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

what's the difference between 2501 and 2501WTS?

Here is the official Panasonic online store in Russia 🔗 there is no WTS postscript, but on other sites there are .... why?

Here is the official Panasonic online store in Russia 🔗 there is no WTS postscript, but on other sites there are .... why?

So I'm wondering ... And on the official website, the price is higher than in online stores. Why?
In general, there are more questions than answers.

[W]

Here is the official Panasonic online store in Russia 🔗 there is no WTS postscript, but on other sites there are .... why?

The official website also has such designations ... If you click on the HP brand on the common page with bread makers, then at the very bottom of the page that opens, under the words - All models in the category, there will be active links to three types of HP with all letter designations - Panasonic SD-2500WTS, Panasonic SD-2501WTS, Panasonic SD-ZB2502BTS. Most likely they denote some kind of characteristics. Letter W indicates the color is white. IN(in 2502) -black. T - I guess Teflon. S - I don’t know, and I don’t even suppose.

It seems to have understood. in the idle 2501 there is no protection against voltage surges, and in the 2501 WTS there is. And, as I understand it, in 2501 there is "keeping bread hot after the end of the program, but in 2501 WTC not. Who has which 2501? Please tell me if these two functions are in your HP?"

[katco]

katco By analogy with other Panasonic HPs, Panasonic SD-2501WTS is supplied to Russia, SD-2501WXC to Great Britain. Without letters at the end, they do not exist if the seller has not indicated it so it's just lazy managers or moderators of the seller's sites, these are their jambs Do not bother with this
Yes, and the price depends on the degree of the seller's greed, well, there may still be a "gray" delivery, for example, with the letters WXC, from Europe, but then there will be differences in the HP programs

help advice with live yeast for Panasonic 2501. thanks!

Hello))) I really want to ask your advice - tomorrow we are going to buy a bread maker, naturally Panasonic Only now I am torn between 2501 and 2502. What is the difference between them, write who knows. The fact that the price is different and the design is all clear. But the technical characteristics interest me. Thanks to everyone in advance who will respond)))

[2501 and 2502]

.... torn between 2501 and 2502... What is the difference between them, write who knows. ...

The difference is almost only in the stainless case of the 2502, which is correspondingly more expensive.
And in 2502 models added second yeast dispenser, and the construction of the case, with this exception, is the same as the complete set.
The number of programs is 24 and otherwise they are exactly the same models.
Now everything seems to be reflected.


p.s.
The presence of a yeast dispenser makes it easier to add ingredients when the bread baking is delayed.
It can be performed not so carefully and not be afraid that the yeast will get wet ahead of time.

ttzzhte

I do not understand ... Thank you, of course, for the quick reply.

Thanks again)))) Now I understand))))

Hello))) I really want to ask your advice - tomorrow we are going to buy a bread maker, naturally Panasonic Only now I am torn between 2501 and 2502. What is the difference between them, write who knows. The fact that the price is different and the design is all clear. But the technical characteristics interest me. Thanks to everyone who will respond in advance)))

As far as I know, 2502 is present
Equipment
-
- Dispenser for raisins and nuts: 150 g
- Yeast dispenser: 1.5-12 g
And a stainless steel body

Only now I am torn between 2501 and 2502. What is the difference between them, write who knows. The fact that the price is different and the design is all clear. But the technical characteristics interest me.

In fact, the only difference is the availability of a yeast dispenser. In my opinion, this is an unnecessary bells and whistles.

you can get by 2501 if the view is not the main thing

Something we can't pick up a rye recipe in any way. Not very tasty Mom wants to buy again in the store.

In fact, the only difference is the availability of a yeast dispenser. In my opinion, this is an unnecessary bells and whistles.

A beautiful stainless steel body
If all the appliances in the kitchen are made of stainless steel, then it is more pleasant to have a stove made of stainless steel.
And it's better to care - I guess (I don't know for sure)

A beautiful stainless steel body
If all the appliances in the kitchen are made of stainless steel, then it is more pleasant to have a stove made of stainless steel.
And it's better to care - I guess (I don't know for sure)

So I doubted between 2501 and 2502, but then I looked at all my kitchen appliances and realized that 2502 would be like an eyesore, since everything else is white.
And about leaving - they say that prints remain on the stainless steel case. But an experienced hostess will cope with this too!

So I doubted between 2501 and 2502, but then I looked at all my kitchen appliances and realized that 2502 would be like an eyesore, since everything else is white.
And about leaving - they say that prints remain on the stainless steel case. But an experienced hostess will cope with this too!

And they also say that it breaks through.

Something we can't pick up a rye recipe in any way. Not very tasty Mom wants to buy again in the store.

Olga, is there any kind of bread that is somehow close to what you want to get? Do you need pure rye or from a mixture? What kind of rye did you usually buy? If this is GOST, then you can find a recipe and already "dance" from it. For example, in the original recipe (taken on a bread machine) I increased the amount of sugar (honey), I can replace coriander with caraway ... in general, I adjust it myself.

Hello, please tell me. On Rapace 2500, which mode to choose if with the addition of bran or + rye flour. Or how to choose the time?
And further. If the difference from 2501 is in a spatula, a stirrer, then can it be ordered from a service center. Or does it make no sense since there is no regime - rye?
Thank you.

most mixed breads can be baked in the main program. The scoop can be ordered, since the dough with rye flour has a different viscosity, like a comb should mix better. But all non-Panasonics calmly get by with the main conventional mixer.

Olga, is there any kind of bread that is somehow close to what you want to get? Do you need pure rye or from a mixture? What kind of rye did you usually buy? If this is GOST, then you can find a recipe and already "dance" from it. For example, in the original recipe (taken on a bread machine) I increased the amount of sugar (honey), I can replace coriander with caraway ... in general, I adjust it myself.

Mine do not want either cumin or coriander ... We have it on sale called Formovaya (Ukrainian). Large-porous, shiny ... And it turns out in CB, fine-porous and some kind of dry, even at 2 tbsp. l of oil. And as I bought Bryansk malt, it tasted even worse ((

Olga, the fact is that it is "Ukrainian" and its variations that have been prepared for more than one hour. And the variations for the bread maker are very short. As I understand it, you can get around this by using a starter culture (ready-made or self-grown), and by combining modes. Maybe it makes sense for you to contact the starter club?

In general, the GOST recipe is as follows

Bread "Ukrainian":
It is produced from a mixture of peeled rye and wheat flour as hearth and molded, by weight and piece.
Weight of hearth bread by weight no more than 2000 g, piece hearth and molded bread 750 ... 1000 g.
The hearth bread has a round or oblong-oval shape, the approximate dimensions of the latter weighing 1000 g: length 26 ... 28 cm, width 13 ... 15 cm.
The following ratio of peeled rye and whole wheat flour for hearth dough is allowed - 80: 20/70: 30/60: 40/50: 50/40: 60/30: 70 / 20:80; for mold -80: 20/70: 30/60: 40 / 50:50.
The dough for "Ukrainian Bread" is prepared with sourdoughs: thick, liquid without brewing, liquid with brewing, or at the KMKZ (anticipating the question, I explain - this is a concentrated dairy ferment that promotes the rapid course of biochemical processes,activation of the vital activity of yeast; high quality bread is obtained with a reduced duration of dough fermentation; it also helps prevent potato disease in bread).
I give only the recipe and the dough preparation mode with the ratio of peeled rye flour and wheat wallpaper 80:20 on a thick sourdough.
Sourdough - 95 g (peeled rye flour - 55 g, water - 40 g)
Peeled rye flour - 110 g * / 235 g **
Wheat wallpaper flour - 100 g **
Pressed bakery yeast - 0.25 g **
Table salt - 7.5 g **
Water - 80 gr * / 183 gr **
Fermentation temperature:
- dough +25 ... 28C
- dough +28 ... 30C
Duration of fermentation:
- dough 180 ... 240 min
- dough 60 ... 80 min
Proofing: 35 ... 60 min (depending on weight)
Baking temperature: +200 ... 260C with steam
Duration of baking:
- 35 ... 45 min of hearth weighing 830 g
- 35 ... 50 min of molded mass 830 gr
- 35 ... 55 min of hearth weighing 1000 g
- 35 ... 60 min of molded mass 1000 gr
________________________ ________________________ ________
* Opara
** Dough
The finished dough is cut, the dough pieces for tin bread are placed in molds, for the hearth - in round cassettes covered with cloth, or on boards sprinkled with flour, and sent for proofing.
The dough pieces can be pricked before being placed in the oven.
After removing the bread from the oven, it is recommended to spray with water.

Bread "Ukrainian new":
It is produced from a mixture of peeled rye and wheat flour of the second grade by hearth and molded, piece weight 700 ... 1250 gr.
The hearth bread has a round or oblong-oval shape, the approximate dimensions of the latter: length 26 ... 28 cm, width 13 ... 15 cm.
The following ratio of peeled rye and wheat of the second grade is allowed - 80: 20/60: 40/50: 50 / 40:60.
The dough for "Ukrainian Bread New" is prepared with sourdoughs: thick, liquid without brewing, liquid with brewing, or at the KMKZ.
I give only the recipe and the dough preparation mode with the ratio of peeled rye flour and wheat wallpaper 60:40 on a thick sourdough.
Sourdough - 95 g (peeled rye flour - 55 g, water - 40 g)
Peeled rye flour - 110 g * / 135 g **
Wheat flour of the second grade - 200 gr **
Pressed bakery yeast - 2.5 g **
Table salt - 7.5 g **
Water - 80 gr * / 183 gr **
Fermentation temperature:
- dough +25 ... 28C
- dough +28 ... 30C
Duration of fermentation:
- dough 180 ... 240 min
- dough 60 ... 90 min
Proofing:
- 35 ... 50 min weighing 800 g
- 40 ... 60 min weighing 1000 g
Baking temperature: +200 ... 240C with steam
Duration of baking:
- 35 ... 45 min of hearth weight 800 gr
- 35 ... 50 min of molded weight 800 gr
- 40 ... 55 min of hearth weighing 1000 g
- 40 ... 60 min of molded mass 1000 gr
________________________ ________________________ ________
* Opara
** Dough
Vallejo

🔗

And they also say that it breaks through.

Wow!!!

Wow!!!

I'm not a specialist, but there is something with connection, grounding, if something is wrong in the wiring (at home).

Good afternoon, I became the owner of the SD-2501, I haven't baked anything yet. When opening and installing the kneading paddle, there is a slight backlash, that is, it is free to put on and dangles a little. This is how it should be or is it some kind of marriage. Because of this, I have not yet begun to bake. Please tell me.

This is the order of the day. Almost all Panasonic has a backlash blade. During operation, the blade does not fly off, it "self-grips" on the axis.

[scapula site: Mcooker-enn.tomathouse.com]

Good afternoon, I became the owner of the SD-2501, I haven't baked anything yet. When opening and installing the kneading paddle, there is a slight backlash, that is, it is free to put on and dangles a little.

Look at page 16 of this topic. My picture does not open, writes 404 Not Found, but Google found a photo on request scapula site: Mcooker-enn.tomathouse.com (9th in a row) My model is 2500, the blade dangles by 5-10 degrees, but never flew. Because of this gap (into which the flour is stuffed and baked inside), the spatula will remain on the shaft, cutting through the bottom crust of the bread when shaking out.
And yet, do not be alarmed if the stove stinks of burnt plastic or rubber during baking. After 5-10 baked goods, the smell of burning will almost disappear, and the aroma of bread will spread throughout the apartment. Good luck to you kolobok

help advice with live yeast for Panasonic 2501. thanks!

for a simple bread dough, take 1.5-2 g of live yeast for every 100 g of flour.We chop the yeast to the bottom of the bucket, flour and all other products on top, set the "main" program, do not forget to track the bun (I hope you know the tale of the bun?)

Hello everyone!
Became the proud owner of sd-2500, baked a couple of loaves, it turned out super.
I want to try to bake rye bread, but there is no such program! (
I know that this is not a problem and you can bake it without this function, I would like to receive information on how to do this on my model of a bread machine! =)

p.s: this topic has probably been raised a thousand times and I am the thousand and first, I ask you to forgive me for that! =)

[I want to try to bake rye bread, but there is no such program!]

...
I want to try to bake rye bread, but there is no such program! (
...

How easy it is to bake Rye bread Panasonic SD-2500, SD-2501, SD-2502 - Watch a movie, read step-by-step instructions HERE.

Thanks for the detailed instructions! =)

Please help a newbie! We bought a Panasonic stove and immediately decided to try it out. Naturally, we chose the very first mode - ordinary white bread. The bread turned out to be delicious, but all as if pressed, not baked. Apparently, it's about yeast. The regular white bread recipe uses yeast B (for regular baking) and yeast R (for quick baking), and some other recipes include dry yeast. We added the usual dry yeast, which was at hand - Saf-moment. Unclear what mysterious yeast B (for regular baking) and yeast R (for accelerated baking) are? Didn't find information about them.
Thank you

[Lyudmila Il]

Lyudmila Il Here are the answers to your questions https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94759.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=251.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132447.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115111.0
B and R are not the type of yeast, but their quantity

There is such a question - there are four stages of making bread on the display of the bread machine - standing, kneading, raising, baking, end!
In all stages, except for "standing", actions take place in the bakery, what is this stage of "standing" when the oven stands for an hour before kneading the dough and nothing happens (well, or so it seems to me)? !!?
Please explain who knows! =)
p.s: model sd-2500

In all stages, except for "standing", actions take place in the bakery, what is this stage of "standing" when the oven stands for an hour before kneading the dough and nothing happens (well, or so it seems to me)? !!?
Please explain who knows! =)
p.s: model sd-2500

Apparently this was the name of the process, which in the previous models was called Temperature equalization. We have a topic dedicated to this process. Temperature equalization before kneading Read there, it will not be superfluous, especially the last pages.

Thank you! )

Well, here we are, the owners of this hp, now her husband will take her from the post office and sit down to study the instructions. I plan to be the first to try French bread. already even bought everything for him. just yesterday

I have a question - where can I download instructions in Russian to 2501? I understand everything in English, but for reliability in some moments it would not hurt =)

If someone needs instructions for Panasonic SD-2500, SD-2501 #

Here it turns out a rye crust falls through.

If someone needs instructions for Panasonic SD-2500, SD-2501 #

Thank you!

Here it turns out a rye crust falls through.
...

For the available batch of flour, reduce the rising time by 10 minutes, or reduce the amount of water by 25-35 ml., Or reduce the amount of yeast by 1/3.
Correction with rye bread is required very often when changing batch of ingredients and make sure to repeat the same baking conditions every time.

Here. The first bread in SD 2501 - dairy with sesame and linseed

Oricat, great bread

I compared the instructions from my hp with the instructions for rus. version - I had 3 more programs. There are Italian, sandwich and brioche modes.

I compared the instructions from my hp with the instructions for rus. version - I had 3 more programs. There are Italian, sandwich and brioche modes.

I also only have a complete zero in English. Do not tell me the number of the bun?

I also only have a complete zero in English. Do not tell me the number of the bun?

Called brioche

Called brioche

Thank you, dear man !!! I thought so

Hello!
So we got our first bread maker, SD-2502. Right now I'm baking my first bread, the simplest, white, I hope everything works out

I wanted to ask if I liked this recipe, "French bread on soda water":
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1755.0
But there 550g of flour is put, and in the instructions for the bread maker on the "French bread" mode in recipes for 400g of flour only. Can I put 550g? The first time everything is a little scary

Hello!
So we got our first bread maker, SD-2502. Right now I'm baking my first bread, the simplest, white, I hope everything works out

I wanted to ask if I liked this recipe, "French bread with soda water":
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1755.0
But there 550g of flour is put, and in the instructions for the bread maker on the "French bread" mode in recipes for 400g of flour only. Can I put 550g? The first time everything is a little scary

good day

Everything should work out, I wish you success !!!

I made this very first bread. I did everything strictly according to the recipe on the forum - it turned out above all praise