Recipes from the instructions Panasonic 255

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models", which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator
=====================================

Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE
=====================================
Dear bakers! Since the question of recipes for Panasonic 255 has already arisen again and again, I decided today especially for you to find out how accurate the recipes for your oven are.
Brief background.
I myself have a Panasonic 253-when I bought it, I was warned at Panasonic that the recipes for Panasonic 253 that come with the stove are not accurate, they had to be taken from the site, the amount of water was overstated.
Especially today I called the exhibition center and raised doubts about the correctness of 2 recipes Rye Bread with Bran - 430 ml of water. And French - 280 ml of water. I was assured that they were approved by the technologist. But on Monday there will be another meeting with a technologist about the correctness of recipes for Panasonic 255 and I will inform you about the results of it later.

the instructions for 255 have already corrected recipes. This has already been discussed here on the site. By the way - right there on the site
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=19&Itemid=27
there are instructions for HP 253 with already corrected recipes.

In the SD-255 booklet, recipes are incorrectly given in the section "Rye bread" - "Bread with bran" (a lot of water) and "Diet bread" - "Kulich" (little liquid). In recipes for "French bread" the amount of water is correct. Repeatedly baked French bread according to these recipes and so far everything worked out.

But on Monday there will be another meeting with a technologist about the correctness of recipes for Panasonic 255 and I will inform you about the results of it later.

Thank you. Please, be sure to write, even if not everyone here is interested. Whoever needs it - will read it and will know. We are waiting for useful and important information.

In the SD-255 booklet, recipes are incorrectly given in the section "Rye bread" - "Bread with bran" (a lot of water) and "Diet bread" - "Kulich" (little liquid).

Do you know, by chance, how little or much water is in the recipes mentioned? How much liquid should there actually be? Thanks in advance for sharing your experience.

In the "Bran Bread" recipe, add 330 ml instead of 430 ml of water. There were three topics on this issue in the "Baking Basics" section.
And the cake according to the recipe from the book turned out to be burnt, dry and low. There liquid probably needs at least 150 ml along with juice. Of course, you can eat it, but without pleasure. I baked it once and never tried it again. There are many other cake recipes on the site. Some I baked, but most of all I liked "Easter cake" by Ksentia Lopez. This cake is the coolest, it's not for nothing that it won first place in the competition.

About cake recipe for SD-255 is also written here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1334.0
I was not the only one who received burnt bricks.

Today I got a call from Panasonic.The chief technologist assured that all recipes for Panasonic 255 are correct and have been repeatedly tested. So use them without a doubt. Regarding the burnt cakes and muffins, it was said that it was necessary to turn it off 7 minutes earlier, open the lid and hold it in the bucket for a while.
About Panifarin in black bread. Instead, you can use kvass, or sourdough from a wheat bread (bake, when the bun is formed, pinch off a piece and in the refrigerator for gluten of your rye). Earlier, on other sites, it was recommended to use ascorbic acid instead of panifarin. They said that you can take ascorbic acid or citric acid-0.5 teaspoon.
Good luck!

This is to be expected. Who will admit their mistakes?
I mentioned only two completely incorrect recipes, but there are still recipes that need to be adjusted in detail. Somewhere the bread turns out to be tough, somewhere too salty. The most successful recipe for SD-255 is Milk Bread. At the forum, everyone praises him. I bake it myself all the time. In general, from this book for SD-255, I chose no more than 5 recipes that I often use. I take the rest from the SD-253 book (I like them better) and on the forum.

This is to be expected. Who will admit their mistakes?
I mentioned only two completely incorrect recipes, but there are still recipes that need to be adjusted in detail. Somewhere the bread turns out to be tough, somewhere too salty. The most successful recipe for SD-255 is Milk Bread. At the forum, everyone praises him. I bake it myself all the time. In general, from this book for the SD-255, I chose no more than 5 recipes that I often use. I take the rest from the SD-253 book (I like them better) and on the forum.

Where did I start, when I called for the use of Recipes with Panasonic 253. Although the people on our forum did not support me in this matter and buried it under the plinth. That's why I decided to call Panasonic. So, by trial and taking into account the experience of the site bakers, we will correct their "Correct recipes"

Where did I start, when I called for the use of Recipes with Panasonic 253. Although the people on our forum did not support me in this matter and buried it under the plinth. That's why I decided to call Panasonic.

You know, I completely agree with you - I had a 253rd stove for several years, and then I bought a 255th and had to use recipes from the 253rd - and here (only in another branch) fans of their models tried to bend me down a little , but we are not so easy to "bury under the plinth"?

About Panifarin in black bread. Instead, you can use kvass, or sourdough from a wheat bread (bake, when the bun is formed, pinch off a piece and in the refrigerator for the gluten of your rye).

Did the Panasonic technologists tell you this?
Panifarin is gluten-free. Where does it come from in kvass (in a glass of liquid or in a few spoons of dry) in the amount necessary for baking?
Pinching off a piece of wheat dough in the hopes of getting the gluten you want is tantamount to simply adding wheat flour to your recipe.
Neither starter culture nor, moreover, ascorbic or citric acid replaces panifarin (gluten). These are two different things.

Did the Panasonic technologists tell you this?
Panifarin is gluten-free. Where does it come from in kvass (in a glass of liquid or in a few spoons of dry) in the amount necessary for baking?
Pinching off a piece of wheat dough in the hopes of getting the gluten you want is tantamount to simply adding wheat flour to your recipe.
Neither starter culture nor, moreover, ascorbic or citric acid replaces panifarin (gluten). These are two different things.

Exactly. In the exhibition center on Gorbushka there is Lyudmila, whom, when you call Panasonic, they advise as a competent specialist. It was she who communicated with the Panasonic technologist and found out the questions of interest to us.
I don’t compose any gag, You can call 7374661 from Friday to Sunday, she works there.
Literally she said, don't want to add Panifarin to rye bread, don't
add.It is better to add kvass, sourdough-wheat piece of dough to bread, or citric or ascorbic acid for bread acid.

True, I know a way to get the same gluten without paniforin.
Some site gave this advice!
Gluten: start with a small amount, pour half a glass of water into a bowl, add flour so that all the water is absorbed, and knead until the dough only sticks a little to your hands. Leave it for half an hour (covered so it doesn't dry out) and then, under a small stream of cold water, start rinsing it, stretching and wringing with your fingers so as not to break it into small pieces. The main thing is that all the thick inner layers sooner or later visit the surface under a stream of water. In the end, you should have in your hands a rubbery elastic mass from which the turbidity is no longer washed out. This is gluten, on its basis the dough is kneaded with the addition of other components. Gluten will mix fairly poorly with other ingredients at first, and it will take a good amount of energy to knead the dough properly. You can cut it into small pieces, and only then ... If someone plans to use it often, then you can dry and grind these pieces in a coffee grinder and then add the resulting flour when kneading the dough. The main thing is not to overheat the gluten dough when drying. And you can bake a rye without any gluten - adding simply And you can bake a rye without any gluten - just adding wheat flour.

The recipes for rye bread for SD-255 are given "raw", unfinished, and one, as I already wrote, is incorrect. When baking bread according to these recipes, it is imperative to keep an eye on the bun, correct it during the kneading process. But was this why we bought bread makers to constantly stand and monitor their work? For myself, I have compiled one recipe for rye bread, where you do not need to monitor the bun. I put the groceries in - and took out the finished loaf. But how much time and products did I spend before getting a satisfying result! And this recipe is only one so far. But this should be the work of technologists, not mine. Why do they make ill-conceived recipes? These technologists would try to offer their "creations" to some bakery.

[zabu]

zabu

About Panifarin in black bread.Instead you can use kvass, or ...

Literally she said-don't want to add Panifarin in rye bread - not
add. It is better to add kvass, sourdough-wheat piece of dough to bread, or citric or ascorbic acid for bread acid.

Instead and don't want to add these are words different in meaning.
And the consultant really says correctly - you need to acidify the rye flour. What - citric acid, ascorbic acid or any of the many ferments - does not matter. Some recipes use vinegar for this. But this is not a substitute for panifarin.
The purpose of panifarin is to help raise the dough.
The purpose of the starter cultures (acids) is to acidify the rye flour

[Yana]

Yana

The recipes for rye bread for SD-255 are given "raw", unfinished, and one, as I already wrote, is incorrect.

The recipes for rye bread and for SD-253 were "raw". In part, this can be explained by the fact that where these bread makers came up with, rye bread is not in use. The rye bread option is exclusively for Russia.

For myself, I have compiled one recipe for rye bread, where you do not need to monitor the bun. I put the groceries in - and took out the finished loaf. But how much time and products did I spend before getting a satisfying result! And this recipe is only one so far.

The same path has been passed and so far there is only one recipe. BUT even in it, as experience has shown, when changing flour, an adjustment is required.

[Zabu]

Uv. Zabu! Thank you so much for the information.

Regarding burnt cakes and muffins, it was said that it was necessary to turn it off 7 minutes earlier, open the lid and hold it in the bucket for a while.

I have a question for you (I apologize in advance for my stupidity) It turns out like this: turn on the HP to the "baking" mode, leave it empty and buried for 7 minutes, then insert the bucket with the cake dough, bake it in the open HP (or closed?) for the prescribed time, then, after the prescription time has elapsed, we leave the cake in (open or closed) HP (or in a bucket, but not in HP?) for a while. Please explain to me not teachable. I still want to learn how to bake muffins, not charred bricks. Thank you!

[Yana]

For myself, I have compiled one recipe for rye bread, where you do not need to monitor the bun. I put the food in and took out the finished loaf. But how much time and products did I spend before getting a satisfying result!

Uv. Yana! I suppose your recipe is probably your know-how, but now I have gathered the nerve and ask you to share it with me. If you refuse, I will not be offended - I understand everything perfectly. Thank you.

Olga @, as a basis for the recipe, I took the recipe from the book for the SD-255 and "fitted" it to my bread maker. This is not know-how. But the recipe turned out, in my opinion, successful, there were no "punctures". I put it up in a competition
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1321.0

Instead of malt, I used SAF-kvass, which already contains a sweetener and citric acid. This probably affects the taste of the bread, since the finished bread turns out to be slightly sour. And the structure of ryazhenka bread is softer than on water. Long "fought" over the "dome". As a result, I still got it convex. There is a photo of this rye bread. This recipe fits SD-255, but I don't know how it will turn out in other bread makers.

[Zabu]

Uv. Zabu! Thank you so much for the information. I have a question for you (I apologize in advance for my stupidity) It turns out like this: turn on the HP in the "baking" mode, leave it empty and buried for 7 minutes, then insert a bucket with dough for the cake, bake it in an open HP (or closed?) for the prescribed time, then, after the prescription time has elapsed, leave the cake in (open or closed) HP (or in a bucket, but not in HP?) for a while. Please explain to me not teachable. I still want to learn how to bake muffins, not charred bricks. Thank you!

Olga, they suggest the BAKING PROCESS ITSELF to reduce the time by 7 minutes. We usually bake the cake for 47-50 minutes. So we finish it at 40-43 minutes. Turn off the stove, open the lid, and do not take out the bucket with the cupcake for another 7 minutes. But be sure to open the lid (as people experimented here, with the lid closed it damp)
As for the technologists, I agree. So we will have to bring the recipes to mind by trial and common experience!

Who made French bran bread? Please tell me the flour-bran-water ratio (I have a Panasonic-255). And another question: is it possible to replace water with whey in the French bread program?

[Bread with rye flour]

I was just making bread today according to the recipe from the manual
Bread with rye flour mode french

Dry yeast 1 tsp
Wheat flour 350 g
Rye flour 50 g
Salt 1 tsp
Butter. 1 tbsp. l.
Water 310 ml
I replaced half of the rye flour with rye bran (since the flour was "seeded" and very white, for taste and color
As a result, I got a flat, almost collapsed top of bread, it was evident that it was necessary not instead of half of rye flour, but to add 1-2 tablespoons of bran on top of it. the taste turned out to be a more grayish bread than French, its composition is very porous and in general has already begun to decrease rapidly

I made French bread with rye flour, it turned out good, no problem. And my bran is wheat, I haven't found rye yet

I have a slightly different question - more technical.
Please tell me what color your stoves get a crust on the "light" mode?
I have it not at all light, rather fried and so well fried (brown and a couple of mm deep brown)!

I wonder if this is just me?

I take it out 10-15 minutes earlier to get just yellowish, but this is not normal!

Sonechka, the color of the crust also depends on the recipe, for example, if the composition includes milk and eggs, the crust will be much darker than if they were not there.

Sonechka, the color of the crust also depends on the recipe, for example, if the composition includes milk and eggs, the crust will be much darker than if they were not there.

I'm talking about the same recipe (milk bread) that I made on different ovens and in all but this one the crust was really light! And here even a bear understands that such a crust cannot be called light! So I think, we can somehow not bake that way.
Made a cupcake. Prescription 60 min. I had to cut off the charred edges.
I'm afraid it is much higher than the baking temperature.

"On different stoves" - in the sense of different manufacturers? Maybe then the recipe is not suitable for all ovens. My cupcakes don't work either. Always black and charred. I don't even try to bake something on the way. Have you tried this "trick" (this is from this topic, page 2):

Olga, they suggest the BAKING PROCESS ITSELF to reduce the time by 7 minutes. We usually bake the cake for 47-50 minutes. So we finish it at 40-43 minutes. Turn off the stove, open the lid, and do not take out the bucket with the cupcake for another 7 minutes. But be sure to open the lid (as people experimented here, with the lid closed it damp)

If everything is regularly baked, then the reason is most likely in the improper operation of the electronics. If the stove is under warranty, go to the service center. If not, I would disassemble it myself and see if the temperature sensor, which should be screwed to the metal casing of the "furnace compartment" or somewhere in that area, has not been unscrewed. If the contact is bad, then the sensor will show an underestimated temperature. Accordingly, the automation will heat up the stove intensely in order to please the oversized sensor. The sensor is satisfied, but the baked goods are baking.

No need to spin. The sensor and screw are clearly visible if you look inside the "oven compartment" on the front wall. See instructions page 24

No need to spin. The sensor and screw are clearly visible if you look inside the "oven compartment" on the front wall. See instructions page 24

Well, I didn't understand Panasonic. Like any other HP!
It remains to add that the "front wall" is the "front wall".

I have a slightly different question - more technical.
Please tell me what color your stoves get a crust on the "light" mode?
I have it not at all light, rather fried and so well fried (brown and a couple of mm deep brown)!

I wonder if this is just me?

I take it out 10-15 minutes earlier to get just a yellow one, but that's not normal!

Sonechka, Panasonic can see such a disease - to burn bread. The Chinese assembly is evident. I also suffered with her for six months, got angry, made sure that they took her to the service center themselves (otherwise carry it on yourself 7 kg) and it turned out, as knowledgeable men wrote on our forum, that in fact, a temperature sensor. Replaced-no now those stripes burnt in at the level of the shade and the crust is tender light. So it needs to be sent for repair.

Sonechka, Panasonic can see such a disease - to burn bread.

.. why is it necessary for PanasonicKOV and disease ?? 2 stoves does not mean ALL of Panasonic. Personally, I'm fine! and with bread and with muffins ... no need to generalize again indiscriminately. Just write - "y my Panasonic was the same disease ... "

I have a slightly different question - more technical.
Please tell me what color your stoves get a crust on the "light" mode?
I have it not at all light, rather fried and so well fried (brown and a couple of mm deep brown)!

I wonder if this is just me?

Not so with me.
In my "light" mode, the crust turns out to be so pale at the top, I would define the color as "light sand", maybe a little darker. On the sides a little fried, but in general - really "light".

And on the "dark" crust - does it burn out or does it work out normally?

What should be taken out earlier is definitely a mess. I need to contact the service. The stove is clearly burning

.. why is it necessary for PanasonicKOV and disease ?? 2 stoves does not mean ALL of Panasonic. Personally, I'm fine! and with bread and with muffins ... no need to generalize again indiscriminately. Just write - "y my Panasonic was the same disease ... "

Unfortunately, the decision to regulate the baking temperature in Panasonic with the help of "screwing up" the mechanical fastening of the sensor is a technical anachronism, that is, an old solution that cannot provide the required accuracy of maintaining the temperature and its calibration. This was done in electric irons of the 60-90s of the 20th century. In addition, the mechanical adjustable mount is unreliable, since it unscrews spontaneously during vibration from transportation or even from the operation of the stove motor. Now this problem is solved as follows:

the sensor is firmly attached to the object to have maximum thermal contact. The adjustment is made in the electronic part of the stove, reliably and with high accuracy.

the sensor is firmly attached to the object in order to have maximum thermal contact. The adjustment is made in the electronic part of the stove, reliably and with high accuracy.

To be honest, I didn't understand - why did you quote my quote? Indeed - I do it reliably and with high accuracy! And, as I understand from the forum, most Panasonic users. That is why I narrowed the elaborate wording to individual copies that could deteriorate either during transportation, or .. but you never know what could have been - maybe an inquisitive thread in the store got in to see how the sensor is attached
I don't want to get into mine. I don't like trying to repair something that works great))))

.. why is it necessary for PanasonicKOV and disease ?? 2 stoves does not mean ALL of Panasonic. Personally, I'm fine! and with bread and with muffins ... no need to generalize again indiscriminately. Just write - "y my Panasonic was the same disease ... "

And what did I write ALL PANASONICS?
Many people complain about the burning of bread by Panasonic. Even their service center admits it. I'm glad for you that you got a normal copy. But I was worn out and even in the dispenser the gap is 0.5 cm. You can't fill up any poppy, everything wakes up by. And for this the service center offered me to pour the poppy into the dispenser after the bun had already been mixed !!!! And why then do you need a dispenser at all. Well, they do not repair it. And they do not recognize marriage.

And everything about the dispenser is written in the instructions. And that very small products (as well as wet ones) do not fall asleep.

And everything about the dispenser is written in the instructions. And that very small products (as well as wet ones) do not fall asleep.

It is so easy not to fall asleep in the Delongy 125 dispenser either. But I poured the wet, sticky ingredients - they calmly fall out at the right time, because the Delongy 125 dispenser is covered with Teflon, like the bucket.

And in order to pour poppy into the dispenser, if you really need it, you can try to do this:

Pour poppy into any mold smaller than the dispenser, sprinkle it well with sweet water and dry it in a warm place. You get a briquette. You can prepare more of such briquettes. Put this briquette into the dispenser. The dispenser will open, the briquette will fall into the dough and become fragile from moisture, and the mixer will calmly stir it with the dough. I haven't tried it, but I think it will work. So you can make and use briquettes from any small ingredients that are insoluble in water. If someone tries - write what happened.

[Alen delonghi]

Alen delonghi

Unfortunately, the decision to regulate the baking temperature in Panasonic with the help of "screwing up" the mechanical fastening of the sensor is a technical anachronism, that is, an old solution that cannot provide the required accuracy of maintaining the temperature and its calibration. This was done in electric irons of the 60-90s of the 20th century.

The baking temperature in Panasonic is not regulated by means of "tightening with a screw". The screw is only to secure the plate with the sensor and the fuse (see pictures in the service manual).
The temperature is controlled electronically based on a signal from a sensor. The sensor and the board with the electronics are working properly - there will be a given temperature.

Sonechka
There are doubts, bring the stove to the service. It will not take long to check if the sensor and board are working properly.

[Alen delonghi]

Alen delonghi
The baking temperature in Panasonic is not regulated by means of "tightening with a screw". The screw is only to secure the plate with the sensor and the fuse (see pictures in the service manual).
The temperature is controlled electronically based on a signal from a sensor. The sensor and the board with the electronics are working properly - there will be a given temperature.

Sonechka
There are doubts, bring the stove to the service. It will not take long to check if the sensor and board are working properly.

I meant the calibration of the sensor, and thus the baking temperature in Panasonic. A method of adjustment has been published in the forum - using a screw.

I was referring to the calibration of the sensor, and thus the baking temperature in Panasonic. A method of adjustment has been published in the forum - using a screw.

You are so inadequate about Panasonic that you did not notice, about the adjustment with cogs it is written about Moulinex.

And everything about the dispenser is written in the instructions. And that very small products (as well as wet ones) do not fall asleep.

About raw and sticky - according to but once again read the instructions from cover to cover and nowhere is there a mention of very small objects. And how did they offer to bake poppy seed bread ??? By the method of pouring the poppy directly into the bucket?

[Is it fraught with anything?]

... And how did they offer to bake poppy seed bread ??? By pouring poppy directly into a bucket?

Is it fraught with anything?
I don't have a dispenser .... I have a signal ...
But very often I pour dry small additives directly into the dough without waiting for a signal (herbs, caraway seeds, dill seeds and poppy seeds ...)

[Is it fraught with something?]

Is it fraught with something?
I don't have a dispenser .... I have a signal ...
But very often I pour dry small additives directly into the dough without waiting for a signal (herbs, caraway seeds, dill seeds and poppy seeds ...)

And the poppy will not fly over the stove when kneading?

And the poppy will not fly over the stove when kneading?

and flour and other products do not fly away?
several movements of the scapula and everything will mix with the liquid. Moreover, there will be water from above.

and flour and other products do not fly away?
several movements of the scapula and everything will mix with the liquid. Moreover, there will be water from above.

It's just that when I poured into the dispenser, for example, not a poppy, but a sesame seed, so it woke up and, when mixed, flew off onto the shade and there was a burning smell. That's why I asked.

[only]

I didn't notice the copyright sign. This one (C)

not)))) I'm not in that sense))))) use health as much as you like)) They just usually quote when they answer these words. I saw the quote, and the text under it was absolutely not for her. So I asked)

And what did I write ALL PANASONICS?

when they say, Panasonic get sick with it - isn't this a generalizing expression? ))
But to be honest - you probably have a left-hand stove, because I calmly pour poppy into my own and nothing wakes up anywhere. And I use poppy seeds and seeds very often. And I sprinkle sesame seeds. Well, if after baking I see 5-6 grains next to the shadow .. but no more. But it happens only then, when I lift the lid before the contents of the dispenser are poured out (I look after the dough).

You are so inadequate about Panasonic that you did not notice that it was written about Moulinex about the adjustment with screws.

I do not belong to Panasonic. Even adequate. I am just firmly convinced that their price is at least twice as high, and the good name of Panasonic is discredited by the Chinese.

and the good name of Panasonic is discredited by the Chinese.

The answer of the person who is engaged in the purchase of goods and the conclusion of contracts with the Panasonis company in Japan for their wholesale in the Russian market, I quote;
"Panasonic, regardless of where their equipment is assembled, has its representatives in this production, who strictly monitor the quality of products, be it China, Thailand, etc. The exception is those goods that are made clandestinely, for them there is of course no quality control, but they can make their money using more than just the name of this manufacturer. "
My bread machine has been working properly for three years. In winter, it is used every other day, but in summer I bake or knead dough in it almost every day - is this not a confirmation of the quality of this product!

I do not belong to Panasonic. Even adequate. I am just firmly convinced that their price is at least twice as high, and the good name of Panasonic is discredited by the Chinese.

And how can you be sure of the quality of a product without even trying it once.
Here, just Panasonic does not need such an advertisement that you have arranged here for Delonge
And not a single owner of this stove said a single crooked word towards your stove

I do not belong to Panasonic. Even adequate. I am just firmly convinced that their price is at least twice as high, and the good name of Panasonic is discredited by the Chinese.

Alen,
you DO NOT use a panasonic stove, why does it bother you?
Well, we paid more than you for your delongues - does that worry you?
The main thing is that we (users) are satisfied with our units.
And it's funny to hear about China and Italy. I have ALL "white" Italian appliances in my kitchen, for 7 years EVERYTHING has already been under repair. Plus an Italian car, which also wants to be repaired at the moment. So my personal experience says that the Italian quality of technology is not a fountain. But I do not think that this is a sufficient argument to find fault with the Delongue bread makers at the same time.
And you also dragged about the adjustment with cogs, which was discussed in general for several copies of the Mulinex.

We all realized that you love your stove, well, be happy with it. And about Panasonic - just relax.