VGorn
Girls, thanks for responding. The fact of the matter is that I did not drop it, did not beat it. I don’t know why it happened. Soon I'll come home from work and take a picture of the bread machine. And the service ... We must remember where we bought it.
$ vetLana
VGorn, maybe someone from the home has not recognized it? If there was no blow, then only from the high temperature could (?) Burst.
Waist
The body cannot burst from temperature, everything is calculated and calculated to the smallest detail!
Most likely someone dropped it. Nothing will crack from a simple touch.

Victoria, I do not know about the service, but there are advertisements "for spare parts".

$ vetLana
Waist, I'm not talking about the internal temperature.
Waist
Svetlana, in any case, the temperature in the room could not be so high
$ vetLana
Waist, the spout of a boiling kettle, for example.
entin
Friends, Thalia is definitely right !!! Well, such a breakdown is not possible for so simple .. With a light 2-mm electrode on a stainless steel, I think it will heal, but ... who and where ...! Business 3 minutes. Not even a professional will do it.
Waist
Quote: $ vetLana
Waist, the spout of a boiling kettle, for example.
Light, it would rather melt, but not burst. Near the flask, the same plastic heats up without consequences.

In general, I doubt something, did I understand correctly ... did the plastic outer case burst or the inner one?



Added Wednesday 10 Aug 2016 5:54 PM

Quote: VGorn
Soon I'll come home from work and take a picture of the bread machine.
We will wait And then we will instruct diagnoses here now



Added Wednesday 10 Aug 2016 7:20 PM

Quote: VGorn
I saw, I burst into tears.
Vika, did you see the process itself, how it burst? Or was it suddenly discovered?
Prank
Good evening.
My European girl arrived in 2512. She arrived in just 10 days.

Already made the first bread. According to Rina's method on 1 program on pressed yeast using the sponge method, but without delay.
The roof tore a little, I forgot why it happens. I read topics on Panasonic for a month, when I came home with a parcel home and forgot everything.

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

I read topics on Panasonic for a month, when I came home with a parcel home and forgot everything.

I can't choose which bread to bake now
Ekaterina2
Prank, congratulations on the first bread! Handsome redhead handsome.
VGorn
Waist, it was discovered the day before yesterday. It was the plastic that burst. Near the lid attachment point. She stands on my windowsill, covered with a hood and the window is closed with blinds. If I use it, I put it on the table and then put it away. What could have happened ... I can't even imagine.
$ vetLana
Quote: Prank
My European girl arrived. 2512.
Congratulations.
Black is unusual. I have white.
Quote: Prank
The roof tore a little, I forgot why it happens
The roof tears off when there is little liquid.
Quote: Prank
I can't choose which bread to bake now
And what do you want, with what kind of flour? Try French.


Added Thursday, 11 Aug 2016 10:26

Quote: Taia
I can give a diagram of disassembling a bread machine, the diagram shows what and how to disassemble.
Taya, send me, please, in a personal
Waist
Victoria, please show a photo, without it it is difficult to say anything. Maybe there you can fix it with your hands, or maybe for repairs or really change the case to a new one.

Hope, Congratulations! Great!
The bread turned out to be beautiful, and yes, not enough liquid, add 1-2 tbsp next time. All in your hands !
Quote: Prank
I can't choose which bread to bake now
The one that you want You can bake French and Italian in a row, they are different, and so you can specifically feel and see the difference, noting the option you like.
We are all divided into "Italians" and "French"

Quote: entin
... A light 2-mm stainless steel electrode, I think it will heal, but ... who and where ...!
Oh, Valentine, you have no idea ...My laptop was recently repaired - the main metal frame of the monitor cover was welded by welding Detail about 1 mm thick and 5 mm wide Here a man's hands are "golden" Everything is clean, neat and reliable!
Prank
Quote: Ekaterina2

Prank, congratulations on the first bread! Handsome redhead handsome.
Thank you very much, the bread is rather pale, I did it on a dark crust, the shadows have not yet parted :), the photo distorts a little.
Here is a photo of the section.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)



Posted Thursday, 11 Aug 2016 11:50

Quote: $ vetLana

Congratulations.
Black is unusual. I have white. The roof tears off when there is little liquid. And what do you want, with what kind of flour? Try French.


Added Thursday, 11 Aug 2016 10:26
Taya, send me, please, in a personal

Thank you!
Black suits me better for the kitchen.
Yes, I squeezed 20 grams of water, only then I read again that it is better to put flour into water than then water into flour, I will correct myself.
I want it with the addition of whole grain, maybe even 50 to 50. Both the Italian and the French want a brioche-braid according to the method of Elena65 on brioches.



Added Thursday, 11 Aug 2016 12:08 PM


Quote: Waist

Hope, Congratulations! Great!
The bread turned out to be beautiful, and yes, not enough liquid, add 1-2 tbsp next time. All in your hands ! The one that you want You can bake French and Italian in a row, they are different, and so you can specifically feel and see the difference, noting the option you like.
We are all divided into "Italians" and "French"

Thank you very much, Natalia.
Can I ask you for a page from the manual about the starter and not translate, but comment.
Do I understand correctly that this is a type of eternal leaven, since you put it in the refrigerator and then add a piece to the dough?
And another question is how to correctly translate several phrases or words
Rustic
RUSTIC ARTISAN
Baking rustic scone
RUSTIC SOURDOUGH DOUGH (RYE)
RUSTIC ARTISAN

Thank you.
$ vetLana
Quote: Prank
I would like with the addition of whole grain, maybe even 50 to 50
Hope try this one
Whole-grain flour bread (from the Panasonic SD-2511 / SD-2510 CP recipe book) ($ vetLana)

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
We really like it. In it, of course, not 50-50, but the combination is very good.
Anchic
Quote: Prank
only then I read again that it is better to put flour into water than then water into flour, I will correct myself.

In which case - do not be afraid to add water. HP will perfectly intervene it. I add water regularly. More precisely, I usually add water to the dough. A little chap and everything will interfere perfectly.
Waist
Quote: Prank
And another question is how to correctly translate several phrases or words
Rustic - RUSTIC
RUSTIC ARTISAN - Craftsman / artisanal bread (not really sure ... literally "rustic handicraft". ARTISAN is something not industrially / factory-made, but handmade)
Baking rustic Scone - Rustic bun (In general, scones, these are a rolled out thick layer of dough and buns cut out in a round mold, which do not straighten or level, but how they turned out - they were baked. Such a quick, unblemished option. But in KhP you can only bake a large loaf / loaf.)
RUSTIC SOURDOUGH DOUGH (RYE) - VILLAGE Sourdough (I want to clarify the sourdough, I don't remember. I'll look and add later)
In general, it is easier to translate than to translate so as to accurately convey the meaning. One and the same thing, but in different uses it can mean completely different things: -


Added Thursday, 11 Aug 2016, 01:39 PM

Sori, I'm cooking now, my hands are busy, but I'm thinking, I even understand something better myself
Prank
Svetlana, Anna, Natalia, thank you.

Help is needed. now I will do Brioche using the Elena 65 method.
The recipe is as follows:
Flour Makfa 420 gr
Frozen butter, cubes 35 * 45 gr = 80 gr.
Salt 1.5 tsp
Sugar 4 tbsp. l. (46 gr.)
Milk 3.1% 100ml.
Cream 20% 110 ml.
Vitamin C.
Small egg 1 pc.
Natural vanilla with sugar (Cats) 0.5 tsp.
Fresh yeast. 8 gr.
Raisins 80-110 gr (110g in this loaf)

I didn't find the cream 20% I bought 10% how can I change the recipe correctly? Reduce milk and add butter?
Ninelle
Prank, I would completely replace milk with cream.
Waist
Prank, Nadia, you can see the cream Here, Luda - Husky (Thank her !!!) shared the information.It describes the principle and a few examples, it may work

And please come to me for "you"


Added Thursday, August 11, 2016 3:23 PM

Quote: Prank
Natalia.
Can I ask you for a page from the manual about the starter and not translate, but comment.
Do I understand correctly that this is a type of eternal leaven, since you put it in the refrigerator and then add a piece to the dough?
Nadia, I don't know what instruction you have, I looked in the instructions for the Panasonic SD-ZB2512KXE model

It says about the starter that his SHOULD be refrigerated and ONLY 1 week.
Starter, prepared according to the recipe from the instructions, CANNOT be stored at room temperature and must not be frozen.
DO NOT mix old and new starters - made, used, make a new one. That is, it is not an eternal leaven, it is not renewed, but simply used for a week.
A good starter smells sour with an alcoholic note.
At temperatures above 30 degrees, the starter deteriorates.



Added Thursday, August 11, 2016 3:32 PM

In the process, it came to what scone is

, I don't like them, I don't eat or cook them, that's why I just didn't think "what IT is".


Scone/ scone is a non-yeast bun made from baking soda dough, cut (traditionally) with a round cut / mold.
Brioche/ brioche - yeast pastry.
Panettone/ panetone - Easter cake.

Prank
Waist, Natasha, thank you! Now I'll deal with a sweet bun and see what you found for me.
I decided to take the risk of doing it with 10% cream for the entire volume of liquid and without milk. Let's see what happens. I will report later.

I have a video of the first batch in the brioche mode, in my opinion the bucket is very thundering and wobbling.
Dear bakers, please compare with how you are kneading, the same or I was not lucky.

mowgli
I have it too. my stove is old, she is 9 years old
$ vetLana
Prank, in my opinion such a sound because of the tough test. HP is hard, therefore it creaks. It happens to me with bread with buckwheat flour. Did you take the water by prescription?
I didn't brioche.
Nadia, were there no such sounds when the first bread was baked?


Added on Thursday, 11 Aug 2016 15:59

The bucket is wobbling, maybe. kolobok is cool and small.
Prank
Quote: mowgli

I have it too. my stove is old, she is 9 years old
my 2nd day


Added Thursday, August 11, 2016 4:07 pm

Quote: $ vetLana

Prank, in my opinion such a sound because of the tough test. HP is hard, therefore it creaks. It happens to me with bread with buckwheat flour. Did you take the water by prescription?
I didn't brioche.
Nadia, were there no such sounds when the first bread was baked?


Added on Thursday, 11 Aug 2016 15:59

The bucket is wobbling, maybe. kolobok is cool and small.

Svetlana, the recipe is this:

Flour Makfa 420 gr
Frozen butter, cubes 35 * 45 gr = 80 gr.
Salt 1.5 tsp
Sugar 4 tbsp. l. (46 gr.)
Milk 3.1% 100ml.
Cream 20% 110 ml.
Vitamin C.
Small egg 1 pc.
Natural vanilla with sugar (Cats) 0.5 tsp.
Fresh yeast. 8 gr.
Raisins 80-110 gr (110g in this loaf)

When the first one baked, too, the bucket wobbled. In the video, the dough is really dense, just like the author's.
Now I've added oil and the raisins have become softer and the sounds are quieter, but the bucket is wobbling. I'll try again at the bucket's back and before to define and put it in different ways.
Waist
Quote: Prank
Waist, Natasha, thank you!
You are welcome! Always happy to be helpful
Quote: Prank
but the bucket is wobbling
It's okay
$ vetLana
Prank, the recipe seems to have enough liquid.


Added Thursday, 11 Aug 2016 4:27 PM

Quote: Prank
or I'm out of luck.
Don't think bad, don't panic. This is the first experience. To understand that everything is fine with the stove, bake the simplest bread.
Prank
My briochek is ready

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

Strongly tanned, baked for 55 minutes and stood in hp 15. I'll cut it in a couple of hours.

I found the differences between the European and the SNG, I do not hold the mode for 30 minutes when pulling the plug out of the socket, but, apparently, 10.
I wanted to add proofing didn't work, it's good that at the last stage and just turned on the baking.

And here is the cut, a mulatto from brown sugar, dark raisins and vanilla extract

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


Added on Friday 12 Aug 2016 01:34 PM

Good day.
I need help, I am planning to bake bread according to the recipe from SNG CPs with whole grain flour

dry yeast (saf-moment) 1.5 tsp
wheat flour, premium or 1s 320 g
whole grain wheat flour 190 g
water 280 g +30 g when mixing
granulated sugar 21 g
salt 11 g
milk powder 28 g
butter 28 g


there is such a program
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

I do not have such a program, which mode is better to choose which is more important than the proofing time or kneading time or something else?

Prank
Good evening.
I made bread according to the recipe yesterday
Wheat bread with not strained whey (Omela)

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

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

How interesting it is to bake bread, I like it so much and I really like that I can do it in semi-automatic mode.
Still it would be like in a washing machine, scrolling through subroutines would be super :)

Waist
Quote: Prank
Good day.
I need help, I am planning to bake bread according to the recipe from SNG CPs with whole grain flour

dry yeast (saf-moment) 1.5 tsp
wheat flour, premium or 1s 320 g
whole grain wheat flour 190 g
water 280 g +30 g when mixing
granulated sugar 21 g
salt 11 g
milk powder 28 g
butter 28 g

there is such a program
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

I do not have such a program, which mode is better to choose which is more important than the proofing time or kneading time or something else?
Nadia, I think the 5th program "Whole grain bread" is best for you
Prank
Quote: Waist

Nadia, I think the 5th program "Whole grain bread" is best for you

Hi Natalia. I have 5 rye bread, 5 Whole wheat, and whole grain 8 Rye, but confuses with only 10 minutes of kneading.
Waist
Nadia,

5 Whole wheat - this is just wholegrain, a
8 Rye - this rye


Added Sunday 14 Aug 2016 08:21 PM

10 minutes of kneading is for rye, because there is no need to develop gluten, just mix well
Prank
Quote: Waist

Nadia,

5 Whole wheat - this is just wholegrain, a
8 Rye - this rye


Added Sunday 14 Aug 2016 08:21 PM

10 minutes of kneading is for rye, because there is no need to develop gluten, just mix well

Oh, here I am
Waist
Yes, it happens to everyone and not only this
tascha
Hello! Direct me, please, if there is such a topic - the distribution of the time of each program. For example, the pizza mode - how long the proofing lasts, how much kneading, how much heating. And so is every program. What if someone gave this information to the people.
I have a Panasonic 2501
Ekaterina2
tascha, it is in the instructions for the bread maker. If you do not have it, download it from the Internet. I gave this scheme for a long time already in this thread.
Not at home now, unfortunately ...
tascha
Ekaterina2, Thank you! Yes, indeed, the instructions contain it, but I do not understand, for example, for pizza Kneading 10-18 minutes, Raising 7-15 minutes ... So how many kneads are 10 minutes or 18?
Ekaterina2
taschaAs far as I understand, it depends both on the temperature of the flour and other things, and on the temperature in the room.
Prank
Good evening.

Finally, I made the starter culture on Sekowa bacon enzyme, it is very simple and convenient for me, it smells very good.
Baked prescription
Wheat-rye 50x50 bread with live yeast (bread maker) (Rina)

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

I did not change the recipe at all, gram to gram, but the process itself, of course, is different because bread is sourdough.
It turned out to be very convenient to do, at 23 pm yesterday I mixed the dough and put the starter on in the HP, in the morning at 12 I looked
and decided to continue, added everything else and set the rye mode, but set myself a timer 1.10 hours before the end, there is 1 hour for baking.
I looked and added another 30-40 minutes of proofing and then put the pastries on. It would be possible and generally everything on rye, but I bake with rye flour for the first time and constantly climbed to check how things were going :)
I am very pleased with the result.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
$ vetLana
Quote: Prank
sourdough with Sekowa bacon enzyme
Thank you, Nadezhda, now I will know about her.
The bread is very beautiful. I hope it's delicious.
Prank
Dohtor, what is our diagnosis?

Baked according to this recipe, but with a different method

Light Wheat Whole Grain Bread by Peter Reinhart (Sonadora)


I baked on Sekowa on the whole grain mode for 5 hours, added 40 minutes of proofing before baking, maybe that's why such a top is strange?
So I looked at it and added proofing, maybe I shouldn't have?
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

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

In the dough, it seems like impurities are visible, or rather 2 flours did not combine, although I kneaded the dough for 7-10 minutes, then I added the rest and also kneaded, and then there was the main mode, tomorrow I will take a closer look in daylight.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

lega
Quote: Ekaterina2
as far as i understand it is depends like from temperature of flour and otherand the room temperature.
CP cannot measure the temperature of products, only the temperature in the CP chamber itself affects the batching program. If cold flour and water were loaded, the loaded bucket stood in the HP for some time and only then the Start was switched on, then the temperature in the HP chamber may differ from the temperature in the room and the batch may start earlier. If you first turn on the program, and then start collecting the ingredients in a bucket, then the CP will start mixing, focusing on the temperature in the room, absolutely not reacting to "cold" or "warm" products. This can be taken into account when planning bread baking.

Germina
Hello everyone! Can you please tell me when to put the diluted dry active Pakmaya yeast correctly and can I use a timer with it ???
$ vetLana
Germina, and what is your HP?
Germina
sd-2501, I understood from the instructions for the yeast that 1 g of yeast is needed per 100 g of flour, measure the required amount and dilute in a ratio of 1 to 5 with water, one did not figure out when to lay them first with flour or at the end with water, or in general there is no difference
$ vetLana
GerminaIn HP Panasonic, dry yeast, flour and all dry ingredients, then all liquid ingredients (water, vegetable oil) are at the bottom.
Do you have instructions for HP?
marinastom
It seems to me for diluted yeast, no difference, top or bottom. In the liquid from above it is more logical.
But not for a delay. IMHO
Germina
Quote: $ vetLana

Germina, In HP Panasonic dry yeast, flour and all dry ingredients, then all liquid ingredients (water, vegetable oil) are on the bottom.
Do you have instructions for HP?
of course there is, the instructions do not answer my question. It's just that I don't have fast-acting yeast, but active... After activating them, I got a yeast solution. When asked when to add them? After reading the forum, I realized that there is no difference when to do it.
One question remains, can they be used in conjunction with a timer? Will you get a normal bread?


Added on Tuesday 30 Aug 2016 06:50 PM

Quote: marinastom

It seems to me for diluted yeast, no difference, top or bottom. In the liquid from above it is more logical.
But not for a delay. IMHO
Thank you,
Elena Bo
Quote: marinastom
It seems to me for diluted yeast, no difference, top or bottom. In the liquid from above it is more logical.
But not for a delay.
Germina, you have already been answered. If you dilute yeast, then put it on top with water. You cannot put bread with such yeast on the timer. This requires dry instant (fast-acting) yeast, which is placed on the bottom of the bucket under the flour.
Marishka 2
Good evening everyone! Please help with the choice. Found on Avito HP 2501, new (write in the package), for 7000 tons. In the store HP 2511 for 10800. Which one to choose? There is a guarantee in the store, but I see many of these HPs creak. And there is no guarantee for Avito. Please advise.
marinastom
It seems to me that there is a guarantee, for anyone, once in the package. The manufacturer himself gives a guarantee and a warranty card. IMHO. I would have taken if I had not.
Another question that the 2511 has a Low Yeast mode is interesting.

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