Delonghi 125 or Panasonic 255?

By the way, can someone from Ukraine tell you if you had to order spare knives or a bucket? If so, how and where did all this happen?
Was this done by a service technician or an authorized store of the respective brand?
In Russia, it is clear that they have an authorized seller Panasika. And in Ukraine, in particular in Kiev? Do Panasik and DeLongey have such authorized sellers? I didn’t find anything, on the official sites too.
On the official website of Panasik, there are no recommendations at all where you can buy kitchen appliances in Kiev

Here are the addresses of Panasonic service centers in Kiev
MTI 03067 Kiev, I. Lepse blvd, 9 (044) 458-38-70
DTS-Knyazhy Zaton 02068 Kiev, st. Knyazhiy Zaton, 16V (044) 536-95-96

Of course, you will call back and make a mistake, but Lepse is engaged in electronics, not household appliances (I repaired the phone there)

I read the forum and decided that I also need a bread maker. delonghi 125 seems to be more interesting (and outwardly I like it better), but it turned out that in St. Petersburg to find such a whole problem. I will also try to search for a couple of days and buy Panasonic.
By the way, on Ebay (Italian), delonghi 125 can be bought easily. The issue price is about 120 euros (excluding delivery). The only pity is that the delivery in Europe.

In Kiev, the lowest price is about $ 126-130 for the 125 Delongee.

Eh, I played with a LZ-noy bread maker, it's time to return it to the owners. Unfortunately, the purchase of x / n for yourself will have to be postponed, force majeure circumstances have arisen. But before the May Day holidays, I got hold of a multicooker ... We master it with the whole family

[thanks friends!]

Thanks to this forum and, especially, this thread, I chose the best stove to date - DeLongey 125. (I had to sit here a lot)

Without your help, definitely, I would fly by with a choice and buy mediocrity -
thanks friends!

We baked some loaves very well! I am interested in rye breads, as well as bran and whole grains. Somewhere here, it seems, there was a collection of recipes, I can't find ...

You can't just change the temperature, but you can create a program based on the already drying-Basic, Turbo, French, Cupcake, etc.
Since the temperature conditions are different for all programs, this is the only way to change something. The temperature table is in the instructions for the bread maker.

So I was immediately interested in this question. The fact that, when a program is modified, the baking temperature of this particular program is maintained - is that for sure? Checked?

And another question. Maybe someone knows what baking temperature is set if we program from scratch? (That is, we do not change the old program, we just create a new one.)

PS By the way, I saw Kenwood 450 in the store, Panas did not see it, and did not understand at all those who wrote here that Delongey supposedly has a worse case and appearance - in my opinion, the opposite is true (I was even surprised) - Delongey has an external better view, stylish modern body.
And to see fragility in him, IMHO, only women who are far from technology can

You understood correctly at the beginning - the temperature regimes during programming correspond to the basic program. And you can program only by taking any base as a basis. It's all written, read it again. And to check the temperature, buy a Chinese tester with this function, and tell us.
You will quickly find recipes for different breads - there is a search on the forum, it will help! Choose what suits you best.

[alone]

Thanks for the answer. I have apparently figured it out and figured out one more limitation of this HP - each standard program corresponds to alone own program.
That is, the 1st standard corresponds to the 1st mine,
2nd - 2nd, etc.

Thus, it turns out that I can assign a program with a baking temperature of 125 g only one... Namely 6th, (French bread)

This, of course, is a minus ... For me, for rye breads, I would need several programs with a temperature of 125 grams.

They underestimate the intelligence of housewives, underestimate ... Everyone tries to reduce their programming opportunities

And the rest is a wonderful thing, this deal, I am already baking an amazing Darnitsky

Of course, only thanks to you, friends! Immediately good results And without you, I'm afraid, the oven would have stood idle ...

Ford, you are a master of confusion or the instruction is not correct. 125 models have 12 basic programs + 8 for creating personal ones. You can make these 8 the same at all. For rye, program 3 is intended, but it is better to read on the forum how the owners of 125 models bake. It turns out that for rye you can have 1 main program + 8 set additionally. And these 8 can be the same in everything or differ in many ways.

[only one]

Thus, it turns out that I can assign a program with a baking temperature of 125 g only one... Namely 6th, (French bread)

This, of course, is a minus ... For me, for rye breads, I would need several programs with a temperature of 125 grams.

The number of programs can be limited only by our imagination
just the number of places to write - one for each basic program, but is that really a problem?

For example:

For rye:

I hammered the program in the French mode with one kneading and 2 hours of proofing, this is if I bake with a good amount of yeast and 1/3 or 1/4 wheat is added to the dough

But sometimes I only bake with sourdough, or only rye flour, or with sourdough + yeast, then along the way, when I choose a program from my notebook, I change the proving time and that's all, for rye it is just the easiest way to change the program, so how do they go with just one proofing

For whole grain breads:

It is better to take a program with a 35 degree proofing as a base,
If the mixture is with rye, then also 1 batch and 2 or more hours of proofing, depending on the starter.

If the mixture comes with wheat, then the built-in program will go, and if with sourdough, I increase the proving time for all points.

Separately, in a notebook, I made only cake-based pastries, like this is the highest temperature: if it is not night and the owner of the stove is at home, then you can calmly come up and switch to this high-temperature program at the start of baking.

Simply fried, I love only French bread, and rye and whole grains suit me even at the usual temperature, coming from the basic programs.

Thanks to all.

, but it is better to read on the forum how the owners of the 125 model bake.

And where on the forum is it written how the owners of 125 models bake?

The number of programs can be limited only by our imagination
just the number of places to write - one for each basic program, but is that really a problem?

No, you misunderstood me, this cannot be called a problem - just the lack of additional convenience, so to speak.Of course, it's not a problem to score another program along the way, it takes less than a minute, but, simply, pressing one button would be more convenient
And it would be more correct to set the baking temperature separately in the program

But the owners of other bread makers will probably regard this as whims

I want to buy a delonghi 125. I just can't find it. Are there any alternatives? Just that the programming flexibility would be like the delonghi 125?

The tip is small, maybe it will help, in this section my topic is "a list of programmable bread makers ..."

I have delonghi. An excellent stove does not fail. Take it, it's checked !!!

[Frag69ru]

Frag69ru Kenwood 450 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6173.15

I'm just going to buy a bread maker too. Over the past 2 weeks, I shoveled so much information, my head almost burst. As a result, I came to these 2 models. Each has its own big pluses.I was on Yandex - Market, there they write reviews about marriage only in delonghi stoves (who quickly scratched the bucket, who immediately took it to the repair). And so in terms of functionality, it would suit me better.

One small clarification - who wants the most complete programming of the bread machine, beyond the competition of the delonghi 125, and for everyone else who is in second place programming, choose from the list (the topic above). Among them, kenwood 450 is preferred.
This is my opinion, I studied a lot of material. And who does not need programming, the choice is huge.

Another question arose.
One of the users of bread bins said: if the case is plastic, then when baking bread, it is saturated with the smell of plastic. Is it so?

[Frag69ru]

Frag69ru Only HP noname smells, and even then 2-3 pastries

Tell me, is it really possible to buy a Delonge 125 in Russia? Why is she practically nowhere?

Since 1992, Ukraine and Russia are different countries = deliveries are different. Delonghi can try to order your friends traveling to Ukraine or your online stores to order! All our models are free and cheap.

And who compared French bread in Delongy and Panasonic, without sugar? How was it? And how is rye bread baked in Delongy? Panasonic has a separate function for baking rye bread. And another moment is of interest, 750 and 600 grams of bread is too much for our family of two. If we also consider that only the husband eats bread. Can I bake smaller loaves in a bread machine?

In Delongy, she baked only French from the instructions. According to the recipe, Panasonic did not bake. In Delongy, the program is shorter, I don't know if it can do it without sugar. If we compare the recipes of simple French, then the flour in Delongy lays down 120 g more than in Panasonic, for the same amount of water. In Panasonic, French is very airy. I liked the French recipe with yoghurt in Delongy - Sweet and sour bread.
Rye in Delongy is baked on program No. 4 Integral - Wholemeal bread.
In Delongy, simple breads for 750g came out high, for 2/3 buckets and we also had a lot of it, almost always there was something left. Now in Panasonic 600g is eaten per day.
In general, all Delongy breads are different from Panasonic.

I baked sugar-free French in Delongy. I took the recipe from the instructions, replaced the water with whey and did not drop the sugar at all. It turned out great. And it went well and baked (I really increased the baking time by 10 minutes for a dark crust.
And for rye, I have a program saved in the memory of the HP - 33 mn (3 + 30) kneading, then proofing for 1 hour and baking for 40 minutes. True, at the last moment I take out after kneading and bake in the oven. It's a little more convenient.

Thank you all very much The choice was made in favor of Delonga. I hope this stove will not let me down. As soon as I bake something, I will definitely report back
By the way, they scared me that the supposedly rye dough is very dense, which is why bread makers that do not have this program may break over time. Something is going on with the scapula.

My Delongy 125s is already 2 years old, I bake often, there are no problems. I didn’t regret buying it for a second, so I can safely recommend it to people.
True, the bucket was scratched with nuts and dried fruits, now I soak the candied fruits a little, so it no longer scratches, but the coatings cannot be returned, although the scratches do not interfere, the bread does not stick and does not burn, it's just a pity for the buckets)))

For 5 years, since 2004, Panasonic 253 has worked faithfully for me. With rye bread and other increased loads. In principle, she is still alive, but the dispenser latch is broken, the appearance is already so-so, scratches and bubbles appeared on the non-stick coating of the bucket (recently, which is typical). Satisfied, in principle, for everyone, but really wanted programming - remove the preheating in fast mode, put the dough in the morning, move the settings for rye bread, bread "5 cereals", etc.

And now, as a New Year's gift, Delongy 125 was purchased.
First impressions:
My husband actively resisted the purchase of this "cheap Chinese handicraft": after thoroughness, good workmanship and a cast Panasonic bucket for light cheap plastic and a "tin" stamped bucket, Delonga didn't even want to look. But the thought "I still want programming" and "God knows what kind of money will die - we'll buy a new one" won.
Another cons:
- the entire structure clearly lacks mass. When kneading, he walks. More noisy than Panasonic.
- the attachment of the bucket is not so convenient.
- at first it is not very clear what you conjured up there with programming

Well, the rest is pluses. Clear flow charts for all modes, good instructions, fairly clear control. Well, the ability to poke your finger at any time and touch up anything in the process is just a plague! Remembering how I fought with the impossibility of adding even 5 minutes of baking in Panas (there it is not even possible to turn on the "baking" mode after the end of the main one - when the oven is hot, protection is triggered) ....

It is not yet very clear how to relate the proven recipes, since Panas is a "black box", and there are a lot of discrepancies in recipes ... But nothing, I'll figure it out for the holidays. I haven't baked rye bread yet, only quick white bread according to the Panasonic recipe learned by heart. The quality was fine.

Resume (nothing new, alas, I will not say ...). If you are a beginner, you want 100% the same predictable result, and you realize that programming is most likely not for you, take Panasonic. The workmanship of these stoves is higher, whatever one may say. Reliability is also on top. If the stove is not the first, you are actively baking, you understand the technology and the impact of changes on the result, and the creative aspect outweighs the rationality - then Delongy. Delongues without programming (755 etc.) do not make sense IMHO at all, especially since in Moscow the price for them is too high.

Please indicate where you bought Delonghi125-Muscovites could not find in this thread.
I agree with your opinion about these stoves. In one of the topics, he indicated-in 255 to make the temperature hold off if desired and add at least 1 mode for programming, we will get a SUPER stove! Perhaps the next 2-3 years it will come true.
And so these stoves are still equal in the end, IMHO.

I also asked where to buy and have already reported in the Moscow topic.
Found in the shopping center "Electronic Paradise" metro Prazhskaya.

In general, I liked the quick white bread in Delonghi even more than in Panas. Baked more evenly and softer, the top is beautiful. Today was the first attempt to bake rye in panifarin and extra-R. The recipe was also debugged on Panas, baked in the "rye" mode. In Delongy, I took program 3, threw out all the intermediate mixes from it, set the approach time to 80 minutes and baking for 60 minutes. As a result, I got a well and evenly baked, but not high enough loaf. The crust is also soft. We need to experiment further - we will have to start a "laboratory journal" again

And it looks like Panas is much hotter in all modes. The crust of bread made from it is crisper and darker, I even got used to always put "light crust". Delongy doesn't need it, quite the opposite.

And further. In Delongy, you can't pour flour first, then liquid? Again, according to the Panasonic habit (besides, someone wrote that this is better suited) I tried it - it mixes badly, I had to push flour into the center from the edges with my hand.

I don’t bake rye - no gluten. You can take a program where t is higher and make it for rye. And also look at the Delonghi 125 topic, there is already an experience of how to better rye oven.

[just_len]

just_len
I have a Delongey 125 and I would "remove" 2 points from "-". When kneading, my stove is absolutely stable, it does not move. Country of origin - Italy. This question has already been raised on the forum. And as for the sequence of bookmarking products, it seems to me that it does not matter. I use compressed yeast and do everything according to the same principle as in manual mode. I bake Borodinsky too. I put up my programs and bake them. Machine. never used it.If the color of the crust seems to me pale, then I can immediately add the baking time or leave it on the residual heat for a longer time and the crust will turn red. And I shore the bucket and dissolve the salt-sugar in the liquid beforehand.

She is, of course, stable and does not jump on the table. Just when there is something to compare with ... Panasonic is one and a half times heavier and stands in general like a glove - it is not visible and almost inaudible when it interferes, but this one ... well, it is light, and the bucket is light, that says it all. does not affect, yes ... And in general, I'm falling in love with her more and more ...

Hmm, something I didn't immediately notice that on mode 6 (French) the temperature was higher than by 3. Next time I'll try to use it as a basis for rye. As a result, I would like to get a program that can simply be hammered into one button and which does not need to be watched at all in the process - with the ability to instruct a husband or daughter to deliver bread. I am the experimenter, and the people demand stability

About the sequence of laying - if the flour is down, water is on top, a liquid funnel turned out in the center, into which the flour from the edges was poorly drawn. Yes, it doesn't matter in the end, I can and water down - surprisingly simple ...

[New Year]

FROM New Year everyone !!!

I have been using Delongy 125 for six months now. During this time, all my doubts about its acquisition, which I had when choosing a x / stove before buying, were dispelled. Now I can say with confidence that this is the model that is the only one on the market that suits all my requests. I can't imagine how I could no longer interfere with the baking process, especially since I like to "dispose" of leftover food and every time I practically get a different bread, depending on what I "got" on its composition (both liquid components and bulk).

I would like to believe as he writes LenaV07 , that the manufacturer is Italy, but alas ..., all x / stoves are mainly made in China, but there is nothing to be done about it, the main thing is how lucky you are with your particular x / n, because a "marriage" can be from any manufacturer.
What about sustainability? To be honest, I also did not notice any "jumps", when mixing it does not even vibrate. True, just_len did not indicate what kind of bread she baked, maybe when baking rye and vibration appears? I don’t know, I don’t bake purely rye bread, although if we compare the effort that cotton is experiencing during kneading, so every time I “strain” mine on the weight of the kneaded dough, somewhere in the range of 1350 g. ovens Panasonic 255, 253 and Delongy 125, then it differs by 800 g, this is by no means 1.5 times. One can speak about a significant difference in weight, for example, only comparing these models with the Kenwood 450, so it really weighs 9.5 kg.

Once I also tried to lay food according to the method recommended by Panasonic, but I did not notice any difference for raising the dough, but the formation of a bun, nevertheless, seemed much more convenient to me as in the instructions for my x / stove: liquid components - on the bottom of the bucket , loose from above. If I use "live" yeast, then pour the fat on top of the flour.
Good luck to all.

In Delonghi125, the worst drawback is the quality of the bucket: both thin and weak coating. But the plastic case is normal, does not smell, does not heat up.
Water down is logical: Teflon will scratch less!
They discussed a lot about the country of production, but they talked and China began to do it, I personally did not see it. I have a "gray" delivery, not officially imported-Italy. Not a word of Russian, Ukrainian, English. I wish I would cross 125 with 255 for the best!

Uh-huh - "If only Nikanor Ivanovich's lips were put to Ivan Kuzmich's nose, and if I could take some swagger like Baltazar Baltazarych, yes, perhaps, add to this the stoutness of Ivan Pavlovich" ...

It seems to me that Panas is for those who need it simply, quickly and reliably, and delongues for those whose "hands itch", like mine, I always do by eye, change the program, twist and twist ... there are such people)))

Nuu ... in Panas, too, everything is not always simple. Simple - when you bake one basic recipe from a book, and that's it.And when you want to quickly and reliably, but what is not written in the book ... there you need to apply such brains to bypass the rigidity of programs ... When from the "tools" - only a change in the recipe ... uuu ...

And by eye and twirl - great, I myself love, but when there is time. And if you don't, and you need to call your husband or daughter from work and say "put on black bread, a list of what to put and which button to press, hangs on the wall" (that is, they put everything down and press, but there will be zero feedback) - there is a little something else is needed ...

Well, okay, maybe we can work together :) she is really flexible very

Even my mother (!!!) put the bread herself! Here! There was pride ... !!!

Long chose between Kenwood 450, Molinex, Panasonic 255 and Delongy 125S.

Bought Delonghi 125 for three weeks now. The oven is very good.
Conveniently, you can edit the program to your liking. I use it often.

By the way, at the price in Kiev - Panas is 80% more expensive, as if it is not clear what to pay more for.

I also have Delongy 125S. I don't know how much I would have liked Panasonic, but my stove is generally fine with me. Although when it was brought (I ordered it in the online store, in real life I did not look at it), it was a certain disappointment. It is not steel, the plastic is ordinary, and it is not very neatly cut around the edges, everything seems to be so flimsy. But in the process of working with her, all the shortcomings faded into the background. Pleases with bread for the fourth month already. Programming is very helpful, of course it is a huge plus.

The choice was Delonghi 125 or Panasonic 2500, price tag 4520r., 5100r. respectively. For Delonghi 125 programming, and for Panasonic 2500 everything else. Maybe I'm wrong about something and over time the Delonghi 125 has improved: the quality of the buckets, the crust uniform in color, stopped breaking. USERS OF THESE MODELS RESPOND ENOUGH OVEN BREAD WITHOUT ME!

I have Delongee for the fourth year, no complaints. Works almost daily, sometimes twice.

[In Delonghi125, the worst drawback is the quality of the bucket: both thin and weak coating.]

In Delonghi125, the worst drawback is the quality of the bucket: both thin and weak coating....
Water down is logical: Teflon will scratch less!
...

better late than never ...
I have 2 Delongey 125 stoves: one from my mother (I bought it right after my Mouli 5002) and the second from me (I didn’t arrange Moulinex - I sold it, I bought a German Unold - I didn’t, because I fell in love with Delongey, sold and bought Delongee) ...
In general, what am I leading to ... my mother's bucket was killed ... I still like new ... I fall asleep ingredients according to Panas's instructions, i.e. flour down, that's the whole trick ... The bucket has never been washed! I just wiped it with a damp cloth (very rarely), basically just scrubbed (not sparing it) with a silicone spatula the remnants, if they remained or even did not touch them (do not forget that when kneading, you can add 3% of old bread).
So you can complain about the bucket, but ... you can avoid it.

[i.e. flour down, that's the whole trick]

I still have, as new ... I fall asleep the ingredients according to Panas's instructions, i.e. flour down, that's the whole trick ... The bucket has never been washed! only wiped it with a damp cloth (very rarely), basically just scrubbed (not sparing it) with a silicone spatula, if there were any, or even did not touch them

Likewise - the bucket is whole, and not mine - I shake out-wipe
But I always put the liquid down first!

So the secret is probably not in the bookmark

Yes, I am once again convinced that the secret is in the unstable low quality of the Delonghi 125 non-stick coating.

I read all 25 pages as a poem, I want to add that, although Panas 255 cannot be programmed, I bake any bread there, mainly with sourdough, when there is no time to fiddle with the oven. Real Borodinsky, of course, cannot be baked there, but simple rye or bread like the Master's loaf is easy.
I wonder why so far no company has released an oven with the ability to set its own programs for baking bread, where at each stage it would be possible to set any time and any temperature (within reasonable limits, of course)? Then there would be no problem with the choice among the "programmable" bread makers.Why can't you program two mixes in Kenwood 450 with a half hour break between them? It pisses me off. Whether it is possible in Delongy, I do not know.

Delongy since 2007. Works.