Bread maker Panasonic SD 255 (part 2)

[Bread maker Panasonic SD 255 (part 1)]

This is a continuation of the topic:
Bread maker Panasonic SD 255 (part 1)

Service menu Panasonic SD-255

Panasonic SD-255 Documentation

Description of mini bakery SD-255


Hello everyone!
Help people !!!
I don’t understand what’s the matter ... I bought the 255th. Bread was baked - the result is from the bottom in the corner of the bread and in several other places a piece of unmixed flour is straight. We baked it again according to a different recipe and in a different mode - everything is the same! The third time, the result is the same. She does not completely stir the ingredients, as a result, there are places with flour in the finished bread.The pizza dough was kneaded - I had to mix everything by hand - again, I did not stir it. It is embarrassing that the blade on the shaft is not held rigidly, but dangles. Does everyone have it? And in the instructions, in my opinion, it is written that it should sit firmly and there should not be a gap between the scapula and the bottom of the mold (although strange) - this is somehow incomprehensible to me. Maybe I have a defective HP? I have a gap between the scapula and the bottom of the mold (I don't remember the hop) and it does not hold tightly on the shaft - it dangles. Who can say what?
In advance senks!
Shl current do not write pliz that I put the spatula on the wrong side of the shaft - it's impossible

It is embarrassing that the blade on the shaft is not held rigidly, but dangles. Does everyone have it? And in the instructions, in my opinion, it is written that it should sit firmly and there should not be a gap between the scapula and the bottom of the mold (although strange) - this is somehow incomprehensible to me. Maybe I have a defective HP? I have a gap between the scapula and the bottom of the mold (I don't remember the hop) and it does not hold tightly on the shaft - it dangles. Who can say what?
In advance senks!
Shl current do not write pliz that I put the spatula on the wrong side of the shaft - it's impossible

And how will it turn if it fits tightly? This question was answered only in this thread 5 times

Vaskin
Read the forum
Measure flour correctly.
Come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1500.0
And from there, follow the links

And how will it turn if it fits tightly? This question was answered only in this thread 5 times

Yes, this is logical, which is why I wrote "although strange" in parentheses. Well, what about the attachment of the blade to the shaft? Here she sits on it with a big backlash - it dangles back and forth. It should be?
And does Kogony still have problems with incomplete mixing of the dough?

Hello everyone!
Help people !!!
... It is embarrassing that the blade on the shaft is not held rigidly, but dangles. Does everyone have it?

In general, the blade should not be loose on the shaft. Yes, from below it does not swing the bottom, but there should be no backlash to the right and left relative to the shaft.
Here they talked about cases when the blades were from another stove. Maybe yours belongs to this?

In general, the blade should not be loose on the shaft. Yes, from below it does not swing the bottom, but there should be no backlash to the right and left relative to the shaft.
Here they talked about cases when the blades were from another stove. Maybe yours belongs to this?

Wo, this is already interesting ... And I have it hanging out specifically
Most likely the problem is in this, and not in the accuracy of measuring flour and other ingredients (especially since I measure everything to the nearest gram, since cooking, to put it mildly, is not my hobby and I do everything exactly as written in the instructions). Although the instructions show just such scoops and I personally have no doubt that they are from another bread machine. Was it really the wrong staff? In general, it is very strange. It looks like you will have to take the HP to the service

Wo, this is already interesting ... And I have it hanging out specifically
...
Although the instructions show just such scoops and I personally have no doubt that they are from another bread machine. Was it really the wrong staff? In general, it is very strange.It looks like you will have to take the HP to the service

I confirm. Sometimes even it does not remain in the bread when you take out the loaf, but remains on the shaft, so that then you have to fill it with water to remove it - it is planted tightly. If there is no way to go back to the store, then one way is to the SC.

Yes, this is logical, which is why I wrote "although strange" in parentheses. Well, what about the attachment of the blade to the shaft? Here she sits on it with a big backlash - it dangles back and forth. It should be?
And does Kogony still have problems with incomplete mixing of the dough?

It should be so. The vane play on the shaft relieves the load on the motor.
The impurity is only due to the flour-water mismatch.

There is a slight backlash. It doesn't reach the bottom - otherwise, how can she stir it? She will also scrape in shape.

There is backlash, and it should be so. It seems to me that this is precisely the secret of the fact that Panasonic does not have shoulder blades in bread.

In general, the blade should not be loose on the shaft. Yes, from below it does not swing the bottom, but there should be no backlash to the right and left relative to the shaft.
Here they talked about cases when the blades were from another stove. Maybe yours belongs to this?

I absolutely agree, there should be no backlash (clearance between the shaft! And the blade). I declare with full responsibility that on the Ski the scapula sits very tightly on the shaft (there is even a special groove so that it does not dangle) in the Ski the scapula does not remain in the bread, of course there is a gap between the blade and the bucket. And if the blade dangles a lot, then an additional load will be created on the shaft and on the blade, which is not very good IMHO.

If in doubt, call the service center and clarify.

Shl and the impurities are not due to the scapula, even if it dangles, but due to the incorrect dosage of flour and water

Lenusya, do not confuse the person. He has a PANASONIC. All PANASONIKA owners declare with one voice - there is backlash. The fact that the LV does not have it is the only difficulty of the LV.

[Vaskin]

To rehabilitate myself, I called Panasonic's service by phone from the official website.

Here's what I learned in 2 minutes
Unlike the LV, the Panasonic scapula has a slightly free play, and therefore the scapula is loose.

So that Vaskin everything is fine with the stove

PS Do not hit me hard with slippers: I just always want the best, but it turns out ... how it turns out:

The stirring paddle should not dangle, it sits tightly and mixes the ingredients well, if you have unmixed edges, a lot of flour in the corners of the bread machine, read the instructions more carefully and most importantly, the doses and the sequence of the food laying, you will succeed, the oven is really wonderful and bakes very well.

The stirring paddle should not wobble, it fits snugly

Well, again, again, great

To rehabilitate myself, I called Panasonic's service by phone from the official website.

Here's what I learned in 2 minutes
Unlike the LV, Panasonic's scapula has a slightly free play, and therefore the scapula is loose.

That's it, the question is closed about the scapula. Even the Panasonic service center said that there is a backlash. What else?

Well, again, again, great

That's it, the question is closed about the blade. Even the Panasonic service center said that there is a backlash. What else?

exactly! and the backlashes are removed, if desired, with aluminum (food) foil, since it does not wrinkle - but this is in the adjustment of household sewing machines, etc. and in a bread maker for a fig? dangles - but does not affect the quality of the bread in any way.
Elena Bo hello!
Happy Holidays, everyone.
(P. S. and I still can't understand how the backlash affects the degree of load on the engine shaft, apparently I once skipped this lecture at the institute)

If there is a backlash, then it is needed for something.

If HP bakes normally - why, one wonders, push the foil into the bucket? This very gap is almost immediately clogged with flour + water, then baked, which quite firmly holds the blade on the spindle. That is why in Panas bread is almost always taken out without a spatula.

About Ski. In my 151st, I almost always stayed in bread. From the very beginning. No prescription adjustments helped.

If there is time tomorrow, I will take a picture of a bucket inside with a spatula and post it in this thread.

Thank you all for your help !!!
You will laugh, but I understand what is the reason
In short, there is a backlash and this is normal! The problem is that I prepared bread according to recipes where flour is indicated in grams, but in a measuring glass it is in milliliters !!! In short, the impurity turned out due to the fact that I weighed flour in grams in a measuring cup, where the divisions are in milliliters! I climbed through the links kindly provided, realized what was happening, counted grams into milliliters and everything turned out great !!!
In general, thank you very much again.

I bought it yesterday from an online store for almost ten. Tried to bake French bread. Put all the recipe instructions on the stove using NORDIC flour and French fast-acting shivers. Baking with a timer for 9 hours. What I picked out in the morning cannot be called bread. The dough is not properly mixed, does not rise, damp inside, flour from the outside. Probably the Baker of me is not important, but I understand that the technology is the simplest. What is the mistake is not clear, whether the flour is not the right one ..... or the effect of the delay in baking ...... Perhaps the water temperature. The recipe says chilled ...
Today I will try again the simplest bread with a timer for the morning.
It is alarming that different bread makers have different ingredients under the same name of bread.
On the lid, do not open the inscription until it is completely cooked, but how to control the dough, or do not give a damn about the inscription.

For 10 it is certainly dashing.
How was the flour measured?

Try the simplest bread recipe and control the whole process.
Go to the basics, read.

To start, without a timer, taste and check the amount of ingredients and the correct position of the spatula.

How to control the whole process if there are no transparent windows in the car.
Open the lid after the dough is ready?

you can and should open the lid during kneading

[MANIMATOR]

MANIMATOR, a banal answer: read the forum. The basics of baking will help you.
Be sure to pay attention to this. A common mistake for novice bakers is to use a measuring cup for flour. It contains 310 ml. water, and flour - much less. in a 250 ml glass - only 160 grams of flour.
Further, be sure to follow the order of the bookmark described in the instructions, do not mix the yeast with water, salt, sugar, etc. First, yeast, flour on top, then everything else. So that the water does not pour over the yeast. Yeast - saf-instant, not saf-levure, Overt-also instant, soluble. The life of the yeast is about 2 hours, therefore, if it mixed with water ahead of time, then after two hours nothing will help them ... and they will not pick up anything. Water temperature when set to timer - does not matter. It will still warm up to room temperature. For yeast, a water temperature of about 26 degrees is enough.
The fact that you have succeeded - apparently, all the mistakes at once We will learn. Good luck.

Yes, sorry for the food.
Are there electronic scales? Weighed everything on them? It just looks like there is little water or a spatula was not supplied. Look here, the video is long, but I had a lot of fun when I watched it.



It's especially funny how Mademoiselle sets the timer. I also counted one to one for the first time.

Yes, a creepy video. It seems that she is not baking bread, but planting something. He pours soil, fertilizers, seeds, watering ... And then he scrapes the bucket with a knife, picks out the bread. Horror!

The spatula in the container was installed and I did not use the glass for measuring the volume of the liquid, since for me the volume and mass are two different physical parameters.
The amount of flour in the French bread recipe for this oven model is 400 grams, which is not so much. Perhaps the water really went through the flour and got into the yeast.
Then the aspect with milk powder, I scattered it over the flour evenly. Perhaps milk should be added in some other way. The same with salt.
The yeast that I used SAF-MOMENT (fast-acting) may not be suitable for a bread machine or a timer at all.
Of course, I will study the basics on the site, but the difference in the order of loading the ingredients is immediately apparent.

If you delve deeper into the jungle, the concepts are really different, but by an insignificant amount for baking.
I also have 255, flour - in grams, water - in a measuring glass from the stove.
I pour water through a "leaky" spoon to remove the foam. The yeast was taken by Dr. Oetker, now I switched to 500 g of Nevada yeast, I just store it in a screw-down jar, without a refrigerator.
I take flour Altai fairy tale, it turns out well, but in my opinion, it's damp, I'll move on to the end of the Sokolnicheskaya special bakery. Flour and yeast are the most, perhaps the most important thing.
I put the bucket immediately on the scales and pour the flour through a sieve. Yeast down, then flour through a sieve, then salt, sugar, milk powder, as it falls. Then oil and liquid.
Yes, I also remembered that sometimes the lights are turned off at night, so imperceptibly, only in the morning I see that the clock is off the microwave.
Maybe your lights are turned off at night?

Manimator You are a very funny person! In fact, there are people who don't really like to read, especially instructions.
Please read everything about your oven and all the nuances of baking on the website.
You are very funny!

Saf moments are often fake. Perhaps this is the whole reason.

Hilarious!
Bread with cheese and smoked sausage from the recipe book then the stove:

Haven't tried it yet. Cools down.

there is nothing special to read here in the forum - just CLEARLY in the sequence and put the ingredients in WEIGHT - there will be complete order. The SAF-moment yeast fits normally, but sometimes you come across not very rising: my opinion is not a fake, but simply stored in a store somewhere in a too warm room, and they don’t like this fear. But even with not very good yeast, something similar to bread turns out, and since you have it differently - try again, if everything is according to the recipe and of high quality - then don't fuck it and look under the lid. Bread maker A V T O M A T I Ch E S K A Z!

Hilarious!
Bread with cheese and smoked sausage from the recipe book then the stove:

Haven't tried it yet. Cools down.

, With this recipe and bread for the competition "bake with humor"

have you tried it already?
Maybe put butter in the depression and there will be a big-oh-oh-oh-oh-oh-oh-oh-oh-oh-oh-oh-oh-and-long sandwich with butter, bread, cheese and sausage (just kidding)

, With this recipe and bread for the competition "bake with humor"

Haloperidol will be stabbed.

have you tried it already?

Yes, just now. It feels like cheese and sausage are already on the bread. A bit fat, you need to wipe your hands after it. And so, very tasty. Its good for the "first" - cabbage soup or borscht. It goes well with coffee too.

What is Haloperidol

Haloperidol is pricked by psychos. If I come to the competition with such a loaf, they will probably think that I am violent.

[Gummi]

No, in our competition they will definitely not inject:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3387.0

The main thing is that delicious

Gummi, write a recipe for baking and everyone will help you figure out why it happened

Yes. Here's the recipe:

Yeast -1.5 hl
Wheat flour - 250g
Wheat flour with
bran - 250g
Salt - 2 tsp
Sugar - 2 tbsp
Rast. oil - 2 tbsp
Raw smoked sausage - 2.5 tbsp
Grated cheese - 2.5 tbsp
Grind. garlic - 1 1/4 tbsp
Water - 330 ml
In general, it is delicious. As I pass by, I will definitely cut it off.
I think it's because of the garlic that he shrank so much. Although, who knows.

I would have poured 280-290 grams of water.
Yeast 1.75 tsp
The salt can be reduced to 1.5 tsp.
I would definitely add sugar 1 tbsp. l. (for yeast)
Spoons, of course, are from HP.

there is nothing special to read here in the forum - just CLEARLY in the sequence and put the ingredients in WEIGHT - there will be complete order. The SAF-moment yeast fits normally, but sometimes you come across not very rising: my opinion is not a fake, but simply stored in a store somewhere in a too warm room, and they don’t like this fear. But even with not very good yeast, something similar to bread turns out, and since you have it differently - try again, if everything is according to the recipe and of high quality - then don't fuck it and look under the lid. Bread maker A V T O M A T I Ch E S K A Z!

I do not agree!
1. I learned a lot of useful things for myself on the forum. And not only me. Looking at experienced bakers, you understand what to strive for in baking.The fear of putting something wrong in the dough gradually disappears. You begin to intuitively feel the proportions of flour-water.

2. The bread maker, of course, is automatic, but you can and should look in there, especially at the beginning of using the device, in order to achieve better results.
Gumm!
It seems to me that the problem is in sugar. Yeast loves sweets. In sugar-free recipes, milk is put, then the yeast interacts with milk sugar, lactose.

but you can and should look there, especially at the beginning of using the device, in order to achieve the best results.

please share how looking into the stove helped YOU personally to achieve better results!
(as well as peeping into the dishwasher, for example?)

The fact that in time (at the beginning of the kneading) you can see the bun and, if necessary, add flour until the batch is over, otherwise, as a result, we may get not what we expect
And sometimes I open the dishwasher at the beginning of the cycle - to put another glass

Yes, you don't need to see any kolobok, it's mine. It was given to you.
Firstly, it is indicative (conditionally indicative!) Only when baking REGULAR white bread. Dough, butter bread (a masterpiece - Easter cake from Elena Bo), rye bread, etc. - "bun" is not informative at all.
If the ingredients measured correctly and quality yeast - watching koloboks turns into an empty pastime. (since you have to add something there, it means you measured it incorrectly, and if the yeast is bad, then this is a completely different conversation)

If you don’t need to see, don’t look what the problem is
We are all human and we can miscalculate, make a mistake, get distracted, etc., and if a few minutes after the start of the batch we check whether everything is in order, and if we deem it necessary - we add torment, what makes you angry?

Have you tried to bake bread with buckwheat, oatmeal, corn flour, millet? This flour behaves in a completely different way during the kneading process - see Admin has a related topic, where this is very clearly demonstrated.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=4234.0

please share how looking into the stove helped YOU personally to achieve better results!
(as well as peeping into the dishwasher, for example?)

1. Corrected the recipe for liquid-flour.
2. Got an idea of ​​the test itself.

All people are different, opinions on any issue are also different. You should not so categorically consider your point of view indisputable. Therefore, your wonderful bread tells you that you are right that you do not drop by, and my wonderful bread confirms for me that it is sometimes worth to drop by.

1. Corrected the recipe for liquid-flour.
2. Got an idea of ​​the test itself.

All people are different, opinions on any issue are also different. You should not so categorically consider your point of view indisputable. Therefore, your wonderful bread tells you that you are right that you do not drop by, and my wonderful bread confirms for me that it is sometimes worth to drop by.

You and I are two people who were not enraged that other people's opinions could not coincide with their own.

P.S. And yet, I agree more with point 2 of your post.

Yes, you don't need to see any kolobok, it's mine. It was given to you.
Firstly, it is indicative (conditionally indicative!) Only when baking REGULAR white bread. Dough, butter bread (a masterpiece - Easter cake from Elena Bo), rye bread, etc. - "bun" is not informative at all.
If the ingredients measured correctly and quality yeast - watching koloboks turns into an empty pastime. (since you have to add something there, it means you measured it incorrectly, and if the yeast is bad, then this is a completely different conversation)

Read here:

Formation of a wheat bun. Tips for beginners.
WORKING ON ERRORS from Admin. Answer # 1
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0

This is not fiction. It was necessary to manage to screw up all the baking items at once.
But I have been baking bread for many years already.
Then how could this happen? From laziness, arrogance, fatigue, inattention, etc. ... I think all together, because I’m already used to bookmarking products on autopilot, without looking, and making product changes on the go without weight and measure. But I know how to fix the situation.
And if it were not for the quality acquired by experience and time, first check what is happening in the stove, whether everything is in order, and only after that you can leave it with peace of mind that everything will be fine and now bread will definitely turn out.

Do not betray that such incidental situations can happen to each of us.
And you need to be ready not to get confused, and make the right decision in time, and most importantly, you need to know which decision to make.

Good luck!

[1048]

Good luck!

Until gray hair, I go to life as an apprentice,
Still not enlisted as a master ...
Omar Khayyam (1040-1123)

... Is there no constancy in women and in life?
But it is your turn!
Omar Khayyam

Giyasadun Abul Fath ibn Ibrahim Omar Khayyam Nishapuri was born in 1048 year in Nishapur. studied in this city, then in the largest centers of science of that time, including in Balkh and Samarkand.

And success to you!

I bought it yesterday from an online store for almost ten. Tried to bake French bread. Put all the recipe instructions on the stove using NORDIC flour and French fast-acting shivers. Baking with a timer for 9 hours. What I picked out in the morning cannot be called bread. The dough is not properly mixed, does not rise, damp inside, flour from the outside. Probably the Baker of me is not important, but I understand that the technology is the simplest. What is the mistake is not clear, whether the flour is not the right one ..... or the effect of the delay in baking ...... Perhaps the water temperature. The recipe says chilled ...

Throw away that yeast bag and buy a new one, better at another store. This is what I had with the "left" yeast. They, if of course not expired, were most likely stored in a warm place in the store, and from this they quickly fail.