Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

[Natalia]

Natalia

I tried it again. If you just lift, and in the extreme upper position, there is no hesitation. If you lift it with a special additional loosening, then there is a slight backlash. In the extreme upper position - a clear fixation (even if you try to loosen).
I think that if there is a backlash in the top cover, then it's not a big deal. If only it was closed clearly
And to me for "you", please

[Marysya27]

Marysya27, ok!) I will try)

If you select the amount of yeast, for example, for the fermentation time on the first run (even for two hours it is not difficult), removing the mixer at different stages of lengthening

Here's a rye-wheat 50/50 turned out, according to a custard recipe, well, almost)
A month since she became the owner of a bread machine. This is my first. Before that, I baked in the oven for about a year, kneading it with my hands.
Baked on 1 program. I started kneading twice (10 minutes on this program seemed to me a little), after which I took out the dough, removed the spatula, greased the bucket with butter and put the rounded bun. After starting the second time, the program did not interrupt.

Smeared with an egg before baking.

Dry yeast 3/4 tsp.
Wheat flour, premium 225 g.
Peeled rye flour 225 g.
Olive oil 2 tbsp l.
Honey 2 tbsp. l.
Cumin 1 tsp
Salt 1.5 tsp
Rye malt 4 tbsp l.
Boiling water 80 ml.
Serum 300 ml.
I cooked it several times, the result is the same. For a less fried crust, you can get it in 5-7 minutes.
Very tasty, well, beautiful.

[Coffee]

Coffee, wonderful bread !!!

Very tasty, well, beautiful.

With an assistant Thanks for the details

Thank you!
I think I was right with the choice. I am pleased with the quality of materials and the result of course))

.

Good day. We bought a bread maker, immediately put on quick bread. It didn’t rise, the flour was not all stirred, the sides could be scraped off. The inside of the crumb is wet. They put it a second time. Looks better. No crust, did not rise at all ((they did everything according to the recipe from the instructions. Tell me, please, what's wrong?

[Ksyusha_khegay]

Ksyusha_khegay, with a new one. Let's hope that everything is fine with the stove. Don't get upset ahead of time
From the written, one gets the impression that there is a disorder with the yeast. Or, you took, as the recipe says, durum flour. There is a mistake in translation, we must take soft ones. If you took solid ones, then there might not be enough liquid. Yeast had no chance then
Program 9 Basic Quick Bread is a program without reinforced crust. (Reinforced crust on programs 1-7.) Therefore, if you want a fried crust, you will need to set the available option "Dark crust" at the beginning of cooking.
And yet, baked in size "M" or "L"? Were the ingredients cold? Have weights? Have you violated the order of the components?

Good day. Thanks for the answer. The first time, indeed, the ingredients were cold. Three times warm. The third time I set it to 1 mode, the water was heated to room temperature. On mode 9, first a large size was prepared, then a small one. On the first mode, it turned out beautiful, but did not rise at all ((The second time I replaced the yeast and flour. I measured all the ingredients with the attached measuring spoon and a glass .. flour: the first times - Nordic, the third - French stuff. Maybe you need not dry yeast If dry, which brand is better, please tell me

[9 mode]

On 9 mode first cooked large, then small. On first mode turned out beautiful, but did not rise at all

Do not understand a little bit. Please clarify."On the first mode" - does this mean mode 9, large size?

I measured all the ingredients with the attached measuring spoon and glass.

Probably here the main "ambush-annoyance" is buried. Scales are needed. The labels on the glass are not in grams, but in ml. Here: at around 250ml cup - 140g on the scales:

And in the recipe book, grams are indicated.
Depending on the dryness / humidity of the air and flour, the gram also can fluctuate +/- within small limits.

flour: the first time - Nordic, the second - a French thing.

Flour is good

In the first mode, it turned out beautiful, but did not rise at all

Can I show the section of the bread, please?

Maybe you shouldn't use dry yeast?

It may not be dry, but first, let it remain dry, as in the recipe book. Pay attention to the scheme for using yeast. On the package d. B. instruction. There are dry fast-acting ones, which are immediately added to the dough. And there are dry ones that need to be activated in advance. I have (from common dry) "Saf-Moment" of both types and "Dr. Oetker".

1 time - mode 9 "fast", size L
2 times - mode 9 "fast", size M
3 times - mode 1 "Basic"

Got it about the scales. I will get it!)

I had to throw out the first bread .. (
The second children ate quickly. I photographed with a piece of butter (((





This is the third attempt



This is my third attempt

[Ksyusha_khegay]

Ksyusha_khegay, for those fragments of the crumb that are available, like, as it (crumb) is. The bread may not appear to rise due to its small size. If the crumb is "patterned", then everything is "ok". On the crust, too, it seems normal.
It looks like the order with the stove Congratulations on the new assistant are not canceled
We turn to "you" if there is no objection
A little later I will find a link to the topic (for novice bakers) of our common favorite, the Baking Guru and Mom "kolobok" Admin

Thank you very much!!! I understood what the mistake was. I will try with weights. But, thanks to you, I calmed down about the bread maker .. worried that something was wrong with her)

P.s. Yes, you! Thank you!)))

The cookie is ok
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=7271.0
And we are already on "you"

It turned out !!!!! Uraaaaa !!!))))
Nice and delicious!
Thank you so much!!!

[Ksyusha_khegay]

Ksyusha_khegay, It's only the beginning! Cool oven + diligent hostess =
We are waiting for new "brags"

Thank you!!!

Hello, suddenly someone is interested, this stove in Wildberes is being sold today for 14,400 rubles. Eh, there is no possibility now ...

And today the stove on the WB for 15113 rubles.

Cool bread maker, I bought it and I'm very happy. There was a Panasonic 255 before, if I'm not mistaken, and then Kenwood 900, the quality of bread is much better, without exaggeration. Tell me the water, should I use it, still chilled or warm? I do it as in the instructions, from the tap.

[mishael]

mishael,: congratulations on the new thing Cool stove

water, you need to use, still chilled or warm?

I try to stick to the recipe recommendations. For example, in menu 6 "Village" bread, it is recommended to add chilled water (5 °). If you use a warm one, then the bread is overridden and a beautiful "roof" will not work

Tell me how to make good bread RYE WITH MALT, in our bread maker. Comes out from above like he was shot with a shotgun

The Khrustina bread maker is great.
Acquired in November 2019. This is my 1 bread maker - I chose it for a long time and I have no regrets. Since then I have forgotten what shop bread is.
Tried all recipes except gluten free.
Indeed, flour is NOT hard grades.
In St. Petersburg, I stopped at first grade flour Melnikoff (2kg = 42 rubles), it turned out to be the coolest for bread, rye and whole grain flour - Ryazanochka, Pudov is also not bad, but more expensive.
I really liked the Finnish flour for gray bread from Prism - though a little expensive, but the bread is amazing.
What is most important: Flour by weight, be sure to sift, and add Panifarin -1 tsp for kneading.
True, it is worth experimenting with Panifarin - add 10 ml more water or not, it all depends on the flour.
I try to choose flour with protein at least 10.5 mg, and preferably 12-14 mg. However, Panifarin regulates this moment.
I liked the rye malt from Pudov.
Do not hesitate to fantasize .... Add corn, buckwheat, amaranth flour, seeds, dry spices (Italian, French, Sicilian herbs, dried fried onions or dried tomatoes) to the batch. I rarely use butter. Mostly olive mix, corn or pumpkin - 2 tbsp. spoons for kneading. Everything works out with a bang!
But with chopped olives from a jar, be careful. The first time I had to add flour during kneading, otherwise it turned out to be a batter.
The very first bread program 8 + sesame seeds. :

Tell me how to make good bread RYE WITH MALT, in our bread maker. Comes out from above like he was shot with a shotgun

Repeatedly made according to the recipe in the instructions. Flour 1 grade + rye. It is better to take peeled rye flour. Coriander malt and powder from Pudov. Added additional cumin 2h. spoons and Panifarin 1 tsp. Prescription water + 10ml Malt steamed with boiling water, added coriander and mixed everything, when it cooled down, with prescription water. At the exit, it is heavy, as befits rye bread, but baked with an even crust.

Take a picture of which rye you get and on which program) e) thanks

The main crispy is generally cool according to the table. Not only was it shortened, but also with kneading for 5-10 minutes and the fermentation was done the smallest. A strange program.
But it just seems to me that if you remove the kneading there - that is, after the kneading, pull out the spatula, then perhaps here it is - the rye program is just. Gentle kneading, hot fermentation is the shortest and should be hot, fortified baking.

finally tried to make rye-wheat according to this advice on the first program with the removal of the knife after kneading. the result differs for the better in both appearance and crust.


for comparison, the same recipe from the book but on the c program. s / rye

Yesterday I conducted an experiment - I liked the idea from puzzle (see above)
Slightly corrected the recipe from the 4th program:
Peeled rye flour = 250g
C / grain flour = 100g
Wheat flour 1 grade = 150g
Panifarin = 1 tsp
Ground coriander = 2 tsp
+ 10 ml of water to the main amount (I always add when there is panifarin)
Everything else is prescription.
Baking with 1 program!
After the end of the kneading, at the very beginning of the ascent, I removed the spatula and formed a bun in the center of the bowl. And that's it! The result is in the photo.

YurAnt, just handsome bread came out! And a crust, it seems that you need. Now I'm only on this program and with the withdrawal of the knife and will make rye.

Hello everyone!
Added a little to the 8th program:
Option 8 of the program: Buckwheat bread
Flour 1 grade 300g
Buckwheat flour 100g
Panifarin 1h the spoon
Instead of butter - 2 tbsp. sunflower spoons
+ 10 ml of water to the basic amount
Everything else is according to the recipe from the instructions.
Baking Medium, light crust.

Hello everyone.
I bought this stove the other day.
This is my first oven, and indeed my first experience with bread.
To start, I baked bread with bran according to the first program - it turned out just fire and appearance and taste and smell. And the crust is just something. I didn't photograph the incision, I forgot.


Then I re-read the topic and decided to try to bake pure rye according to the recipe
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=2647.0
but without using Extra-R

Peck, too, on the first program with the knife removed after kneading. After lifting, I did not level the dough, probably it was possible not to take out the knife, it would have turned out the same. It turned out quite acceptable for me. I buy a similar bread in a bakery and I really like it




Of course, in view of it, it's not pretty, but the taste is excellent.

I will continue the experiment, maybe add a little wheat flour.

Hello . Please tell me which model is better to buy SD 2511 or Panasonic SD ZP 2000? And intersno in Panasonic SD-ZP2000 KTS there is also an opportunity to use the service mode and the same buttons need to be pressed or others? I don’t know yet which model is better to buy, the store did not know about the service mode.

About service mode in Panasonic SD ZP 2000

There is a service mode, it is pressed in the same way, but not so convenient, since the buttons have changed their location.

By the way, in the service mode, you can configure the activation of the mixer.

Thank you very much Lyudmila

Anyone. My main program in this stove is the same as in 2512 on a dark crust. And in programs with a crisp, there is no color choice, which I am sorry.

I also baked on them, although I don't really like them, but I still think it depends on the voltage in the network.

in YouTube in reviews under the video about Panasonic SD ZP 2000 I also read about this problem. could you find a solution to this problem? is it possible to bake something like this according to this program. but so that the crust is not so dark?

I have another stove, 2511, so I'm not a specialist in the crusts of this stove, but this is a special stove for crispy and, accordingly, zararistiz crusts. If these are not needed, then you need to bake on other programs or buy another stove

The very first bread program 8 + sesame seeds. :

there is a light crust above. In this topic, the crusts are very different. As far as I understand, for a normal crust in this oven, you need to use the appropriate program.
And I read topics on Panasonic, I am in the throes of choice. There is an option to buy cheaper than 2510 or 2501, I would like to understand how 2000 differs from them.

If it depends on the voltage in the network. then maybe some device can reduce the voltage in the network. so that the crust is not so dark?

[Svetlana]

Svetlana, so you can quickly disable the stove without the right to a guarantee. And then, if used incorrectly, the entire program can work sikos-nakos, in the same place electronic brains.

it will be possible to reduce the voltage in the network

Even if you reduce the voltage applied to HP, you will not get a good result, because not only the baking temperature will decrease, but also the standing temperature, and this is an underdevelopment of yeast. The speed of rotation of the scapula will decrease, and this is the underdough. That is, you will get the wrong bread at the exit. In theory, undervoltage is not dangerous for electronics, unlike overvoltage. But you need it ?!

because not only the baking temperature will decrease, but also the standing temperature

Where do such conclusions come from ... and why then a temperature sensor (thermistor)?

And I how correctly it will work at reduced voltage. Here somewhere the owner of Panasika complained that her bread did not work out, that it was underbaked, etc., it turned out that the voltage in the network had dropped. So this is already the experience of our members of the forum

Hello . Please tell me which model is better to buy SD 2511 or Panasonic SD ZP 2000?

smoothly flowed into a discussion of the first program and the operation of the stove not according to the rules
Can we still return to our rams? In general, I want to save on 2510, if no one convinces me that it is worth overpaying for 2000.

[teara]

tearaIt depends on what kind of bread you want to get, if like from the oven, then take 2000

[Elena]

Elena, Panasonic has never been. In my current budget bread maker, rye bread is not at all good, it is more often used as a kneader. I bake in the oven or slow cooker. It used to be Lg, it baked better, but the bread from the oven was not comparable to the bread in the oven.
I am sitting in two topics: this one and all other Panasonic models: rye bread is completely baked in any of them, but it turns out that in 2000 it is still tastier than in previous models?

it turns out that in 2000 it is still tastier than in previous models?

For my family, yes. When Krustina 2000 appeared, my family members said that the bread is now, only from this bread machine. (There was and is Panasonic 255 and 2511) But I do not bake pure rye bread.

I'm still waiting for my HP (lies in the mail) and carefully read the forum. I have already made some conclusions for myself from what I have read and seen. I definitely really do not like the appearance of bread from Panasonic 2000, maybe someone just tastes good, but as you know, they don't argue about tastes, but I need the bread to look decent.I saw enough photos of bread according to recipes - they are, to put it mildly, horrible, burnt and lopsided. I now have an LG Russian chef (believe me, there is a recipe for sourdough rye bread), I have not seen such a disgrace in appearance, not 10 years ago, when I bought it, much less now. Why do I need "dancing with tambourines" with the newest and expensive HP? We eat mostly rye bread at home, if I knew about the troubles with its baking in this model and about the errors in the translation of the instructions, I would definitely not buy this model. Most likely I will sell my own, I lost the desire to even turn it on. I am writing this for those who choose HP. The newest is not, unfortunately, the best or, more correctly, the most suitable for us, because it depends on the goals for which you acquire HP. I thank all members of the forum for valuable advice and honest photos of bread.

Having 2511, I gave up the idea of ​​buying Krustina, although at first I caught fire. The hard crust scares me, I need to take care of the teeth, I somehow broke the crown on the crust of bread I am quite satisfied with my 11th model and I bake rye bread: I knead it with it, but I distribute it and bake it not in it, but in the cartoon, well, that's more like.

[Igor]

owners of two versions of Panasonic make a choice towards a new one:

Today I made sourdough bread on a 6 hour program (I added a little yeast), amazingly tasty, chic program. I always add yeast to sourdough bread, I like it more. The bread came out very high, airy with a crispy crust. The only thing, I usually take out the bread 5-7 minutes before the end on programs with a crispy crust.


All recipes for bread makers are suitable for her.

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.

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.

tearaIt depends on what kind of bread you want to get, if like from the oven, then take 2000

And it has a secret warm mode, and the crusts can be covered with a towel or removed earlier. I now understand that 2510 will be very different. But this one has a very high price tag.

I made my choice yesterday .. but not in favor "Xrustine. "(2510)

[Palych]

The owner is a master So it is more reliable Palych, Igor, with a new thing. Delicious and beautiful bread
I really like the stove. Among the first samples, of course, not all breads were particularly presentable. So there was no supervision over them.
Already many friends have seen and tasted bread. Not a single gripe, neither in appearance nor in taste.
Chemist, a matter of taste, (Chuchelka, I remember, I also didn't like the shape of the bread), but can at least look at the stove, since it is already nearby

I wonder if you can bake 1250 grams of bread in Panasonic sd zp 2000? if the family is big. for example add according to recipe from 2511. but then, at the end, turn on the oven again for another 10 minutes. Or is the bucket small here.? I just read this and the question arose - 750. 900g bread takes 5 minutes longer to bake, that's the whole difference

[Svetlana2020]

Svetlana2020, Svetlana, a kilogram bread is possible (for options with the addition of wheat flour / not pure rye), and there will be enough time for baking. But more, it's hardly Just pumpkin for 900g baked yesterday.

If we are talking about pure rye, then it is possible that the volume of the bucket will be enough, but: this is not a weak overload for the mechanism when mixing; and the time for baking such a "hero" m b. not enough.