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

As far as I remember, a few years ago, in one of the previous parts of the topic, they discussed that it is better not to use these modes, because the sugar seal deteriorates (it seems) and the stove fails.

So, for all these years, and so no one figured out what was happening in these modes ??? Was I expected? When I finish baking bread, I'll check it out. I'll just turn on the empty one and watch. Are you not curious, curious? It's bad that there is no good thermometer.

Don't you care

Not a drop!

Don't you care

Nope, we are interested in bread!

Almost 10 thousand posts in this thread alone, and there were three like ... and then what are you talking about here? As usual? Operation of models, modes, programs, settings, control features, etc. data ... or is my question off topic? Nightmare.

Looking for jam in Panasonic
https://Mcooker-enn.tomathouse.com/in...58833.0
https://Mcooker-enn.tomathouse.com/in...58867.0
https://Mcooker-enn.tomathouse.com/in...69416.0



There are other recipes in the section "Cooking in a bread maker"

[$ vetLana]

$ vetLana, I would generally leave one button "search" on the forum and that's it.

There are other recipes in the section "Cooking in a bread maker"

I do not need recipes, I wanted to ask the users of this brand about those. parameters on specific programs, in the corresponding tech. topic. Exploitation.

[Palych]

Palych, this is a bread maker, we are talking about bread, and we cook jam in a different technique.
In my first HP I cooked Mystery and porridge and tried jam, a year later I had a pin on which a spatula was put on, and smart people warned me that it was better not to use high-temperature modes with the rotation of the spatula. In general, well, there are such troubles for fick, we hardly eat jam, and if we cook it, we can do it with cartoons.

[$ vetLana]

$ vetLana, well, where is there about temperatures, engine operation, etc. ...?
Cut the food, put it on, press the on / off button when finished and eat.
This is written in the instructions.

[Palych]

or is my question off topic? Nightmare.

Palych, in fact, we are not very interested. We are not theorists, we are practitioners. We take engineering decisions of the creators of the bread machine for granted. We cannot change the program duration or temperature settings, we can only adapt to them. This is what is discussed in the topic.
If you are interested, as you put it, timing - well, measure it. The quality of baked bread will not be affected in any way, you will know how long the kneading lasts, how many of these batches and what is the pause between them.
Another thing is that according to the measurement results, it would theoretically be possible to choose a baking program for your composition. But for this, most of us do not have enough knowledge. Therefore, we select programs empirically and share this experience with each other.
If you are interested in such things, study them yourself, do not shift them onto fragile women's shoulders. Sit, measure, make a plate. We, too, are happy to be curious and even let us down some theory, we have it quickly

[Mandraik Ludmila]

Mandraik Ludmila, no, we're talking here in this section and topic about all those. device data. About its capabilities, parameters, management ... and how to apply these capabilities - in other topics.
I know about the oil seals, the recommendation will refrain from the direct appointment of some progs, I understand why, and what it is fraught with, but the question is not about that.
Well, you don’t know, you didn’t use it, it wasn’t interesting - your right, maybe someone else will tell you.

I don’t make jam and don’t intend to.And, as far as I remember, recently there were no people who wanted to make jam in Panas.
I consider these programs a marketing ploy

[SvetaI]

SvetaI, how did I know that you didn't know that? Well, you do not know - others may know, but no - I will understand that it is faster to do it myself.
Here is the first old stove, Burning, in the subject of its exploitation. the data was all infa, part of it I posted, part before me was different. And not any fragile shoulders and fainting.



$ vetLana, here, do not be lazy to look through a couple of posts ...
Bread maker Gorenje BM900 WII # 105
Peacefully, calmly discussed our stove, shared what they could learn, measure, record. Just a couple of pages of the entire operation topic - but everything is on the case and everything is clear.

share this experience with each other.
If you are interested in such things, study them yourself, do not shift them onto fragile women's shoulders.

Well, that's what I asked. Who knows (has experience and is ready to share) - does not know? - I'll study it myself. What's wrong?




I learned how in service mode incl. not only heating ... see the real temperature, cancel / interrupt the current process (go to the next stage without interrupting the program) ... you can cancel the pre. standing ... I won't deal with the auto-pause yet. Why I'm writing this ... I don't know.

$ vetLana, here, take the time to look through a couple of posts

I looked.
Digging deep
Perhaps, on some pages of this topic, there are also similar studies. I only remember that Natasha Taliya took temperature measurements. But I have a stove since 2015, and my theme is from 2008, if I'm not mistaken.

Perhaps on some pages of this topic too

Perhaps I will even say for sure, judging by the links to the recipes, in this mode people cooked at least, which means they know for sure "what happens when you press the start button in the" jam "program. So they will be able to give me a targeted answer, right? Perhaps this person will look into this topic in the evening or tomorrow or in a week (it doesn't work for me) and write an answer, this is a forum, not a chat. Or will you not let it in? Only I need to test myself? , to protest myself, or I’ll hire someone to press the button for me and look after me for a couple of three minutes and tell what’s going on there. I need to save my fingers and calories)).
And ignorance is not scary, so I'm not interested in topics like sewing machines, knitting, macrome ... and somehow I'm not very worried about this .... well, really). If I come across a question to which I do not know the answer, then ... its author will not be offended if I pass by, and I will not report that I don’t know ... and I don’t wonder why he needs it?
You are probably a Chef in technical. subject makes "corvee" to work out?

[Palych]

Palych, I cooked cherry jam once. I downloaded it according to the instructions, turned it on and left. Visited several times, looked at how it interferes and gurgles. The stirring speed was not high. The jam was boiled thin, but then after cooling and several days in the refrigerator it seemed to thicken. The jam was delicious, they ate it quickly. But also after reading horror stories about destructive sugar, I decided not to risk it in the future. HP's performance after jam did not deteriorate at all. Something like this.

[Wit]

Wit, that I do not want to cook anything, and the topic is not about that. Okay, so she interferes periodically, right? And keeps the temperature around 100 °? Doesn't it start to interfere right away? I turned on ... heating of the heating elements went and it does not interfere with anything, maybe after a while the engine turns on, in principle it is logical. It's a pity I can't measure the temperature exactly. Well, probably more than a hundred is not necessary, but less ... On the "fruits" then it immediately heats up ... in theory, they do not need high temperature ...
I got used to the old stove and stand. prog made custard bread, at fermentation about 60 ° just for brewing malting is suitable, for "keeping warm" about 70-80 ° gave out.

Yes, it was a long time ago. What's the difference how it interferes and what temperature it keeps. The main thing is that the jam cooks well and does not suffer from it. Logically, it shouldn't interfere right away. Why foolishly knead cold berries.

[Wit]

Wit, the difference is that knowing what is happening can be applied to other processes. Many (and I do) put yogurt, kefir for example, on the proofer. Yes, no specials.programs, but you can use other functions to find other necessary ways to use them.
Here, in the service mode, they put the dough on a warm proofing, this is not in the instructions at all, but knowing this feature of the test for repairmen, everyone actively and successfully uses it.
Well, how so, buy a thing and not know what is there for what and how to use it)). I think the topic is just about that. For communication of those who are interested in what kind of "machine" they bought and how to handle it correctly, to understand its capabilities, modes, including undocumented.

Palych, I made jam in HB. I liked the jam itself. Not boiled soft, whole berries and fruits. But the small amount of jam received and the careful attitude to the stove stopped me from further such experiments. I cook jam exclusively in the Multicooker. I also do not use the Pelmeni program. The stove is working very hard. But I use Dough programs very often. And pies, and whites, and pizza. Very often I make dough in HB, and bake it in the oven. I often use heating. Thanks to the one who gave us this program. Now I'm switching to sourdough bread. I grew the leaven, while I master it without HB. Now I want to learn how to bake sourdough bread in HB.

[nata_zvezda]

nata_zvezda, I am very glad that you liked the jam, as if that is all I can tell you .., but you have not answered my question.

[Palych]

Palych, and how do you imagine measuring the temperature in HP? I consider it a pyrometer incorrectly. Tried and spat on it.

[Irinap]

Irinap, except for thermometers, electronic, non-contact or conventional alcohol and mercury, nothing else in the world has come up with.
I'm working on a stove, there was a separate "yogurt" mode, and this is the temperature during proofing, I measured it like that.
I collected water in a bucket and threw an ordinary water thermometer into it, there were a few decent ones left from the photo business, and periodically, after 20/30/ hour, I looked and wrote down their readings. And the usual, air, room just put it in a tank, without a bucket and in a bucket (he poured rice there), and sometimes when working on the dough, in general, different and different. The main thing is to collect enough results and organize them correctly. And accuracy ... it was enough for my purposes.



And when baking, I put down an oven thermometer, it is of course primitive and rude, but I realized that with a "light" crust, the heating element supported about 140-140 ° C, with an average - about 160, and a dark one - 180-190 maximum. I measured the time the temperature dropped, I needed it for fermentation, brought it up to 65 ° and turned it off ... I took measurements every five minutes (there was a window on the stove on top) and wrote it down.
And for how many seconds it was necessary to turn on the "oven" mode in order to raise the temperature from room temperature to, say, 28 ° C and how quickly it falls and how much slower if the lid is tightly covered with a towel. Isn't that interesting to you? Why ask?)

And for how many seconds it was necessary to turn on the "oven" mode in order to raise the temperature from room temperature to, say, 28 ° C and how quickly it falls

Nedano tried to measure the temperature at warm distance. I didn't intend 30 degrees. How accurate was it and how much correct was I doing? I don't bake custard bread. Therefore, yes, not interesting.
And the oven thermometer I need to buy a new one has darkened a lot. While I consider the temperature ...

I don't bake custard bread. Therefore, yes, not interesting.

Not only for custard ... so many people argue about yogurt in it and how to know what in life you will have to do. I see it would be convenient to ferment tobacco in a glass jar, it must be kept in good heat for two days. from 50-55 ° to 70 in different varieties. Drive a huge email. oven - econom. not profitable, but the stove is more compact and the consumption of electricity. energy is much less. The main thing is to know what she can do and then use it.
Me and cooking was not interesting about three years ago, then tell me that I will hang on such a forum - I would laugh for half a day ... and see how it happened. It was not interesting, but it became curious. Superfluous knowledge is not superfluous.

[Palych]

Palych, Igor, I have a slow cooker with a "yogurt" mode, but even then I made a mistake. There are multicooker where you can set the desired temperature, and I chose and missed, although I knew about it.

[Irina]

Irina, the bread maker is essentially a "multi-cooker" with a "stirrer."Rather smart email. a saucepan with a timer and a mixer.
And so marketers will call the mode where for example:
"keep 30 ° for 4-8 hours (can be changed)" this is the "Kefir" button, and the same, but 40 ° - "yogurt". And 140 ° - tossing, and 160 - "Fry", and 180 - baking ... 80 - languishing, 90 ° - stewing, etc.
Here on the "jam" you can even dry your socks, there it warms and interferes ... who has any fantasies.))))

I don’t know what topic to write, I’ll write here, all of a sudden someone is interested on WB 2511, now 9051. I could not resist, got into debt and ordered ... I'll see how it comes

WB 2511, now 9051

I have not seen cheaper. I looked at YAM, there is no this price, but on the WB website 9051r.!

[Palych]

Palych, 3800 is it used? Oddly enough, I am not afraid of the coranovirus and it is unlikely that it is transmitted through HP. And when she arrived in Russia is not known, maybe a long time ago ...

[Hvesya]

Hvesya, I bought a cupcake and a blender there, everything is fine, they work well.

Dill bread recipe

This is one of my favorite breads.
Recipe (by Omela): Dill bread in a bread maker.
Features of cooking in Panasik: I knead the dough on the "Pelmeni" mode for 2 minutes, while I tighten the bucket with a film, otherwise the batter spits out a lot. Further - according to the recipe. Sometimes I replace fresh dill with dried. Instead of fresh yeast, I use dry 2 tsp.

[Yeast-free bread on kefir in a bread maker]

Ladies, good day! I ask experienced advice.
Who thinks what on the recipe, can I have your opinion?

Yeast-free bread on kefir in a bread maker
The composition of the recipe (8 portions)
Kefir - 400 gr
Salt - 1 tsp l.
Sugar - 1 tsp l.
Baking soda - 1 tsp. l.
Flour - 400 gr
Sesame seeds - 3 tablespoons. l.
Vegetable oil - 2 tablespoons. l.

I am confused by the amount of kefir, and the lack of yeast (I have never done this before, it does not always work out well with yeast) Kefir is planned to be 2.5% fat, only this at home
Thanks for the advice

[jawar]

jawar, Alexander, do you want to bake in a bread maker?
I would try to knead on Dumplings and bake on Pastries. The dough does not need to be suitable without yeast. And so the normal recipe. Kefir is thicker than water, and there is no need to wait for a bun from such a test.

[Anna]

Anna, yes, I have Panas 2512, and where I got the recipe, there is a young lady on quick program does, but did not indicate the HP model (I will not give a link, I don’t know if it is possible or not, do it here). While I will try the recipe for kefir taken from this Forum
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=3814.0

[Anna]

Anna, there is also vegetable oil 2 tbsp. The dough will be so thin.

By the way, yes. Better to knead on dumplings and then baked goods. Soda in reaction with kefir will give carbon dioxide. If you set a program for bread, then this gas will be released, but a new one will not be especially formed - there is no yeast. Here the dough looks like a muffin. And we can't stand the cupcakes for a long time - we knead and bake.

[jawar]

jawar, Alexander, if you look at the discussions there, then the recipe with 1 tsp yeast

[Ingredients]

Here is such a "little misunderstanding", the kefir was watery, apparently, it was made according to this recipe:
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=3814.0

Ingredients
Dry yeast 1.5 tsp.
Flour 400 g
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Kefir 300 ml

[Alexander]

Alexander, stood, or maybe the yeast is strong, reduce

[Alexander]

Alexander, here. There is 300ml of kefir per 400g of flour. And in the recipe, as much as 400 ml of kefir for the same amount of flour. Draw conclusions.

[Irina]

Irinaand Anna, baked on "Main program" I didn't throw anything superfluous, the herbs are only different (dried) and I don't know why, but I poured olive oil, 1.5 tablespoons (I don't know where I got it from, that they should be there, although they were not in the recipe) .. In short, there was a lot of moisture in the dough ... And ordinary yeast SAF-Moment
Thank you for your help!

[jawar]

jawar, Alexander,
For 400 g of flour, 1 hour is enough. l. yeast would be. Well, there is clearly a lot of liquid.

[Alexandra]

Alexandra, already understood Thank you! Ultra-wet kefir

[Alexander]

Alexander, it's not about the thickness of kefir, even 400ml of thick kefir is a lot for 400g of flour
Look at the recipes 300 or 260ml

Kefir bread in a bread maker We load all the ingredients into the bread maker's bucket (according to the instructions) and set it to the "basic wheat bread" mode. Bon Appetit.Similar recipes Wheat bread 100% grain on kefir ...Lola

Italian bread with kefir in a bread maker Mode Italian bread Similar recipes Italian bread with dough (oven) (Omela) Italian bread with a mixture of "Ciabatta" (bread machine) (sazalexter) Italian bread (bread machine) (Admin) ...GruSha

Even with rye or whole grain flour, and it is not 400g

Wheat-rye bread on kefir in a bread maker (flour / liquid is not accurate, because I almost never do it according to the recipe, I always control and adjust) Cooking program: program I started to make wheat bread on kefir ... and on the floor ...Evgeniy

Whole wheat wheat bread with kefir with honeycomb, herbs and rice noodles Program - Basic, size - medium, crust - medium. Something remained from the products - I decided to experiment. I also added honey to this bread right in the combs - I was worried that it was a denier ...Bolshoi_IL

I baked bread tonight, in the French mode, the recipe is from the instructions, I have never done it for 3 years of using Panasik, but here it turned out very well

310ml water
50g rye flour
350g wheat c. from. flour
1h l. salt
1h l. dry yeast
20gr butter
And from myself: 1st. l. wheat germ

I congratulate all ladies on the holiday of spring!
All the best and health to you, the rest will grow!

Let spring live in my soul
May joy bloom in your heart
From hibernation already
Spring frees the whole world!
I wish to live, love, dream
And enjoy every moment
Like the sun is bright, shine
And smile radiantly!

Happy March 8!

The gentle tapping of the bucket when mixing ... a little backlash in the landing nest. Isn't there a thin silicone gasket there? I have a ring on the old stove and I need to press and turn it a little, fixing the bucket in the grooves ... and then it stands tight.
Is that so for everyone? Or lost somewhere, or not installed.

PS: googled ... yes, this is a common problem, for some it has been tapping for six years ... it is necessary to try to fix it, who has not yet done it?

[Palych]

Palych, I have nothing to compare with, but my stove is not stationary. Therefore, I use it as it is. I will ask my son a question, let him look

I haven't been to Temka for a long time. I'm glad that she lives and develops

Good day! I am going to buy the HP 2511 model as a gift.

Hello! Thank you all for your help in choosing HP, bought Panasonic 2511. Excellent stove! According to the recipe from the primer, he poured everything, poured it in, turned it on, launched it, and at the exit the finished product without complaints about the quality, and perhaps if you try other "dopedinnye" recipes of cooks ...... The wife baked the first 2 times white on 1 prog, excellent, the next loaf on 2 prog "half-baked" flew out with a joint, it is not clear whose Formation of the loaf on top is not uniform, like "broken", but baked excellent, too dense, crumb, not quite liked. Probably something is wrong in the proportions of flour / water?