Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

[Nata]

Nata, here it is, Mikhalych ... Yes, only you noticed and raised this topic. And how convenient it would be to delay the dough

[Scarecrow]

Now I have carefully looked through the instructions for this oven - finally, the Panasonic employees have given birth to a timer for the Dough mode. But! For pizza dough only.

Scarecrow, Nata, what model do you have? As a specialist I got into my instructions for 2501 (European) - I have a timer for the "PIZZA" program. Maybe you also have, but you just don't know

I apologize for the off-top, but if we have already started talking

[Svetlenki]

Svetlenki,

I have 255. Old lady. She is 13-14 years old. It works fine, but it killed the bucket, it could have been changed already. So I will replace her and keep an eye on.

No, I have meticulously studied all the instructions.)) I’m in Zodzhirushi only after a fair amount of time accidentally found a timer everywhere, on any program. Because from experience Panasonic did not expect this in any way)).

[Nata]

Nata, well, in general, keep in mind that the next model after your (256) already has this timer on the pizza.

[Svetlenki]

Svetlenki,

Yes, the fact of the matter is that it's about nothing, actually. On a pizza, a timer is good, of course, but ... but what about the rest ?? The pizza dough in HP is very specific, extremely fast, almost not fermented. It is not suitable for normally fermented bread doughs. That is, it is not adaptable to anything, except, in fact, pizza ((. And even then, depending on which one. For example, my oven is suitable for Hamelman's dough for pizza.)) It is programmable. That is, kneading the dough, then you simply cover the dough with flour from the main dough, and leave the rest of the ingredients. The dough will ferment there under the flour for 16 hours, knead the main thing, do a kneading and give you the dough. Long fermentation and with bells and whistles. But this is not about the timer, of course ...

Here, I wrote in 2015 about my Zodzhirushi:

How I rolled into the use of Zodzhirushi in terms of the test - beyond words, good people! I found the best sides for my needs: any dough! I don't bake practically anything in it (the loaf is large, I still don't like the white dome), but dough. dough, starters - that's the deal! Her most important advantage is that she has a timer on the "Dough" mode !! It is almost nowhere to be found (at least before it was not practically in any stove). In Panasonic (my second oven) - definitely not. I can't understand this either in cartoons or in HP. Why does the timer not work for half of the programs? For example, for the steamer program in many cartoons, etc. So, dough for pizza / buns / bread / pie for my arrival from work - please, dough for pancakes by morning - please. Dough of any type, starter (bullet, biga, pate ferment) - whenever you want at any time. For doughs / starters, it has a separate mode, by the way. called "Starter". I often use it, because I bake a lot on big / pulish / French dough in the oven (chabattas, pine de campages, baguettes, etc.). And the chabatt dough in the programmed mode is generally a song! It must be kneaded, and then kept for 24 hours. This is how I expose it in my program mode. I hear how she periodically clicks throughout the day - the heating elements are turned on to maintain the optimum temperature.

In short, with this oven I almost reached test Zen!)))

[Nata]

Nata, and now this programmable pechura is on sale? I haven't seen her

[ladnomarina]

ladnomarina,

Yes, it is on sale, there is a later model: Zodzhirushi is a virtuoso, but for some reason all the parameters of the programmed mode were reduced. If I have the first fermentation before 24 hours, then there - 12, for example. There is a topic on the Zorush on the forum, read it. But the oven is specific, think well and weigh everything.

[Nata]

Nata, thanks for the answer. I read

Hello everyone, Petschka works and pleases everyone with a delicious bread, and me with automatic modes almost every day. A few photos It is not always possible to "click"

Breads with the addition of sourdough.

Rye-wheat on rye sourdough:

With Levito Madre leaven.

Leaven:

Breads according to the recipe:

Rustic sourdough bread Levito Madre (Helen)

With added malt:





Double bun "Imperial":

[Marysya27]

Marysya27, oh, what crusts! I have auditory hallucinations, I can hear the crunching sound!

[Marinochka]

Marinochka, you hear correctly The crusts are loved by everyone, so they crunch together

Good afternoon! I really need advice.
She used to bake the ciabatta that the whole family liked in Redmond.
The recipe is as follows:
Flour -500 g, Salt, yeast - 3 tsp, milk -450 ml. On the "French bread" mode (4 hours). Please tell me how you can adapt this recipe to Khrustin.

Hello, help me figure out the recipe for this bread maker. I'm a newbie
Rye bread on rye bread mode, 5 hours, standing for 1-1.5 hours
Yeast 1 3/4
Whole grain flour 250
Rye flour 250
Oil 2 tbsp. l
I replaced 40g honey with 1 tbsp. l. Sahara
Salt 1 1/4
Malt 40g
Hot water 80ml
Water 260 ml.

I put everything according to the instructions, yeast down. The bread turned out like a brick, and on top like a hedgehog, not all uniform, sharp and hard, I didn't understand how to insert it from the phone.
The top of the bread is bitter, the crumb is normal. What could be the problem? I cooked according to this recipe in a Hitachi bread maker on the usual mode without standing, everything worked out. Save me, I can't figure it out without you.

Hello! Please tell me what is the difference between Panasonic SD-ZP2000KTS and Panasonic SD-ZP2000



I want to buy this oven, but on the sellers' sites it is written this way and that way

Hello, this means color. As far as I understand, in Russia there is only black, which is KTS.

Thank you! Not where I could not find Old!

[Palladium]

Palladium, one for Europe, the other for Russia. In Europe, recipes are not for our flour

[puzzle]

puzzle, there is little liquid in the bread.

Sedne, thanks for the answer. The fact is that the other day I made more water, or rather less flour (450 instead of 500), as a result the top turned out the same, but the bread inside is moist.

[puzzle]

puzzle, the program is not suitable, there are crumbling, but such bread does not like crushing, there is no normal program for rye bread in this oven. You can mix it yourself for 15-20 minutes, turn it off, let it rise and put the baking.

Wow, thanks! How do you do it? No other program will work?

Wow, thanks! How do you do it? No other program will work?

No, this stove contains all programs with twists and turns.

Has anyone bought a bread maker? Panasonic Discount - Brand Panasonic Online Store



Found an ad on Avito

Please help with the service mode (I'm talking about a new model). Mixing in service mode works only for 10 minutes. And with the mode of maintaining the temperature, it is not at all the same as previously described. The stove gets very hot for the first 10 minutes. There were no inclusions for 3 seconds with pauses. And then, after these 10 minutes, it just turns off and cools down. Who used it? Help))

How did the service mode work? I also bake with sourdough. And the service mode for me remained a mode without any service))) It just gets hot and does not support anything

[Anastasia220986]

Anastasia220986, I threw some bread in the oven in the summer, I'm losing weight on vegetables



Oh, half of my "speech" was printed, the rest disappeared



In general, the service mode worked well for me, it was very warm in the stove for several hours until the mode itself was turned off. Maybe you press the wrong buttons, there are other service modes there. I pressed it once, so the dispenser began to click there, it is also checked like this, probably. Here a week ago I kneaded the butter dough and put it on the service mode, it fit so well.



Now I'll turn on the empty one and see how it works.

Oh, half of my "speech" was printed, the rest disappeared

Do not use emoji (which is on phones or copied from outside).

[Anastasia220986]

Anastasia220986Well, now, 40 minutes have passed, the stove turns on and off, maintains a temperature of 40 degrees. Well, it's empty.I think it would be 38-39 degrees with the test. Here, something like this Chief, I don't know what an emoji is, I typed from an iPad, I didn't seem to copy anything. Sorry if something is wrong.

[Anastasia220986]

Anastasia220986, well, now, 40 minutes have passed, the stove turns on and off, maintains a temperature of 40 degrees. Well, it's empty. I think it would be 38-39 degrees with the test. Here, something like this Chief, I don't know what an emoji is, I typed from an iPad, I didn't seem to copy anything. Sorry if something is wrong
So you have a Bread Maker with dispensers? What model do you have? A new one without them.
I pressed different buttons, nothing



Oh, the whole text in the quote turned out. I haven't learned how to use the site yet.
So, to anyone interested, I report:
Yesterday's experiment with the service mode failed. The bread is donkey and not baked normally. Today I tried again, but on program 1. After kneading, I took out a spatula, straightened it with my hands and left it. The bread rose well, but stood still. 2 hours of aging is a lot for my leaven. She usually lifts one and a half. So the roof fell. I don't know if it's baked or not, I'm waiting for it to cool down. I baked Darnitskiy bread on whole grain rye flour and wheat (half wallpaper, half grade 2)

[Anastasia220986]

Anastasia220986, oh, I really confused something. I made this yeast dough in an old Panasonic with a dispenser. But all the same, yesterday I tested the service mode on a new bread maker for 40 minutes. The stove turned on and off all this time, and maintained the temperature. So something is wrong with you. And sourdough bread turns out well (for me, in any case) mainly on manual mode.

[Anastasia220986]

Anastasia220986, oh, I really confused something. I made this yeast dough in an old Panasonic with a dispenser. But all the same, yesterday I tested the service mode on a new bread maker for 40 minutes. The stove turned on and off all this time, and maintained the temperature. So something is wrong with you. And sourdough bread turns out well (for me, in any case) mainly on manual mode.

Hmm ... please tell me again which buttons you press. I press MENU + SHORT COLOR + START, and then start heating with the up arrow

[Anastasia220986]

Anastasia220986, I press three buttons simultaneously: menu, crust color, start. Then I press the button "size". A sign similar to an electric plug should appear on the screen.

[Anastasia220986]

Anastasia220986, I press three buttons simultaneously: menu, crust color, start. Then I press the button "size". A sign similar to an electric plug should appear on the screen.

All!! Hurrah!! It was necessary for the size, and I for the arrow. Works!!! Thank you.
After that, you put on the cake on the cake, as I understand it. The only negative then is that the crust is soft and light.
Oh, how glad I am that I figured it out!

Owners, in all honesty, do you regret buying this new product? I myself think either this Krustina, or the usual Panas without a dispenser of type 2501. But what are the disadvantages compared to the "classics"? Except for the price.

[Igor]

Igor, the only minus for me is that the crust is too fried, even on the main snow crust it is necessary to choose a light crust and it is heavily baked, probably the same as in ordinary Panasonic on a dark crust. Everything else is fine.

2501

This model is with a dispenser.

[Svetlana]

Svetlana, that I wrote at random, it is clear that when choosing, I will look, read its characteristics ... clarified (realizing that I could be mistaken) that a dispenser is not needed, and what models are there ... 2510, 11, 12 ... in principle everything is there the same .... in which there is a rye program, in which it is not ... below there is a special. topics for selection and comparison there and write, perhaps.

Igor, I am also in the choice. And she's not so hot for me either. I read and watched the videos. I don't even like the shape of the resulting loaf in the form of a flying saucer)).

[Palych]

Do you regret buying this new product?

Palych, no, no regrets. There are also 2511 Panasonic, but the family said that the bread is only from Krustina. There are no downsides for me. The bread is different in this bread maker than in 2511.

Baked in this oven 3 times. I can say one thing: not happy. The crust is very hard. In addition to this bread machine, I have three houses and one in the country.Experience, believe me, is. I never really liked my Moulinex 6022 for its thick crust, but this one is no better. So far disappointed, but we will experiment.

Hello dear colleagues, home bakers! I am a very old fan of the site, though as a reader. I want to join the ranks of Panasonic, but I still can't decide on the model! I bake rye-wheat and rye sourdough bread in the oven. So I decided that I really need a bakery already. Her tasks: knead unleavened dough (dumplings, pita bread, wickets, pasties, etc.), yeast dough (with this, as I understand it, in any CP there are no problems at all), and, of course, sourdough rye bread. I am great friends with bread dough, which I cannot say about other types of dough! I already know all the topics by heart, but still I don't quite understand what to choose! And she reduced her choice to two models Panasonic-Krustina and 2510.
Of course, Krustina is very interesting - it's still a modern model, more compact, powerful, the color, of course, I would like to be white, but not so important. I am attracted to Krustin by a bucket, a thick-walled oval shape and a coating - I would obviously like it - everything will interfere perfectly and bake too (if only it does not burn)! One moment is very confusing - there is absolutely no dough kneading mode without heating? Is everything just heated? I have Krustin on the WB hanging in the deferred goods at a very attractive price of 15662 rubles ... I'm suffering, and time goes by .... I'm still without HP! Colleagues, is Khrustina really that bad and completely unsuitable for my tasks and as the first HP? I think I can handle the crusts, and rye sourdough bread too (as I understand it, you can still do it in semi-manual mode, but you can also bake in freelance forms L7, L11, for example), but the dough without heating? I am interested not so much in baking bread, but in unleavened / dumplings dough (I don’t consider the dough mixer, I need HP

[Palych,]

Hello everyone
I have a business trip season now, so I am late responding

Owners, in all honesty, do you regret buying this new product?

Palych, with both hands on my heart. I’m just glad. Everyone loved bread made of it. Basically, I do the bookmark a little more (+ from 180g to 300g) than according to the recipe. Most often the "+" is the sourdough. Although yeast (or yeast + sourdough for taste) I also bake bread.
Today I "do not regret" so, with "Derevensky" bread on rye sourdough:



The downside for me is the absence of the "Baking" program with options for different crusts. The Muffin program is perfect for baking muffins and muffins. The bread on it is very pale.
A big plus - intelligible and adequately operating automatic programs (i.e. cooking without supervision). 99% of breads are prepared this way. Not that it can do without flaws at all, but they are more the exception than the rule and are reflected in the appearance.

For example (sorry to be "upside down"):


Rye-c / s on rye sourdough.

Micha, Evgeniya, I have no other models of hp from Panasonic to compare, but I am very pleased with Krustinka. Unleavened dough can be kneaded on the "Pizza" program and taken away in half an hour, although + 10 'to lie down will not do much harm to the dough; on any bread program without pre-aging.

So as not to be unfounded When I get home, then with the stove "inseparable friends":
That's not all, but what we managed to take
* After baking, the bread waits in the oven, so sometimes it turns a little browned
"Village" on desem:

"Village" on "The simplest" leaven:


Rye with seeds on rye sourdough:


Without seeds:

Whole grain with apples, yeast with the addition of the "simplest" sourdough:


C / z-rye-wheat on rye sourdough:


"Rustic" to "levito madre"



Wheat-rye yeast with the addition of desem (for 1 program):



Whole wheat wheat on the "Most Simple" sourdough:

Wheat-rye on rye sourdough:


C / z + flour from germinated grains + rye and premium, on desem:



"Village" yeast with the addition of rye sourdough:


Wheat on rye sourdough:

[Sedne]

Sedne, heavily fried Thick crust if, after squeaking, do not pull out the bucket for a while. If you pull it out during the time, there will be a thin beautiful crust, do not splash, do not cover with anything, very beautiful bread and crust color too, after 3-4 hours you can cut it, almost without crumbs.

[Sofita]

Sofita, I never leave it in a bucket, I take it out right away, it fry me very much, I have to take it out 5 minutes earlier, if I don't forget.

[Sedne]

Sedne, strange, do you have white or black?

[Sedne]

Sedne, strange, do you have white or black?

Have you read the first message? There is a photo there. My review and my photos.

[Sedne]

Sedne, oh, I read it for a long time and forgot it, the difference is apparently insignificant, I have it white and sent from Germany. I drive it every day only for bread, because there is a second Redmond Bread Maker 1939 (though not very well bought 2 years ago) I left it for the dough to knead since I paid for it).
So Panasonic bakes so flawlessly: both the crust is thin and golden in color, and the baking form itself is flawless (like the one drawn). But very strictly I observe the proportions in grams and ml. The only one replaced butter 25g with vegetable 32g. On program 9, large size (500g flour), dark crust. I do not have a booklet with recipes and a menu in Russian, I look at the technopark's website.

On program 9, large size (flour 500g)

So on my 9th program, it doesn't bake as much as on the first, it's dark, always a light crust, but I don't turn it off before, and I wrote about programs with a crispy crust. And although no, 9 is the main fast one, I don't bake on it, I don't like fast programs, I bake on 8.

[Sedne]

Sedne, on the eighth I also baked, with a crispy crust too, I used almost all the programs. With a crispy crust, things are like this: bake for a long time - and the eaters eat it quickly, they do not even give the opportunity to cool the bread, like the bread is gone, it's useless to fight this. That is why the 9th program is fast and long enough, on the second day the structure of the bread changes, it becomes soft-elastic, tender in taste and, most importantly, there are almost no crumbs from it. Flour Makfa premium. Maybe try to make baked goods for us on the same day with flour from the same stores and on the same program in order to: is there a difference and what is it. I am very pleased with this bread maker, especially after the Redmond tractor.

All fast programs are unfermented bread, I really do not recommend it, when there are very correct and good programs in Panasonic, this is not some kind of Redmond.