Hooray, bought a Panasonic bread maker! First impressions and reviews

Her, not from the temperature. There was a defect in the amom casting. This is rare, but it happens. VK-9 glue, titanium dioxide filler will withstand this temperature (125 degrees - for a long time). But it is used in special equipment and how about toxicity - I don’t know. Finally, when drying-hardening, all adhesives are non-toxic. And therefore, call the SC and decisively ask with what glue to glue this garbage. If they say: -Bring it! boldly answer: - Aha, schaaas! Straight all scattered.
Then you ask the same question to the household. store. Surely they will advise which thread is more sensible.

Her, not from the temperature. There was a defect in the amom casting. This is rare, but it happens. VK-9 glue, titanium dioxide filler will withstand this temperature (125 degrees - for a long time). But it is used in special equipment and how about toxicity - I don’t know. Finally, when drying-hardening, all adhesives are non-toxic. And therefore, call the SC and decisively ask with what glue to glue this garbage. If they say: -Bring it! boldly answer: - Aha, schaaas! Straight all scattered.
Then you ask the same question to the household. store. Surely they will advise which thread is more sensible.

Glued with super glue twice .. both times fell off again.

Glued with super glue twice .. both times fell off again.

Super does not keep the temperature.

Exactly!

For everyone, I came across a service manual for SD 2501 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383082.0 it contains instructions, parts catalog with spare parts, assembly-disassembly of "Kalashnikov", a schematic diagram of "brains" there is only no firmware, but as they say it is a separate song

Thank you! But God forbid you had to use it! T-t-t!

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So I became the happy owner of a bread maker I baked bread according to the first recipe from the instructions, I just replaced the water with whey, the bread turned out to be just perfect, I haven't tasted bread tastier! Here's the result:

I checked the gingerbread man, everything was mixed well, the finished loaf easily jumped out of the bucket, now you need to buy a long toothed knife for bread, it is not convenient to cut the short one. I cut the bread while still hot, because my son was impatient to try a piece! The crumb was baked, recovered when pressed, porous. The crust is thin, ruddy and crispy! In general, I am very pleased with the result!

I baked bread according to the first recipe from the instructions, only replaced the water with whey, the bread turned out to be just perfect

Well done! Congratulations on your purchase!

[Ir-Ok]

Ir-Ok, I join in the congratulations. I am sure that Panasonechka will become your faithful assistant

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Pdf file. The policy for opening or saving files in different browsers can be configured differently, and Opera simply saved the file in the background to the default folder.

Dear forum users! Hug, accept! Finally, Panya-2500 has reliably settled in my house and the second day she pleases with bread
I make loaves of size M, for a family of 3 this is quite enough.
I decided to put the first batch at night, to see what the bread would be without my close supervision. Although I put the bread on for the night with a delayed start until the morning, I still could not sleep well. This is some kind of miracle: how, without my knowledge, without my efforts, delicious bread will turn out ?! Incredible!
So I woke up in the middle of the night and spied on the process at different stages of the test preparation. The gingerbread man was not perfect, but ready-made, and even at the base of the sandwich it was perfect, so we knew how to make the first loaf in a day (and this, forgive me, about 670 g!), Today I put 2 loaf, closely watched how the spatula did all the work for me (this is from the series: you can look forever at three things: fire, water and how the bread maker works for you) and therefore the bread turned out much better.

But it seemed to me that it was rather bland. I do the most common, which is the first in the recipe book. In Basic mode. I was the only one who thought that the bread was rather bland?

Did you think both times? I don’t. However, I often add a couple of teaspoons. dried garlic to size ... and whatever.

I was the only one who thought that the bread was rather bland?

Congratulations on your successful experience!

Not alone, this bread also seems tasteless to me. In general, I think that it is not tasteless, but universal. Yes, this is correct, it should be so. Who can know in advance what you love and how? Are you going to eat bread with jam or herring? When you fully master the baking process, try different recipes, then in the end you will choose the proportions of salt-sugar-butter, etc. specifically for your family, taking into account your preferences in taste. The main thing here is to understand that salt, as a preservative, inhibits the growth of yeast. And sugar activates the yeast.
Good luck and success in baking!

[alyona_kuchaeva]

alyona_kuchaeva, add malt and 2 tsp. l. wine vinegar. The taste of the bread will change for the better.

[Wit]

Wit, lega, Thank you for your congratulations!

Wit, both times it seemed I used to add salt at the rate of 1.8-2% by weight of flour. that is, for 400 g of flour there should have been 7 g of salt. A tsp. from HP - this is 5 g of salt, so it will not be enough! In sl. just add another 1/4 tsp. salt

it's not gaudy, it's versatile.
Who can know in advance what you love and how? Are you going to eat bread with jam or herring?

I absolutely agree with you. I also came to the conclusion that this is more of a sandwich bread, because it complements the taste of the main dish or filling of the boutera

I wonder which of the basic bread recipes is so tasty in itself that you can eat a loaf just like that?

Natalishkathanks for the hint. Why is wine vinegar added? I have never tried, please share! ) Do you mean white malt?

[alyona_kuchaeva]

alyona_kuchaeva, rye malt and wine vinegar and will take away that very old age.

for 400 g of flour there should have been 7 g of salt. A tsp. from HP - this is 5 g of salt, so it will not be enough!

All these measurements are very arbitrary. Salt is also different - in grain size, in "salinity". Coarse sea salt, Extra fine. What kind of salt weighs 5g - tsp? Although our kitchen scales are declared with an accuracy of 1 g, in fact, they can lie on such volumes. No, of course, you can buy a very accurate scale for spices, where you can measure the exact weight, the question is - is it necessary? I think that you will quickly find your favorite recipes. Personally, for the first time I tried different recipes, in the end I bake 1 recipe for "black" and sometimes one of two recipes for "white" - Egg or French.

I meant fine salt, but using sea salt, I did not notice much difference, I also mostly bake according to 2-3 recipes)
Many people praise French, soon I will try

I recommend pre-dissolving coarse salt in water or other prescription liquid. otherwise the bucket will be scratched. This is me, just in case - what if someone doesn't know the thread.

[alyona_kuchaeva]

I wonder which of the basic bread recipes is so tasty in itself that you can eat a loaf just like that?

alyona_kuchaeva, try Yana's mustard-milk bread, there is a recipe on this forum. Here you can just eat it
The recipe is here:
🔗

[Wit]

Dissolve coarse salt in water or other prescription liquid

WitYour hint led me to the question: what about all kinds of nuts, seeds? will they not scratch the bucket? if the salt is so insidious (who would expect from it!), then what about everything that our oven considers raisins?

But what about all kinds of nuts, seeds? will they not scratch the bucket? if the salt is so insidious (who would expect from it!), then what about everything that our oven considers raisins?

Salt and sugar are solid crystals, and when dry, they can, of course, really scratch Teflon (and what's so surprising?).Of the rest of the above, perhaps only the seeds are more or less hard, but still they cannot be compared with crystals, and there is nothing to say about raisins. Therefore, there is some risk, but not so bad.

[lega]

lega,

About scratches around the scapula. My opinion: they will appear, no matter how you "breathe" on the cover of the bucket. They appeared almost immediately. But! Their condition has not changed for almost three years. And it's great!

I used to dissolve salt and sugar in water, so as not to scratch the coating, but recently I have been doing this: I pour some of the flour into a bucket, then salt, sugar evenly, then pour out the liquid that goes into the dough: water, whey, milk, - so that everything is poured onto salt and sugar. If the recipe is milk powder, then it is on top of the liquid, and even faster than the solvent. Further the rest of the ingredients. But so that the yeast is away from salt and oil, so that it does not immediately come into contact with them.

You know I’m not getting it right?
I used to add salt after autolysis - the first batch, because salt interferes with the development of gluten and it is recommended to add it later, when the proteins have already developed. And in HP, salt is added immediately

About scratches around the scapula. My opinion: they will appear, no matter how you "breathe" on the cover of the bucket. They appeared almost immediately.

Marinka, maybe you won't believe it, but I don't have any scratches near the shoulder blade, even though the stove is already 5 years old soon. In my bucket, the sides at the top are scratched and scalded. You can wash off the carbon deposits for a little while, but I'm not worried.

My assistant is still short, but I don’t worry about scratches at all. I don’t dissolve sugar and salt and didn’t see any special changes in the bucket. I bought the stove so that she would work and help me in baking, and not as an exhibit in the kitchen. I rub it, mine, but I don't breathe over it

The sides in my bucket are scratched and scalded at the top.

Gal, how do you manage it? Are you always XL?

Previously, I always baked XL, and when the youngest moved out from us, I usually bake a medium size. And I always put the crust Dark, we love such crusts. So, I think that the bucket was scratched by these crusts. But I'd rather change the bucket than give up the crusts.

That's right, Gal, we are not for technology, but technology is for us!

Hello everybody! So I decided to buy a bread maker, I was interested in Panasonic, who uses, tell me, pliz, which one to buy, so that both at a price not very expensive and of high quality. Thank you.

[otera]

otera, SD-2500, SD-2510 (new mod), SD-2501 SD-2511 (new mod) the first two without dispenser and rye mode, but this is not necessary for everyone https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0

Yeah, thanks, I'll read it now

[Good health, dear bakers!]

Good health, dear bakers!

Tell me, pzhlst, the choice fell on 2510, they will bring it today!
On 2510, there is no "rye bread" function - does this mean Borodino or any bread with rye flour?
If we are only talking about the absence of a Borodino bread program, nevertheless, if you really want to, is it possible to cook it without a special program?

Of course it is possible! I have 2501, I used the "rye" program, I can count on fingers. And the shoulder blade lies in the box.

[2500th]

If we are only talking about the absence of a Borodino bread program, nevertheless, if you really want to, is it possible to cook it without a special program?

Yes, easily! Go here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143806.0

And here I have laid out the step-by-step process of making "Borodinsky" in my 2500th models.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169416.0

Hurray, yesterday they brought me a stove 2510. Immediately I put the first bread from the instructions. Everything according to the recipe, only the yeast is wet. The size is average for 500 grams of flour. The bread turned out to be higher than the bucket, but what will happen if you make a larger amount of flour?

but I don't have any scratches near the scapula, even though the stove will soon be 5 years old.

my HP is over 6 years old. she works tirelessly. No scratches at all. Like new

[metel_007]

metel_007, Congratulations . Thank you for uploading the photo, I wanted to see the shape of the bucket. And the bread is wonderful

There are a lot of buckets in the topic about Panasonic ... And in the topic about non-standard forms too.

Hurrah! Today my husband presented a bread maker (for a year they dreamed about it, somehow everything was not up to her) ... The first bread has just been baked. I immediately made bread with onions and garlic (my husband loves this). I was afraid that nothing would work out, that "the first pancake was lumpy," etc. But, here it is, my first-born!





P.S. And I also found a bread recipe on this forum! https://Mcooker-enn.tomathouse.com/in..._smf&topic=379269.new#new

Brand new, pretty !!!! Let it please!

[Alisija]

Alisija, great firstborn !!! Congratulations on your assistant

[Alisija]

Brand new, pretty !!!! Let it please!

Alisija, great firstborn !!! Congratulations on your assistant

Thank you!
Now I put the bread in the morning. I hope I understood the timer correctly and at 6.30 am we will be woken up by the smell of freshly baked bread

Hello everyone! Can I see you?)
Yesterday I became the owner of a wonderful assistant Panasonic SD-2500. Initially, I wanted a 2501 model, but ... it was not available, but finance was end-to-end. (
Yesterday I conducted the first test - a simple white bread according to program 01. Mmmm ... I didn't even expect it to work the first time. (this is my first experience with HP). But ... the bread came out wonderful, tasty and aromatic. She even felt sorry for her husband, who with a runny nose could not feel the delicious aroma of fresh bread.
The only thing that strained a little was that during the kneading, a low squeal was heard, and the HP was "flapping" a little, but ... I watched the video on Youtube - it seems to be possible.
Let's experiment further).

With an assistant!
Most likely, it was not the stove itself that "fluttered," but the bucket. This happens. And it can "creak" either "with novya", or the dough was thick.

No, it's still a wonderful thing - a bread maker. I bake bread every day. The whole family is delighted! Even the children began to eat bread, although they did not like the purchased one. And most importantly, there is room for experimentation. Every time I make a new recipe. I have never repeated it. Today, for a test, I baked bread from recipes for a bread machine. Egg. It just turned out huge. There was not enough room for the poor. I rested my head on the lid ...

Here is my giant ...

Take to the ranks of bakers. Mrs. Sonya 2511 settled in my kitchen at home. I put the first bread (the main one) I'm sitting waiting ...