Panasonic Bread Makers Problems and Breakdowns

You are not told about the type of vape, but about the use of MILK, SUGAR (AS AN EXAMPLE) as a color scheme!!!!

hm ... I am writing that according to the same recipe, bread in supra and in Panasonic turns out to be of different colors, and not just different, but in Panasonic it fries it more specifically.
For a year now I have been baking bread according to one recipe:
flour - 475 g, milk - 330 ml, salt - 1.5 tsp, sugar - 2 tbsp. l, yeast - 1.5 l
on a medium crust. On the supra, it is lightly fried, on Panasonic - specifically brown.
Yesterday I made a Panasonic recipe with cheese and smoked sausage - program 3, medium loaf, medium crust. In place of sausage - fried onions. The bread turned out to be sooooo fried.
The same is normal in the supra. If you put a light crust in Panasonic, it turns out like in a supra on the middle one.

Den, it may well be that the supra is "sharpened" for the European power grid (like clathronics / bomannies), and our standard 220s are a little lacking, and you are used to the lighter crusts of the supra. In addition, your standard recipe does contain "color-forming" milk and sugar. I bake wheat without sugar at all and only on water, the middle crust turns out to be quite golden. And I replace the water with milk, then the color scheme is noticeable.

Persuaded Tomorrow I'll try to bake without milk ...
Here are two breads - the first from Supra, the second from Panasonic.
🔗 🔗

No, everything is fine with sugar - I fall asleep as expected, but I make bread, not sweet buns

Girls do not forget that there is no window in PANASIKA because of this the color is darker than in other stoves. My friend's oven with a window always has a slightly yellowish bread, regardless of the ingredients. Some cover the window with foil in order to achieve a darker crust. And once in the afternoon I baked and constantly looked into the stove ... so too the pallor was baked. Now I try to endure while baking and not open.

Well, I didn't understand something about the window at all ...

Many people bake bread in the oven, so there is not a window, but a WINDOW ... but how does this affect the color of the bread?

The only thing I can still assume is the peculiarities of the oven ... by the feature I mean the location of the heating elements, the degree of their heating, different time intervals during the baking process (leveling / kneading / raising /bakery products) and the power of the HP itself!

[Anyuta]

Anyuta, in bread makers, windows are often a weak point - a place of serious heat loss. Because of this, in such bread makers, the top of the bread is frankly pale (for example, I was treated to Mulinex bread, whose top was just raw with decently baked sides). In ovens, glass is usually two to three layers, with a thin air gap, which works like a thermos. In addition, ovens have a large physical volume, the heat is more even.

[Anyuta]

Anyuta, in bread makers, windows are often a weak point - a place of serious heat loss.

then it is clear .. in short, they make poor thermal insulation ...

[Anyuta]

Anyuta, in bread makers, windows are often a weak point - a place of serious heat loss. Because of this, in such bread makers, the top of the bread is frankly pale (for example, I was treated to Mulinex bread, whose top was just raw with decently baked sides). In ovens, glass is usually two to three layers, with a thin air gap, which works like a thermos. In addition, ovens have a large physical volume, the heat is more even

Here in my oven INDESIT double glass. And a friend in her zelmer bread maker constantly complains about pale bread
She did not listen to me when I advised her to take Panasik. With the little window, you see, it's more interesting ... And now she's complaining.

So ... if I need to, I open it and look. And when baking - I just look for a little half a second. And in Yunold the window is absolutely unattainable - you won't see anything there.

With the little window, you see, it's more interesting ... And now she's complaining.

We can contemplate the whole process without a window ...

Maybe they just did what they could. The model of the stove is old, spare parts Yok, end up put what they found ??

Andrey, well, the model may be old, but according to the programs it is the same as the 255,257 model. The only difference is in one program - instead of the dumplings program, there is Italian bread with a baking time of 4 hours 30 minutes. That's the whole difference.

Dear owners of Panasonic SD-253 bread makers. Help resolve doubts. Cotton has been plowing for several years. Rye bread still doesn't work out. When the rye mode is selected, the display shows 5 hours of cooking. However, in the instructions for cotton, the time for rye is indicated at 3 hours 30 minutes. And how are you? In an authorized service center, after 3 months of "humming", they could not give an intelligible answer: is this the reason for the poor-quality rye bread (earlier, the same servicemen did not give me an answer: why, after replacing one of the control units, the program "jam" disappeared: when choosing modes, only 7 programs are displayed, in this part it is too late to make claims - a lot of time has passed since the repair). Thanks in advance everyone

Yes, as if the brains in your HP are clearly not Panasonic ones. Instead of rye, there is a time of whole grain, and there is something wrong with the jam. Is there a temperature equalization? I don't really follow topics about other bread makers, but it seems to me that only Panasonic has alignment. If not, then colleagues will correct it And try to bake this one with rye flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0 Read everything there carefully, you can do without the rye program.

I don't really follow topics about other bread makers, but it seems to me that only Panasonic has alignment. If not, then colleagues will correct

I once had Booman, there is also alignment there.

As he said, he baked bread in 2501 according to the recipe for HP. I put French for the night. In the morning I took out a normal roasted bread.
The only thing I did not pay attention to is that in this recipe you cannot set the color of the crust, but oh well, in a couple of days I will put something on 01 or 03 programs.

The Panasonic 2501 has been in operation for 7 months, the stove behaved more or less normally, however, when baking bread, the bucket has been very mobile lately, sometimes even the Panasonic itself moves from its place, the recipes have been baked many times, the stove's parking place has not changed, what could it be , need a hint, thanks!

Mine after 4 months got such a problem, the bucket is securely in only one position ...
But the stove doesn't move. Check the grooves in the base for debris, the pins may not fully enter.
And the legs at the bottom of the stove body are clean? adhere securely to the supporting surface?
We saved two parasites, in the previous model there were four pins ...

After replacing the capacitor, 255 I began to "jump" on the table. I solved this problem by putting a silicone baking mat on it - the stove does not slide on it, and it almost stuck to the tabletop itself.

Hello everyone, that I have become frequent in this topic, there is a question, however ... x \ Panasonic 2501 oven, in the French bread mode there were always two kneads, the first -15 minutes, then the rise for 5 minutes-short kneading - 5 minutes. then rise and bake. In the last baked goods, only one batch of 15 minutes. and then the rise and baking ... is this correct or not? what to do, the quality of the bread has deteriorated, the loaf is not high and some structure is different .. thanks in advance to everyone ..

I bake only French for a year.There was no such thing that at first a short batch, then the program would switch to "lifting", then back to "kneading", then again to "lifting". Or kudit hp, or maybe you are confusing something.
In general, my French also always does differently in the oven.
Firstly, the oven that has not cooled down from baking the previous bread always takes longer to stand before kneading than when it has cooled down (more than two hours, approx. Versus 40 minutes).
Secondly, the kneading can last 15-17 or all 20 minutes. Always different. Until I understood what it depends on.
And the strangest thing is that the color of the crust is different in winter and summer. When it was cold in the room, the crust would brown to dark brown. From the side of heating elements, it was generally blackened. I had to get bread in the winter a couple of minutes before the end of the program. But in the summer, on the contrary, it is pale. In this case, he did not take it out of the stove immediately after the end of the program. Sometimes the top of the head fell. But it was always baked and mixed.
I think the simpler the program, the fewer such surprises from hp. Therefore, you constantly have to look for a compromise and change either the ingredients themselves or their quantity.

[oleger]

oleger, surprisingly, but I can say for sure that in the "Frenchman" the stove kneaded 2 times, plus 2 more crimps, what is that included, it all depends on the conditions?

Did the program indicator switch to "rise" then back to "kneading"?
Yes, it crimps in the process of "lifting" 2 times.
So it's not convenient that baking depends on external conditions, besides, you don't know what and how, you have to learn everything empirically.

Yes, that's exactly how kneading 15 min-rise-short kneading 5 min-main rise-squeezing-baking ...

Well, we will know one more feature of 2501 - this is the mixing option.

Hello, dear forum users. I will share my problem with you, maybe tell me how to be. I was presented with the SD-253 model seven years ago. Then it was a novelty and I delighted my family with bakery delights. Two years later, I got tired of her and, having put it in a distant closet for several years, I completely forgot about it. A year ago, I remembered about it and decided to start using it again. But ... alas and ah ... something happened to her. As I later concluded, she apparently had a heating element covered; my favorite French bread no longer came out, rye made a shapeless piece, the usual white one came out only once from the third. I took it to the Panaservice for repairs, after two weeks of checks, I was told that my device was absolutely serviceable. Maybe someone has already encountered this?

The stove is offended at you for its oblivion. You need to make peace with her. I'm quite serious. It happens.

[Creamy]

Creamy, and you are probably right. I had a similar experience with Moulinex. I, of course, did not forget about her for several years, but for several months for sure. So she began to be wise. Now I seem to be making up with her.

... my favorite French bread no longer came out, rye made a shapeless piece, the usual white one came out only once from the third. I took it to the Panaservice for repairs, after two weeks of checks, I was told that my device was absolutely serviceable. Maybe someone has already encountered this?

we start from scratch. We go to the first page of the topic "Bread does not work in Panasonic" and study the minimum (all over again!) We pretend that the ovens still did not know
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132450.0

[Sazalexter]

🔗 Help! Something happened to my mother with the HP bucket, model Panasonic 2500. If you hold the bucket in your hands and try to twist it by the spatula, it doesn't turn a millimeter. In the morning their ovens took out normal bread, and in the evening, after washing the bucket, this garbage was discovered. I checked my stove - it turns easily. Sazalexter in one of the topics he wrote that it could be a breakdown in the unit rotating the mixer. What to do? Directly to the service? Stove bought on November 6 last year, 1 year warranty?

Water in a lukewarm bucket, leave until morning. If you do not "twist" then the options ..
There is not much to break there: an oil seal, a bushing, a steel shaft, a drive washer and a stopper - that's the whole device.
Something got under the oil seal, dried out, jammed the shaft. Or the Chinese collector forgot to lubricate the knot ...

Thank you! I called my mom. Poured hot water, waited, moved! Let's leave it off further))) I hope everything will be fine soon, it was a false alarm

Maria, contrary to all advice, when the shaft in the bucket began to work with tension, I dropped a couple of drops of ordinary machine oil (which I used for a sewing machine) on it from the end (i.e. outside), where there is such a mustache washer ... Two such burials were enough - for several months everything has been working normally.

Today everything is fine. Apparently there is something sweet from the cake that stuck and did not wash. I haven't seen it myself, I can only guess. But thanks anyway for your quick response and do not let me panic ahead of time

[marinastom]

Do not worry, marinastom! Your stove is no worse. Just a little more expensive.

And then what about the Toad?
Hee-hee !!!

I'm not overjoyed at her, honey. Only now she began to knock when mixing. Not very loud yet. But it is alarming.

And then what about the Toad?
Hee-hee !!!

And my 2501 was only 700 rubles more expensive.

And then what about the Toad?
Hee-hee !!!

And the toad has nothing to do here. It would be because of what.
And the moderators and administrators have the right to use the red color of the current. Forgot, probably

I'm not overjoyed at her, honey. Only now she began to knock when mixing. Not very loud yet. But it is alarming.

Try to figure out what or what is knocking. Shouldn't! Maybe the bun is so tight and banging against the wall ...

[Only now she began to knock when mixing.]

I'm not overjoyed at her, honey. Only now she began to knock when mixing. Not very loud yet. But it is alarming. And my 2501 was only 700 rubles more expensive.

Do not wash the agitator shaft with water, the dust of centuries will get into the cracks and the knocking will stop.
Turn the shaft with the handles immediately after finishing baking and removing the bread,
and also before each next use.
Do not apply great efforts in the event of a jammed mixer.
This is not reflected at work.

[no need to wash?!?!]

Do not wash the agitator shaft with water, the dust of centuries will get into the cracks and the knocking will stop.
Turn the shaft with the handles immediately after finishing baking and removing the bread,
and also before each next use.
Do not apply great efforts in the event of a jammed mixer.
This is not reflected at work.

You mean that bucket after baking no need to wash?!?!

Thank you all for your help

Try to figure out what or what is knocking. Shouldn't! Maybe the bun is so tight and banging against the wall ...

Knocks when kneading, outside the bucket. If I hold on to the handle, the knock diminishes. It seems that the pins on the bucket seem to fly off and play. Well, I'm not an engineer, sorry!

I already do not use a special paddle for rye - I forget to change

Yes, and I already very rarely. And the programs in the last month "Pizza" and "Oven". And my shoulder blade caved in at the third rye.
Maybe my knocking comes from just kneading, without baking?

Knocks when kneading, outside the bucket. If I hold on to the handle, the knock diminishes. It seems that the pins on the bucket seem to fly off and play.

: o Wait for me some bread is being prepared - don't see it. It is necessary to carefully examine the bottom of the shaft assembly on the bucket and in the body of the bread machine itself. Is there a stranger's thread. Is it a plastic tooth there ... I'll see it in three hours.

[bucket]

Do you mean to say that bucket after baking no need to wash?!?!

The word "bucket" did not sound in the answer!

Knocks when kneading, outside the bucket. If I hold on to the handle, the knock diminishes. It seems that the pins on the bucket seem to fly off and play. Well, I'm not an engineer, sorry! Yes, and I already very rarely. And the programs in the last month "Pizza" and "Oven". And my shoulder blade caved in at the third rye.
Maybe my knocking comes from just kneading, without baking?

So what rattles in the end?
Planting a bucket in a nest or a mixer assembly in a bucket?
If a stirrer, then re-read the answer above.

I've shot the bottom and the bucket, and the stove itself.
🔗 🔗 🔗

Ivan, are you so angry? I said: there is a bucket outside. Changing the blade does not change anything. I just put the bread for proofing after kneading with a rye spatula, which I use very rarely.

I've shot the bottom and the bucket, and the stove itself.
🔗 🔗 🔗

Ivan, are you so angry? I said: there is a bucket outside. Changing the blade does not change anything. I just put the bread for proofing after kneading with a rye spatula, which I use very rarely.

Externally, the node is normal.
Check if the bucket is completely locked in the socket when turning?
You can feel it with your hand.
There should be nothing between the bucket and the walls, except for the heating element.
Pour water gently into the bucket and turn on the batch,
if the scapula knocks, then you will notice a small leak.
In this case, the treatment has already been written.

But let's wait for a new photo for clarification.

The bucket fits well. I just put an empty bucket, turned the shaft, nothing knocks. Well, now you have to wait a couple of days, the bread is just muddied. If only what rolls to have, or pizza? Oh, my fat! (Yo-mine), hold on!

The word "bucket" did not sound in the answer!

Cheap excuse! I have no more questions for YOU

Turn the shaft with the handles immediately after finishing baking and removing the bread,

Like this? Does everyone need to do this? Where is this shaft !?

[Where is this shaft !?]

Like this? Does everyone need to do this? Where is this shaft !?

Here he is -
🔗

Well, probably, under the bucket, take the wings by the wings and turn the shaft on which the mixer is held.
P.S. I was late, but I guessed right.

The bucket rattles loosely in the nest, and that's okay. If you are very embarrassed, cut out the gasket. How- search in a closed topic

Girls, we bought a bread maker The PANASONIC SD-ZB2502 BTS bread maker could not get enough of it, but after 2 months, for some reason, when the bread machine was working, there was a disgusting sharp smell of plastic. please tell me what could have happened?