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

[$ vetLana]

$ vetLana, thanks, I will adjust

[Igor]

Igor, if this is the first HP, then read about the kolobok. And for a look at page 1 of this topic, there is a lot of useful information.

[Igor]

Igor, congratulations, great purchase, Panasonic is the best!

Yesterday my mother was at her cousin’s birthday party and brought her bread baked in a Panasika to the festive table (my mother’s, like me, 2511). They knew everything, then it turned out that some of the guests had a bread maker. They started talking, and my mother forgot the name of the brand, well, the person is 78 years old, so anything is possible. But my mother remembers that the stove is generally expensive, it costs more than 10tyr, the reaction of people is always the same - too expensive, and you cannot explain that it is worth it until people try it themselves

[$ vetLana]

$ vetLana, this is the second, I wrote above that there was a Redmond 1910, but in three years the engine burned out twice, if the first time was done under warranty, then the second time there is no guarantee, so I decided to buy a new one, I hope it will be more reliable.



Mandraik LudmilaThank you, I also liked the offer of a 3 year warranty.

[Igor]

Igor, before Panasik I had Mystery, whose shaft fell out a year later, but she did not bake badly, and then she bought Redmond, she is still alive, but I was not satisfied with the quality of baking. And only having bought Panasik I understood this "difference". My husband and I are a fan of Panasikov, he himself baked bread several times according to the instructions, a guaranteed tasty result for a zero baker.
And Panasiks very rarely break, if there is no accidental marriage, and it is revealed almost immediately, then the Panasik will work for many years, giving a 3-year guarantee, they do not risk anything, and it’s good that they give!

[Igor]

Igor, before Panasik I had Mystery, whose shaft fell out a year later, but she did not bake badly, and then she bought Redmond, she is still alive, but the quality of the baking did not suit me. And only having bought Panasik I understood this "difference". My husband and I are a fan of Panasikov, he himself baked bread several times according to the instructions, a guaranteed tasty result for a zero baker.
And Panasiks very rarely break, if there is no accidental marriage, and it is revealed almost immediately, then the Panasik will work for many years, giving a 3-year guarantee, they do not risk anything, and it’s good that they give!

I had no complaints about the quality of baking, but the technical side was a weak point.

Redmond had no complaints

I didn't have much of the same, it only baked purely rye, but when I compared it in taste with panasik baked goods, using the same recipes, I understood the difference. Bake and I think you will understand me

I didn't have much of the same, it only baked purely rye, but when I compared it in taste with panasik baked goods, using the same recipes, I understood the difference. Bake and I think you will understand me

Thanks, I bake rye in sourdough in the oven.

Why sift flour in almost all recipes? She is clean, which I did not buy, why unnecessary gestures?

Alexander from Belarus, I haven't sifted flour for a long time. Although, they say it is saturated with oxygen. I'm not worried. I'm too lazy, Everything will go up very well. Very high quality flour on sale, not the same as in the old days. I buy the cheapest one, I see what is on the promotions in Euroopt, we have the most budgetary store. And, about yeast, I'll add. It is difficult to find good dry yeast in Minsk, for many years I have been taking ordinary pressed yeast, thank God we have no problems with this. It seems to me that the bread tastes better. Yeast in a ratio of 1 to 3. Crumble to the bottom, then add flour.So the dispenser is empty. Nothing wrong.
I will add more about the cold and hot seasons. I live in the country all year round. Of course, the kitchen is not particularly heated in winter. I put dumplings on the mode, then on the main program. In hot summer, I reduce the amount of yeast.

Hello everyone))) put cheese and sausage bread ..... well, not so loud, and the yeast dispenser works .... opened three times



the bun is excellent, kneads quieter than my old "ski"

opened three times

.

. [/ uote]
yes, I specifically listened ... now I'm waiting for the filling of cheese with sausage

I didn't know that it opened three times, I have it, a yeast dispenser - no, in 2511 only for additives, and it works only on special programs, but it works there twice in a row.

on the timer 1-26 .... the sausage hasn't got enough sleep yet ....

[Oksana]

Oksanawhat program?

03

Most likely the dispenser opened, and the sausage stuck ... The sausage should have been well rolled in flour

I don’t know, probably the dispenser didn’t work .... I pulled out the dispenser with the filling during the baking process ... the cheese was already melting in it ...

[Oksana]

Oksana, I and Sveta 03proga, this is the "main fast", there is no filling and, accordingly, there is no dispenser for the filling. Write in words which mode

At 2502, this is Basic with raisins. The dispenser should have opened.

the bread turned out to be awesome ... my daughter has already appreciated the taste ... and now teach me to insert pictures




girls mode bread with raisins main oven 2502

[Oksana]

now teach me to insert pictures

https://Mcooker-enn.tomathouse.com/in...04528.0
12 and 13 points



Oksana,
Raisins and sausages so they don't stick together

It was necessary to roll the sausage well in flour

[Oksana]

At 2502, this is Basic with raisins. The dispenser should have opened.

Eh ...
Oksana, but did you hear the sound of the mechanism? There is also such a good BaBah, already twice
About pictures

, you take a picture while holding the device vertically, go to the Gallery, click "upload photo" there, specify the file, wait for the upload, as the pictures appear in the gallery, click the desired photo, the code is automatically copied to the clipboard, you just have to paste it. Something like this

[oks3504]

oks3504, most likely the dispenser still opened, but the contents did not fall out because it melted and stuck. If you lift the cover of the HP, then the metal backing under the dispenser should be open. Once I also had cheese stuck, now I always roll it in flour.

Oksana, did you hear the sound of the mechanism? There is also such a good BaBah, already twice

And I have no bang, it opens quietly. If you do not stand nearby, or the TV is on, you will not hear. The yeast dispenser is much noisier.

Once I also had cheese stuck, now I always roll it in flour.

If you do not roll, and even fill the dispenser from the heart, then it will stick with a lump and will not fall out. Or it will fall out partially. Or falls out, but does not stir evenly.
So, as in any other bakery / confectionery product, roll it in flour / starch.

oks3504, most likely the dispenser still opened, but the contents did not fall out, because it melted and stuck. If you lift the lid of the HP, then the allic substrate under the dispenser should be open. Once I also had cheese stuck, now I always roll it in flour.

x
yes, the cheese melted, most likely that is why the dispenser did not open, now the HP will cool down, I will put it three times




well, the instructions for "blondes" say that it is bad to put cheese in a dispenser .... but Oksana is a natural blonde, not dyed))))) that's why she puts bread for the second time

Alexander from Belarus, I haven't sifted flour for a long time .............. about yeast, I will add. It is difficult to find good dry yeast in Minsk, for many years I have been taking ordinary pressed,

Didn't see your post, Natalya, better late than ....
Somewhere it flashed - yeast can be bought in a special pavilion on the covered Komarovka in your capitals, somewhere in the corner, there is always a SafMoment, look ...I sometimes come across in Borisov in "Korona", because I was lucky about 20 bags in the freezer ... Once I tried fast yeast in "Vetalyur", they are called "fast yeast Vitalur", blue bags of 20 grams. absolutely no worse than pontovye Safov ... Also, in the Vitalyurny market they are stored correctly in a cold counter.
Good luck...

I welcome everyone!
According to my observations, my yeast dispenser clicks 3-4 times, and once there were 5-6 actuations, I don't know how the HP algorithm works out. For additives, the dispenser was checked 1 time, I will not say loudly, it worked and worked. And in general, I am not disappointed with the acquisition of Panas, on the contrary, I am satisfied, I don’t mind the money for him.
How do you bake bread in 2-3 days? This is not enough? I every day
From the results, I will not post a photo of bread, everyone has the same bread, but wheat was always obtained, the only thing I want to achieve is thicker bread, too fluffy not ice, but oat and wheat-rye, as it were, according to the results did not go, the roof moved ... I don’t know what to think about, the only thing that has changed is wheat flour, the first bread was made from Tsar flour, but in Magnet I saw it cheaper, 43 rubles per 2kg, so I decided to try it.

How do you bake bread in 2-3 days?

Once every 5 days approximately

[Irina]

Irina, to bake bread once a week, did you buy HP?

[jawar]

jawar, and knead the dough for pies / dumplings. In the beginning she sang bread more often, then it went away.

[Irinap]

Irinap, understandably. But I don't eat anything without bread, so I bake more often. and before HP bought more often
about the roofs that have moved down, can you suggest anything? did everything according to the recipe. where can you look for a reason? nor 15 loaves of bread to bake in order to change some weight / grade?

[Alexander]

Alexander, jawar, I have problems with roofs (or a flat roof, or a little concave) for several reasons:
1. Too much liquid.
2. Too much yeast.
3. It's too hot at home.
A cracked roof occurs if there is not enough liquid in the dough or due to lack of dissolution

[jawar]

jawar, here I am not an advisor. A minute before the last kneading, I take out the dough and put it in the L10 form, on the bottom of the HP I put metal supports (Soviet molds for cutting cookies), and on them the form with bread and program 01 goes on to the end.

[Nina]

Nina, thank you. I also tend to your point 1 - a lot of liquid, different manufacturers, everything was fine on Tsar, but there I was baked only on wheat flour, but with new flour I was already adding rye. I even put flour on the battery, when I measured the amount, they stood for 10 minutes on the battery, the batteries were hot. I do not add 10-15 ml of water to the recipe.

to bake bread once a week, did you buy HP?

But this is BREAD!

about the roofs that have moved down, can you suggest anything?

Show the photo. Because it is the roof that has moved off to one side that happens due to lack of liquid, and flat or bumpy due to excess liquid. The photo will immediately become clear.

the only thing I want to achieve is thicker bread, too fluffy no ice

I once tried to put the dough on the program according to the same recipe as the main bread, and then shaped it like a loaf. If at home - baked loaves in the oven. At the dacha, I baked in HB, but shaped like a loaf, since I don't have an oven here. It turns out denser. But this is still a problem. We must participate in the process. I bake more often at night. I bake bread 2 times a week. I have 2.5 eaters)))

Related topics:

The dispenser of the Panasonic SD-2502 bread maker does not open

Today I tried the 2510 bread maker, baked bread according to the main program 01 (4 hours) on the smallest amount of 400g flour (recipe according to the book attached to the bread maker without changes), everything worked out. I liked the crust, even on the middle one it is darker than it was in Redmond on the dark one. And, of course, the main difference is the very quiet operation. A question for the old-timers - do they all need to shake their uniforms so that a loaf falls out?

thank you. I also tend to your point 1 - a lot of liquid, different manufacturers, everything was fine on Tsar, but there I was baked only on wheat flour, but with new flour I was already adding rye. I even put flour on the battery, when I measured the amount, they stood for 10 minutes on the battery, the batteries were hot. I do not add 10-15 ml of water to the recipe.

Flour usually has nothing to do with it, since I always bake on different flours (both grade 1 and the highest according to TU), which is cheaper and the result is always the same, normal bread is obtained. The only thing is a different amount of water in summer and winter, since I keep flour on the loggia. respectively, it is drier in summer and more humid in winter. And the main thing - I weigh flour and water on a scale. Wheat / rye or rye / wheat baked in the oven with sourdough, in a bread maker I only made a batch.

[Igor]

do all of them need to shake the shape pretty much for the loaf to fall out?

Igor, it happens in different ways, it happens with the scapula and is removed, but as a rule - shake a little and pop out. Do not pay attention, it may be so.

[Mandraik Ludmila]

Mandraik Ludmila, I understood thanks, it was the same at the previous x-ke, I thought maybe it was different for Panasonic.

At the new stove, the loaf is shaken out of the bucket better, the coating on the mixer is still intact, over time it scratches and ages, becomes rougher, the loaf can be shaken out of the bucket with a stirrer inside, then it has to be pulled out. So I have a 255 model, she is already 11 years old, two years ago, instead of the usual stirrer, so I put a second one, which is for rye bread, it is little used, therefore it rarely gets stuck in bread. And the replacement did not affect the mixing quality.
But in the new 2502, bread has been shaken out for 3 years without any problems, there is a different coating - black, and in 255 - gray.

[an_domini]

an_domini, of course, I had to shake it so hard several times to make it fly. True, the loaf was small at 400 gr. flour.

The most difficult thing is to shake out rye, with wheat it is easier.
I noticed that the rye shoulder blade had peeled off in one place

So that the spatula, even if used fairly, easily pops out of the bread, I grease it with "Universal non-stick lubricant for molds". Who cares, type in the search, the link cannot be given.

Universal non-stick mold release Extremely useful for bakers and anyone who cooks in tins or baking trays. The mixture does not smoke, and the products prepared in molds with this emulsion never stick. Dare ...mary_kyiv

So that the spatula, even if used fairly, easily pops out of the bread, I grease it with "Universal non-stick lubricant for molds". Who cares, type in the search, the link cannot be given.

I should try it too.

you need to sharpen the spatula to cut the bread better, but what to do with the coating?

I'm not going to do anything with the coating. My stove is five years old and I will use the spatula as it is. Perhaps I will prepare the lubricant if I fight laziness

Perhaps I will prepare the lubricant if I fight laziness

There is also a lazy option - before placing the blade, drop a couple of drops of oil on the stem, then it will not stick.