Heat table in Panasonic 255-257

[1)]

Dear HP users, let's unite to compile a table of test routines by time on the HP timer. Unfortunately, the time and number of strokes is not indicated in the instructions, which does not give a complete picture of the processes in HP. Just imagine how much more convenient it will be for everyone if we collect this information with the whole world!
Surely everyone at least once, at least in some program, noticed the time of the kneading! ALL COME HERE! This is a call!

Please post the answers in the following form, and I will enter them further in the table of the 1st post:
"The name of the program" 1) - time, 2) - time
1) and 2) mean, respectively, Obmink 1 and Obmink 2

Program / Mode	Time on display Wrinkle 1	Time on display Wrinkle 2
"Basic" baked goods	2:00	1:40
Gluten-free baked goods	1:25	-

French program. On the timer 3:55. Unfortunately, I noticed only one wrinkle

Thank you, Asenok! From the world - on a thread!

[Program / Mode]

Program / Mode	Time on display Wrinkle 1	Time on display Wrinkle 2
"Basic" baked goods	2:00	1:40

These are the numbers if the batch started when the timer was 3:35.

If the batch started at 3:00, then Wrinkle 1 - 1:50 Wrinkle 2 -1:30

"Diet": 1) 2-20, 2) 1-35 (with a temperature equalization time - 60 min.).

"Diet quick": 1) 1-35, 2) 1-20 (with temperature equalization time - 15 min.)

[lega]

Thank you, lega and Koalla21!

So, I decided to include the times of kneading directly into the table of programs and modes from the instructions for the HP (left column). At the bottom of the page I gave a decryption ... After clicking on "Zoom", click on "Expand to original size" (the second icon on the right in the upper right corner.)

🔗

[poiuytrewq]

poiuytrewq!
no words! a wonderful thought came to your bright mind!

then add in french mode at maximum alignment t:
2:45; 2:00

I propose to mark the readings at min and max alignment with the next footnotes (continue the numbering of the footnotes at the bottom of the page), because in some modes (on "Basic Fast" and "Gluten Free") these readings are unchanged

Thank you, poiuytrewq!

French program. On the timer 3:55. Unfortunately, I noticed only one wrinkle

Asenok, tell me, was it a kneading or kneading? Because there are 2 options:
1. the kneading took place after the minimum leveling t, and at 3:55 was the first kneading;
2. it was a batch after the maximum leveling t.
Waiting for your reply

then add in french mode at maximum alignment t:
2:45; 2:00

I added, I'll post it in the evening.

I propose to mark the readings at min and max alignment with the next footnotes (continue the numbering of the footnotes at the bottom of the page), because in some modes (on "Basic Fast" and "Gluten Free") these readings are unchanged

That is, remove my comment "Time on the timer when the warm-up is performed; the top line at the minimum temperature equalization period,
bottom - at maximum.", a opposite each line make a footnote? ..

For example,
02:00 and 01:40 ^*4
01:50 and 01:30 ^*5

below transcript:
^*4 - with a minimum temperature equalization period
^*5 - at the maximum temperature equalization period

[Arka]

Arka
Why is this table only for the 255-257 model? Is it valid for 207,253,256 models in my opinion? Well, for the 253rd I vouch for 100%, everything is exactly as it is painted here

Dear HP users, let's unite to compile a table of test routines by time on the HP timer. Unfortunately, the time and number of strokes is not indicated in the instructions, which does not give a complete picture of the processes in HP. Just imagine how much more convenient it will be for everyone if we collect this information with the whole world!

For programs with preheating, it is impossible to specify the exact time workouts. And why know the time, especially with a running start of 20 minutes?

For programs with preheating, it is impossible to specify the exact time workouts.

From personal experience ...Preheating is a constant value and its duration is either the start or end of the interval specified in the Temperature Equalization column.

For programs with preheating, it is impossible to specify the exact time workouts. And why know the time, especially with a running start of 20 minutes?

For example, I am interested to know when the last workout will take place - I can look inside and "correct" the bun in the sense of its position (for an aesthetic look of bread at the end of baking)

[Conclusion: for my two Panasonic, this plate is very working.]

For programs with preheating, it is impossible to specify the exact time workouts. And why know the time, especially with a running start of 20 minutes?

Lika, you know, when I just bought the HP, of course I kept track of everything, so on my program the main batch always started at around 3.35 or 3 hours, there was never anything in between these numbers. And I was also indignant all the time that in the summer, when they were not yet drowning, the batch was always at around 3.35, but in the winter, always an hour after the start of the program. I knew that the ambient temperature greatly affects this process, but I did not immediately realize that the reason for this was the heating pipe, which was walled up in the wall, and in fact there was a HP nearby. I removed it from there and now the batch is always at around 3.35. Well, this is me for those who do not yet know what can affect the batch
Conclusion: for my two Panasonic, this plate is very working.

[poiuytrewq]

For example,
02:00 and 01:40 ^*4
01:50 and 01:30 ^*5
below transcript:
^*4 - with a minimum temperature equalization period
^*5 - at the maximum temperature equalization period

Yes sir, poiuytrewq! Will be Super!

Arka
Why is this table only for the 255-257 model? Is it valid for 207,253,256 models in my opinion? Well, for the 253rd I vouch for 100%, everything is exactly as it is painted here

So this is great! You can rename the theme by expanding the list of HP

For example, I am interested to know when the last workout will take place - I can look inside and "correct" the bun in the sense of its position (for an aesthetic look of bread at the end of baking)

If the loaf is initially correct, then the appearance of the loaf before baking will be ideal.

From personal experience ... Preheating is a constant value and its duration is either the start or end of the interval specified in the Temperature Equalization column.

It turns out that in order to get into this "constant value", you need to track the time
start mixing. Anyone should be on guard.

Asenok, tell me, was it a kneading or kneading?

Hmm, I'm afraid I can't say for sure. The fact is that it was at night
It seemed to me that it was too short for a batch.
And yet - where I have a bread maker is warm - from the stove. It seems to me that, in principle, there could not be a very long alignment - this, after all, does it depend on t-ry in the room?
In general, we must continue to observe ...

If the loaf is initially correct, then the appearance of the loaf before baking will be ideal.

Not necessary. In the process of kneading, the kolobok can move (it all depends on the size of the bucket, scapula, dough volumes ...). We have a whole topic on the forum about this: "The gingerbread man stops in the corner of the stove, not in the center".

It turns out that in order to get into this "constant value", you need to track the time
start mixing. Anyone should be on guard.

Yes, you do. But we watch only the beginning of the batch, and then look only at the clock.

I would even add that it is not always necessary to start guarding.
For example, it is clear that the maximum alignment lasts only at hot or cold temperatures near the stove. For example (from my own experience), when they started to heat heavily and it became hot in the apartment, and not warm, or when everything is cooking in the kitchen, and the heat is like in the tropics, all modes begin kneading after the maximum leveling t.
The same thing happened in the off-season, when it got colder, and the heating had not yet been turned on, and it was really cold in the apartment.
When the room had an average t (+21 - +22), the stove always started kneading after a minimum of waiting. And the bread then rose in the bucket as well as possible.
Why am I? .. The beginning of the kneading is also 90% predictable.
And for me personally, this table is needed in order to select the most suitable modes for those breads that I bake and want to bake automatically, and so that my loved ones (without really delving into the processes) can also lay food and press 1 button, and not listen from me on the phone for instructions on when to stop, when and what to turn on again.
Here is such a simple desire ...

Not necessary. During the kneading process, the kolobok can move (it all depends on the size of the bucket, scapula, dough volumes ...). We have a whole topic on the forum about this: "The gingerbread man stops in the corner of the stove, not in the center".

There is a small bucket in Panasonic, he has nowhere to get stuck there. I never got stuck

And for me personally, this table is needed in order to select the most suitable modes for those breads that I bake and want to bake automatically, and so that my loved ones (without really delving into the processes) can also lay food and press 1 button, and not listen from me on the phone for instructions on when to stop, when and what to turn on again.

It is impossible to cancel or postpone the workout in time, you can only count their number for each program.

Yesterday and the day before yesterday I baked bread on the Diet program (5 hours) and found that the second workout began not at 1-35, but at 1-40, with the temperature equalization time - 60 minutes.
Now I don’t know whether my eyes are not all right, or whether the time for kneading depends on some factors.

Tell me, does the SD-256 have a program without a change?

theoretically it should be "gluten-free." But I didn't use it, so I don't know for sure.

[poiuytrewq]

theoretically it should be "gluten-free." But I didn't use it, so I don't know for sure.

According to the plate from poiuytrewq - there is.

and in the rye program - are there any adjustments?

and in the rye program - are there any adjustments?

I have never noticed a crush in "Rye"

yes, here I am, too, that's why I was puzzled, I thought maybe I just don't notice

It looks like she's just not there

So, I decided to include the times of kneading directly into the table of programs and modes from the instructions for the HP (left column). At the bottom of the page I gave a decryption ... After clicking on "Zoom", click on "Expand to original size" (the second icon on the right in the upper right corner.)

Explain to the ignorant what is it? Thank you in advance.

Explain to the ignorant what is it? Thank you in advance.

This is such a small batch between proofers .. that is, the mixer rotates for only one minute, gas comes out of the dough and it falls, and then rises again with renewed vigor. Not all modes have a swing. on Rye and Gluten Free, there is no wrinkle.

on Rye and Gluten Free, there is no wrinkle.

On "Gluten Free" - yes.

Nice topic, thanks! Personally, the time of the last kneading is important for me to get the mixer out of the bucket

On "Gluten Free" - yes.

Yes, I just looked in the very first post ... it seems there really is .. Gluten-free is not the most popular program for me, and the time is not indicated in the table ...

Gluten-free is not the most popular program for me

And I always mix rye on it.

Girls, for the program "Rye" there is a fit, but I will not say when. I haven't used the stove for a long time. I learned about the crush when it burst and left the stirrer while making bread with sourdough. There, kneading is contraindicated and the stirrer must be removed. Nothing, they grabbed the bread, but I didn't forget about the stirrer anymore.

On "Gluten Free" - yes.

When the display shows 1:25, in gluten-free mode, the warm-up begins.

Where can I find the swap table for the Panasonic 2500? Well sooo necessary !!!

I think that Panas hardly globally adjusted the programs.
Look at the data in this thread, most likely nothing has changed for the new HP

Where can I find the swap table for the Panasonic 2500? Well sooo necessary !!!

I have a Panasonic 2501, I will attach what so far I have managed to collect on my stove


I began to study the programs in time because I did not suit the small interval of the last proofing, I bake with sourdough and on automatic programs 50 minutes for the last rise is not enough, the bread turns out tasty but dense and tears off the roof, if after kneading the dough you still let it stand for an hour and put the baked goods separately then the bread is great. Therefore, I continue to study what provings where, if anyone has adjustments or even infa according to my model, I will be glad to help. While studying the programs and further in search of the optimal one.

By the way, I've been baking in it for a year now and have never noticed a difference in the total time of programs and holding times, maybe the temperature in the apartment does not change much from the season?

I have a Panasonic 2501, I will attach what so far I have managed to collect on my stove


I began to study the programs in time because I did not suit the small interval of the last proofing, I bake with sourdough and on automatic programs 50 minutes for the last rise is not enough, the bread turns out tasty but dense and tears off the roof, if after kneading the dough you still let it stand for an hour and put the baked goods separately then the bread is great. Therefore, I continue to study what provings where, if anyone has adjustments or even infa according to my model, I will be glad to help. While studying the programs and further in search of the optimal one.

have you found anything suitable from the automatic programs? Or do you bake in semi-manual mode? (I just bake with sourdough too, that's why I'm interested)

Good quality cannot be achieved on a machine. Only under supervision!

[Tankins]

Tankins, thanks for the proofing table! A very useful thing!

Good quality cannot be achieved on a machine. Only under supervision!

By the way, I quite successfully do it on the fr. bread. I knead the sourdough, pour the ingredients for the dough on top, set a delay of 13 hours, BUT before baking I turn off the program and let the bread come up for another hour or an hour and a half. In principle, the result suits me. I will not say that it is super, but when too lazy to fully fiddle with bread, it helps a lot ...
As a last resort, even if the fr. do not turn off the bread, then the bread also turns out quite well, only "it breaks the roof" and the taste is felt that it did not reach a little ...