Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Vika]

Vika, 1 1/2 tsp. and try to take 400 and 100 flour.

[Svetlana]

Svetlana,

[Vika]

VikaI hope it will work out

Good day everyone.
The question arose of choosing HP for a gift for the New Year. Honestly shoveled the main articles, plus tried to look at third-party resources. While a light mess in my head. As a first approximation, this is Panas 2512/2000/2522. It is planned to be used for all types of bread, cakes, dough and muffins.
A question for connoisseurs whether it makes sense to bother and order in Europe, is the volume of 600g for the last two models sufficient (this is the output of the finished product or add flour) for 3 people, is it possible to bake cakes on the stoves.
Also, who can tell whether Italian bread is so good (the difference between Europeans), and about the possibility of making dough for dumplings in pizza mode (like it was).
In a word, I will be grateful for any advice and, especially, for practical experience and comparison.
Yours faithfully

[Rum]

Rum, look on the first page of this topic, there is a comparative table of different Panasonic models, and in general there is a lot of useful information.

[Rum]

Rum, I have a 2511 not European, a close model to 2512, I have enough of everything. When you master the stove, you will understand how you can "combine" programs.
600gr is the maximum amount of flour, it should be enough for three people. Panas have standard 3 sizes of bread for 400, 500 and 600 grams of flour. It is clear what can be done at 450, 570, etc., that is, as you will need, but try not to exceed the specified 600 g of flour, otherwise it will run away In principle, panasik and dough for 300 g of flour kneads, I often do not big the amount of dough, my husband and I are two, I hardly eat bread myself and I rarely bake bread and little by little. But I knead various types of dough in it much more often.

As a first approximation, this is Panas 2512/2000/2522

For 2000 there is a separate topic, read
https://Mcooker-enn.tomathouse.com/in...444.0

IMHO - I prefer what you wrote 2512 (this is if you like a yeast dispenser)

Is the volume of 600g sufficient for the last two models (this is the output of the finished product or the filling of flour

This requires clarification. As I understand it, 600 is a finished product. I could be wrong

Hello. Please tell me, does anyone bake bread with purchased water (mineral or bottled drinking water)? If so, which one do you like? I want to try to buy some to get away from the reverse osmosis water bread. I have certain suspicions.

[Svetlenki]

Svetlenki, no, I have either serum or water from a well, though filtered with ordinary filters, without osmosis

[Svetlenki]

Svetlenki,

I have certain suspicions.

Is it possible in more detail?

Does anyone bake bread with purchased water (mineral or bottled drinking water)?

Svetik, I baked on Narzan - I liked it very much. If the stove is on mineral water, then it is better to take acidic waters without a pronounced taste, here narzan is just that.
I didn’t bake it on bottled, I don’t recommend it, but in general I prefer whey, milk or fermented baked milk, and if water, then we have the usual "Barrier" without bells and whistles.
Why don't you like your cool filter?

[Buttercup]

Buttercup, SvetaI, Svetik, thanks for your feedback.

Is it possible in more detail?

As soon as I finish my experiment, I will immediately return the results. So as not to "pitchfork on the water" without evidence

Please tell me, does anyone bake bread with purchased water (mineral or bottled drinking water)?

I don't bake. In the summer - at the well, in the city - at the filtered water supply.
Light, didn't you look for recipes?
Mani has bread on soda
https://Mcooker-enn.tomathouse.com/in...31300.0
I also found this one
https://Mcooker-enn.tomathouse.com/in...ic=1755.0
Here about the mineral water
https://Mcooker-enn.tomathouse.com/in...c=514.0

Good day! I am planning to purchase Panasonic SD-ZB2512. Please help me figure it out. Some stores just say 2512, while others have the KTS prefix. Is it a color difference? They are darker in the photo. Or something else? And another question ... maybe someone has a discount option? Thank you in advance!

[Helenaki]

Helenakias far as I remember the difference in color, black or white. Discounts need to be caught, now there are sales, maybe you get lucky. In general, Panasiks are rarely included in the action, they are taken so well

[Buttercup]

Buttercup, SD-ZB2512 stainless steel.

[Svetochka]

Svetochka, oh, how, I did not know, thanks I will know, but according to the programs they are the same, it does not affect the functionality.

And another question ... maybe someone has a discount option?

Panasiks are not cheap. There are divorce shops with low prices. Just a warning. Usually there are no Panas in these stores and they will offer you other brands.

Please tell me if Panasik is worth buying on Wildberes. There are sometimes discounts, the main thing is to catch. Or is it better to buy live? Does anyone have any experience?

is Panasik worth buying at Wildberes

In my opinion, someone bought Krustin there. Run around Temko
https://Mcooker-enn.tomathouse.com/in...444.0



About buying on Waldberris:
https://Mcooker-enn.tomathouse.com/in...444.0

I bought in M-video, at a discount, and in the wildberry, if anything, problems with the return. A month for an examination and a refund, I have already encountered a cappuccinator. True Panasiki is a quality thing!

Please tell me if Panasik is worth buying on Wildberes.

Bought my stove at Wildberry in October. Doubted, knowing that you would not check before payment. Lucky, the box was in the factory film, after payment and verification, the warranty card was filled out. I really hope that it will not be needed and everything will be in order for many more years.

I was going to buy my wife for the New Year Panasonic sd-2511 at techno-shop.pro for 9130. The strange manager discouraged, arguing that since November 2018 some gear in the bread maker has become not metal, but plastic, and therefore the number of breakdowns and returns has increased ... I offered other cars, but, of course, more expensive. Is this a scam or is it true? What to do?
Thank you!

[mob92]

mob92, this is a famous divorce. Here is what our specialist in Khlebopechkin writes about this.
Plastic part in Panasonic bread maker
We have a lot of owners of this bread machine who have been using the machine for many years. I have not heard from anyone about problems with this node.

Thanks for the link! However, it became not much clearer: the link from 2017! And about "they have been using it for many years" - the fact of the matter is that we are talking about stoves a year ago - since November 2018.

it was about typewriters a year ago

A year ago, managers of some online stores said the same text in the same way. To sell your units.
Panasonic is out of competition both a few years ago and now.

I was going to buy my wife for the New Year Panasonic sd-2511

... This is a divorce

Yes.

What to do?

Buy in other stores, where they will not drive the "blizzard" and vtyuhivat what is profitable for them.

for 9130

By the way, it is the low price of Panasonic that attracts the attention of potential buyers. And then the wiring begins.

link from 2017!

This divorce is already several years old. I bought my car about three years ago and even then I read that managers are trying to dissuade me from buying, referring to a plastic part.
Naturally, managers will call a fresh date every time

[mob92]

mob92, just the date of the "replacement" details are updated regularly And so - yes, the old divorce, every time the same thing. "Panasonic is blown away, buy another stove, now you need to buy one."

[mob92]

mob92, unfortunately these managers are lying, you have different goals with them, you want to buy a panasonic, but they need to sell other stoves at a higher price. Most likely, Panasiks are not there at all, this is just a way to attract customers, almost all of us have gone through this, cheap panasiks are only on Avito
I tried to buy cheaper, at first I was agitated for other models, telling about this plastic part, but it was about three years ago, then it seemed like they placed an order for Panasik, but they called back and said, "that now the batch is over, you will wait for a new one or all will you take another stove? " Well, there was no prepayment, I refused these sellers and bought in m-video just 2511 model, I love my Panasik

Thank you, ladies! Your advice has been taken into account. I will buy "Panasik"

And I have a question about HP Panasonic 2511 in performance for Europe. Can you please tell me which program should be used for the dumplings dough?

[Svetlana]

What program should I use for the dumplings dough?

Svetlana, on the first page of this topic there is "Tables comparing Panasonic bread makers for CIS and for Europe". I think you will find the answer to your question there.

Good morning!
Found a Panasonic SD-2510 in TechnoShop for 7650, apparently according to the action. How do you bake? Should I contact this store?

[Svetlana]

And I have a question about HP Panasonic 2511 in performance for Europe. Can you please tell me which program should be used for the dumplings dough?

Svetlana, I also have a European stove. For dumplings I use the program "Quick bread ", which begins immediately with kneading. I do not close the lid so that the dough heats up as little as possible. You can also knead in the program"Pizza", there, too, began with a batch.
The fact is that in Europeans there is no program for kneading (cold) unleavened dough, everything is for yeast and therefore heated.

[Vyacheslav Ivanov]

Vyacheslav Ivanovif without prepayment - you can try. But there is a chance that the stove in real life will not be there and they will sell another brand. And they can also weave about the "plastic knot", which was supposedly metal earlier. And now here is "plastic, so it breaks quickly." And the stove is a good stove, proven.

[Vyacheslav Ivanov]

Vyacheslav Ivanov, I looked in the Tyrnet for reviews of this TechnoShock, in general, this is a swindle, not only with bread makers, but also with other equipment, so in no case any prepayments

Svetlana, I also have a European stove. For dumplings I use the Quick Bread program, which starts right away with kneading. I do not close the lid so that the dough heats up as little as possible. You can also knead on the "Pizza" program, there, too, start with kneading.
The fact is that in Europeans there is no program for kneading (cold) unleavened dough, everything is for yeast and therefore heated.

Thank you so much! I'll keep it on mind!

It's been a long time since I laid out bread, that's just baked, I like pastries on cottage cheese:

Turned again

250g cottage cheese
280-300 ml of water, I poured 280 and the bread cracked, so you can 300;
200gr of wheat flour. in. from.
170gr psh.1 grade
80g rye flour
2st. l. embryos
1 st. l. rye bran
1.5 tsp. salt
2 tbsp. l. honey
2 tsp yeast
Basic bread program

[Buttercup]

Buttercup, and the cottage cheese exactly quantity is indicated?

[Vika]

Vika, yes, this is a pack of Piskarevsky, it is exactly 250g
I took this recipe as a basis.

Bread with cottage cheese (bread maker) (savana)

I used soft cottage cheese, put it in only 150 grams and I had to add a little flour.

[Vika]

Vika, there is no classic kolobok, there is no kolobok at all:

[Mandraik Ludmila]

Mandraik Ludmila, yeah? Several times I made the kalobok weaker and the top of the bliiin bread was unfilled and in bumps ...
Or is it the curd bread that allows the absence of a kolobok?
I got a very good bread! Now I will actively use cottage cheese in baking

[Vika]

Vika, yes, this is a feature of the curd dough I'm glad I liked it

Good afternoon, dear bakers!
Yesterday I became the owner of a Panasonic, but I have been preparing for this for a month already, studying various topics on the forum. Since I am especially interested in rye-wheat and rye bread, I did not pay much attention to wheat bread.
But yesterday, having come home at night, I was very impatient to bake something, and remembering the advice to go from simple to complex, I put French bread according to the recipe from the HP book. And it turned out in the morning garbage with a flat roof.
What initially confused me when laying the ingredients was the ratio of 400 grams of flour (350 wheat + 50 rye) and 310 ml of water. But the brain, clouded with euphoria, could not think and said to do everything according to the instructions and not to be creative. Therefore, I poured everything according to the instructions, water in flour. The flour was a French thing + Pudov (rye). In general, I fell asleep, put a reprieve and went to bed. Taking into account the duration of the program and my late arrival home, the delay was only two hours. And so I wake up at 3 am and of course I decide to see how things are going. But things were so-so: the proofing was going on, 4 hours before the end of the program - the dough rose to the middle of the bucket, it looked like there was no kolobok there. And the smell of stale yeast ... In theory, there were still 3 (!!!) hours left before baking. "It's a fiasco, bro!" - I thought and went to bed. And the chuyka did not disappoint me - in the morning I received bread to the middle of a bucket with a flat roof and the smell of yeast.
In a flat roof, as I understand from what I read on the forum, the overflow of fluid is to blame. That is, the next time you need to reduce the liquid probably by at least 30 ml. But what about the smell of yeast? They could not get into the water, I buried them. And the delay was only two hours. What could they ferment from and how to prevent it? The yeast was Saf, ordinary dry.
Based on the above, I ask you to advise me a recipe suitable for the first time, but preferably not from pure wheat flour. With the addition of at least CZ.

I was going to buy my wife for the New Year Panasonic sd-2511 at techno-shop.pro for 9130. The strange manager discouraged, arguing that since November 2018 some gear in the bread maker has become not metal, but plastic, and therefore the number of breakdowns and returns has increased ... I offered other cars, but, of course, more expensive. Is this a scam or is it true? What to do?
Thank you!

This is a divorce. I also called this store, I was also consulted. And I turned to Panasonic for clarification. Where I was told that the HP design had not changed. I still made an order and it was naturally canceled to me so that the party was recalled due to marriage)) Later I read here that this is a classic divorce.

[Tatyana]

(350 wheat + 50 rye) and 310 ml water

Tatyana, in instructions for 2511 for French bread:
dry yeast 1 tsp.
wheat flour 400 g
salt 1.25 tsp
powdered milk 1.5 tbsp. l.
butter 1 tbsp. l. (15 g)
water 280 ml
It always turns out excellent, tall, airy bread!

[Vitalia_08]

Vitalia_08, good afternoon, welcome to the forum!
Let's try to figure it out.

confused when laying the ingredients - this is the ratio of 400 grams of flour (350 wheat + 50 rye) and 310 ml of water.

It seems that the recipe for water is slightly less. But still quite a lot. When kneading a bun, it does not work, but a lush bread with the right roof is obtained, with a height just below the top edge of the bucket.
The first thing that is alarming is the presence of rye flour. The proportions and cooking times for this recipe are based on wheat flour. I know that bread with the addition of both rye and whole grain flour is successfully baked on this program, but the proportions must be changed. Here's a recipe:

Panasonic CD-257 Wheat-rye bread "French" (Boka)

And the smell of stagnant yeast ...

I don't quite understand what the smell of stagnant yeast means. In fact, yeast dough smells of yeast during proofing, which is not surprising, because they actively live and develop there. And an alcoholic smell may be present, this is also normal and correct. These smells should no longer be in the finished bread.
In this regard, the question is - how much yeast did you put in, how did you measure it? Maybe too much was poured, from this a flat roof and a yeasty smell of ready-made bread?

[gala10]

gala10, I did not take this option. And the one with rye flour. There goes:
Wheat 350 gr
Rye 50 gr
Salt 1 tsp
1 tbsp butter l
Water 300 ml
Dry yeast 1 tsp

I have 2502.Well, the instruction there is the same, I think so. Your recipe is also in my instructions, but I did not bake it, since there is no milk powder. You could, of course, try to replace dry milk with "wet", that is, instead of water add 80 milk and 200 water. But I decided without experimenting, truncated exactly according to the recipe and apparently in vain))



SvetaI, thanks for the answer!
I already wrote above that I did not bake according to this recipe from the book, but differently. There are 3 of them in the book, I chose the one for which everything is there.
But do I understand correctly that the roof is too much water?

In this regard, the question is - how much yeast did you put in, how did you measure it? Maybe too much was poured, from this a flat roof and a yeasty smell of ready-made bread?

I put 1 tsp (from the bread machine spoon, the one that is smaller), under the knife. But the yeast smelled like fermented dough, peroxidized.
I am familiar with yeast dough and a little bread dough. And the smell should be rich and bread. And I had sour yeast. But I also thought about busting yeast.