Panasonic: I want to join the ranks, but I doubt it ...

Thank you!!!

I have a Panasonic SD-207 - an old lady, you can say But we are friends with her as best we can, although I have little complaints about her
I do not have enough dispenser in it - I poured everything you want into the dispenser and forgot until the end of the program, and I have to rush to my HB at the sound signal and fill in the raisins manually. This is the first claim
The second - there is VERY lack of dough kneading for dumplings-dumplings, it's hard to knead with your hands.
And the third - there is no sweet bread program or something like that. Bread with a high sugar content burns the sides.
And, well, the fourth - I want a rye bread program. Because we rarely eat white bread - either sweet or rye. Honestly, I've never tried a rye oven at all, maybe HB won't help? ..
And here's another thing - even though you crack, over the years, ordinary bread turns out to be a little moist inside, I already changed the modes and measured the ingredients with cups and electronic scales and let them cool longer - no, it just doesn't work out. Moreover, from other absolutely the same HB I tried bread - very tasty, there is no question of any moisture. In general, I decided that this was some kind of defect of my old woman and waved my hand at white bread. Sometimes I make French bread and egg (recipes from the instructions for HB). I knead the dough into buns and pizza. I bake muffins occasionally, for a change in the CB and not in the oven.
Well, actually the question is - the idea is ripening to change HB Panasonic for a newer model. With a dispenser, with a mode for kneading dough for dumplings, with a mode for rye bread, with a mode for sweet bread. Is it worth changing? Or maybe buy two tambourines and shaman over my HB?

What do you personally prefer: calmness and pleasure or dancing with tambourines?

Judging by the above, you need a Panasonic SD 2501 bread machine. It has a dispenser, and the "Rye" mode, and sweet "Baking", and "Pelmeni".
Only "dumplings" are in the oven for the Asian market, in Europe there is no such mode. When buying, see the instructions.

and I only bake in French, there is no better and tastier bread!

[allyz]

Only "dumplings" are in the oven for Asian market, in Europe there is no such regime.

Well, in one fell swoop, the countries of the post-Soviet space (CIS) were sent to Asia

So far, we only come across the European model 2502. It is easy to determine whether a model is for the CIS market or for Europe - for the CIS market the menu is Russified.

allyz, about humidity - do you control the kolobok? Are you adjusting the consistency of the dough?

and I only bake in French, there is no better and tastier bread! and a dispenser is not needed at all, the function of rye is well performed by a gluten one. dumplings, yes, a good function, I generally stopped kneading the dough with my hands

and I only bake in French, there is no better and tastier bread! and a dispenser is not needed at all, the function of rye is well performed by a gluten one. dumplings, yes, a good function, I generally stopped kneading the dough with my hands

This does not mean at all that others do not need other modes. For example, I don't like French. Well, he's not mine, and I don't understand why everyone admires him.

And I have a Panasonic SD-207. The bread is excellent. Favorite mode - dough "pizza" I use it to cook dough for dumplings, dumplings, pasties, yeast dough.

What do you personally prefer: calmness and pleasure or dancing with tambourines?

certainly not dancing with tambourines

Judging by the above, you need a Panasonic SD 2501 bread machine. It has a dispenser, and the "Rye" mode, and sweet "Baking", and "Pelmeni".

thanks for the advice! I'll go read about her.
I found a Panasonic SD-ZB2502BTS.But I see no reason to overpay for a yeast dispenser and a metal case.

Do you control the bun? Are you adjusting the consistency of the dough?

no, I gave up and dropped my hands for a long time Periodically, once or twice a year I think - what if? .. I try to bake ordinary bread again and get the same result .. And, as I already wrote, they bought me after me in the same distant times two families of relatives are exactly like this, and they still bake it, it turns out wonderful, not wet bread, but I have never checked the recipes and programs ..

and I only bake in French, there is no better and tastier bread!

French-French, but ordinary bread should also be obtained ..

This does not mean at all that others do not need other modes. For example, I don't like French. Well, he's not mine, and I don't understand why everyone admires him.

My bread there turns out to be high and fluffy with a crispy crust.
I'm not saying that you only need to bake there, I expressed my opinion ... I think I can do it. if there are no problems with money, then I generally think you need to take only a novelty. Simply, if you are strained with money, then I think that it is not necessary to take an expensive one.

And I have a Panasonic SD-207. The bread is excellent. Favorite mode - dough "pizza" I use it to cook dough for dumplings, dumplings, pasties, yeast dough.

here! here's what i need to try! can you share the technology of kneading dough for dumplings? If possible, I will not change (in a whisper).
Yes, and also, tell me, what kind of yeast are you cooking on this mode? In the same place, during the mixing process, the ingredients are actively heated. Yes, and why knead yeast in this mode? to speed up the process?

and I only bake in French, there is no better and tastier bread! and a dispenser is not needed at all, the function of rye is well performed by a gluten one. dumplings, yes, a good function, I generally stopped kneading the dough with my hands

SD-207 does not have gluten
I agree about the dispenser, there is no urgent need for it, but it is more convenient with it.

Well, in one fell swoop, the countries of the post-Soviet space (CIS) were sent to Asia

So far, we only come across the European model 2502. It is easy to determine whether a model is for the CIS market or for Europe - for the CIS market the menu is Russified. ...

Well, something like that ... I've always heard only two options: performance for Europe and performance for Asia. But if it is better, then let it be for the CIS

In the stove for Europe, not only the menu is in English, there are 3 more modes, there are discrepancies in standard modes and other recipes.

I don't like French bread either. In our family they prefer Italian, but only as an alternative to plain white.

The dough on dumplings turns out wonderful, the oven kneads for 15 minutes, 15 heats up, then kneads for another 10 minutes and heats up for 5 minutes. I turn it off and take out the finished modeling dough. And sometimes, when I'm in a hurry, I turn off the stove after 15 minutes of kneading, the dough is also ready. I do not take out the yeast dough immediately after cooking, I wait for it to rise, inside the normal temperature is just kept for rising.

Well, something like that ... I've always heard only two options: performance for Europe and performance for Asia. But if it is better, then let it be for the CIS

In the stove for Europe, not only the menu is in English, there are 3 more modes, there are discrepancies in standard modes and other recipes.

Panasonic itself positions 2 main modifications of EURO and CIS.

Good day everyone! Hope to join the happy owners of Panasonic. While at the beginning of the path of choosing a model.
I bake bread for the second year, using dry and "live" yeast, wheat, rye, wheat-rye ... But all this time I kneaded by hand (sometimes using a mixer) and baked in the oven. Everything works out. But I began to think about a bread maker with the aim of kneading and proving dough, I will bake in the oven (I like my bread molds, plus loaves, baguettes, buns of various shapes - in short, there is a place for an esthete to roam around)))))) but I do not exclude the possibility sometimes bake a loaf in the bread maker itself.
I would like to understand in theory how this will happen in practice even before buying.I have never had a bread machine, my friends use it on autopilot - I filled everything up according to the recipe, and wait - it will work out or not)))) anyway, they say, it is better than bread in the store. I understand that the question sounds vague, but maybe we have already discussed how to use the bread maker solely for preparing the dough.

[HERE HERE (mouse click)]

Any oven has a "dough" mode. In Panasonic it is just yeast dough, dough with additives (or there is a signal that you need to add raisins, or the dispenser will work and throw in), rye dough, French dough, pizza dough and dough for dumplings (the set may differ in the presence / absence of rye dough and dumplings). In modern models, you need to clarify the exact list. That is, put the necessary products in a bucket with a stirrer, set the desired program, press the button. After a certain time, the stove will beep. During the execution of the program, the oven will knead the dough (there is a stirrer inside the bucket), slightly heat it up for proofing, make several deboning (if they are supposed to be done by the program)

About it will / will not work, read HERE HERE (mouse click)

Then tell your friends a fairy tale about a kolobok ...

Thank you very much, I will go to study !!!

Girls, why does it turn out sunken bread with bran?

[848]

848, Lots of water, details here # https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

details here

thanks, "gone" read

And I am in "disheveled" feelings ... I bought Moulinex 613E32 and it seems ... I was mistaken)))) Compared to my Panasonic SD-255, this one has an additional ability to bake baguettes ... AND EVERYTHING !!!! The rest is inferior in everything. But I went to the store with the firm intention to buy the same Panasonic? only a newer model, otherwise I have had it for many years, one side of the bread began to burn.
Cons of Moulinex 613E32:
- it works not only noisily, but RUMBLES like a tractor !!!
- There are absolutely no dough recipes (only two), one of them is "for pasta" for 1.5 kg of dough !!! You can feed "the whole village" !!!
-and you can bake baguettes and rolls in a simple oven.
So you have to use both stoves. Panasonic will never be thrown away. Dough and bread recipes ... SEA!
Something like that!
Yours faithfully

Tusya53, but you can't return it? I also have Moulinex for the 6th year, in the first six months the engine burned out, (although it was replaced in the service), and so the stove is still alive, though I don't bake bread anymore, only dough sometimes.
Panas is beyond competition (mom has many years)

it works not only noisily, but RUNNING like a tractor !!!

can refer to it as a defect and try to return it?
I've been using Panasonic for more than a year and I'm happy as an elephant)))) and in the store they persistently sniffed bork .......

Tusya, put the mulka on a slando or aukro, as a little used (yes, you will lose, but you can return the main part of the amount).

Good day, you bakers! After going through the agony and throwing of choice, I bought myself a Panasonic SD-ZB2502BTS, yesterday I already baked bread on the main program, in the middle of the "Baking" program it smelled a bit of plastic, I thought I would have to throw out the bread .. But no, it smelled only outside, apparently new plastic, like 90% of all technology. The bread turned out to be excellent. In fact, I started baking bread myself 20 years ago, with handles and in the oven. There was a sad experience of using the Moulinex oven. She baked something wet for us ... then both the daughter-in-law and the daughter-in-law's mother and the daughter-in-law's daughter-in-law tried - the result is always deplorable. She tossed between Moulinex with additional baking trays and a baguette holder. But my friend's manager helped, I have been taking all the equipment from him for many years, he said "Only, Panasonic, though we don't have it now, but look in other stores, or wait when he appears with us .." I was rushing around again, well I like the pan and the baguette holder at Mulka's .. But still I bought Panasik. Here! Take me into the ranks of the Panasovedov, and stick your nose in the link to the recipes for him ... Swear an oath? Well, there, like I promise to bake bread and only bread, do not bake chicken in HP, do not use in a bucket under the garbage, do not hammer nails with a stove, etc.

[Ninelle]

Ninelle, Congratulations on your purchase! "Ink for first class" here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0 secretly, any recipe from the forum will do the main topic of Panasonic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0

[abnormal forms]

She tossed between Moulinex with additional baking trays and a baguette holder.

Welcome! :
And about the baguette holders and any additional equipment, here is a neighboring topic about abnormal forms, there is also experience with baguette holders in Panasonic.

PS Proven recipes on the forum. And in the instructions, everyone is good, except for one (rye with bran, it seems: there the amount of water is overestimated by 100 ml)

Thank you thank you thank you! Today I baked bread from several types of flour, only without powdered milk, but I put fiber there, I put the bread and my daughter and I went for a walk, we return and at the exit from the elevator we are greeted by the awesome aroma of freshly baked bread! They barely waited until it cooled down and began to eat, I crust, and the baby's crumb. It seems to me that the crumb is somewhat damp, no, it does not stick, after compression it straightens. but something seems to me ..

It seems to me that the crumb is somewhat damp, no, it does not stick, after compression it straightens. but something seems to me ..

This happens when there is a lot of different flour.

[lega]

lega, that is, is it normal?

I will never forget how in some radio program one politician talked about another politician and described him like this: "He is reliable, like Panasonic." Since then, the reliability of Panas has sunk into my soul. I don’t know about bread makers, but the multicooker suffered a lot due to the fault of their hostesses, they would pour milk into the cartoon without a pan, then the water would flop, then the cereals would be poured.
And he, poor fellow, will dry up and return to work.
I have SD-255, it has been plowing for the seventh year. I am quite happy with it. If you have to buy another HP, then the first one. turn I will consider Panas.

[Ninelle]

Ninelle, this is all for an amateur. Now you will try different recipes and in the end you will choose what will suit you the most, both in taste and in humidity. When I got HP, I experimented for two or three months, mastered, chose, tried ... Until the family said - EVERYTHING! Stop mocking us! I not only baked, but also demanded an assessment of the work - which did you like more? choose! As a result, there are favorite recipes in which I can slightly change something.

As a result, there are favorite recipes in which I can slightly change something.

Oh, I love to experiment, I'm afraid only with HP, I read and got scared ... either more water will not be baked, then there is less sugar and it will not rise ... somehow it was baked and raised with handles ... Today he is baking bread for the second time today, he is a hard worker.
And as for the humidity, the store is either completely dry, or just wet.

And also on the topic of bakery. I read here that it would be nice to have a bunch of all kinds of improvers .... dear mom, yes, I just bought that HP so that I could bake only from natural everything! Why do I need chemistry in bread? Of course I don’t understand anything, but somehow it’s not so ...

[Ninelle]

Ninelle, relax and have fun. I bake breads without sugar and without any improvers. I mean powders, etc. But I add dairy products with great pleasure, I can add pumpkin, a spoonful of leftover porridge or mashed potatoes. Here my imagination is not limited ... Perfectly rises and bakes.

Here is Ninulya to us! I also love to experiment, but according to the mood and if there is time. Regarding the dampness: your usual one, if you cut it right after the excavation in order to gobble up the edge (we don't rush with slippers - I will still be), then the crumb is damp. I understand that this is physics. Inside, the bread is still very hot, and the ambient air is +25. Condensation appears on the crumb. After 8 hours, the crumb is already normal. I bake, on water or on whey. I always put sugar. Unrefined sunflower oil. Pressed yeast.I also add a spoonful (I'll try two) of dry ground garlic. And also add rootlets there when kneading with dill-mm-mm-mmm! ...
Good luck!

[Wit]

Wit, No, it’s not wet from hotness, it seems to me that because of a large amount of all sorts of different things, the consistency is just not the same as in Borodinsky, it’s generally wet, it doesn’t stick here, and after creasing it straightens out, I’m just made of wheat flour of the highest and zero grade always baked, apparently this is a feature ...

Good day, you bakers! After going through the agony and throwing of choice, I bought myself a Panasonic SD-ZB2502BTS,

Ninnel, tell me, please, are the blades in your HP plastic or iron?
I want HP, my parents decided to give it to me on March 8, I immediately told them about Panasonic, because all my sign-faced Panasonic and everyone is happy. But in the store, Bork was actively offered to parents. Sellers said that Panasonic are good bread makers, but now they have plastic blades, they often break. And Bork's reviews are mixed. And it is not clear how the blades often break if Panasonic has just started to install them (as the sellers said). I'm completely confused. All my friends have metal blades, but they acquired their HP much earlier.
Thank you!

[Christas]

Christas, the blades of my Panasonic are metal, Bork is probably a very good company, they plug everything in from this company, but I was not lucky with their iron, now somehow I don’t trust them .. maybe talk to the girls who have them?
And Panasonic is a very good bread maker. If you are a novice baker - especially. I have already baked bread with corn flour, rye, sesame, with bran, egg, dietary, and of course the usual, every day I bake exactly, and sometimes twice a day. I like it very much.

I have Panasik 2501. I love it! I love you! I love you! Spit in the eyes of those sellers! Lies! I was presented with HP for the new year - both shoulder blades are metal in it. Sellers, of course, are better off selling, which is more expensive. She may be good, that Bork, but Panasik is two times cheaper, and knows his business for 5+. This is my first stove. Long chose, shoveled the forum. For me, the first bread was just like some kind of miracle. She watched the bun, spellbound, poking him with her fingers. It seemed that something was not going as smoothly as it should be. But I resigned myself. And what was my surprise and joy when, after the signal, I opened the lid and saw a smooth, ruddy little powder sticking out of the bucket. I could not resist and kissed him, he was so good, this is my firstborn.
So the choice, of course, is yours, but I have never regretted this purchase!

Girls, thank you very much!
Now definitely - Panasonic! I didn't want to believe these sellers, and now - and even more so I won't lead to their stories)

... I could not resist and kissed him, he was so good, this is my firstborn.

That's what I understand ... (y) I'm glad for you that there was love at first sight.

[Christas]

ChristasBork sellers are paid a good rebate from sales, that says it all

[Christas]

Christas, a little comment about the "blades". So sellers-BORKoids, apparently, call the stirring blade. Somewhere they heard something, but without understanding it, they say nonsense. It's like the proverb: "A deaf person, if he doesn't hear, he will invent." Models 2501 and 2502 are equipped with two mixing paddles. One of them is intended for kneading rye dough. It looks like this:

Sometimes these teeth bend. And then the newcomers panic: "I broke, guard, what to do?" Do nothing. Shove it somewhere and forget about it. For rye bread, tosto is perfectly mixed with this

If you see scratches on your shoulder blade over time, don't panic either. Previous commentator Sasha-sazalexter will confirm.
And one last caveat. Kissing the first-born loaf is, of course, touching. However, I recommend letting it cool down before doing this. It will be very hot right after baking.
Good luck and delicious bread!

And one last caveat. Kissing the first-born loaf is, of course, touching.However, I recommend letting it cool down before doing this. It will be very hot right after baking.

advice. Or maybe they let it cool down to the grip temperature? And with one kiss you won't burn your lips if you kiss quickly

I think it was. What if the newcomer turns out to be passionate ?! I think this advice is not superfluous

[Wit]

Wit, and I have already managed to scratch a spatula for rye bread and it's not scary? But what about the harm?

There is no harm there. And I'm scratched in places with something
So do not worry.

And finally, who told you about any harm? Surely this is not Masha. Masha is smart, chakhokhbili knows how to cook! But this is not about that

[Ninelle]

Ninelle, no more harmful than the air in the city center. Teflon is generally one of the most inert materials, it is not for nothing that it is widely used in medicine.

[Nink]

I already managed to scratch

Nink, well, you are nimble, mother, wear out a NEW scapula in a week! Did you get it?