Bread maker Panasonic SD 255 (part 2)

You shouldn't buy "for almost ten". The price should be within six.
But I'm sure you will succeed. Looks like yeast is the problem.
I hope "Program" and "Mode" are selected correctly.

I am addressing someone with Panasonic 255. I had a nightmare day yesterday. I made Rye "custard": I put the mold in the oven, turn on the program, and she highlighted the Main one, with L, with a medium crust. And it does not allow you to choose another program !!! Not in any !!! I turned it off from the outlet, tried everything over again, but the main mode was still highlighted on the display ... I don't know what kind of glitch it is ...
I had to bake Rye on the Main ... Also during the baking process, the light was turned off for 10 minutes, but the oven did not reset its parameters. The bread came out good, but the top has fallen. But that’s not the point - I was going to take her back to the store today. In the morning I turned it on, I let everything be set, everything is normal (I checked it with dough and baked goods, it is warming up, it rotates) What was that? Who had a crash in programs on Panasonic? And how often is this with this brand?

Irina @, did you accidentally press Start first?
The Basic program is the default. After pressing the Start button, the program can no longer be changed. You need to hold down the Start button for a few seconds to reset the program and then select a new one. And only at the very end start again.

The fact of the matter is that I pressed STOP for a few seconds, but nothing was reset. And even in the program, the main one did not allow you to choose from the very beginning - neither the size nor the crust.
Now I don't know what to do, because in the morning everything is normal and if you return it, then what are the claims?

do not panic!
unplug it for a couple of minutes and plug it back in.
first of all DO NOT PRESS START !!!!!! and click PROGRAM

I had the same hysterics, when you turn on the power outlet on the scoreboard, nothing writes and I pressed start
then I called my husband - I say broke! but it turned out not at all

do not panic!
unplug it for a couple of minutes and plug it back in.
first of all DO NOT PRESS START !!!!!! and click PROGRAM

I had the same hysterics, when you turn on the power outlet on the scoreboard, nothing writes and I pressed start
then I called my husband - I say broke! but it turned out not at all

That is, is it normal - if the screen is clean? Shouldn't there be a main mode?

with a blank screen (plug in the socket), press the PROGRAM (or the mode, I do not remember the name.button - the first on the left)

if you press START first, the main program is switched on. is included immediately in the execution and you can no longer change anything (of course).

try it

If you plug it in, the Main Mode appears. If, however, you turned off the program, then the screen is blank. You need to start selecting the mode with the buttons and everything will appear.

Despite the fact that my first loaf (French bread) turned out to be lumpy on this stove, the three subsequent simple breads, French and egg recipes, turned out just fine. Ruddy full fluffy buns as in advertising. They differed from the first unsuccessful batch with flour instead of NORDIC, I used Sokolnicheskaya. But on the other hand, my friend baked an excellent roll with NORDIC on another bread maker. In general, the process, as it is in automated systems, simply measured, filled up, took out the finished product and be proud of the result.
Great stove. No unnecessary garbage and difficulties in reassembling the stove after cooking, unlike a juicer, with which not so much juice as then fiddle with.

Despite the fact that my first loaf (French bread) turned out to be lumpy on this stove, the three subsequent simple breads, French and egg recipes, turned out just fine. Ruddy full fluffy buns as in advertising. They differed from the first unsuccessful batch with flour instead of NORDIC, I used Sokolnicheskaya. But on the other hand, my friend baked an excellent roll with NORDIC on another bread maker. In general, the process, as it is in automated systems, simply measured, filled up, took out the finished product and be proud of the result.
Great stove. No unnecessary garbage and difficulties in reassembling the stove after cooking, unlike a juicer, with which not so much juice as then fiddle with.

Nordic flour is normal, but the price is 2-2.5 times more expensive than domestic flour. And with a juicer just no luck, my Phillips without cleaning a bucket of apples destroys.

[0:00]

If you plug it in, the Main Mode appears. If, however, you turned off the program, then the screen is blank. You need to start selecting the mode with the buttons and everything will appear.

When I insert the plug into the outlet, the screen shows 0:00... Then you need to select a program (the corresponding button), only when you press this button, all programs are sequentially scrolled. Then press the "mode" button, then the "size" and "crust" buttons and, if necessary, the "timer". And only then "start". To stop the program, I press the start / stop button for 2-3 seconds. And then the screen goes blank completely.

If I bake bread without additives, I only press the program and start button, because I always bake a large loaf with a medium crust.

Yes, there even in the instructions it is written that by default, after pressing the "Start" button, the main, baking, large, medium crust starts.

do not panic!
unplug it for a couple of minutes and plug it back in.
first of all DO NOT PRESS START !!!!!! and click PROGRAM

Unplugging from the outlet for a couple of minutes without canceling the program will still do nothing, since the stove has a memory in case of a power outage or disconnection from the network. And if we go this way, then turn off the minutes for 45 or an hour, no less, because there is memory, in my opinion, for 40 minutes.

You do not need to turn it off from the outlet to reset the program. It is enough to hold down the Start button and the program will be reset.

Dear bakers! After 1.5 weeks, Jam Day, so I want to please myself! I want a bread maker for a long time, the main motivation is the remoteness of the dacha and the absence of a store there. I read the forum, and it became scary, however, how many failures at first! For some reason I thought that put the ingredients and that's it, but it was not there: oPanasonic SD 255 is very cute, but I have a question of such a plan: since I have planned the first stove and no experience, will the absence of a viewing window be a hindrance ... As experienced bakers advise, until you have "got your hands on" you should look at how the process of forming a "kolobok" is going? If so, recommend the optimal one for a beginner. There is also a moment, I live in a province (deep), so I can hardly get ingredients that are sold only in supermarkets, it's sad, but I guess in advance that I won't be able to experiment with recipes especially, unless, of course, I find an online store with delivery to the regions. Thank you very much in advance!

Dear bakers! After 1.5 weeks, Jam Day, so I want to please myself! I want a bread maker for a long time, the main motivation is the remoteness of the dacha and the absence of a store there. I read the forum, and it became scary, however, how many failures at first! For some reason I thought that put the ingredients and that's it, but it was not there: oPanasonic SD 255 is very cute, but I have a question of such a plan: since I have planned the first stove and no experience, will the absence of a viewing window be a hindrance ... As experienced bakers advise, until you have "got your hands on" it is necessary to watch how the process of forming a "kolobok" is going? If so, recommend the optimal one for a beginner.There is also a moment, I live in a province (deep), so I can hardly get ingredients that are sold only in supermarkets, it's sad, but I guess in advance that I won't be able to experiment with recipes especially, unless, of course, I find an online store with delivery to the regions. Thank you very much in advance!

Firstly, there is no stove for beginners, everything is much easier than it seems at first glance;
secondly, it is enough that there is flour and yeast, and all the other additives are needed for more complex breads, at first simple recipes will be enough for you, and then, with experience, you yourself will invent bread from the available "means"

No need to be afraid of the stove, just carefully read the instructions for the stove, then the basics of baking on the site and .... go for it (peep as much as you like, only when you rise a little and quickly)

[Aunt Besya]

Aunt Besya, do not even doubt: there will be no problems! All the failures at first are due to carelessness and trembling in hands with happiness! If you have a great desire to "control the bun", you can easily open the lid and do it. Instead of supermarket bullshit, put vegetables, fruits, berries, herbs in your bread - what a field for experiments! Happy birthday! Happy shopping.

Thank you for your kind words :) It's a shame if it stands and gathers dust. I meant such additives as panifirin (gluten) dark agram (fast-acting starter culture) and rogencolor - you definitely cannot buy such things from us. I didn’t look closely, but it seems that there is no flour specially for baking either. Lies "makfa", Finnish of several varieties. That's what I'm worried about.

I meant such additives as panifirin (gluten) dark agram (fast-acting starter culture) and rogencolor - you definitely cannot buy such things from us.

For more than a year I have been baking in my HP, I still have not found everything that you have listed. I don't even know how all this is spelled correctly.

I didn’t look closely, but it seems that there is no flour specially for baking either. Lies "makfa", Finnish of several varieties.

Yes, you live in abundance!
Several varieties of Finnish flour ... Here it is! The material dream of a home baker.

I meant such additives as panifirin (gluten) dark agram (fast-acting starter culture) and rogencolor - you definitely cannot buy such things from us.

I live in Moscow and I can buy all these supplements, but I don't buy it on purpose because I think my bread should be without chemistry, but that's just my opinion. I make different sourdoughs and use them and the bread is very wonderful. And I try to buy flour from the Finnish Mullun Paras, I like it very much.

I'll tell you more. When I bought my first HP, there were practically no additives. And although I live in Moscow, I didn’t buy anything except panifarin. And this was due to the fact that the quality of flour, alas, left much to be desired ... Now there is a lot of just good flour. And Makfa is the same (although I personally do not really like her, it is expensive, and the quality is usual), and Finnish. Here panifarin is not needed. It doesn't take much to get good bread. Yeast - dry (it is possible to use "wet", that is, live, but this is a little later, when the experience comes), flour - baking, this is the highest grade, it is usually everywhere. Moreover, it has been noticed that sometimes in small towns with one mill - flour is better and cheaper than the one that we have in large settlements. Sugar and salt, I hope, are also sold? Well, and butter, butter or vegetable, or generally margarine. That's all, that's all that is needed for good bread.
For black it is a little more difficult, but again, variations are possible. Dry kvass, kvass wort is an excellent substitute. They wrote a lot about this on the forum.
For bread with additives - anything you want, any nuts, fruits (dried or fresh), greens - generally good, cheese, sausage, bacon, bacon, etc., etc. You have the Internet, there is a gorgeous resource Bread maker! Read, ask - you will have good tasty bread
And, I forgot, on milk, and even melted - gorgeous bread comes out, on whey from cottage cheese - lush and tasty

You're lucky! I bought myself 255 for the last New Year for 6040 rubles (and this is with a discount card), and here, after half a year, such a wonderful price.

Thank you for your kind words :) It's a shame if it stands and gathers dust. I meant such additives as panifirin (gluten) dark agram (fast-acting starter culture) and rogencolor - you definitely cannot buy such things from us. I didn’t look closely, but it seems that there is no flour specially for baking either. Lies "makfa", Finnish of several varieties. That's what I'm worried about.

For white bread, they are not particularly needed, more precisely, they are needed only if the flour is bad, and if you really need it, then it is quite possible to ask in a personal to buy and send it. At least me :)

Thank you so much! Now I am actively looking for information on the Internet, where to buy this stove. Tomorrow a man goes to St. Petersburg, I give money and I will wait. Wherever I call, there are online stores on the site, but in fact not. And in the usual everywhere I answer. - "in limited quantities." But I already want it, I can't

You're lucky! I bought myself 255 for the last New Year for 6040 rubles (and this is with a discount card), and here, after half a year, such a wonderful price.

And then.
It's just that we have a huge market at KMV and there I found a warehouse store, where I bought a multicooker for my sister for 3900 and could not restrain myself bought Panasik-255, remembering the prices, which I carefully follow on our forum
So if anyone from our region write, I will explain where this warehouse is located.

It's just that we have a huge market at KMV and there I found a warehouse store,

What is CMS?

Aunt Besya! Today in Mega Dybenko there was a Panasonic SD 255 breadmaker at Media Markt for 5699! I went in and looked, maybe I read about what you are looking for. It is very easy to get there by metro station Dybenko, from there there is a free bus to IKEA. I bought myself the same oven in February for a little more. I wish you had time to buy it. You will not regret. And be sure to inform. I will wait.

And be sure to inform. I will wait.

I give a bunch of addresses to a person tomorrow, I just have to wait! While I will read the forum, so that at least something happened the first time. It is necessary that the beloved husband does not experience disappointment from the acquisition (hee-hee) I will definitely write!

What is CMS?

As far as I understand, KMV is the Caucasian mineral waters. It's just that Lenusya wrote something about Pyatigorsk somewhere. Incidentally, I was in this market when I went with my children to a sanatorium in Zheleznovodsk. This market is something. In my entire life, I have never seen anything like it, even the Moscow markets were not nearby. And the prices there ... feast for the eyes.

[natalka]

natalka , thanks, it is.
Caucasian Mineral Waters. And this market is called Lira and there are more than 10 other markets on its territory. If you set yourself a goal, you can find everything ...
This warehouse is located on the territory of the Betta market (just behind Kazachy).

[Lenusya]

Lenusya I understood everything about the location of the market with a warehouse, but much more a completely different question interests - how did Panasonic's tests go? What are your impressions compared to LG?

The fairy tale story of one of the bread maker consultants, who persuaded me to buy LG, about how his friend was in seventh heaven with happiness, when he finally found someone to give his Panasonic 255, and got LG, still does not come out of my head. It already happened the other day, after my very close acquaintance with Panasonic. I pretended to believe him, but I did not show interest in the stove of this brand.
And now I wonder - how is it really? What is the real objective difference between these two stoves?

Despite the fact that I'm happy with my Ski.
I liked the Panasonic bread more (this is my personal opinion) - in terms of shape, appearance and crumb quality.
Panasonic is much quieter.
Kneading and deboning take place in different ways.
The bread turned out with a tall, smooth, beautiful dome, with a wonderful uniform crumb

I have been baking bread for the 9th month now and it seems to me that all sorts of additives are a kind of marketing gadgets in order to knock money out of us. I bake rye 2 times a week and it turns out great without any panifarins and agrams. Although I have them, I don’t notice much difference in bread, so I often just forget about them. The main thing is that the bun is correct. What I can’t say about yeast: after all, in foreign packaging it is much better than the "saf-moment", prepackaged in our country. Good luck

So I became the proud owner of Panasonic-255. Arrived today from St. Petersburg. I just put the very first recipe in the booklet and I'm shaking - I can't, my little hands are trembling. Will it work? This is a gift from my husband to the DR, we must not disappoint him :) I will wait ...

The result will be very interesting. The first recipe is the main baked goods?

Wait (y) Hurray. Here it is, my first bread! Thank you all for your help in choosing a stove! Do not leave further - I am looking for a mentor

Thank you for your kind words! I have been reading the forum for a long time, I am entangled in the sea of ​​information. The spouse of the bread approved and sent me on an assignment to look for a recipe for "black". But after reading enough days before that, I realized that baking rye bread for a beginner is very, very difficult, almost unattainable. , I will be extremely grateful. My flour is "peeled rye for baking"

[Aunt Besya]

Aunt Besya, but try reading these themes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1998.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.0
I started with these. Good luck! Maybe someone else will advise options.

[Aunt Besya]

Aunt Besya, Congratulations! I started with the recipe for rye with kvass from the instructions for HP. I tried many different recipes, then I made "my own" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4078.0
Try it, I always succeed. Just control the gingerbread man. In the summer, I noticed that the flour is more moist, I reduce the amount of kvass by 20 ml. Panifarin and Extra-R additives are optional, without them.

Thank you for your kind words! I have been reading the forum for a long time, I got confused in the sea of ​​information. The spouse of the bread approved and sent me on an assignment to look for a recipe for "black". But after reading enough days before that, I realized that baking rye bread for a beginner is very, very difficult, almost unattainable. , I will be extremely grateful. My flour is "peeled rye for baking"

Try this one (from a recipe for Panasonic):
Bread "Zavarny"
dry yeast 2 tsp
wheat flour 225g.
rye flour 325gr.
salt 1 1/2 tsp
rast. oil 2 tbsp. l.
rye malt 4 tbsp l. (40 gr.) (pour boiling water over malt, mix well, cool and add to the rest of the ingredients)
boiling water for malt 80 ml.
honey 2 tbsp. l
coriander 1 tsp
water 330 ml.
* dry kvass can be used instead of malt.
I baked it with my second bread in KhP - and it turned out right away, very dark, similar to Borodinsky.

Thanks everyone! Irina, I just put in your recipe, I don't know what will happen, I didn't find any dry kvass, I bought a box, and in it there were bags of liquid rye-wheat malt and yeast. I threw out the yeast, put a bag of malt - that's 4 tbsp. spoons or 40 gr. Unsubscribe how it goes

Thanks everyone! Irina, I just put in your recipe, I don't know what will happen, I didn't find any dry kvass, I bought a box, and in it there were bags of liquid rye-wheat malt and yeast. I threw out the yeast, put a bag of malt, it's 4 tbsp. spoons or 40 gr. Unsubscribe how it goes

As far as I understand, this is dry kvass.

Oddly enough, something happened: Irina, thanks! And immediately questions: from one corner of the stuck flour, I thought it was not baked in this place, but no, it seemed to be on top, but did not shake off. Why is that? The taste is very pleasant, a honey note is clearly audible (I have buckwheat honey and not store-bought), but the coriander is very weak.
Celestine, dry probably should be a powder? and he is like some kind of tar, dark and viscous.
This is how it looks. But I don’t understand if it’s possible to assume that the roof has collapsed if it is straight and not convex?

and this is inside

[Aunt Besya]

Aunt Besya, great bread! It just looks like the malt was liquid and you got a bit too much liquid. So the roof went down. Reduce the water by 40 ml. and it will be the very thing! Did you like the taste? If so, it's worth repeating. And add coriander

Aunt Besya, I congratulate you on a wonderful bread.
The flour remained on the wall - this is when the kneading was taking place, the bun did not collect the flour from one corner, therefore it is recommended to look during the kneading and help the bun a little with a silicone or wooden spatula

Oddly enough, something happened: Irina, thanks! And immediately questions: from one corner of the stuck flour, I thought it was not baked in this place, but no, it seemed to be on top, but did not shake off. Why is that? The taste is very pleasant, a honey note is clearly audible (I have buckwheat honey and not store-bought), but the coriander is very weak.
Celestine, dry probably should be a powder? and he is like some kind of tar, dark and viscous.
This is how it looks. But I don’t understand if it’s possible to assume that the roof has collapsed if it is straight and not convex?

Beautiful bread!
And I put more coriander and add more caraway seeds, and on top for 5 minutes I grease and sprinkle with coriander with caraway seeds (but this is not for everybody).
I also made the same recipe on the Main Program - it seems to me that it is more magnificent and darker on it. So try it this way.
They also advise: first on "dumplings" + 5min rest + "main fast" mode (I haven't tried it yet).

and on top for 5 minutes I grease and sprinkle with coriander and caraway seeds (but this is not for everybody).

Five minutes before what: before turning off the oven (can you really open it?) Or before removing the bread from the oven? And how to lubricate? I love cumin so much (y) only celery is more than him;) I thought, I thought, I did not understand how people put it on top

[Aunt Besya]

Aunt Besya, 5 minutes before start baking.
You need to determine how much time is on the display at the start of baking and count down 5 minutes. And if you really love caraway, then don't miss your time. Open the lid, quickly grease it (you can use a beaten egg, milk, or at least water, just to stick), sprinkle it and close it. It will be delicious!