Delonghi 125 or Panasonic 255?

I'm not afraid of anything, because my HP was made by the Chinese, it is called Alaska and costs 55 USD. e. It seems that the developers are Germans, but maybe not. She should bake a loaf weight of 750g. and 1 kg. After 1 kg. she baked me, I found her those. characteristics in German, which turned out to be 1.5 and 2 pounds. Looked at the table of measures: 1 lb = 0.4536 kg.
It turns out 680 gr. and 907 gr. And bakes 1 kg without any problems.

Hello!
Maybe you can tell me where you can find a description or technical documentation for HP "Alaska". And then something I can not find anything.

In the Operation section somewhere below, find Alaska, go there, I'll write you everything in detail! And the description and those. characteristics and everything else that interests you!

Hello everyone!
I read all the comparisons between Panasonic and Delongy before delighting, and ordered Delongy! I was not even embarrassed by the reviews about sick Teflon, but so far I have found two obvious advantages - the price and the possibility of programming.
I think for those who are still struggling with the choice, my selection algorithm may be useful (superficially, without the real use of these models):

Panasonic 255, possible advantages:
+ compact size
+ full automatic
+ works quite quietly
+ proven model (good reviews)
+ availability of service centers just in case

Possible cons:
- according to reviews, plastic turns yellow pretty soon
- usual design
- no window for peeping
- there is no way to interfere with the process
- price (basically I don't want to overpay)

Delongues 125, possible pluses:
+ full automatic, while ...
+ ... GREAT PROGRAMMING FREEDOM and
+ OPPORTUNITY TO INTERFERE IN THE PROCESS
+ very nice appearance
+ presence of a window
+ Italian, again
+ nice price

Possible cons:
- they say it works noisy
- not strong teflon coating of the bucket
- dimensions (not very for a small kitchen)
Total - I decided to take Delongy 125.
I myself bake bread in the oven, I have been working with the dough for a very long time and I know all possible nuances, I mix it myself with my hands, in general, I am used to controlling the process. That is why I take Delongy - I really love the creative process in the kitchen!
I think that for novice bakers and for those who are not yet friends with the dough, Panasonic is more suitable, so that everything is guaranteed and as it should work, and then you can experiment

PYS: of course, this is my personal opinion, so if anything, don't hit hard ...

PLEASE: Tomorrow a courier will deliver my Delongy 125 to me and get to know better - what kind of animal is that. I will inform you about my impressions in real life ...

Well, about plastic in Panasonic, you are cool. Only a small spot turns yellow from the grate for steam outlet upward. If you wipe this place after baking, it will always be white. There is no window, but you can open it before baking. In fact, the absence of a window is a plus. The top crust is the same in color as on the sides, which is why (the entire lid is made of metal from the inside, therefore the heat transfer is not disturbed, it is baked better).
Another plus for Panasonic is a high-quality cast bucket (quite heavy) and a high-quality coating of this very bucket.

I want to add that it is very possible to intervene: if the dough does not fit enough, I just turn off the stove, wait until it comes up and turn on the baking, and with rye with sourdough, for example, I kneaded the dough, stood for 8-12 hours and baked ... so everything is relative

Hello everyone!
I read all the comparisons between Panasonic and Delongy before delighting, and ordered Delongy!

PLEASE: Tomorrow a courier will deliver my Delongy 125 to me and get to know better - what kind of animal is that. I will inform you about my impressions in real life ...

yes, write, pliz.otherwise I'm in doubt whether to take the second hp or not.
about the price - I don’t know where you live, but for me delongi is more expensive than Panasonic, and taking into account delivery, it’s much more expensive.

[in stock]

I live in Ukraine, Dnepropetrovsk.
Those Panasonic 255, which are in stock in Ukrainian online stores (I found, by the way, only one!) cost about $ 250, and those that are not available cost $ 150-170.
Delongy available costs 125 - 130 USD. e. The difference is noticeable

[in stock]

I live in Ukraine, Dnepropetrovsk.
Those Panasonic 255, which are in stock in Ukrainian online stores (I found, by the way, only one!) cost about $ 250, and those that are not available cost $ 150-170.
Delongy available costs 125 - 130 USD. e. The difference is noticeable

I recommend making the right choice. I am sure you will not regret it. The letters are not worth the money.

I recommend making the right choice. I am sure you will not regret it. The letters are not worth the money.

What have the letters to do with it? The difference in price is still not because of the manufacturer's name (I was also sure of this earlier), but in the quality of production of all the units of this stove. Forgive me the owners of everyone else, but I was convinced of this from my own experience.

Alen Delonghi, you shouldn't push the person in your direction so persistently. He will figure it out himself and make his own conclusions and his choice. And there is no need to attack other producers, because nobody attacks Delongy? Calm down already with propaganda. Everyone has long understood and no longer argues that your stove is the BEST.

Alen Delonghi, do not push the person so persistently in your direction. He will figure it out himself and make his own conclusions and his choice. And there is no need to attack other producers, because nobody attacks Delongy? Calm down already with propaganda. Everyone has long understood and no longer argues that your stove is the BEST.

And I was politically correct and did not mention the name of the manufacturer!
But, I think, he will not stay afloat on honest principles. Almost all other manufacturers have already deserted to Mao. And this, in my opinion, is a planetary tragedy. Without exaggeration. Throwing the planet's resources into the air.

This is not a tragedy. The country just wants to develop and the people are doing everything possible for this. And it works out for them! This is the tragedy of all the others, that they are too lazy to do it themselves, the ass does not come off the couch, and you want more money for doing nothing, so they delegate what can and cannot be done to others. Hence the result of the current situation.

[natalka]

natalka, agree. And yet not the desire to pay their employees normal salaries. What China takes? There are a lot of people, there are few jobs, and you can pay less money. I think that "other manufacturers" will also quickly move there ... But this is not for long. Yes, the country is very, very "behind the wall", but we ourselves were like that just recently? Suddenly, something will change in China? They have already realized that tourism is real money, they are restoring their shrines and showing them to tourists. You look, and they will understand that labor also costs money ...

About the quality of stoves, and in general technology. Even things made in Europe - (all the same, people from China, Taiwan, etc. mostly work at their factories) - and among them there is a marriage. Lottery...

In general, it would be nice to conduct a poll, "who has what kind of stove" - ​​already there, but it would be good - "who has something broken." It would be visible.

Alen delonghi, and you do not need to name Brands, you have a name that speaks (no offense).

People who choose - come to the site, read messages and choose themselves. Based on their financial capabilities, their preferences. The letters, of course, also cost money. Now there are several major Brands: Panasonic, Hitachi, DeLongi, LG, Kenwood, Moulinex. We all have several models. To understand which one you like more - you can only study the market well. View-touch-read. In the end, some people like the letters. I have such a distant relative - he has all the appliances in his kitchen - GAGGENAU and Kuppersbusch, but he does not know how to cook ... Still, you also need to attach your head to the letters, and your hands ... and sometimes legs - in order to buy the necessary products

Good luck to everyone who chooses!

[Baba]

Baba, and why the second?

I bake 4 bread a day, for 3 families (my own and my parents and my husband's), and I clearly do not have enough "capacity" ...

People who choose - come to the site, read messages and choose themselves. Based on their financial capabilities, based on their preferences. The letters, of course, also cost money. Now there are several major Brands: Panasonic, Hitachi, DeLongi, LG, Kenwood, Moulinex. We all have several models. To understand which one you like more - you can only study the market well. View-touch-read. In the end, some people like the letters. Still, you need to attach your head to the letters, and hands ... and sometimes legs - in order to buy the necessary products

Good luck to everyone who chooses!

I completely agree with you!
And I have SD-255. I've been using it for half a year now, I can't get enough of it. When I came to the store, I saw her and fell in love at first sight! I realized that I didn't need anything else. And even the price did not bother me! Yes, probably, everyone on the forum also loves their priests! And there is something to love about them!
Happy Valentine's Day to everyone!

People who choose - come to the site, read messages and choose themselves. Based on their financial capabilities, based on their preferences. The letters, of course, also cost money. Now there are several major Brands: Panasonic, Hitachi, DeLongi, LG, Kenwood, Moulinex. We all have several models. To understand which one you like more - you can only study the market well. View-touch-read. In the end, some people like the letters. I have such a distant relative - he has all the appliances in his kitchen - GAGGENAU and Kuppersbusch, but he does not know how to cook ... Still, you also need to attach your head to the letters, and your hands ... and sometimes legs - in order to buy the necessary products

Good luck to everyone who chooses!

PPKS
I totally agree with you!

In addition, for Russians, delongi is more expensive than Panasonic comes out.

Well, as I promised, I'm reporting: my Delongy has arrived!
In my Teltsovsky picky look - outwardly everything is very even on the level. Two packages - transport and commodity, the manual, as usual, is entirely in foreign dialects, but never mind - I printed the manual in Russian from this wonderful site in advance.
The "beast" itself - turned out to be pretty cute, not very heavy, in size - yes, let's just say, not miniature
The design as a whole is quite ... openwork, I would say not massive.
Lightweight bucket, one metal spatula - all non-stick coated.
A glass and a spoon.
In general, everything is normal, no surprises, the view is quite adequate to the price.

I figured out the principles of work of programs and programming right away - everything is very easy and understandable.
And here's the most important thing - a test in the field - I decided to strictly follow the advertising text and "... wake up from the smell of freshly baked bread"
I loaded the "French bread" products strictly according to the recipe and set a delay timer so that the bread would be ready by 8.00.
What smell will I wake up from tomorrow - and I will inform you tomorrow

The result exceeded expectations

In the morning, the gentle aroma of fresh bread hovered around the apartment
The bread itself was excellent, tall, ruddy from all sides, so my fears about the pale top (from some reviews on the forum, allegedly because of the window) were completely not confirmed, I put on the middle crust.
Good bread texture, the stirrer remained in the bucket, in general - everything is perfect
The only "but" - I looked at various topics about French bread, and according to Delongy's recipe, it is more likely Italian than French bread, but still very tasty!
Total - I'm very happy!

Niseema

Great! Congratulations!

Do not leave this topic, later write your impressions.

and how does Italian differ from French? I every night fr. I bake - excellent bread always comes out.

[in stock]

I live in Ukraine, Dnepropetrovsk.
Those Panasonic 255, which are in stock in Ukrainian online stores (I found, by the way, only one!) cost about $ 250, and those that are not available cost $ 150-170.
Delongy available costs 125 - 130 USD. e. The difference is noticeable

Give pliz an urgent link to this store, you need to buy it for friends, but I can't find it in Kiev, maybe they have it in Kiev!

Congratulations on your purchase, our regiment has arrived! I almost always set 20 minutes of preheating, the bread always rises, with any weighting additives, I highly recommend it, try it!

[natalka]

natalka, and among them there is a marriage. Lottery...

100% agree! But my own stove is very beautiful! I have it, though it's only the second month, so I'm afraid to think ahead about reliability and breakdowns ...

[Well done! A very important and correct remark that I just lost sight of! Indeed, if exactly "weighting" (I accept your term) additives are used, then preheating, even if the temperature of the ingredients is the same, gives the best result!]

I almost always set 20 minutes of preheating, the bread always rises, with any weighting additives, I highly recommend it, try it!

Well done! A very important and correct remark that I just lost sight of! Indeed, if exactly "weighting" (I accept your term) additives are used, then preheating, even if the temperature of the ingredients is the same, gives the best result! In other cases, apart from the difference in temperature of the ingredients, preheating is usually not necessary.

And about the bread - I looked through the recipes and so I realized that milk and butter are added to French bread, and in Panasonic his baking mode lasts about 6 hours, and in Delongy there the recipe is very similar to "Italian wheat bread" on this site - water, flour, sugar, salt and vegetable. oil, mode - 3 h 25 min.

I chose DeLonghi BDM 125 S, which is quite versatile and, moreover, allows you to change the program along the way! Test drive is underway now.
In the two days that she had with me, I baked 1 kg of white wheat bread, 1 kg of cake, 1 kg of rye bread. Everything is destroyed at the speed of sound (the son managed to get up at night even to eat a piece or two). The smell for the whole house is such that you always want to eat :) The next step is now dough for pies, pizza and dumplings.

Thank you for this topic, since I also could not make a choice between these two models for a long time, I think that it will still be useful to many.

I chose DeLonghi BDM 125 S, which is quite versatile and, moreover, allows you to change the program along the way! Test drive is underway now.
In the two days that she had with me, I baked 1 kg of white wheat bread, 1 kg of cake, 1 kg of rye bread. Everything is destroyed at the speed of sound (the son managed to get up at night even to eat a piece or two). The smell for the whole house is such that you always want to eat :) The next step is now dough for pies, pizza and dumplings.

Thank you for this topic, since I also could not make a choice between these two models for a long time, I think that it will still be useful to many.

Congratulations! But beware - you will start to get better! Press on rye and wholemeal breads. It is worth giving up pasta for a couple of months.

I bake almost every day, but I hardly eat bread, I get a thrill from the baking process and the delight of my family, I found myself a hobby!

I bake almost every day, but I hardly eat bread, I get a thrill from the baking process and the delight of my family, I found myself a hobby!

We, too! But my sons are taking over the initiative! Yesterday the onion bread was baked. With some kind of seasoning. It turned out very tasty! I tried a piece in the evening and suffered from heartburn the whole night.

We, too! But my sons are taking over the initiative! Yesterday the onion bread was baked. With some kind of seasoning. It turned out very tasty! I tried a piece in the evening and suffered from heartburn the whole night.

Oh, I can't !!! Well, what can you do, you need to encourage the initiative!
And I baked a loaf on my dad's head for work, so now two people demand that I buy them stoves too, and certainly the same as mine! And their day - with fire! I tell them that you can buy a friend, and it is cheaper and available, but no! And you can't refuse.

so now two people are demanding that I buy them stoves too, and certainly the same ones as mine! And their day - with fire! I tell them that you can buy a friend, and it is cheaper and available, but no! And you can't refuse.

This is how a deficit is created ...

This is how a deficit is created ...

By the way, there is a certain boom in home baking in the world. Judging by the number of stove models, reviews, etc. And that's good!

Yes, my colleagues all rushed to buy, but it turned out to be not so easy, especially Panasonic.

[substantially]

Good time everyone! I am a new member of the forum.
I choose HP.

Alen Delonghi!
First of all, thank you for the clarification on the Delonghi BDM-125S. I am practically leaning towards the BDM-125S - I also consider the programming capability to be very important. You can influence the progress of the CP, you can adjust the quality of the components: for example, the yeast is rather weak - we don't throw it away, we will increase the dough rise time, we memorize the program and use it until the yeast bag runs out - an economic effect, however! And so on. But most importantly, the restrictions on recipes are removed, the scope for creativity ...
I am waiting for the BDM-125S to appear in Moscow again. But I also think, and there are questions.
I compared recipes for steep dough from manufacturers' instructions - noodles in Delonghi BDM-125S, dumplings in Panasonic SD255, and pasta in Moulinex OW 5004. If you take one egg for 30 gr. water, then 1000 gr. flour in its recipes will account for 610, 533 and 337 grams, respectively. That is, the toughest dough is kneaded by Moulinex, and the least - by Delonghi. The difference in the amount of liquid is almost twice! At the same time, the weight of the dough in the Moulinex recipe is 1.7 times more! Moulinex has a recipe for 830 gr. flour, while Delonghi has 500 gr. All of this suggests that Moulinex substantially high mixing power.
You recently wrote about how your wife made the dough cooler than the recipe for noodles and the BDM-125S coped with it, and that 10-15% flour over the recipe for noodles is a lot. What recipe did you mean? Or did you count from the recipe not from the instructions?
That is, the question is: is it because Delonghi has such a soft recipe because the BDM-125S has a weak motor?
Have you ever made a dough with a water to flour ratio like Moulinex? Will Delonghi knead out at least a kilogram of such a cool dough? Who tried it?
By the way, I saw on the Internet the power of the BDM-125S is 500 W, and sometimes 700 W - where is it from? I did not find such data in the instructions and on the Delonghi website.
In general, the owners of the BDM-125S! What are the disadvantages of the BDM-125S? Bigger size doesn't matter. And the others?
The BDM-125S has been praised so much here, now, to be fair, criticize it, please.

I almost forgot. Today, from the Delonghi representative office, they sent me Russian instructions for all four of their HPs. But for the new 755S and 1200S, these are, in my opinion, raw working options. So for 1200S they write that it is fully programmable, but there is not a word about programming and there are no cyclograms. The instruction for the 755S repeats the 1200S word for word. Something is wrong with them. Therefore, I think you should not upload them to the site. But they give some idea of ​​the new HP. Therefore, if someone is interested, write, I will share.

Good time everyone! I am a new member of the forum.
I choose HP.

I compared recipes for steep dough from manufacturers' instructions - noodles in Delonghi BDM-125S, dumplings in Panasonic SD255, and pasta in Moulinex OW 5004. If you take one egg for 30 gr. water, then ...

You operate with small eggs))

In Panasonic recipes 1 egg = 50 ml of liquid
In Delonghi's recipes, 1 egg = 60 ml liquid
I didn't find it in Mulineshki, but we'll take 50ml for evaluation too

Then, according to the noodle recipes from the instructions, it turns out that in the noodle dough the liquid is:
at Panasonic - 37%
Delongue 075 - 36%
Delongue has 125 - 42% (more than others, but alen wrote that the stove can handle a steeper dough)
mulka 5004 - 31% (and if we count 1 egg = 60g, then there will be 34%)

Well, in general, the result is the same as yours (although the difference is certainly not 2 times as you thought) - the coolest dough is declared in mulk, the softest - in delongi125.

Now the main thing for you is to decide what you will do with 1250g of steep noodle dough (if you roll the noodles thinly, this is a LOT of dough)

I almost forgot. Today, from the Delonghi representative office, they sent me Russian instructions for all four of their HPs. But for the new 755S and 1200S, these are, in my opinion, raw working options. So for 1200S they write that it is fully programmable, but there is not a word about programming and there are no cyclograms.The instruction for the 755S repeats the 1200S word for word. Something is wrong with them. Therefore, I think you should not upload them to the site. But they give some idea of ​​the new HP. Therefore, if someone is interested, write, I will share.

Can I still throw it on the forum? I don't know which model to choose, and I really wanted to read the description.

Thank you!

[Tough dough recipe from manufacturers]

Dear Village Stove!
The size of the eggs certainly matters.
But not in this case
Here's how things are:

Tough dough recipe from manufacturers OW 5004 SD-255 BDM-125S Water gr. 130 210 125 Eggs 5 1 6 Flour gr. 830 450 500 Egg Carbohydrates% 0.5 Proteins% 12.2 Fat% 11.5 Shell% 10 Total% 34.2

Egg gr.	45	- Water gr.	29.6
Egg gr.	65	- Water gr.	42.8

Dough characteristics Egg weight gr. 45

	OW 5004	SD-255	BDM-125S
Water per kg. flour	335	532	605
Humidity%	25	35	38
By water to Moulin.	1.00	1.59	1.81

Dough characteristics Egg weight gr. 65

	OW 5004	SD-255	BDM-125S
Water per kg. flour	414	562	763
Humidity%	29	36	43
By water to Moulin.	1.00	1.36	1.84

Well, in general, the result is the same as yours (although the difference is certainly not 2 times as you counted)

Read, I wrote not about the moisture ratio of the dough, but about the ratio of the amount of water per kg. flour in relation to Moulinex. For Delonghi it is 1.8, that is, almost twice, and depends little on the size of the eggs.

The question is, are these recipes the ultimate for a tough dough for each of the HP, that is, is it possible to judge by them about the oven itself?
Maybe Delonghi just love such noodles.
But there is one detail. In the instructions for the new BDM 1200S, there are no longer 6, but 4 eggs in noodles, in terms of water, in relation to Moulinex, it turns out not 1.8, but 1.4, that is, at the level of Panasonic SD-255. It turns out that the Moulinex OW 5004 is especially good in this regard, and it seems that the BDM-125S did not provide for a cool test ... It's a pity ...
Connoisseurs-owners, answer, develop doubts!

And yet, Stove, THERE DOES NOT HAVE A LOT OF GOOD NOODLES !!!

Can I still throw it on the forum? I don't know which model to choose, and I really wanted to read the description.

Adventurer!
Good. Already thrown off But I warned about the quality of instructions!

All BAKERY HAPPY HOLIDAY !!!

[different]

It turns out that the Moulinex OW 5004 is especially good in this regard, and it seems that the BDM-125S did not provide for a cool test ... It's a pity ...
Connoisseurs-owners, answer, develop doubts!

Well, it all depends on what you plan to do more often - noodles or bread

About criticizing the Delongy stove ... I think it is possible if you use it for at least a year, and moreover different stoves, then in comparison it will be possible to identify preferences and disadvantages.
I have been using the stove for almost a month and at the moment everything suits me!
Moreover, I am falling more and more in love with my Delonge - the ability to program is something !!!
I deduced the optimal baking modes for my favorite types of bread, made changes to the programs, memorized them - and that's it !!! Great results every time!
Well, for example, rye bread: loves long kneading, does not like frequent kneading and loves time to get up - please! We change the program for wholemeal flour: increase the kneading time, remove excess boning, add time for lifting - and in memory !!! And you don't need to be smart about turning off the oven so that the dough rises longer, or turn on repeated kneading ...
Personally, such flexibility in the settings makes me happy!

I understand your enthusiasm for the BDM-125S associated with the programming capabilities and, one might say, I am happy with you
But HP should also have the ability to knead dough, even cool. This opportunity is very important because it is difficult with hands, but in HP it turns out
Many, having bought HP, stop baking in it, but they use it constantly as a kneader.
If a steep dough is not provided, then this is a serious HP drawback. Indeed, by giving a recipe for a steep dough in the instructions, the manufacturer thereby guarantees that the dough of such a composition and in such a volume of HP is kneading, this is normal for its resource. That's the problem.

Well, it all depends on what you plan to do more often - noodles or bread

Something I do not catch up ... What depends on it? After all, my question is "maybe - not possible."
When you get to a cool test, share the results. It will be interesting.
Good luck. And happy holidays!

As for the steep dough, it seems to knead normally. I often add flour during experiments, but mmm, while we are coping. I did not try to knead for noodles.

As for the steep dough, it seems to knead normally. I often add flour during experiments, but mmm, while we are coping. I did not try to knead for noodles.

I have been using the stove for a month now, sometimes 2 times a day. The dough kneads well. I tried the dough on ravioli - it turned out super! So far I am doing everything according to the recipes from the instructions, I measure the flour with scales, and the rest - with measuring cups and spoons. I don't add anything, I don't add anything, I measure out only the amount of ingredients indicated in the recipe. Only occasionally I look at the window (I really like the process). The pastries are wonderful !!!! A friend (she also has Delonghi 125, she also advised it to me) makes noodles with all sorts of additives (spinach, paprika, etc.). Delicious. Soon I will be rooting for a pasta machine. By the way, the choice to buy a stove of this particular model was finally established after viewing a heap of topics on the forum of this site. Thank you friends, the choice is excellent, very happy !!!!!!!
KLEO

Niseema, the question is how to a countrywoman. Now I am thinking which stove to buy and are interested in service centers for Delonghi in the Dnieper. All the same, I don't particularly want to take them to Kiev or somewhere else. How are we with this case ???

Niseema, the question is how to a countrywoman. Now I am thinking which stove to buy and are interested in service centers for Delonghi in the Dnieper. All the same, I don't particularly want to take them to Kiev or somewhere else. How are we with this case ???

I have no idea, I was not interested and I hope I never know

but I had to hand over only the purchased Delongy 125 for repair, the heating relay was buggy ... oh, I barely found it, and such a frustration.

For a long time I laid my eyes on these two bread makers. I carefully read the topic and realized that I was not mistaken in my choice. I haven’t finally decided yet, “For” and “Against” have not been convinced to the end.
There are practically no questions. Only one. Here in Delonghi's instructions in the figure with the designations where everything is located, there is an inscription - "Building of a mini-bakery
"Cool touch" (does not heat up during operation) "
And in the instructions for Panasonic there is a direct indication of what to keep away from furniture, etc., because the case heats up.
How is it in practice? Is Delongy really not warming up outside, but Panasonic is warming up?
This is not an idle question. In addition to the convenience (inconvenience) of use, one consideration arises. If Panasonic's thermal energy goes out, but Delongy does not, it turns out that Panasonic is dependent on its surrounding temperature, and Delongy is independent. After all, cooling the case with incomplete thermal insulation will automatically lead to a drop in temperature inside the stove.
Or am I wrong? And this consideration can be neglected?

Well, my Panasonic 255 heats up during baking, but I put my hand calmly, it does not burn. Although the inscriptions are formidable - yes, they are present ...

If Panasonic's thermal energy goes out, but Delongy does not, it turns out that Panasonic is dependent on its surrounding temperature, and Delongy is independent. After all, cooling the case with incomplete thermal insulation will automatically lead to a drop in temperature inside the stove.
Or am I wrong? And this consideration can be neglected?

Well, some space technologies are used in Delongy.
I have a Panasonic outside heats up quite a bit, I freely touch my hand. Slightly warm.

If Panasonic's thermal energy goes out, but Delongy does not, it turns out that Panasonic is dependent on its surrounding temperature, and Delongy is independent. After all, cooling the case with incomplete thermal insulation will automatically lead to a drop in temperature inside the stove.
Or am I wrong? And this consideration can be neglected?

Outside, heat comes out of all the stoves. (You cannot bake good bread in a thermos, although heating costs are minimal).
It's just that in Panas it is natural ventilation through a few openings and (partially) through the body of the stove. And in Delongy (125 model) there is forced ventilation. How it was done should be asked from Alen Delonghi.
IMHO. Either a personal motor, or as an engine cooling (only when it is running).

The temperature in the stove must drop sometimes! Because baking is at the same temperature, and according to the schedule (for example, rye has a maximum for several minutes, then medium for a long time).

Panas is good because, thanks to the equalization time and thermal control, he does not care about the ambient temperature. The dough is always kneaded and set at the correct temperature.
I myself tried to bake at 13 degrees in the kitchen. Everything is gorgeous!

I have a dream to fly with HP and a gasoline power plant on the coast of the Arctic Ocean and bake bread there, right on the shore. I cannot bring together yet: a helicopter, a mobile power plant and free time.

Technologies are not space-based, they are quite earthly. But the case really heats up very little. If you put your hands on while baking, it’s a little warm. But the air comes out of the vents hot - but you can hold your hand.

Well, Delonghi 125 also has temperature equalization (in the baking mode (4) Integrale / Wholemeal bread), and Alen Delonghi described the thermal control of this HP well.

You can congratulate me the day before yesterday bought a stove, the choice fell on Panasonic 255. I hesitated for a long time, because Delonghi has more interesting functions, in my opinion, but the lack of any information about service centers in my city tipped the scales towards Panasonic. As a result: "mi maєmo te scho maєmo" And I'm glad immensely

I saw the instructions for the stove, brought from Germany, so there each mode is spelled out in the table by minutes and seconds, all mixes, lifts and boning. Who knows, tell me if there is such data for the Panasonic 255? Not the same table as in the instructions, but more detailed? Or maybe someone followed the HP and wrote it down? I would really like to have such a table