wasp, heating is not constant. The heating element just for heating is turned on only if the ambient temperature is low (at the time the program is turned on). When you get used to the new HP, you can check it yourself (elementary, with your hand, pulling out the bucket for a short time). If the temperature in the kitchen is not extremely low, then the heating element does not turn on before baking. We even have a special topic.Temperature equalization before mixing There, of course, there are conflicting opinions, but it is useful to read ...

Yesterday my long-awaited assistant SD-2502 came to me from Poland - I immediately baked French on sparkling water - it turned out just great !!! I didn't even expect that I would succeed the first time. And the taste .... mmmmmm ......
And today she made me quince jam. I'm afraid that soon the neighbors will come running to smell)))

I'm afraid that soon the neighbors will come running to smell)))

And these are already "side effects" What is, that is. My dog ​​sits down under the window and does aromatherapy, instead of guarding the site
And on a visit now, if they call me, then paired with bread

And these are already "side effects" What is, that is. My dog ​​sits down under the window and does aromatherapy, instead of guarding the site
And on a visit now, if they call me, then paired with bread

Near my entrance grannies gather from all over the house - next to a grocery store - observations, impressions and discussions are enough for the rest of my life.
The first time, after the purchase, the bread maker stood on the windowsill, when he took out the finished bread, he watched the grandmothers twirl their noses, trying to guess where what came from.
Somehow, I took out and treated them to freshly baked, slightly cooled bread.
You know, my rating was not very low anyway,
(after a long war with the neighboring drunks, who chose the entrance and the adjacent territory for the self-knower, there is a grocery store nearby. The enemy was forced to look for another place, and the grandmothers learned how to manage themselves with randomly wandering drunks),
but also not high, because my methods of waging the "war" were tough enough that my grandmothers did not strongly approve.
Now my rating has climbed to unprecedented heights and is growing with every treat (on weekends). Recently, using the last fine days, I went on weekends to nature with an overnight stay, so the grandmothers were worried about everything - if I got sick.
And you say - "side effects"

Here, my wife brought two packs today:
, ,
Can this replace butter and in which bread?
And here's what she also brought:
,

you can replace it but you need it? The oil is natural, but here there is a lot of chemistry, it is harmful to health

Good afternoon everyone! I just bought our Panasonic 2502, I have already baked 3 bread, the first is the simplest wheat (it smelled strongly of yeast), the second wheat-rye, it worked out and French, too, nothing)))), All 3 times I was so curious to peep inside the HP, how it happens kneading and standing, but nowhere did I find information, can I lift the lid? please tell me the owners of Panasonic

The lid should not be lifted only during baking, the rest of the time - please

The lid should not be lifted only during baking, the rest of the time - please

Thank you! went to watch

I generally don't close the lid during the first batch, as soon as the kolobok suits me, I close it. And when I bake rye, I follow the rise, this is a must

I generally don't close the lid during the first batch, as soon as the kolobok suits me, I close it. And when I bake rye, I follow the rise, this is a must

and how do you follow the rise? what can be changed at this stage?

I just peep so that it does not stop, otherwise the roof will fall if it rises too much

Good afternoon everyone! I just bought our Panasonic 2502, I have already baked 3 bread, the first is the simplest wheat (it smelled strongly of yeast), the second wheat-rye, it worked out and French, too, nothing)))), All 3 times I was so curious to peep inside the HP, how it happens kneading and standing, but nowhere did I find information, can I lift the lid? please tell me the owners of Panasonic

Until baking has begun, you can watch and, if necessary, adjust the bun.

Bought today 2501
now we think now what to bake))

Bought today 2501
now we think now what to bake))

The first bread from the instructions

first you need to look at the first page of the topic, follow the links that are indicated there, and read carefully the Manual, the rule and the recipe. Master, starting with the Main Program.

the scales were still summed up, they took tefal, and each time they show a different weight
now the cake is baking, after it we will immediately bake bread

it will not work right away, the stove needs to cool down. After all, read the "Manual", then you can do without weights.

tell me how to use the dispenser in general, we decided to make a cupcake with raisins according to the recipe from this site.
the instructions say • "Dispenser for automatic addition of additional ingredients" poured raisins into it, it remained there.
it turns out you have to open the dispenser window yourself so that the ingredients spill out into the dough? What kind of automation is this How to find out the time of falling asleep of the ingredients (isn't it easier to fall asleep right away together with the main ones?)? THX

tell me how to use the dispenser in general, we decided to make a cupcake with raisins according to the recipe from this site.
the instructions say • "Dispenser for automatic addition of additional ingredients" poured raisins into it, it remained there.
it turns out you have to open the dispenser window yourself so that the ingredients spill out into the dough? What kind of automation is this How to find out the time of falling asleep of the ingredients (isn't it easier to fall asleep right away together with the main ones?)? THX

you need to set the program "with raisins" ...
all sorts of nuts, raisins, seeds should not be poured immediately together with the main ones, since they will simply be crushed with a mixer. This, firstly, is not what we need (we bake bread or a roll with additives to feel raisins or nuts), and secondly, too hard pieces (up to pebbles) may come across with additives, which will scratch the bucket. The oven mixes the ingredients added in time not as intensively as it does kneading.

People are bakers! I ask for advice!
I have a Panasonic 2501. I baked all kinds of bread strictly according to the book to the stove. Almost always everything worked out. But there was a misfire on the rye. The first time I downloaded everything according to the recipe:
yeast 2 tsp (SAF-moment)
wheat flour - 225 g
rye flour - 200 g
rye bran - 3 tbsp. l.
sugar 1.5 tbsp. l.
salt 1.5 tsp
powdered milk - 2 tbsp. l.
water - 430 ml
put on the timer and went to work. in the evening I took out something - an unmixed piece with a crust on top and a damp crumb inside. Even the dog had nothing to give ...
I thought that the spatula (comb) was not spinning (maybe I installed the bucket badly)
But today I put the same recipe again. I do not go away and look. All the while, the kolobok after kneading is an unattractive slurry. I added flour, with a spatula I intervened myself. Then she put on the pizza dough mode - so that everything was thoroughly mixed. Wheat flour was added little by little. I'm afraid to overdo it! ,,, after the end of the program "Pizza" again there is no kolobok !!! So I sit and think - what to do ...
Can be used for quick baking in basic mode (program # 02). I don't just have "baked goods".
Help, owners of Panas2501 and other experienced people

[Ma]

Ma The recipe book contains blindfolds typos, bake according to recipes from the forum and you will succeed

[Bread Kneading and Baking Basics]

in this recipe from manual to manual there is an error - like there should be 330 ml of liquid.

Better use the proven recipes that are on the forum.

When using the recipe for the first time, be sure to control the kneading and consistency of the dough.
Be sure to go to the section "Bread Kneading and Baking Basics", there are also master classes on the wheat-rye bun and information on the rye dough.

It is also not harmful to read and look at wheat dough (all links are in the first post of this topic).

Thank you for efficiency! Say - "typos", disgrace! So many products are wasted because of this! And we have the same price tag for food in Minsk !!!
I found the "Baking" program, put it on for 50 minutes - I sit and wait for the result. And I will definitely use the recipes of the forum, it is only embarrassing that everyone has different stoves. This means that there are different bookmark schemes, proportions. Now, if there was only a topic for the owners of my stove.

1. stoves are just stoves, in fact, mixers with a heating element. What you get at the exit depends only on you and the products that you have pledged.
2. Any recipe can be applied to any stove, you only need to turn on (except for the stove) your own head
3. The order of the bookmark - and what about it? I have a yunold, in the instructions for which it is written that the order can be changed depending on how steep the dough will be kneaded. That is, the Panasonic bookmark is also applicable there.

[Ma]

Ma Recipes are universal, looking for recipes for SD 2500/2502 is like looking for "first class ink", oh no, although there are "proven" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

Here, too, are proven recipes and the simplest for x / ovens https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Ma, I'm sorry, but I have 300 g of rye flour in my recipe book, not 200

Ma, I'm sorry, but I have 300 g of rye flour in my recipe book, not 200

I also have rye not 200 and less water

I took SD-2501 yeast saf-moment the dough rises slowly, how to get into TEST MODE in this oven, no one knows?

I took SD-2501 yeast saf-moment the dough rises slowly, how to get into the TEST MODE in this oven, no one knows?

What is this assumption based on? what recipe did you use? Before getting into the service menu, I would change the yeast and flour. And then, even after getting into it, you still need to figure out what's what. Easier to bring to service IMHO

I tested 4 bags of saf-moment of different "years" of release (August-September 2011), chose the most active, the standard recipe
manual, the dough does not have time to rise, you have to first hold the dough, and then bake.
Having entered TEST MODE, I would like to check the correspondence of the temperature regimes. Of course, there is an option that all my yeast is unsuccessful, I ordered yeast from England and Germany just in case, but they will arrive only in 2-3 weeks. And it’s interesting to figure out what the problem is.

[filipp37]

filipp37 Saf moment comes across fake And what do you mean is not in time? Maybe on a fast print? Please publish the photo!

[standard recipe frommanual]

I tested 4 bags of saf-moment of different "years" of release (August-September 2011), chose the most active ones, standard recipe from
manual , the dough does not have time to rise, you have to first hold the dough and then bake.
Having entered TEST MODE, I would like to check the correspondence of the temperature regimes. Of course, there is an option that all my yeast is unsuccessful, I ordered yeast from England and Germany just in case, but they will arrive only in 2-3 weeks. And it’s interesting to figure out what the problem is.

But this phrase is key. Most likely, your problem is not in the yeast, but in the recipe, because there are sooooo many mistakes in the manuals. Try using proven recipes from the site.

I am a beginner baker, and my first recipe, selected on the site, turned out to be beyond praise
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1755.0

[Helpful hints and help in baking bread]

again, what is the recipe, how the dough looked at the kneading stage, how the products were measured ...
If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
To the kolobok rule



If you still have questions and problems, welcome to this topic !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.
There is a section for beginners "The simplest white bread"

Moderator

Hello everyone! Here I go admiring this PANASONIC SD-2501 stove! Of course, the price stops, but no matter how much other cheaper models looked, their eyes fell on it. I want to hear eulogies addressed to her to make up my mind.

I bought 2501, with a dispenser, I am very happy, only I can’t get used to rye bread a little, I have to watch and add flour, and the rest is just great. They eat my homemade bread, but they don't even want to hear anything about the store. So take it - you won't regret it.
Well, in operation, the bread baker is practically inaudible, the kneading occurs quietly, nothing rumbles and jumps, you can safely put it on at night, it will not wake up

and here they say that you need to additionally scrape flour off the walls during kneading. Do you also?

and here they say that you need to additionally scrape flour off the walls during kneading. Do you also?

it depends on the quality of the flour and the correct flour / liquid proportions. I have one such flour that I need a little help with a spatula, the other kneads itself without problems. In recipes with rye flour, it is almost necessary to help, but there are their own "pizzicato".

and here they say that you need to additionally scrape flour off the walls during kneading. Do you also?

I only had this a couple of times, and then - I didn't scrape it off, but I tweaked the corner a little, a little flour remained in the corner, and I've been baking bread for 2 months, every day, I agree with Rina, the proportions must be correctly observed.

Thanks for answers!!! And the question still torments - did you try to knead the dough for homemade noodles? After all, it starts on some eggs and it turns out cool. Does she stir it?

I advise you not to add flour, knead the dough soft enough (softer than for noodles, but a bit cooler than for bread). Then stir in the flour by hand. A couple of times I tried to immediately knead a tough dough - I won't do that anymore, I don't want to overload the engine. In any case, while the bread maker evenly and intensively interferes with even soft dough, there are very necessary processes going on there. And interfering is already a third or even a quarter of the work.

I thought of buying 2500, but I just can't figure out whether the maximum baking weight in it is 1000 or 1250, for 2501 it is clearly 1250, and for 2500 there are different numbers on different sites.

I thought of buying 2500, but I just can't figure out whether the maximum baking weight in it is 1000 or 1250, for 2501 it is clearly 1250, and for 2500 there are different numbers on different sites.

Well, my ready-made bread weighing 600 g (from 400 g of flour according to the first recipe from the book) began to be obtained 2.5-3 cm below the upper edge of the form. I'm afraid that 1 kg just won't fit in the bucket, it will support the lid. But, if you only cook the dough, then 1250g should also fit ...
I looked at SD-2500 and SD-2501 in the store for a long time, I came to the conclusion that a dispenser and a spatula for baking rye bread were added to 2501 (+1 baking program). The buckets seem to be the same, the rest is also ...

Hello! So I joined you. So far, I'm just deciding on HP. The choice was between 2501 and 2502, because there is rye bread there. Of course, I would like 2502, but they are much more expensive than 2501. Therefore, I decided to buy 2501. But the question arose - what is the difference between 2501 and 2501WTS? I just looked at the sites where they are sold, and so, there are just 2501 and 2501WTS. I read the description - like the same thing. And if the same thing, then why do they write different names? In general, my head is already spinning. Tell me, please. Or no longer to fool your head, but to buy the one that is cheaper?