Kneading creaks and bucket problems

For some reason, when kneading, I have a little bucket under the scapula (the impression is that there is sugar in the dough). Does anyone have the same effect, or is it my defective one?

I went through the forum and found out that both sugar and salt, as well as nuts, can snag a bucket, so to be on the safe side, I dissolve both sugar and salt in liquid - maybe this is a way out ..

I also have a sugar scratch.
To avoid further scratches from the sugar, I sifted the sugar through a sieve. Small crystals slipped through, and coarse and coarse crystals remained on the sieve. The sifted sugar was poured into an 800 g jar with a lid - it will definitely be enough for me for at least a month.

My SD255 creaks a little during mixing. It seems that this is a belt. Maybe the engine is overloaded a little. It began after I filled in too much flour, that is, the total amount of ingredients exceeded somewhat the required amount. Well, now it creaks a little. It seems to me that the SD 253 is no different in design, and also has a belt?
Will anyone else creak? Maybe it's okay?
My colleague, a Japanese, said that he did not find any mention of a 255 belt on the Japanese Panasonic website, but maybe it is there. Who knows if you can order it on the Panasonic website?

It seems to me that the SD 253 is no different in design, and also has a belt?

It has.
Don't worry, there is nothing wrong with squeaks. My stove was often overloaded - the engine almost stopped when kneading rye dough.
The belt will serve you for a long time, if necessary, after about 100 years, order through the service center. There they will replace him.

I also recently bought this model of a hoe.
I haven't made a steep dough yet. But several times I noticed that when mixing, some kind of smell appears from the mat. Why did it happen?

I think it's okay - the thing is still new. During operation, the engine heats up and residues of preservative lubricants evaporate. At first, I smelled this at my stove too.

Thank you very much for your reply. I will watch.
But, the smell of burnt plastic appears exactly at the moment when the motor is running with a slightly higher load. What will happen when kneading rye dough?
Before that, I had an LG, so after half a year of work it began to buzz
motor. I had to pass it. We could not repair it in the service.

There seems to be no place for burnt plastic to come from. The motor itself is metal, the winding wire is copper. The engine is fixed on a metal base, at least I looked like that. All this is able to withstand temperatures over 100 degrees. The motor protection will work at a temperature of 120 degrees. With a lag of up to 76 degrees, the engine will connect automatically.
As you can see, the operating temperatures can be quite high.

The smell comes from the side holes. And this is not always the case. I did not notice any regularity. Apparently, you need to sniff less ...
In any case, the bread is wonderful.
Can I have another question? Why does the oven equalize the temperature of food differently? Once it stood for 1.5 hours, in another only 30. The kitchen is now equally warm - the heating has not yet been turned off. I don't put cold food.

The smell comes from the side holes.

The main thing is that the smoke does not go, and the smell - it seems to me, will smell out.

Why does the oven equalize the temperature of food differently? Once it stood for 1.5 hours, in another only 30. The kitchen is now equally warm - the heating has not yet been turned off.

This is how the stove considers it necessary, based on the data from its temperature sensor. Apparently, the stove feels some difference.In winter, it was heated for 30 minutes, and more recently, also with the heating turned on, it was heated for 1 hour. Now again 30 min. Basic mode.
True, my stove has only two heating options - the extreme ones specified in the instructions for a particular mode. If the mode specifies to heat from 1 hour to 1.5 hours, then it will be either an hour or 1.5, but not 30 minutes. or 1.2 hours.
This uncertainty is of course very unpleasant. The difference in the rise time of the dough (30 min), namely, the oven steals the time for leveling from the rise time, sometimes it leads to the fact that the bread does not have time to rise as it should.

Thank you so much. It's nice to receive expert advice. I didn’t introduce myself, my name is Susanna. I somehow treat my technique with tenderness and attention. Therefore, I always notice some kind of problem. I want everything to work flawlessly. So, time will tell. If, nevertheless, something is wrong with me, it will definitely appear in the near future.
I also noticed such a moment. If suddenly, for some reason, you do not trace the beginning of the kneading, and there was almost not enough water, pieces of dough are thrown onto the spiral (it happened twice).
Now I try to pour a little more water.

I have not yet thrown pieces of dough, but flour in the first minutes of kneading. Until recently, I covered the bucket with a thin packaging film for food. But last week I somehow inaccurately closed it, and as a result, when I after 5 minutes. after the start of the batch, I looked into the stove, I did not see the film on the bucket. She slid into the bucket and mixed into the dough. It was not possible to extract all of it, the dough had to be thrown away. Now, if not a lot of flour is thrown out, I just blow it off the heater. If that doesn't work, I take out the bucket and quickly wipe the heater.

At the first baking I wanted to improve my family's health. Instead of normal salt I took sea salt. Crystals up to 6 mm in diameter. On the bank is a whole treatise on the benefits of real sea salt.
Result = I am the lucky owner of a bucket with the correct scratched circles on the bottom.

And although I did not find pieces of salt in the finished bread ...
I would not advise anyone to do this.

It is better to grind coarse salt in a mill (as for pepper) or grind it in a mortar. A mortar with a pestle is sold in Ikei (large, natural stone)) and in drugstore shops (smaller, porcelain). I have a second option

I also have a sugar scratch.
To avoid further scratches from the sugar, I sifted the sugar through a sieve. Small crystals slipped through, and coarse and clumped crystals remained on the sieve. I poured the sifted sugar into an 800 g jar with a lid - it will definitely be enough for me for at least a month.

It is better to use powdered sugar instead of sugar, because it mixes better in the dough and does not scratch the bucket.

It is better to use powdered sugar instead of sugar, because it mixes better in the dough and does not scratch the bucket.

Pay attention to the composition purchased powdered sugar, it may contain starch and baking powder, etc.
I put regular granulated sugar, ok. I began to add semi-liquid honey, not with measured, but with ordinary tablespoons a little overhead, and I do not melt it. The taste is much better.
Salt is finely ground with knives in a blender bowl, I also use sea or other coarse salt in bread (and for food).
On a pack of fine salt I read the information that some ingredient is added to the salt, which prevents the salt from "caking", that is, becoming a lump.

I use sea salt, pre-grinding it, brown sugar.
Everything was great at first. And after 8 months, she began to notice that the bread was poorly removed from the bucket in the places of the side protrusions. During washing, I discovered that the coating had disappeared at the very bottom of these protrusions. It does not affect the taste and quality of the bread, but a thin layer of the crust remains "welded" in these places. There are no more scratches, although I use flakes, seeds, and nuts ...

Thanks to Alexander for the advice.
Found a porcelain mortar and pestle in the kitchen today. The wife (she is a pharmacist) gave a master class on working with them.
The French bread turned out with sea salt - excellent!

To your health!

About scratches. You can start filling the ingredients - first liquid, and then dry. This will prevent the liquid from scratching. If cooking without a timer, then the sequence of ingredients does not matter, checked many times. In general, it is easier to measure everything dry into a bowl, mix it with a spoon several times, pour the liquid into a bucket, drip half a glass of r / oil, pour everything dry from a bowl on top of it, press start.
If you want fine sugar and salt, then buy the cheapest electric coffee grinder for 300-400r and you can grind it. One portion of grinding sugar is enough for several loaves, and even a dozen of salt.

Help me please! I have been using the stove for 2 months and in the second month strange sounds began to be heard during kneading. But this is not a creak, but a feeling as if the form beats against something. Loud knock. who else faced this ???

And if you open the lid during kneading and see what the form beats against, if it beats?

[Aglo]

Aglo I opened it, it’s not clear. The bucket is slightly skewed, I tried to align it (in the process) but was afraid that the thread would break. There are no apparent reasons. I tried to press the bucket against the mount, the knock decreased but the batch started to go tight

The bucket is slightly skewed ...

See what prevents the bucket from standing straight when the stove is off. Maybe something got into the grooves into which the bucket protrusions enter.

[DJ]

[The bucket is slightly skewed

The bucket should be placed in the stove as follows: first turn it slightly counterclockwise, put it so that the protrusions enter the grooves, then turn it clockwise until it stops, the bucket is aligned. During the kneading process, it no longer turns, and nothing creaks.
DJ, try to install it neatly, it may work.

[Aglo]

Aglo and LaraN Thanks a lot for the advice, I'll try, it can help! ... Then I will report!



I tried to put the bucket correctly, but it still knocks. Then, for the sake of interest, I put an empty form, and turned on the "dumplings" mode to see if it would knock or not. Everything perfectly interfered without knocking, smoothly so. Now I don't know whether to be happy or upset, and what to do.

My spatula sometimes knocks when kneading, when the dough is dense, and sometimes in Diet mode. Even in the table of problems in the instructions it is. There is nothing wrong with that, the mixer dangles a little on the shaft.

[LaraN]

LaraN I may not have worried if there was nothing to compare. My parents and I have the same bread maker. The one that I have it does not rattle, but the one that rattles at the parents. One could think about the dough, but I bake the same bread at home and at my parents. And they themselves bake, and thunders

Since the stoves are the same, change the buckets. This will allow you to determine if the source of the noise is an oven or a bucket.

Of course the belt creaks when slipping on the pulleys due to the heavy load. And it turns out that when you overdid it with flour or did not add a little water - the dough turned out to be too thick. The solution is simple - immediately add a teaspoon of water (or a little more) to the container, the creak will stop almost immediately. Well, in general, of course, it is better to try to prevent this - engine overload and increased belt wear are not good.
About knocking when kneading.
Most likely, you have nothing skewed, you simply cannot put it in a different position, the reason for the knock in the increased gaps of the container bayonet clamp (this is when you insert and turn), as a rule, appears after several years of work. Put the container in place and shake it in lateral directions - is there any backlash? - so he knocks, the container just dangles during kneading and again because of too thick dough. At one time I even tried to attach some kind of gasket made of tin, and then I just stopped paying attention, that's okay.

Yes, the belt whistles.I wonder why this is happening and how to fix this matter? Moreover, the belt is there with grooves ...
By the way, did anyone manage to make out the 255th? I wanted to look at the belt, and then hell you will understand how to disassemble - everything is somehow solid.
The option with "add a teaspoon of water to the container" does not work for me - it squeaks at least a lot of water, at least a little.
And at first nothing creaked.

Finally, I became the happy owner of a bread machine. I have already baked the first bread, and today I was making pancake dough. And now the question arose regarding the fragility of the non-stick surface of the bucket. I saw in this section a topic on scratches from large substances, sugar, salt. But it seems like the topic is a little different, so I allowed myself to start a new one.
Is it worth moving the pancake dough to another container or can you scoop it straight out of the bucket with a false ladle?
Can metal spoons damage the surface?
And there are also doubts about washing this bucket. Can water get on the docking part with the bread maker (that is, the part that is from the bottom to the outside)?

My bucket does not scratch from sugar and salt, I use not fine salt, but it is better to grind coarse sea salt. After all, water (liquids) is poured onto dry ingredients, therefore, during the temperature equalization, sugar and salt dissolve.
My bucket got a little scratched from dry candied fruits, so it's better to soak them first. Does not scratch from seeds and nuts
You can scoop with non-metallic spoons and ladles, now there are plastic spoons and ladles, as well as teflon-coated spatulas for pans. Although the bucket is tall, would it be more convenient to pour the dough into a short bowl? Well, that's better for you.
After baking, I wash the bucket and dry it, always put a dry bucket, so that water does not get on the docking parts.

Is it worth moving the pancake dough to another container or can you scoop it straight out of the bucket with a false ladle?
Can metal spoons damage the surface?

Is it worth turning the bucket into a regular saucepan or dough bowl?
I would regret such a good thing, it will last longer. After all, it was originally intended for baking bread, and not spilling dough into a pan. It will take a long time to find a replacement for a damaged bucket.
Any Teflon coating does not like contact with metal objects.

Teflon really does not like any abrasives, including coarse salt, sugar and, of course, metal. There are plastic tools for Teflon things, you can work with them without problems. Yes, and for me, to be honest, the secret is why you need to use the bucket as a container for pancake dough, if you really want with Teflon to make it easier to wash, then buy any cheap Chinese saucepan with non-stick. Replacing a mold in a bread maker can cost half its price, depending on the appetites of the service.

I also creaked during kneading, I took a simple pencil, rubbed it off - it turned out to be graphite grease, rubbed all the grooves (lower bulges), scrolled it several times and everything is fine, it works quietly !!!

I urgently ask for help with advice. In St. Petersburg on February 6, I bought a Panasonic SD-254 in MTonline by self-pickup, very inexpensively, for only 4550, and they also added a gift from Panasonic, some kind of cosmetic device. She squealed with delight. But already on February 12 (on the fifth loaf), during mixing, extraneous sounds appeared in the form of a quiet grinding, interspersed with squeaks. And at first she rumbled softly, like a well-fed cat. Under the Consumer Protection Act, it changed on February 19. The new oven creaked at once. And the scapula on the axis hangs much more. At least change again. But I see that many Panasonic have a noise problem. So maybe this is quite typical and more or less normal? Or maybe this is what "left" Panasonic has this company?
Conclusions: I tried 2 different copies of the Panasonic SD-254 model for baking medium sized main bread with medium roast crust, flour and yeast are the same.
1. a) The assembly is not ideal: the ten is not fixed symmetrically, which is why it is at different distances from the walls of the case.The bucket fasteners are mounted so that when the bucket is installed, its walls are not parallel to the walls of the body. b) Extraneous noises very quickly appeared during kneading in the form of a small crunch, interspersed with squeaks. C) Rises and bakes PERFECT.
2. a) The assembly is not perfect. The play of the bucket and the blade itself on the shaft is much larger than that of the first stove. b) The squeak during the kneading was present initially. c) It rises worse, obviously, the temperature is lower during storage. d) For finished bread, the color of the side surfaces is not uniform, there are baked spots on the top of the loaf on 3 sides. Obvious temperature rise.

I did not even expect this from such a Brand. If you evaluate the quality on a five-point scale, then I rate it at 3.

Thanks to everyone who responded !!!
Today I baked my first bread, and after a while I also baked a muffin (dacha, with condensed milk). Everything turned out just fine !!!
The bucket did not create any problems: during kneading, due to the rotation of the mass, the bucket is pressed into the lock and all the former backlash disappears! I tried to move it - it didn't work !!! Everything is fine! There is practically no noise. Works quietly, does not rattle, does not creak.
The choice was made solely on the basis of reviews on the Mcooker-enn.tomathouse.com forum, for which a special thank you to the forum participants!

But it happened to me !!!! I put everything in a bucket, and not for the first time. And then, as everything began to creak during the kneading, but so scary, I got scared, called my husband (they had already gone to bed). He listened and said, let's turn it off for a second and move the bucket. They turned it off, took out the bucket, turned it over and put it back in place. It stopped creaking.
BUT, what was it and what was the reason?
Thank you in advance for your reply!

... you need to cut out of aluminum (preferably) such a gasket (photo link is invalid 🔗] https://Mcooker-enn.tomathouse.com/s-image/556/mail/baston1981/1/29.html) and put it under the bucket (on the bottom photo it is clumsily smeared with orange). You won't hear the bread maker)

Spacer dimensions: outer diameter 70 mm, inner diameter 58 mm, thickness 0.8-1.0 mm.
Good luck!

The outer diameter of the gasket must be strictly 70 mm, since the bucket rests on its very edge. Internal can be done a little more (58-60) - it doesn't matter.

Z. Y. In general, of course, such "Chinese bloopers" are amazing in Panasonic. And the backlash of the blade, by the way, on the shaft is not substantiated by anything, no matter who comes up with something about the "smooth start" of the engine. Well, okay - I just don't take off the spatula, my dough is baked there. But sleeping in the same room (studio apartment) with such a bumpy bucket is simply not realistic.

Z. Z. Y. Good site) I never thought that there are so many bakery fanatics))

Anyone who does not have backlash picks out a spatula from bread.

The outer diameter of the gasket must be strictly 70 mm, since the bucket rests on its very edge. Internal can be done a little more (58-60) - it doesn't matter.

Z. Y. In general, of course, such "Chinese bloopers" are amazing in Panasonic. And the backlash of the blade, by the way, on the shaft is not substantiated by anything, no matter who comes up with something about the "smooth start" of the engine. Well, okay - I just don't take off the spatula, my dough is baked there. But sleeping in the same room (studio apartment) with such a bumpy bucket is simply not realistic.

Z. Z. Y. Good site) I never thought that there are so many bakery fanatics))

I don't know what's wrong with the gasket, but Panasonic has a bayonet mount. 100% reliable and convenient. Without stupid latches a la "noname china" and moulinex.

And the backlash of the scapula is slanted so that the scapula is not picked out of the bread using various hooks. This does not interfere with mixing.

I do not know what is there with the bayonet mount in the brains of the designers, but the Chinese performers are clearly in trouble. I agree that a backlash is possible on the blade, but within reasonable limits.

Dear Heretic, If you still have 254-255, then really there is no wild backlash of a bucket and a little black allum. powder in rubbing pairs? Maybe you will justify it with something?

[Baston1981]

Baston1981The spatula should still be backlash, as intended, otherwise it will remain in the bread.The backlash of the bucket is also included in the design, otherwise, when the bucket with the product is turned tightly, there is a risk of "rolling" the handle and getting burned.
If you are confused by the backlash of the bucket, contact the service center!

theorists, damn it) Let's discuss the taste of oysters with those who have tried them. I don't keep this pad in my head, but in the oven, in which I bake bread every 2 days. And I sleep with her in an embrace, and the bucket is unscrewed with the same effort, and the thermal expansion is the same there ... If you think that my revision is useless or harmful, then offer your solution (do not offer earplugs). I can tell you with confidence that such a backlash of the bucket is the manufacturer's jamb, but for all that, it is the best thing on the market today.

Many wondered why the sausage stove was being kneaded - I gave a solution to the problem. Who will do it - write it down, maybe even say thank you.

There are no "Chinese blunders" in Panasonic, there are time-tested reliable Japanese technologies. If there was a need for a gasket, it would be installed. If there is no gasket, then it is not necessary. IMHO, take the advice of this homebrew kulibin - a direct path to the repair service center ...

Kapet, thanks for adding IMHO in your message. Regarding Kulibin, you are right. I try to do everything in this life as much as possible myself and I am even a little proud of it, but you have the logic of a typical consumer with an imposed "civilized" type of thinking, who believes that they have already thought for him in this life and everyone should do their job .. ...

Shl Happy Holidays! Hello to Yushchenko)

HP makes less noise if the bucket is turned 180 * during installation
For rationalization proposal + 1
Open the secret from what and how did you cut the gasket? Aluminum strategic material