Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

Must get up! Thank you.

Rita, I was wrong. I found my husband a tape measure - it turned out to be 61 cm (before that I measured it with two rulers).

I have a height from the countertop to the cabinet of 60 cm, the lid does not open completely (I measured it with a tape measure)

Yes, 61 cm turns out, I measured it with a tape measure too!

the lid does not open completely

I can't measure it right now ...
I can tomorrow. How I get to my kitchen.
I just measure the place where my Panasik 2501 is standing. Its lid opens completely.

I hope to get up and open.

Take it) - you will not regret it! Compared 2 ovens in action - better result on 2000 model

Compared 2 ovens in action

Which ones?
I have 5 years 2501.
I'm glad . And you?

I compared 2 models 2502 and 2000. The shape of the bread is prettier in 2000, but smaller. The crust is very different in taste. The bread is softer and softer on the inside. The advantages of the old models are in the volume - if it is of principle, in the program of dumplings. 2501 think better 2502- metal heats up when baking. So far, such conclusions ... and so they all bake perfectly - the previous model was Mulinex, I was also pleased. If you change to something new, then I think 2000 is a great option. If there is a desire and opportunity. If everything suits you), then it makes no sense - the bread is tasty and good in both!

If everything suits you),

2501 my beloved began to "get tired".
And "skid". We strain it strongly. Therefore, one must have one more.

Hello everyone
Bread


On prescription:

Asian flatbreads in sourdough with meat broth, onion and katyk The recipe for these cakes is born of friendship. Albeit virtual, but so real. And the fact that he appeared, I owe Lena-kubanochka, who for me brought out Sourdough in meat broth for Asians ...lappl1

Bread

Handsome is simple!

Krustinka is still in my "dreams".
Twisted "nest".
I know myself - I'll buy it anyway, a little later! For there will be no peace)))

It seems to me that somewhere on the forum they wrote how to switch to manual crunching mode, but now I could not find it. Can someone tell you how? I need to make noodle dough, I don't want to put it on pizza.
The bread maker is very good, the ready-made mixtures are rye and go with a bang for muffins. White bread such a mmm diet went for a walk and did not return.

It seems to me that somewhere on the forum they wrote how to switch to manual crunching mode,

Press three buttons at the same time, two side buttons and at the bottom the button "crust color", and then again the button "crust color" - it will be just kneading, in my opinion ...)))

[Amka]

Amka,

I don’t know how to use it (service mode) yet, I read here in the thread that by pressing three buttons at the same time you can put the stove into test mode, there seem to be two options: heating (proofing) and kneading.

Yes, just do it and check the ten and the stirrer ...

marlanca, Galina, Thank you
And I have a bread with an onion for 1 program

[Marysya27]

Marysya27, and which onion did you add?

[Yulenka,]

Yulenka, weary onion + sourdough also with the addition of onions:

Sourdough in meat broth for Asian tortillas (master class)
This cry of the Soul prompted me to prepare such a leaven. Quote: lappl1 from Friday, February 06, 2015, 14:34 Since there is a topic about leaven, I have a question. He torments m ...kubanochka

How is your stove doing?

weary onion + sourdough also with the addition of onions

Thanks, also the onion sourdough? Interesting, I'll go to study the materiel)
The cookie is doing great, mmm, she just put the bread on the 1st program, added a little more flour

Greetings
The stove worked



Recipe bread:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=110139.0
Only on the "Most Simple" leaven; vegetable oil, not butter; and no cheese.
I baked it on "Kekse" so that the greens would not burn.
And "Village" on desem

They brought my new stove. The first was LG, we said goodbye to it quickly. The bread was one of three. The second was the Panasonic 2500 she is more than 10 years old, but she works like new.
Kotski appeared on a bucket, so as not to buy a new one, I bought a new Khrustina. On the official website it was only available for 25990r. I have accumulated points there, so 19500r came out with a discount.
What can I say, of course not wildly delighted.
Bread with a crispy crust in fact with a wooden crust turned out.
Brioche is amazingly tender and delicious.
The custard was more beautiful on the cut in model 2500. Khrustina does not make dough for dumplings.
While testing. And the design as a garden dry closet reminded me.

(I couldn't figure out how to insert photos)

And the design as a garden dry closet reminded me.

Congratulations on the new thing and success in mastering!
And the crust, yes, for an amateur. We just love this one.

[Natalia_909]

Natalia_909, congratulations on the stove "Your grief is not grief" I was also shocked when I opened the instructions and saw that the dimension "M" was offered for the bread. It turned out that I was in vain

Slice once at a time is not necessary, there will be victories and Krustinka
And with a crust, it's also fixable. If it is harsh, then you can add about the ingredients of the recipe:
210g starter culture 1: 2 (water: flour) + 20g water;
or 140g starter culture (1: 1) + 70g flour + 20g water;
or directly "L" sized baking bread.
And the crust will be what you need
You can also bake small breads on program 8

Friendship has already developed with 2500 model, and you are just getting to know Krustinka
I think there is only one step left before love

[Natalia_909]

Natalia_909, congratulations on the stove "Your grief is not grief" I was also shocked when I opened the instructions and saw that the dimension "M" was offered for the bread. It turned out that I was in vain

Slice once at a time is not necessary, there will be victories and Krustinka
And with a crust, it's also fixable. If it is harsh, then you can add about the ingredients of the recipe:
210g starter culture 1: 2 (water: flour) + 20g water;
or 140g starter culture (1: 1) + 70g flour + 20g water;
or directly "L" sized baking bread.
And the crust will be what you need
You can also bake small breads on program 8

Friendship has already developed with 2500 model, and you are just getting to know Krustinka
I think there is only one step left before love

Thank you! I continue to experiment)

[Natalia_909]

Khrustina does not make dough for dumplings.

Natalia_909, I haven't written yet. Kneading can be done on program 17 "Pizza dough"; on 1 program. There, immediately kneading goes up to 15 '; in service mode

Good day everyone! I noticed that sometimes even in the process of baking bread, condensation forms on the CP.

It doesn't seem to affect the quality of the bread. Does everyone have it, or do I have a lot of liquid in my bread?

Good morning.
I do not know where to write, I decided here. Didn't find the topic of choosing a bread machine between 2502, 2512, 2000 (crunch). Broke my whole head (
Initially I thought dispensers were very important, especially if steamed at night. I read your forums - apparently in vain I thought so, it is possible without them ... Or is there any use from them? Is there only dumplings and pasta dough in important differences?
About crunch, I also did not understand, crust is a plus or a minus.
Thank you in advance for the detailed answers !!!

[Ekaterina L]

Ekaterina L, you can clarify in these topics about the choice
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=539284.0
or
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=539001.0

Good morning.
I do not know where to write, I decided here. Didn't find the topic of choosing a bread machine between 2502, 2512, 2000 (crunch). Broke my whole head (
Initially I thought that dispensers were very important, especially if steamed at night. I read your forums - apparently in vain I thought so, it is possible without them ...Or is there any use from them? Is there only dumplings and pasta dough in important differences?
About crunch, I also did not understand, crust is a plus or a minus.
Thank you in advance for the detailed answers !!!

Ekaterina, for many years I had a model 2500 (now it seems 2501), when the bucket got worn out, I bought Khrustina. I honestly say that I regret the choice now and am thinking about buying a 2501.
The crust is just made of wood.
And about 5 mm thick.
Even on the “gentle, light” program, the crust is dark brown and can be used to hammer nails.
I didn't like the jam either, she boiled it hard.
Well, the bucket is small. Do not bake Xl bread.
The bun dough can run off.
These are my observations. Maybe they will help you in the right choice.

I honestly say that I regret the choice now and am thinking about buying a 2501.

why not 2511 for example? Do you brush aside 2502 and 2512 because they have a yeast dispenser?

why not 2511 for example? Do you brush aside 2502 and 2512 because they have a yeast dispenser?

Stainless steel looks very cheap, it is difficult to care for it, it seems to me impossible to wipe off stains without streaks.
Well, it doesn't fit the style of the kitchen (we have a white Ikea Budbin).
Dispenser yes, I think it is not a necessary function
For many years of using HP, there has never been a need for it.

Goodnight. Please tell me how to bake bread in it, garbage is obtained for the 4th time. Before that there was Moulinex, there were no problems with her, but decided to take something more modern. The last 2 times I did it according to the Fusaskin recipe. Yeast poured at the end, the bread still does not rise. I do everything on the 1st program.




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Goodnight. Please tell me how to bake bread in it, garbage is obtained for the 4th time. Before that there was Moulinex, there were no problems with her, but decided to take something more modern. The last 2 times I did it according to the Fusaskin recipe. Yeast poured at the end, the bread still does not rise. I do everything on the 1st program.




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You need to pour yeast at the beginning, after all.
I have a stove for two months. It happened several times that the top crust fell - I changed the flour, it became normal.

Judging by the impurity you have something with a recipe.
And the recipes from the instructions also do not work?

I always poured in the yeast first, yesterday tried to pour the ingredients in the reverse order, the result is the same. I made recipes from instructions 1 and 8. Is the flour or yeast bad? Although on Moulinex with the same peace and yeast, everything worked out

You need to pour yeast at the beginning, after all.

This does not matter, the main thing is that the yeast does not interact with water.

I always poured in the yeast first, yesterday tried to pour the ingredients in the reverse order, the result is the same. I made recipes from instructions 1 and 8. Is the flour or yeast bad? Although on Moulinex with the same peace and yeast, everything worked out

In your photo, is White flour?
It means she did not mix. Most likely yeast and even the quality of flour are hardly to blame for this.
There is either an error with the recipe (do you measure ingredients on the scales? Can't it be that grams and ounces are confused by the scales?) Or a marriage in the oven.
So Panasonic is not capricious, bread is almost always obtained. Well, yes, the 2000th stove did not like Lentovskaya flour, but again it mixed everything. The hat just fell off.

[Natalia_909]

Natalia_909,
I use a glass and complete measuring spoons. I put 1.5 teaspoon yeast. Below is white yeast, it seems to me, then the photo was when I first filled the yeast, and then flour and the rest, water / milk on top. That is, it seems to me that some of the yeast did not react and just stirred along the walls. I use wheat and rye makfa flour. Yeast - saf moment. If you add the yeast at the end, the result is slightly better, but still not rising enough. Next time I will weigh everything on the scales. can choose another program? Although I thought "basic" is the simplest win-win option

some of the yeast did not react and just stirred along the walls

It would be logical to replace yeast.Does the dough not rise during the proofing process? How many things in the composition I do not see in the question ...

[Palych]

Palych,
As in the instructions for the bread maker 1st and 8th options and the recipe for Darnitsky from Fusaskin:
300ml water, 2 tbsp. l oil, 1 tbsp. l sugar, 1.5 tsp salt, wheat flour 325g, rye flour 150g, yeast 1.5 tsp.
I'll try new yeast

[Alexey]

Alexey, if you bake the first bread, then I would immediately test it on a standard recipe, the simplest one.
Plain white wheat flour, premium 500, water 300-330g (see the state of the kolobok), salt and yeast, 1.5 tsp each and sugar and plant. butter 1.5 tbsp. l.
The first main program and follow the whole process. And then rye, oat, pea, etc. perversions.

[Palych]

Palych, .
Okay, I'll try on one type of flour

[Alexey]

Alexey, and make 400g of flour at the beginning, let it mix well. Please note that programs 1-7 are designed for 400g flour (with a crust), 8-11 can be used for 500g.

400 is even better, 1 tablespoon of salt, yeast, sugar, oil ... 250-260 water, the main thing is to follow the whole process, although the batch (correct for flour) and the last / final proofing, well, in the process, periodically look how the dough rises and all that ...

Is it allowed to open it when heated? And what to do if it will be bad to rise?

[Alexey]

Alexey, nothing will happen, if, let's say, half an hour after the controlled batch (you need to make sure that the correct bun is going to be assembled), open the lid and look at what would have happened to it. The dough has risen well, or the sad kolobok still lies (yeast does not work). Moreover, this is dough bread. If it were 10 ° C in the kitchen, a draft and opening the lid for a second well, it would drastically change the temperature in the bucket and the dough may fall off or not stay ...
If it is bad to rise ... "the elevator is faulty" (yeast) or the conditions for this process are not suitable for him (low temperature, or vice versa, too high) - this can be checked on a new stove.

Okay, I'll try next time, thanks

is it allowed to open when heated?

When heated, there is no, and I don't see any sense already. And with kneading and proofing it is very possible. Moreover, each stage is indicated on the scoreboard, very convenient.

I calmly open in the process of kneading and lifting, it does not interfere with the rise of the dough at all.

When heated, no

He did not mean baking, but heating during proofing, it is clear that it is too late to rush about when baking is in full swing))

and heating during proofing

Oh, I see. In general, he will learn by experience)

Weighed flour in a measuring cup in ml, genius

Yesterday I weighed everything normally on the scales and it turned out fine
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Yesterday I weighed everything normally on the scales and it turned out fine

Well, Handsome came out, congratulations!

[julia_bb]

julia_bb,
Thank you, now you can try a big one and rye, I don't know how I was stupid 3 times in a row)

[Alexey]

Alexey, urraa !!
She's coming to me too. I was very worried about you

All right. My stove has arrived. The bucket is very interesting, both in shape and coating. Works quietly. Compared to my deceased old LG, the models of the early 2000s are like a station world compared to a carriage. I put it on 1 program, let's see what comes out.
By the way, the official guys from whom I bought, great fellows, especially bribed free delivery to my bushes, before, only Russian Post delivered everything to us, now every Tuesday some carrier carries everything from Ozone and from Technopark and where you want ... At least some benefit from these quarantine measures