Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

[marinastom]

marinastom,
I am not an ardent supporter of Brand Panasonic, just 10 days ago they were good bread makers at a good price.
Now the functionality has remained, but the price has increased, and the attractiveness of these stoves has dropped dramatically.
So far, there are stoves that have blown away from 5000 to 6000 rubles. I am reading the discussion.

If you need a bread maker, then take Panasonic, until the price has gone up a lot. I and Moulinex had LG. but Panasik is out of competition. About Moulinex, you can say 8,000 rubles was thrown away.

[svarnoy3]

svarnoy3, wait a bit, but buy Panasonic. Mom Moulinex, and I have Panasonic, bread made of the same flour, like heaven and earth. There is always delicious bread in Panasonic and no problem.

Tell me, how does 2501 differ from 2511 ???

Release date.

Release date.

In general, the excitement subsides.
This morning I found a Brand 3801 bread maker at the beginning of the year price of 4990 rubles. Well, I ordered it.
And now on the market Panasonic 2501 for 6790 ordered Panasonic. Tomorrow I'll call cancel the order for the brand.

[svarnoy3]

svarnoy3, everything settles down!

cooked according to recipe Kulich for 2501 (see page 12 _
it turned out Quasimodo:
_https: //Mcooker-enn.tomathouse.com/s-image/2105/uploads/images/2014/12/b1bb39fe25964541777fba60f9915da5.jpg
_https: //Mcooker-enn.tomathouse.com/s-image/2105/uploads/images/2014/12/01c2d5ec5f2a051cd0ab46a3919188b9.jpg
Used a regular spatula, egg powder in proportions 1: 2 (according to the cookbook of the USSR), Saf-Instant yeast _ #
What was wrong?

[Moofiepie]

Moofiepie, you have no photo,
Can you write a recipe?
And then nothing is clear)
But, Quasimodo, so sweetly named

Such a recipe - Kulich:
Dry yeast - 2.5 tsp (Saf-Instant yeast)
Wheat flour - 450 g (premium grade)
Salt - 0.5 tsp
Eggs - 4pcs (I put 4 tablespoons of egg powder and 8 tablespoons of water)
Sugar - 4 tbsp. l.
Vanillin - 1 hour l. (I put a 1.5 g bag)
Butter - 100 gr. (I put 72% fat)
Citrus juice. - 50ml (I put grapefruit with lemon)
Raisins, candied fruits and nuts - Full dispenser (I found dried raisins and apricots, soaked them)

cooked according to recipe Kulich for 2501 (see page 12 _
got Quasimodo:
_https: //Mcooker-enn.tomathouse.com/s-image/2105/uploads/images/2014/12/b1bb39fe25964541777fba60f9915da5.jpg
_https: //Mcooker-enn.tomathouse.com/s-image/2105/uploads/images/2014/12/01c2d5ec5f2a051cd0ab46a3919188b9.jpg
Used a regular spatula, egg powder in proportions 1: 2 (according to the cookbook of the USSR), Saf-Instant yeast _ #
What was wrong?

I think there is not enough fluid.

Citrus juice. - 50ml

Even at the beginning of my development of a bread machine somewhere on the forum, I came across that there are two mistakes in the recipe book - rye bread with bran (subtract 100 ml of liquid) and in this kulich (add 100 ml of liquid). I immediately corrected it in my instructions, but I don’t bake sweet rolls myself, so I cannot confirm from practice.

about the first here somewhere the topic was about Bread with Bran. there it was necessary to reduce the water to 330 ml.
and here for cake to add water or juice is it worth?

Juice, and if it is not enough, then you can also water.

I baked several times according to this recipe, without changing anything, the cake turned out to be very tasty.
The yeast was a saf moment.
And, once, by mistake, I put 1.5 tsp. salt instead of 0.5 tsp. Then something similar to yours happened. I had to throw it away.

There is a piece left for this recipe. But I changed it a little.
Sugar 90 gr.
Instead of citrus milk, but not 50 ml, but 80 ml.
added another art. l. cocoa.
100 g sl. butter, divided into margarine and butter
So with the liquid, everything is correct.

Brought 2501.6770 rubles. Since this is a gift for the new year, tests after the holiday.

Congratulations! Great stove! And a great gift!

[Dear forum users! Happy New Year! I wish you health, wellbeing and prosperity! Be happy!]

Dear forum users! Happy New Year! I wish you health, wellbeing and prosperity! Be happy![/ i] [/ b]

Made with a recipe from a book, sugar / salt / water / flour / butter / yeast.
First bread!
Happy New Year everyone!!!

[svarnoy3]

svarnoy3, with a gift to you! And the bread is especially good in the last photo.

[Ekaterina2]

Ekaterina2, Thank you very much!
The children have already eaten half of the dry food.

I have such a crumb consistency only with very high-calorie white bread and it does not crumble in appearance, mystic
PS although you could cut the freshly baked bread, which is wrong.

you could cut the freshly baked bread

Yes, it is still warm in the photos.
Here is a fresh cut, at least 3 hours after baking. All that's left.

I can be on YOU.

Yes, it is still warm in the photos.

clairvoyance still works through the monitor
I’m not that against for such a fresh drink (I don’t give it to my own), I also remember that parsley issued a decree on the obligatory 24 hours of eating bread (specifically 24 hours it’s not worth it).

[Moofiepie]

Moofiepie, I think that the children will soon be full of "lukewarm" bread. After the first few rolls, I was already calmly looking at the fresh bread.

When I was little, we climbed to the bakery and took bread right after the oven without any problems, it was the most delicious bread.
And now I really like hot bread. Mother-in-law works at the bakery, sometimes after a shift she comes to us with warm bread.
And the wife also loves hot.

When I was little, we climbed to the bakery and took bread right after the oven without any problems, it was the most delicious bread.
And now I really like hot bread. Mother-in-law works at the bakery, sometimes after a shift she comes to us with warm bread.
And the wife also loves hot.

I don't remember what to write about the usefulness, but freshly baked bread does not have the final crumb, that is, you eat raw and dull bread.
and you can always warm it up if it has cooled down.

[Moofiepie]

Moofiepie, I kind of made an emphasis on the fact that I love bread only from the oven, not toast.
I am old enough to figure out what kind of bread I like.
This concludes the discussion on this topic.

svarnoy3, as I understand it, in a bakery, where bread cools in large quantities, this process is much slower. "Hot" from the bakery, as it seems to me, is not "just from the oven" at all, but already well-served, although not too cold.

My 255 broke down today after six plus years of great work. I'm thinking of taking Panasonic again. What do you recommend SD-2500-2 or already 2510-11 right away?
Although 2510-11 is something I do not see on sale nearby.

[Trizhdin]

TrizhdinIt doesn't matter though I would have renovated the old one. What's even out of order?

One of the two teeth fell off, which transmit rotation to the bucket.
And it's time already, the scapula was already worn out, it stuck strongly. To change it separately - it would cost me about 20 euros, to change the whole bucket, which is also a little worn, does not make sense at all - it's easier to buy everything new. Now the time has come.
By the way, while I am choosing a new one, I will use the old one - it turns with one tooth! True, I don't know how long it will last.

[Trizhdin]

TrizhdinIn this case, there may be no point in repairing, buy a new one and put the old one up for sale via the Internet, do not raise the price, there will be buyers.

To decide finally. Since I need small-volume bread, it remains to choose from two options 2500 and 2501. I looked at how they differ.
1. Dispenser
2. Mode for rye bread.
I need neither one nor the other. It turns out that I had better take the cheaper 2500.
Can experienced users tell if the 2501 has any advantages in operation that are not noted in the descriptions that the 2500 does not?

There are no such advantages. The price is screwed up for a dispenser, a dubious spatula for rye (soon the teeth will bend) and a program for rye that is far-fetched.
By the way, rye, if you want, is perfectly baked even at 2500.

I fully support the previous author! Although, we have different stoves with him, but thoughts often converge ...
Vital, sorry, from the iPad add. the smilies won't open, so the girl is girl.

Hello everyone! Take me into your ranks. I thought for a long time, I shouldn't, my friends dissuaded me, they said that it was a toy for a couple of weeks ... I have not been very obedient since childhood and here it is my Panasonic 2502. I always choose a better model, suddenly it will come in handy and I like the stainless steel case, with a Bosch68885 combine they look good ... The first was Egg, I liked it very much. Like many others, now they are baking wheat-rye with sourdough. I don't think I can live without her now, because I like her. The bread maker is a beauty, a skilled craftswoman, I adore her

[lira3003]

lira3003, we are glad to see you! I also looked at 2502 - I love stainless steel. But I bought 2501 - who will see it on the balcony? HP is on my kitchen balcony.
I love this bread - https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2756.0

The bread maker turned out to be a really necessary unit.
At first they were looking for a place to clean it in the kitchen, now it just stands in its place, on the desktop. Clean up if we bake almost every day.

While I was walking here on the forum, my beauty baked a sourdough bread. But with the recipe for a mistake, I did not weigh or measure anything, I only watched the bun. I'll cut it tomorrow, and then I'll think. ..

[lira3003]

lira3003, it seems to me that the liquid is too much, and I would slightly reduce the proving time or the amount of leaven

[quince]

quinceHow to reduce the proving time by the way? there is no user mode, automatic.

Most likely a little too much water. The holes inside are normal, and the time could be reduced by 20 minutes. I was better at sourdough bread in the cartoon, maybe I'll come back to it. Only I haven't gone for a cup yet. A whitish coating appeared on the old one and everything began to stick. I will move away from the flu, then I will work on the mistakes. ..

[svarnoy3]

svarnoy3, in automatic modes it cannot be reduced in any way, so I would reduce the amount of leaven, you can still put it directly from the refrigerator so that it does not work too quickly. In general, sourdough breads are not as predictable as yeast ones, you need to make sure that they do not stop so much, look into the CP, know clearly the strength and capabilities of your leaven.

The Ras started a conversation like this. why bother using an unstable mixture of wild yeast and lactic acid bacteria called sourdough?
Wild times from time to time can give different results, lactic acid in general, sugar is converted into acid without gas formation.
I have been making bread in a bread machine since January 1, 4.5 kg of flour per week, all bread is excellent. Pizza dough yesterday, great!
Was once, did not throw off the scales and shifted the flour to the weight of the glass, about 180 grams. Everything was stirred and fried, but not tasty at all. Thrown out.
Pakmaya yeast and safmoment.

How can you reduce the proving time by the way? there is no user mode, automatic.

In service mode, distance and then bake in the baking program

Good day! I am to you for advice. A couple of months ago I bought a Panasonic SD-2500 bread maker. I bought it from my hands, so there is no guarantee. In the beginning everything was fine - the bread was baked wonderful. But the last few times something has gone wrong - the bread comes out crooked - on one side it rises more than on the other, the side crust is overcooked, and most importantly, the oven has stopped signaling the end of the program! In the instructions in the section on possible breakdowns, this situation is not described (((What could it be? You probably need to take it to the service?

It looks like a thermal sensor ... This is in terms of overcooking. And try to bake sieve bread (plain white) exactly according to the recipe from the book. How normal will it be ...
About the end signal: does the stove NEVER beep at all or only when the program ends?