Recipes from the instructions Panasonic 255

Country stove.
I agree with you completely. The man is completely happy with his stove. Congratulations. Why find fault with other manufacturers of equipment. In my house there are a lot of Panasonic appliances made in China, everything has been working for several years without any complaints. For me, the Panasonic brand has always been associated with a quality mark.

Just when I fell asleep in the dispenser, for example, not a poppy, but a sesame seed, so it woke up and, when kneaded, flew off onto the ten and there was a burning smell. That's why I asked.

This does not happen for me ... despite the fact that the order of laying food in the oven: liquid, then everything else ...
And then I sprinkle the additives (the seeds are different) when the flour already connects with the liquid a little ... not yet dough, but not separately products ...

Is the discussion about oven brands turning into an unhealthy channel ...
All of this is from the opera "Every sandpiper praises his swamp" ......
We all chose a stove for ourselves according to the criteria determined for ourselves: for whom the price, for whom the opportunities, for whom the brand (manufacturer) ...
But at the same time, everyone loves his assistant and she is the best with him, no matter how she is called ...

Now I see that not only I faced such a problem. And it does not "seem" to me, but precisely so.
Thank you all for your answers - I will take you to the service center. It's a strange thing ... it would seem the most expensive stove, and such punctures are of high quality. After all, even if 5-10% of the stoves are burned, this is bad!


PS And I just love the pale crust ...

[Zabu]

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)

Zabu, thank you very much for this useful info! I tried it and it worked!

Here is a cupcake with apples from a book for Panasonic-253:

It's a pity that the middle fell, but that's because I constantly opened the lid and looked into the HP, because I was wondering, it was a kind of experiment.

And here is a cupcake with condensed milk from a book for Panasonic-255:



Do you see the difference? And I thought that I would never have the HP travel cupcakes again. Thanks again.

[Others:]

Now I see that not only I faced such a problem. And it does not "seem" to me, but it is exactly so.
Thank you all for your answers - I will take you to the service center. It's a strange thing ... it would seem the most expensive stove, and such punctures are of high quality. After all, even if 5-10% of the stoves are burned, this is bad!


PS And I just love the pale crust ...

Sonechka, I wish you to have your oven repaired as soon as possible.

Others:

there is a certain dictate of one manufacturer on the market, which is not based on high quality and consumer properties, but on misleading an ill-informed consumer and shameless exploitation of a well-known name. In addition, the prices for this product are greatly inflated. If there is competition, this will force manufacturers to improve the quality and functionality of products. Informing fellow bakers about the positive or negative aspects of HP is not just NOT FORBIDDEN on this site - this site exists for this, for this, and therefore.

Now throw stones at me!

[Others:]

Sonechka, I wish you to have your stove repaired as soon as possible.

Others:

there is a certain dictate of one manufacturer on the market, which is not based on high quality and consumer properties, but on misleading an ill-informed consumer and shameless exploitation of a well-known name. In addition, the prices for this product are greatly inflated. If there is competition, this will force manufacturers to improve the quality and functionality of products. Informing fellow bakers about the positive or negative aspects of HP is not just NOT FORBIDDEN on this site - this site exists for this, for this, and therefore.

Now throw stones at me!

What stones ??? You should be showered with flowers, like the heroes of the polar explorers in 1935 (and not from a dispenser, but by hand) - perfectly said, clearly, clearly and concisely. I subscribe to what you said above. Down with the noodles periodically hung up by inexperienced visitors to this site! Give transparency! More bread makers, good and different!

[Zabu]

Zabu, thank you very much for this useful info! I tried it and it worked!
Do you see the difference? And I thought that I would never have the HP travel cupcakes again. Thanks again.

Olga, I'm glad that my information helped at least someone. Although many have argued that all recipes for Panasonic 255 are ideal. I, too, now only bake muffins this way.

What stones ??? You should be showered with flowers, like the heroes of the polar explorers in 1935 (and not from a dispenser, but by hand) - well said, clearly, clearly and concisely. I subscribe to what you said above. Down with the noodles periodically hung up by inexperienced visitors to this site! Give transparency! More good and different bread makers!

I agree with the Owl and Alain.
Guys, everyone has different stoves and may have different problems.
And why are we here with you? Right, to help each other bake tasty and healthy bread. But in some places, all discussions turn into a virtual fight. Don't go to the site though. Let's be patient with each other, and leave all the anger behind the screen.!

I agree with Owl and Alain.
Guys, everyone has different stoves and may have different problems.
And why are we here with you? Right, to help each other bake tasty and healthy bread. But in some places all the discussions turn into a virtual fight. Don't go to the site though. Let's be patient with each other, and leave all the anger behind the screen.!

Right! Let's return the site to its original essence: what to bake bread from, how to bake it, possible mistakes and ways to overcome them. As well as recipes and their technological aspects.

Masochist: HURT me!
Sadist: I won't
Mahozist: PRAAActive!

+1000

I am sure that neither the site nor the consumers will lose anything. And there were no "virtual fights" here. What for? There are virtual disputes that give rise to truth. And they will help improve the state of affairs in the market of our favorite bread makers, which is in everyone's hands. I personally liked my HP more than any of my household appliances, but nevertheless, I want to try to influence the designers so that they release even more modern technology, recipes and programs in the form of files for which we will exchange, for example, through this website. This option is just a couple of steps.

... I want to try to influence the designers so that they release even more modern technology, recipes and programs in the form of files for which we will exchange, for example, through this site. This option is just a couple of steps.

Let's influence together!
Moreover, Siemens and another one with the letter "P" with might and main produce home radio telephones with the ability to replace all the contents of a computer.

Let's influence together!
Moreover, Siemens and another one with the letter "P" with might and main produce home radio telephones with the ability to replace all the contents of a computer.

Go to the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2025.0 and join.We will discuss, formulate a letter - we will send the developers who are on S, and P, and D, and B, and H. And let's see which of them moves first.

Sonechka, I wish you to have your stove repaired as soon as possible.

For clarity, I took a picture of a "masterpiece" - milk bread, "light" crust.
And paint me green if it's light!

Today I conducted an experiment.
Made WHITE bread
(well, like white ..., wheat flour + barley + buckwheat + rye bran + wheat sprouts) using a spatula for RYE bread.
The spatula SO beat the bun against the sides of the bucket! Italian and Chinese noodle makers have never dreamed of this.
The bread turned out to be 5. Tall, elastic.

My conclusions: you can put a rye shoulder blade on any recipes.
BUT. It is necessary to control the gingerbread more carefully. For rye, it should be thinner (stick to one wall), then the stove twists it into such bundles.

Z. Y. I just decided to give a little vacation for the regular shoulder blade. In the first weeks of operation, I scratched it with a knife when I took it out of the loaf.
Now there are no Teflon scratches in place. Bare aluminum.

The spatula SO beat the bun against the sides of the bucket! Italian and Chinese noodle makers have never dreamed of this.
The bread turned out to be 5. Tall, elastic.

That's it, Uncle Sam, I'll knead the next bread with a rye spatula

Dear bakers! I was the other day in Panasonic on Bagrationovskaya (I went there for a new shovel). Specifically, in which recipe where what is superfluous where what is missing. They kindly asked us to write our comments for sending them to the head office in Japan.

zabu
Have you bought the paddles? And how much?
I am very interested in this question, since mine were badly scratched.

That's it, Uncle Sam, I'll knead the next bread with a rye spatula

I tried it. Yes, the bun was jumping like crazy. But the dough rose higher than usual. It will be baked soon, I'll see what happened.

just decided to give a little vacation for a regular paddle. In the first weeks of operation, I scratched it with a knife when I took it out of the loaf.
Now there are no Teflon scratches in place. Bare aluminum.

I have the same. And nothing - everything is the same as at the very beginning: the bread is baked, the dough is kneaded ... I don't even think (yet) about replacing the scratched blade with a new one.

zabu
Have you bought the paddles? And how much?
I am very interested in this question, since mine were badly scratched.

A spatula for ordinary bread cost 380 rubles. For rye in my 320 (I ordered it but did not take it)

I have a question for the luminaries of bakery.
How does the fact of getting higher bread when beating a kolobok fit in with the classic dogma of "silence in the studio" when the dough approaches?
(I, of course, understand that more biscuits require silence than a simple yeast dough ...)

But it turns out that a second ago, when kneading and settling, the bun was noisily pounded against the walls (before the concussion), but now it fits and therefore in the kitchen only in a whisper and on tiptoe ?!
God be with her, with the book "Domostroy" from the century before last.
The new instructions to the HP say: "do not touch the oven or shake its table, do not slam the lid ...".

For greater elasticity, it is recommended that the dough be thrown on the table after kneading. Before, when kneading by hand, I always did this (5 times for sure with all the dope on the table). And then the whole batch.
But when approaching, rightly, you must not shake, otherwise carbon dioxide, which raises the dough, comes out and the dough settles at the wrong time when it is needed.
But when I approach yeast in a bread maker, I only cover the window if it blows too much. And so I rattle and knock, but the breadmaker is on a separate table.
With a spatula for rye, it seemed to me that it was harder to knead the wheat dough in a bread maker, which is why she beat it on a bucket.

My husband's grandmother beat the yeast dough with a wooden crush. Such mashed potatoes were made before.The dough was just awesome! Airy, light, tasty - without unpleasant consequences. So the harder we beat the dough, the tastier we will get the result. Interestingly, and if so dough for the cake? Using a rye spatula. Need to try...

It looks like a new way of baking is being born on the forum? Uncle Sam is great

"DeGol is cunning for inventions" (c)

On the question of crush.
Yesterday the program Time at 21-00 ended with a story about the production of Matza.
You should have seen how about 2 kg of dough is kneaded (all by HANDS) in 8 seconds.
Of the mechanisms they have only metal sticks. Thicker and larger for crimping. That's where the real beating of the kolobok is!
Thin rods instead of rolling pins. And crowds of young guys with bloody calluses.

Today I conducted an experiment.
Made WHITE bread
(well, like white ..., wheat flour + barley + buckwheat + rye bran + wheat sprouts) using a spatula for RYE bread.
The spatula SO beat the bun against the sides of the bucket! Italian and Chinese noodle makers have never dreamed of this.
The bread turned out to be 5. Tall, elastic.

My conclusions: you can put a rye shoulder blade on any recipes.
BUT. It is necessary to control the gingerbread more carefully. For rye, it should be thinner (stick to one wall), then the stove twists it into such bundles.

Z. Y. I just decided to give a little vacation for the regular shoulder blade. In the first weeks of operation, I scratched it with a knife when I took it out of the loaf.
Now there are no Teflon scratches in place. Bare aluminum.

I use a shovel for rye specifically for rye, and a regular one for everything else. I used the standard one for rye, but did not see the difference. Mixed even more slowly. We must try wheat with a rye spatula.
The dough was beating so hard in the Pizza mode, the roar was like at a construction site.

Today I watched the program of Yulia Vysotskaya, so she, having pecked the yeast dough (for donuts), said that it was necessary to peel it in order to help the yeast stir up and they began to work

And crowds of young guys with bloody calluses.

Yes, "beating" the dough is not a woman's business. Let x / n do it for us.

Today I watched the program of Yulia Vysotskaya, so she, having pecked the yeast dough (for donuts), said that it was necessary to peel it in order to help the yeast stir up and they began to work

Listen to Julia Vysotskaya more. She is such a cook and baker as a ballerina from me.
Elena Bo correctly outlined the process of loafing bread to all of us - its structure changes - it is saturated with oxygen - the tremors are more active - there is more carbon dioxide - the bread is more luxurious.

Listen to Julia Vysotskaya more. She is such a cook and baker as a ballerina from me.
Elena Bo correctly outlined the process of loafing bread to all of us - its structure changes - it is saturated with oxygen - the tremors are more active - there is more carbon dioxide - the bread is more luxurious.

You yourself wrote that they (yeast) are more active, and I wrote about what I also wrote to make them more active (to stir up faster)
I don't know what kind of cook she is, but she cooks with knowledge of the matter, confidently and with soul ... I like it.

You yourself wrote that they (yeast) are more active, and I wrote about what I also wrote to make them more active (to stir up faster)
I don't know what kind of cook she is, but she cooks with knowledge of the matter, confidently and with soul ... I like it.

The fact is that the yeast will stir even without beating the dough and will start working. But to actively saturate with air is a completely different matter.

Dear Panasonic 255 series!
From everything I read above, I realized that there are 3 mistakes in the classic recipes, those in the book:
1. Program "Rye bread" - Bread with bran - 330 ml of water is required instead of 430 ml;
2. Program "Diet" - Kulich - you need more water. QUESTION: How much?
3. Program "Dough" - Moscow Bun - also something is wrong. QUESTION: What?

Can anyone confirm or deny the above?

Thanks in advance for your answers.

3. Program "Dough" - Moscow Bun - also something is wrong. QUESTION: What?

Read about the recipe for buns from the manual here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2784.0

Nothing came of it. The dough does not fit well, sticks. The taste of buns does not even remotely resemble.
I did something wrong. I'll try another recipe - from Anastasia from the second page.

Help me figure it out at least here:

I'm with one more test option for
"Buns of Moscow"
I really liked the dough-buns turned out to be very tender and airy

for 10 pieces

500 gr. flour

Flour "Wheat" (405) or "Bread" (550)?

1 pack of Dr. Otter yeast (for 500 g flour)

Are they special? How much dry weight?

80-100 gr. Sahara
1/4 l. warm milk

Will it damage the product badly if replaced with water?

3 yolks
1/2 tsp salt
100-125 gr. butter or margarine (melt)

She melted the butter in a microwave oven, heated the milk there. Then I put everything in a bread maker in the order recommended by the manufacturer. Program Dough Basic (2h 20min).

It seems clear here.

Cut into buns and bake at T = 180g until golden brown.

And you don't need to defend at all? Not immediately after 2h 20min, or later, already formed? Put in a preheated or cold oven?

Nothing came of it. The dough does not fit well, sticks. The taste of buns does not even remotely resemble.
I did something wrong. I'll try another recipe - from Anastasia from the second page.

Can you help me figure it out at least here: "Wheat" flour (405) or "Bread" (550)?
Are they special? How much dry weight?
Will it damage the product badly if replaced with water?
It seems clear here.
And you don't need to defend at all? Not immediately after 2h 20min, or later, already formed? Put in a preheated or cold oven?

Flour of the highest grade, on a bag in small or not very small letters "Bakery". I looked that you are from Germany. The forum has information that 405 is for confectionery. So 550.
This is dry yeast, the bag is designed (according to the manufacturer's recommendation) for 500 g of flour. Saf-moment - a bag for 1000 g of flour. If you bake on saf-moment - 2 tsp. that's enough. Read what is written on your yeast pack. And to keep them fresh.
Reduce the richness ... Try half with water.
Do not overheat! And then brew the yeast and nothing will come out. How fresh milk should be.
after 2 hours 20 minutes take out the dough. Form buns, spread on a baking sheet (oiled or covered with parchment for baking). Give distance - to increase, half an hour is enough, if it is not cold at home. Place in a preheated oven.
Be sure to look gingerbread man! Good luck and delicious buns

["Wheat" (405) for confectionery and baking]

I looked that you are from Germany. The forum has information that 405 is for confectionery. So 550.

And I read elsewhere that "Wheat" (405) for confectionery and baking.
I did 2 times out of 550 (the one for ordinary bread), the result is terrible.
How to find out more precisely?

["Wheat" (405) for confectionery and baking]

And I read elsewhere that "Wheat" (405) for confectionery and baking.
I did 2 times out of 550 (the one for ordinary bread), the result is terrible.
How to find out more precisely?

Asking the Germans In Russia and Ukraine, flour is not labeled like that.

The instructions for the stove say that the protective film on the control panel can be removed and thrown away, however, on my copy (the seller did not open the packaging before me, that's for sure) I did not find any film that could be easily removed, because usually on Such protection for screens and other parts subject to scratches even has an "eyelet" for which you can hook. Here, it seems, there is a film, but it is dense and not transparent (silver) with signatures on the touch buttons. I wonder if anyone filmed it? If filmed, then what's under it?

There was no tape on my either. I remember that at first I was unpleasantly surprised, and then I just scored.
But I do not advise you to remove the film with the button signatures)). Interesting, it's over, but then it will be difficult to restore)))

Yes, I didn’t have it either?

That is why the person who tried to take it off is interesting. I am more than sure that there will be very few of them, since the branded film in this model does not interfere with anything, but rather retains its appearance until the owner decides to update it by removing it. But the model has been on the market for a long time, there is a chance that someone already possesses intimate knowledge. At first I thought that this film solves the problem of the language interface, like it is issued for all countries with English-language signatures, and then the film is glued with the language of the country to which the batch is delivered. I came across a similar thing: the WHIRLPOOL washing machine had a bunch of stickers (very high quality) in a couple of dozen languages, you just had to choose the native one and stick it on the control panel. On the other hand, at the edges of the LCD display (and this is already inside) everything is in Russian, which means the model was made for us (the box and instructions are only in two languages, Russian and Ukrainian), and who else needs a dumplings test mode instead of Italian bread and preserves instead of jam (although the program has clearly not changed here). In general, we are waiting for the curious who risked to tear off the film

Panasonic 255 has a film: it just sticks very tightly to the scoreboard and does not have an "ear" for a hold. you can check it by lightly running your fingernail - a light (sometimes not light) trace will remain on the film, due to its softness, it will not remain on the display.

Well, if it is so, then over time it will show itself and start bullying in the corners, then we will remove it. In the meantime, by sight, that by touch - there is just one thick film with inscriptions. Time will tell. Are there more versions?

for

there is a very good German (or maybe not) Russian-language website for cooking and baking, and the products will be there familiar to you:
🔗

In Russia and Ukraine, flour is not labeled like that.

Then I will formulate it differently. Is the flour used for buns that is used for pies, cakes and cookies, or is that for baking ordinary white bread?

For buns, pies, cakes, cookies, for baking bread, etc. I use the same wheat baking flour, premium. I take a 10 kg bag and go.
It is unrealistic to find any other (1st grade, whole grain, etc.), at least in small towns like ours

[Kuklinar]

Kuklinar, we have Stеrn from Germany, write to her in a personal - I think she will tell you.
As Lenusya already said, we have almost all the flour "top grade, wheat bakery". Here we make everything from it - bread, buns, biscuits, cookies, and noodles .... There is no other flour in stores!

Lenusya, I sometimes manage to buy grades 1 and 2 at wholesale and retail warehouses - in our city or in a neighboring one, even smaller than ours. There flour, salt-sugar, cereals and cheap pasta are sold. Don't you have one?

Well, if it is so, then over time it will show itself and start bullying in the corners, then we will remove it. In the meantime, by sight, that by touch - there is just one thick film with inscriptions. Time will tell. Are there more versions?

Time has shown for me that there really is a protective film on the control panel. A year and a half after the start of operation, the film began to bully and I took it off.

Time has shown for me that there really is a protective film on the control panel. A year and a half after the start of operation, the film began to bully and I took it off.

I also suspect mine has a film coating. Since a scar of "unknown origin" appeared, it seems that nothing so sharp and heavy was baled. And to the touch - clearly not glass. We must try to shoot.

Panasonic 255 has a film: it just sticks very tightly to the scoreboard and does not have an "ear" for a hold. you can check it by lightly running your fingernail - a light (sometimes not light) trace will remain on the film, due to its softness, it will not remain on the display.