Panasonic SD-2500, SD-2501, SD-2502 (2)

From the very beginning, I had only bread smells, although I was mentally prepared, having previously read about it on the forum.

I didn't smell at all initially.

The scapula almost stops. But I don't pay attention to it. What will happen to her? She is iron

Nothing will happen to the blade, but to the mechanism that turns it and maybe even to the motor ... But if you say that the protection will work, then it can just give out some kind of error and turn off?

Something like that happens in Panasonic, as you correctly put it, a non-bread smell.

And since the beginning of the purchase, I have never had a smell of plastic when baking.

Nothing will happen to the blade, but to the mechanism that turns it and maybe even to the motor ... But if you say that the protection will work, then it can just give out some kind of error and turn off?

It didn’t come to me. I gave up flour, water ... and forgot. I practically don't follow HP at all ... What should I follow? It is an automatic machine, thought out by good Japanese people, I do not think that they are wasting their rice. Yes, and the "surgical" autopsy of the CP proved it. So your worries are completely in vain

Report on yesterday's bread! On the fast program, the top is not brown. (It is her own fault, it can be seen from the bread of water, it was necessary to 30 grams less and it was not necessary to climb into the oven 2 times while she was baking, but I'm curious whether I was baking). Here the one that is baked according to the main recipe for 4 hours. I do not get on in HP. Let's see what happens. Yesterday's, albeit pale, but the children were taken away to the buters.

I'm ready to show my creation number 2. Scent throughout the apartment! Children are delighted! On the roof, a thin crust was slightly damaged while shaking out the bread from the mold!

Well, okay, enjoy the taste.

Thanks everyone! I got an idea. Buy and donate HP to mother-in-law.

[Mesuri]

Mesuri, congratulations on your first child!
and now Well, no need to cook bread on "fast" programs !!! He basically does not have time to go through all the necessary processes. And heavy on the stomach.


sazalexter, Sash, the protection may work. But my capacitor "sat down", as I believe, on a steep test (once again, gentlemen, a huge THANK YOU for your help in finding and solving the problem). And our service technicians would offer me what? That's right, change the engine. And this would no longer be a warranty repair, and it would cost ...

So, here it is better to play it safe and not overload the engine. Part of the flour can be mixed by hand, by the way, it is better to feel how much flour is needed to bring the dough to the desired condition

I do the same, then manually stir the noodle dough to the coolest state, which does not require adding flour.

[sazalexter, Sash]

sazalexter, Sash, the protection may work. But my capacitor "sat down", as I believe, on a steep test (once again, gentlemen, a huge THANK YOU for your help in finding and solving the problem).

In my humble opinion, the capacitor "died" simply from time or from a voltage surge in the network

there were no jumps. But the fact that the kneading power dropped precisely after an attempt to knead a tough dough (with a locked mixer, a "technical" smell) is either a very coincidence, or just a fact ...

Is it also better to knead dough for dumplings by hand? And then how much flour "do not add" to the bucket ??

Is it also better to knead dough for dumplings by hand? And then how much flour "do not add" to the bucket ??

Why manually? Let HP work, it's iron I make dough from a book from Panasonic

Why manually? Let HP work, it's iron I make dough from a book from Panasonic

Yes, just higher and already (not the first time) I read that people mix dough for noodles so that they don't ruin HP ... so I ask, but what about the dumplings dough? or is the power of "no straining" HP enough to knead dumplings?

The dumplings mix well and calmly

The dumplings mix well and calmly

oh thank you, they reassured me .. otherwise I was going to make dumplings in the near future ... but "noodles" don't really interest me .. I haven't grown up before him

[sazalexter]

Why manually? Let the HP work, it's iron

sazalexter, I regretted Panasonic and began to knead the dough for pasties in Mulinex. I rarely kneaded hard dough in it for dumplings, dumplings, etc., more often in a food processor, so Moulinex also doesn't like to knead such dough. From the beginning of the kneading, I stood near the x / stove, and when I left the kitchen, it generally screamed like a cut (we thought somewhere the balcony was being glazed or doors were being installed - such a screeching noise), my husband disconnected her from the network, a little later they turned it on again, but strange extraneous noises went during mixing. They took it for repair, there was a month left until the end of the warranty. They said don't expect anything good. So, it turns out that you cannot knead the dough in a cold oven. Yes, I would not say that it was cool - well, almost like bread. I guess my black stripe has passed

[sazalexter]

sazalexter, I regretted Panasonic and began to knead the dough for pasties in Mulinex. I rarely kneaded hard dough in it for dumplings, dumplings, etc., more often in a food processor, so Moulinex also doesn't like to knead such dough. From the beginning of the kneading, I stood near the x / stove, and when I left the kitchen, she generally screamed like a cut (we thought somewhere the balcony was being glazed or doors were being installed - such a screeching noise), my husband disconnected her from the network, a little later they turned her back on but strange extraneous noises went during mixing. They took it for repair, there was a month left until the end of the warranty. They said don't expect anything good. So, it turns out that you cannot knead the dough in a cold oven.

It appears that in HP Panasonic there is a non-kill engine of their own production, a belt drive goes from the engine using a toothed belt reinforced with glass fiber threads (this is a proprietary chip), a pulley on the engine is metal, a pulley on the wire of a bucket is composite-metal-plastic, break this knot extremely difficult. It happens that the phase-shifting capacitor of the starting winding is on fire. And while these are ONLY cases! I only know two
Now about Moulinex. He has a blade drive mechanism - plastic gears, from this rattle and noise during mixing. Looks like the wheels have broken teeth

Alas, on 2501 there is an ordinary creek strap, there are no teeth there anymore.
Like this - 🔗

Thanks for clarifying. I thought everything inside him was made of iron, but his gear wheels were plastic. I would have known about this earlier, I would have kneaded it in a combine. In general, I am in frustrated feelings. And now, of course, I'm afraid for Panasonic, I will spare him.

[sazalexter]

Now about Moulinex. He has a blade drive mechanism - plastic gears, from this rattle and noise during mixing. Looks like the wheels have broken teeth

sazalexter, I have a question for you. The fact is that the service center did not even say what was wrong with the bread maker, but was simply taken for repair. What do you think, if the teeth of the wheels are broken, is it fixable or what? I am also worried that, without thinking, I recently bought a new bucket for her (for 2 thousand, it turns out as I threw it out), and take the x / stove - and break it down.

[sazalexter]

sazalexter, I have a question for you. The fact is that the service center did not even say what was wrong with the bread maker, but was simply taken for repair. What do you think, if the teeth of the wheels are broken, is it fixable or what?

It seems to be fixable, but everything is in the hands service Gentlemen

It seems to be fixable, but everything is in the hands service Gentlemen

I have already dealt with them: it is impossible to contact the foreman, but the receivers have glass eyes, the answers are short and not intelligible. They have already had the stove 2 times, this is the third time it has gone.

I cooked the main one with raisins today. Made by size L. Weighed everything. The bread has risen well, tasty, smooth. One but! The top is not browned. Weighing a loaf showed that its weight of 900 grams clearly does not pull bread on L, it was necessary to put XL. Not enough heat for the top golden brown.

[Lagri]

What passions have gone
LagriIf you already have a warranty third once taken, you have the right to demand a certificate and pick up the money at the store. Or exchange for a new one. Seems so. It is necessary to contact the Society for the Protection of Consumer Rights. The Internet is full of sites with consultations.

I fully support Vita. It's better to have money than problems.

And with the money, buy a good bread maker.

And she already has Panasonic.

Or maybe it's not enough for her?

[Vanya 28]

I also have a question for experienced bakers. I saw such a box in "Lenta"

I remembered everything that I had read about the technology of baking such bread and how sad it was to the inexperienced Essesno, I bought it, read it, was a little surprised, but bravely flipped the switch. I remember they wrote that you don't expect a kolobok for such a test. And here I read:

Maybe it's hard to see, I'll duplicate: crust color - dark, bread weight - XL, accelerated basic program.
Still, he replaced the water with whey. Yeast was there

I turn on program 02 and the process has started.
Kneads

I remember a thriller movie about kneading dough Vanya 28, where he shoves in a bucket with a metal spatula and helps (from nefig do) a silicone

At the end of the batch, we get something like a bun.

And went to "rise"

After 1 hour 40 minutes. we have such a "Borodinsky"!


While writing the report, the questions disappeared. Seems to understand why with the amount of flour in 450 grams. and water 280 ml. it is necessary to expose XL and a dark crust. But why did they recommend an accelerated oven ?!
The bread is slightly burnt on the sides (at the bottom of the heating elements), but it baked well and tastes like Borodinsky. But the spatula remained in the bread. I had to forge-cut.

Thanks to the indefatigable researcher for the detailed report and the gorgeous photo session that they brought to the members of the forum.

[Lagri]

What passions have gone
Lagri, If you already have a warranty third once taken, you have the right to demand a certificate and pick up the money at the store. Or exchange for a new one. Seems so. It is necessary to contact the Society for the Protection of Consumer Rights. The Internet is full of sites with consultations.

Wit, I made a mistake and bought a new bucket, and an expensive one (where will I put it, and in that store there are no such stoves anymore). In the service, they muttered something to me about the store and exchange, but still they took away the x / stove. I also like x / p Moulinex something: she bakes baguettes, there is no temperature equalization, which sometimes I do not need, a lot of programs. But everything that you suggested, I have been carrying on in my thoughts since I handed over the stove for repair. Thank you.

And she already has Panasonic.

And I bought Panasonic when I took Moulinex to repair for the second time and bought her an assistant. And I bought a bucket, it’s as if my brains were crazy. I still reproach myself, I read on the Internet that you cannot use scratched buckets and ...

Or maybe it's not enough for her?

Two x / stoves are different and good in function to have great. And I really love household appliances, like a child toys

[Lagri]

Lagri, you will find such a cartoon or similar! Think and maybe worth it refuse from the repair and take a certificate for exchange. If the store does not have the same, then you must return the money or offer a different model. But after taking the money, you will surely find what you need. And a brand new one. And save the bucket!

Well, why make her a hostage of a bucket. The toy has already broken three times, I would take the money and buy a new toy-kneader, for example. And then it's already boring, knowing everything in advance ...

And a brand new one. And save the bucket!

That's fine for me.

I would take the money and buy a new dough mixer toy, for example.

Nooo, the mixer is not interesting to me. He just kneads the dough and that's it ...

That's fine for me.

Tell me please. I want to bake plain white bread in the oven, but knead and do the 1st proofing in HP on the Rye Dough mode (there seems to be no kneading).I will crush myself after the end of this regime, then in the basket - the 2nd proofing. The question is - is the rye dough mode suitable for the temperature regime for wheat dough? And yet - now the kitchen is 30 degrees. When proofing in HP, the heating elements work, they slightly heat the dough, will it overheat due to the heat in the kitchen. Maybe it makes sense to immediately turn off this mode after mixing and let it just melt for an hour when it is off?

Tell me please. I want to bake plain white bread in the oven, but knead and do the 1st proofing in HP on the Rye Dough mode (there seems to be no kneading). I will crush myself after the end of this mode, then in the basket - the 2nd proofing. The question is - is the rye dough mode suitable for the temperature regime for wheat dough? And yet - now the kitchen is 30 degrees. When proofing in HP, the heating elements work, they slightly heat the dough, will it overheat due to the heat in the kitchen. Maybe it makes sense to immediately turn off this mode after mixing and let it just melt for an hour when it is off?

I don’t know about bread, but on Saturday I made buns - kneaded in HP - the kitchen was hot (no worse than yours) .. the dough was overexposed ... (((i.e. the proofing was more intense (although the buns were successful - see photo below )

Mmmmm, buns! Om-Nom-nom! You are smart!

I have a dash in the instructions in the list of programs and modes in the line about the "Rye" dough mode in the "Rise" box and the time is not indicated ... What does this mean?

I don’t know about bread, but on Saturday I made buns - kneaded in HP - the kitchen was hot (no worse than yours) .. the dough was overexposed ... (((i.e. the proofing was more intense (although the buns were successful - see photo below )

Thank you, After the end of the batch, I immediately turned it off. Now it lies in the knocked-out HP, it is parted. And the buns are wonderful, I hope that something good will come out for me. This is generally my second bread, which I do not bake in HP.

I have a dash in the instructions in the list of programs and modes in the line about the "Rye" dough mode in the "Rise" box and the time is not indicated ... What does this mean?

Yes, I have it too. But the total time of the program is 2 hours. Leveling - well, an hour in the summer + kneading 10 minutes. Where else 50 minutes is unknown. Maybe like this is proofing, but there is no kneading. Therefore, a dash.

Yes, I have it too. But the total time of the program is 2 hours. Leveling - well, an hour in the summer + kneading 10 minutes. Where else 50 minutes is unknown. Maybe like this is proofing, but there is no kneading. Therefore, a dash.

Yes ... It's not enough 50 minutes for proofing for rye.

[Lagri]

Yes ... It's not enough 50 minutes for proofing for rye.

Lagri, and who is stopping you from leaving the bread for a longer proofing?
By the way, on mode 7 "Rye bread" - proofing - 1 hour 20 min-1 hour 35 minutes - for me, on the contrary, it is very long.
And on mode 17 "Rye dough" - you can leave the dough in the HP at any time. As it rose - start baking. What is the problem?

Tell me please. I want to bake plain white bread in the oven, but knead and do the 1st proofing in HP on the Rye Dough mode (there seems to be no kneading). I will crush myself after the end of this regime, then in the basket - the 2nd proofing. The question is - is the rye dough mode suitable for the temperature regime for wheat dough? And yet - now the kitchen is 30 degrees. When proofing in HP, the heating elements work, they slightly heat the dough, will it overheat due to the heat in the kitchen. Maybe it makes sense to immediately turn off this mode after mixing and let it just melt for an hour when it is off?

Technologically, rye dough requires approximately the same proving temperature as wheat dough. At least, this is what Russian baking textbooks say. But in a German textbook I once came across a table of temperatures for proving different types of bread, and for rye, the proving temperature was 2 degrees less than for wheat. But, I think, this can be neglected, especially since I cannot confirm my words at the moment by referring to the source. )
However, I would not use the rye mode for wheat bread. For the reason that there is a very short batch.Rye dough, in contrast to wheat dough, must be kneaded quickly, since prolonged mechanical action on rye dough impairs the volume and structure of the bread. And when kneaded, the wheat dough, on the contrary, becomes more elastic, softer, "silky" due to the swelling and development of wheat gluten. White bread needs a long full kneading.

However, I would not use the rye mode for wheat bread. For the reason that there is a very short batch. Rye dough, in contrast to wheat dough, must be kneaded quickly, since prolonged mechanical action on rye dough impairs the volume and structure of the bread. And when kneaded, wheat dough, on the contrary, becomes more elastic, softer, "silky" due to the swelling and development of wheat gluten. White bread needs a long full kneading.

Yes, this is understandable, but this is the only mode where there is no stirring during proofing. Now, of course, I can turn it off immediately after mixing and let it stand for an hour in the bucket. It's hot in the kitchen, we don't need additional heat for the dough from the tenov work during the proofing. But as autumn comes, it's cold in the kitchen. The dough will harden in a bucket in an hour if turned off. And if you leave the proofer, then the warmth is everywhere, but I don't need it, to put it mildly.
By the way, at first there was a batch of dough on the Pizza mode - 10 minutes. Then she poured the rest of the flour on top and everything else, except for sunflower oil, and after 2 hours turned on the Rye Dough mode. The recipe required a batch of 10 minutes. Just like in Rye. No more. (Perhaps this is only in this recipe, I only baked the second bread in the oven). At the end of the batch, she added oil.

Here's what happened to me today with all my mixes for Rye Dough:

And in the context

Very nice bread!

Yes, this is understandable, but this is the only mode where there is no stirring during proofing. And if you leave the proofer, then the warmth is everywhere, and I don't need it, to put it mildly.

It's elementary. ) After kneading, remove the paddle and any program turns into a bezel-less program)

Very nice bread!
It's elementary. ) After kneading, remove the paddle and any program turns into a bezel-less program)

God, it turned out so easy. And it's true. ... Well, I owe it! Thank you!

God, it turned out so easy. And it's true. ... Well, I owe it! Thank you!

"And the chest just opened" ...... Congratulations! great bread came out!

[P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum member to whom you are grateful. Such gratitude will last forever.]

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum member to whom you are grateful. Such gratitude will last forever.