Bread maker Panasonic SD 253

Here is the recipe I downloaded from this site in the "recipes" section. Here's where and when to put the raisins?

Coffee bread for tea.

Ingredients:

Water - 1 cup and 2 tbsp. lodges (cup 230 ml.)
Wheat flour - 3 cups
Salt - 1 tsp.
Sugar - 3.5 tbsp. lies.
Powdered milk - 2 tbsp. lies.
Butter - 2 tablespoons lies.
Instant coffee - 2 tsp.
Yeast - 2 tsp
Raisins - 0.5 cups (add on signal)

Preparation:
Add the ingredients (except raisins) in the order recommended by the baker's manufacturer. Mode: quick bread, medium crust. Add raisins on a signal, having previously rolled them in flour.

The recipe was given by Ya. Indeed, it is not from the book to Panas, but I personally prepared this bread in Panas and LG. In the explanation for the recipe, I indicated that the ingredients should be laid as recommended in the instructions (after all, it is not at all difficult to swap dry ingredients and liquids). I put the raisins on a signal (as it is in LG), and in the process of kneading (since in Panas the dispenser works only in the main mode). Also in Panas, you can bake this bread in the main mode (not in the fast mode), and put the raisins in the dispenser and even slightly reduce the amount of yeast (after all, only for the accelerated mode you need more of them).

If I did not understand what I wrote in the recipe, I ask you for permission and recommend you try this recipe again, because the bread is really worth it.

[vers]

vers the rights-instructions regarding the use of the dispenser are not written clearly enough. Kind of like a note to paragraph 6 of page 10.
The question would not arise if the manufacturer in the table on page 9 simply circled the use of the dispenser.

Someone on the forum suggested (sorry, I'm ashamed, I don't remember who) that this should be done at the end of the second batch.

Panasonic does not have a second batch for baking modes that do not use a dispenser, or at least it is not said about it .. There is a second rise of dough in the table on page 9, during which the dispenser is triggered, and of course it gets in the way.
If you need to add raisins or something else to the Panasonic 253 in modes that do not use the dispenser, it is advisable to do this about 4-5 minutes before the end of the batch. It is at this time that the signal sounds for the addition to the Panasonic 207.

Today I put some bread for the night. Since this is not the first experience, I decided to work with a timer. Result: (y) the bread turned out to be lush, tasty, tall, but since I used a raisin dispenser, (n) it turned out that the raisins were all on top and on the side of the bread on the surface in a bunch, there is only a small part of the raisins inside, and only at the bottom. I pre-sprinkled the raisins with flour, but I can't understand why it was not distributed throughout the dough? Tell me what I did wrong. We'll have to eat raisin bread with a bite.

today I compared recipes for HP from the Russian site panasonic and from English ( 🔗). There is a difference with the water-flour ratio. Has anyone looked at the recipes from there? Or maybe baking? By the way, there are more recipes there than in the Russian version.

but since I used a raisin dispenser, (n) it turned out that the raisins were all on top and on the side of the bread on the surface in a bunch, there is only a small part of the raisins inside, and only at the bottom. I pre-sprinkled the raisins with flour, but I can't understand why it was not distributed throughout the dough? Tell me what I did wrong. We'll have to eat raisin bread with a bite.

Panasonic, it seems to me, has a rather small stirrer motor power. at least in my 207, it does not exceed 100 watts (according to measurements during the kneading process) and I have already encountered a lack of power.
It is quite possible that for this reason, a large lump of the dough that has already come up (after all, about an hour has passed) could not mix properly.

Try baking in "fast mode", hand filling the raisins when the timer reads 1.47 or so.
I used this method many times, the distribution of berries throughout the loaf is uniform, a big plus is the possibility of visual control. Good luck!

All the same, it is not clear what to do if the raisins are not stirred. How to get bread with evenly mixed raisins without manual labor?

I have repeatedly baked bread with additives (raisins, prunes, dried apricots, candied fruits) in Panasonic. I dump everything in flour, and into a dispenser so that it does not stick together.
There were no punctures. Everything is perfectly mixed evenly.

Mode used - Baking with raisins, automatic dispenser.

I did everything, but for some reason it did not work out. But since someone has positive results, I will try again.

I dump everything in flour, and into a dispenser so that it does not stick together.

We never dump anything that we put into the dispenser in flour.
And at the same time everything (whether it be raisins or something else) was perfectly almost evenly distributed over the loaf.

Or maybe the truth is, the whole problem is that the raisins were in the flour?

The raisins were rolled in flour, because after washing they were wet and sticky. Do you think that after washing it can be put into the dispenser just like that, without being rolled in flour?

[whole]

The raisins were rolled in flour, because after washing they were wet and sticky. Do you think that after washing it can be put into the dispenser just like that, without being rolled in flour?

We always do this - just put wet raisins.
True, although it is wet, it is not very sticky ...

As an option, I can suggest to wash it after buying raisins whole and dry.
Then you will put the dry raisins in the dispenser.

Thanks for the advice!
But still, I do not understand, does it mean that the flour prevented him from getting enough sleep and stirring? For some reason, I can't believe it, it looks more like the dispenser opened later than necessary. Next time I will bake bread with additives under my personal control and personally supervise the progress of the process.
And sprinkle this one by hand with raisins and eat with tea.

At the expense of flour and dumping ... I do it from the experience of baking muffins and so on. before. If you add raisins without flour, then, for example, they can settle in muffins, and evenly spread with flour.

And from dried fruits, I cut dried apricots and prunes into smaller pieces, they stick together instantly, if sprinkled with flour, then each piece is obtained separately already in the dispenser and does not stick to the dispenser. I sift out the excess flour.

everything is perfectly kneaded and spread over the bread, so it's definitely not about flour.

3 days ago bought 253. Solid positive emotions! My husband now calls me only a beauty and a clever girl!
On the first evening, they baked poppy seed bread on an accelerated mode. 6 times they opened the view (I have a 3-year-old child, he took an active part in adding the ingredients). As a result, after 1h 55min the stove beeped, the lid was opened, the bread rose well, but the top was completely white. I left it in the oven for 15 minutes, it turned a little yellow on top, and the edges dried out. But it was still amazingly tasty.
On the second evening, XL was baked with raisins and nuts. I was mistaken and added less yeast than necessary. The bread turned out to be rather dense, the sides were burnt, but the raisins were mixed evenly. Why the sides were burnt is not clear.
I opened the recipe book recommended on the panasonic website (as I understood it was 2005) and started comparing it with mine. Here's an interesting feature I noticed. For example, basic baked goods, size XL. Yeast 2 tsp, flour 4 tsp, water 350 ml. In my kulin. book: yeast 1 1/2 tsp, flour 3 1/2 tsp, water 390 ml. Why has the ratio of flour and water changed, there is less flour and more water? This is normal?

I opened the recipe book recommended on the panasonic website (as I understood it was 2005) and started comparing it with mine. ......Why has the ratio of flour and water changed, there is less flour and more water? This is normal?

Here on the site already wrote that the instructions were incorrect proportions. Now the firm has corrected - that's why everything is correct for you. If in doubt about something, then check with these:
https://Mcooker-enn.tomathouse.com/im...ic/SD-253_recipes_add.pdf

The little girl pressed the START button.
The program turned on - not the same, it's a fact.

Press STOP, pull it out of the socket.

Question.
After how many minutes you can turn on the stove again and set the desired program.

Before pressing the START button, the process of installing the program was in progress, the dough and so on were filled.

Immediately. If the stove has already warmed up, then it should cool down. In your case, you could not have pulled out of the socket, but simply set the desired program on a new one.

Why the question arose.
The stove has a program memory when the power is turned off.
So that's it. When Start is pressed, some program is launched (let's say we installed it by mistake). We want to immediately stop and start the correct one. So it doesn't work out IMMEDIATELY. When you press START, the stove starts the "old" program and does not allow making corrections, only after a SOME time has passed.

Press STOP (hold the button), select a new program, START.

Keep the STOP button pressed for 2-3 seconds.

Dear owners of Panasonic SD 253 (as well as Panasonic SD 255), can you please tell me if these bread makers have function of programming the kneading and baking process as in the DeLonghi BDM 125 S oven (described by SAPetrovich in the topic Problems during the first attempts to bake bread p. 2 https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=293.15)
I was about to buy a Panasonic 253, but after reading SAPetrovich's message, the ability to set my own program indicating temperature, time, etc. made me think ...

Thanks in advance

[Savchenko Igor]

Savchenko Igor I already answered you! :
https://Mcooker-enn.tomathouse.com/in...251.0

[Savchenko Igor]

Savchenko Igor I already answered you! :
https://Mcooker-enn.tomathouse.com/in...251.0

Thank you, Korata
While I was climbing the forum, I came across a new branch and posted a copy here, all the same topic. And then the first answer appeared
It is a pity that Panasonic does not give the opportunity to improvise, although we can do it unnecessarily, while there is still no experience, it’s hard to talk about something definitely ...

It is a pity that Panasonic does not give the opportunity to improvise

I don't think improvisation with temperature and time is necessary. Improvise in the components .. and for the process itself, let the "head" of the bread machine hurt))) that's why it is automatic)

It is a pity that Panasonic does not give the opportunity to improvise, although we can do it unnecessarily, while there is still no experience, it’s hard to talk about something definitely ...

the programming function is indispensable for baking sourdough bread. in all other cases, you can do without it

another plus of the delongues regarding the panas is that the dispenser closes after use. for Panas, it is theoretically possible that a high-rise bread will rest against a hanging open dispenser (I have not personally observed this yet, but still)

I don't know the question on the topic or not, but I have a suggestion,
EASTER COMING SOON, maybe we'll "stir up" something on our Panas.
I propose to share experiences. Thanks to all

for Panas, it is theoretically possible that a high-rise bread will rest against a hanging open dispenser (I have not personally observed this yet, but still)

But I still "peep" behind the batch, so I just close it myself.

I thought about the question ... why program the size of the bread? After all, if the ingredients are poured onto a small bun, then it will not grow to XL. Some recipes do not indicate what size should be obtained, and I put XL.
What do you think?

When baking large, the baking time takes longer (I think so).

[Bello4ka]

Bello4ka

I thought about the question ... why program the size of the bread?

This is not clear to me either.The heating time (30 minutes or 1 hour recently), kneading (16 minutes), baking (50 minutes) does not depend on whether I set the size for a medium or small loaf. There was a vague suspicion that the baking temperature was changing, but in practice (the end result) I did not notice this. I wanted the average loaf to be fried less and therefore I set the size "small" for it, but it does not help. I just stop baking for 5 minutes. before the end of the program.

Some recipes do not indicate what size should be obtained, and I put XL.

I set the size according to the amount of flour: 4 hours - XL, 3.5 - L, 3-M (this is for Panasonic 253).

I thought about the question ... why program the size of the bread? After all, if the ingredients are poured onto a small bun, then it will not grow to XL. : '

I also recently thought about it. I decided: either the power of the mixer is regulated or the temperature changes slightly. After all, the baking time is always the same.

I wanted the average loaf to be fried less and therefore I set the size "small" for it, but it does not help. I just stop baking for 5 minutes. before the end of the program.

To make the loaf less fried, you need to set the crust color (if, of course, the bread maker provides for this).

[Elena Bo]

Elena Bo
Naturally, I expose "light", but since egg bread with milk, and my love of sugar in bread, the crust is fried. And exposing additionally small size for baking a medium loaf, I was hoping for a lighter crust. It didn't work out.

Aglo, now it's clear what the problem is.

[Elena Bo]

Elena Bo
... or the stirrer power is adjusted or the temperature changes slightly. After all, the baking time is always the same.

Today I wanted to bake XL bread and, talking with my child, instead of 4 glasses of flour I poured only 3. The bread turned out to be L size, but very porous and airy, baked well and did not burn. So I think the difference is in mixing power, not temperature.

I totally agree. Even with your hands, when you knead the dough more (stronger), it fits better (it contains more oxygen)

So I think the difference is in mixing power, not temperature.

With regard to Panasonic, the power is not precisely regulated - they already do not have a power reserve, and so that it can also be regulated ... Rather, the baking temperature changes within small limits.

Or maybe the kneading time is changing (maybe for this particular case, the instructions indicate the kneading time interval). The more ingredients, the longer the stove kneads them ... And since there are no scales in the stove and it itself is not able to determine the weight, then the size is set ...

I baked both the small loaf and the largest, always kneading (at least for me) for 30 minutes.

[nvnv]

nvnv I answered you here.
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=445.0
Please ask a question in one topic, no need to duplicate

Sorry, it happened almost by accident. I fixed everything, thanks for the answer.

I would like to ask a question to the moderator as the "founder" of this topic.
Why was the topic moved into operation?
I have not been on the site for a long time and I realized that the topic was interesting, but I WAS DIED due to the transfer to operation. Barely found.
Thank you.

[operation issues]

The topic was moved by the previous moderator. In terms of content, the topic covers various issues related to baking bread in Panasonic ovens. T. e operation issues... The user of Panasonic ovens is not particularly scouring the site, will find answers to basic questions related to baking.
The topic has 7 pages, not many topics have more, again, read the topic 5320 times. So it’s premature to say that the topic is lost, and even more so about the death of the topic. The site just grew.
Give your reasons for where you would like to see this topic as a "founder".

in my opinion, the main mistake of those who do not succeed is that it must be borne in mind that grams and milliliters are not the same, a measuring glass is attached to the stove with an indication of the milliliter scale and grams of flour must be measured with another measuring glass

Another mistake and a very significant one, some it seems to bakers that the most important thing is to accurately measure (weigh) all the ingredients, and the bread maker will do the rest. To avoid such a mistake, you need to try to understand the interaction of all the ingredients with each other, and especially flour and liquid, as well as the rules for forming a bun.
In my opinion, a recipe is an initial guideline for the presence of certain ingredients in a recipe, and then the rules, weather conditions ....... and intuition work.
Anyone who has baked a lot for a long time, makes recipes himself and makes a substitution and insertion of ingredients even without weighing (not all, of course), experience tells what and how much, I know this from myself.
And of course - milliliters are volume, and grams are weight, and these are different units of measurement.

We bought a Panasonic 253 bread maker six months ago. Italian bread with a thin crust does not work out in it. The crust is thick and crispy like in French bread. It burns up at the level of the heating element and especially from the side where the heating element begins to bend around the bucket. And the French bread in it turns out to be so crispy that my daughter throws out the whole crust. Is this a problem in general with these bread makers or just mine in particular? If it burns, why?

I have the same oven, and no burning was observed, once only, when I baked the cake for the first time and put 6 tablespoons of sugar, I just took it out earlier. Franz. I didn't bake bread, I won't say, Italian - normal bread with a crispy crust, and whether it is thick or not - I did not pay attention, it was not in Italy, I don’t know what it should be.
I think if you bake according to the recipes from the site, you will succeed. We had not entirely accurate instructions for the stoves (253), be sure to compare the amount of flour and water in the instructions for this stove on the site.

We bake just according to new recipes, as advised in the exhibition center Panasonic. And we hardly add sugar and milk powder. So my guesses are correct and I still have to take her to the service center.

Repaired, changed the temperature sensor! Now the heating element does not burn in the area! Although there are dark spots all over the bread!

I have Sd255 and I notice that from the side opposite to the thermal sensor the color of the side of the bread is darker than on the others. not to say that it burns, but I have not dared to put a dark crust yet. Is it normal that the sides do not brown evenly?

It happens to me sometimes. Here you can read about this "disease" at "Panasonic":

https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=1842.30

It happens to me sometimes.

That is, you want to say that this is not normal and the sides should be the same color on all sides?
Should the ten warm up to red along the entire length?
At mine, at the base of a centimeter, 2-3 black in both directions, there is just a sensor, maybe this is the reason. After all, the temperature in this place is lower than on the opposite, where the ten goes around the bucket

Yes, I believe that the sides of the bread should be the same color. But sometimes the cotton fries unevenly until brown on the "Main" program. It was not yet black. This is not the case on other programs. What is the matter, I do not know, I am not an expert. Probably, all the same it is "a disease to fry" at Panasonic.