Panasonic SD-2500, SD-2501, SD-2502 (1)

Thank you! I will delve into it.

owners of brand new Panas, please post a photo of the bucket. Very necessary!
I’m standing idle, I want to change it, because I don’t like it at all. I already decided on Mulinex or LJ, but they attracted new models, what if it will turn out to bake bread in them? and then at 256 I get a complete nightmare, compared to the old Hitachi, which plows in the country. And the compactness of the new models is also very attractive to me. Really less than 256?

[Eleanor]

Eleanorif no one gets ahead of me today, I'll try to take a picture of a bucket tonight
about more or less - you just compare the overall dimensions, it's so hard to say, maybe I have only one stove)) and I bought it via the Internet.
by the way, I bake in my oven for the third time - and everything works out
the husband, however, yesterday ruined the stirrer with a knife, peeled off the Teflon coating, you will have to buy a new one, apparently

Oh, thank you very much! I will wait! And then I already have my hair on end - I just can't figure it out !!!

[Eleanor]

Eleanor, well, here are the pictures. I do not know, or what you need. if from any other angle - tell me

owners of brand new Panas, please post a photo of the bucket. Very necessary!
I’m standing idle, I want to change it, because I don’t like it at all. I already decided on Mulinex or LJ, but they attracted new models, what if it will turn out to bake bread in them? and then at 256 I get a complete nightmare, compared to the old Hitachi, which plows in the country. And the compactness of the new models is also very attractive to me. Really less than 256?

About the dimensions of the new PANASIKS: hi: wrote earlier ... View the topic

of course new, but where did you actually see such a difference in price? it is certainly cheaper, but not at all significantly.
by the way, today I finally got 2502 ^ __ ^
the first bread in the baking process.

🔗
Here is 257. And I ordered for 5750. And this was not the cheapest store, I just wanted to buy there, complete with a multicooker. Well, not exactly twice, but almost))

went to the link, but did not find that there is a website where you can order HP

[xomka]

xomkaThanks a lot! The bucket looks like the 256th model. Eh! I thought that due to the compactness it would be narrower ...
They helped me a lot.

[Eleanor]

Eleanor, not at all)
if you want, I can measure the width of the bucket in cm for fidelity

No, thanks, I already understood! I need a bucket like in Hitachi! And something like that I do not observe all the bread in breadth, but not upward, and it strains me. Although, in fact, what's the difference, cut wide or up? But I have a firm conviction that the splendor of the bread, its lightness, bakedness and uniformity of the loaf as a result, depends on this. And in the 256th my flat-faced freaks come out. Therefore, at home, in Moscow, I practically do not bake, how many I have not tried - well, the darkness just turns out, but in that in the country, in Hitachi, there is not bread, but a fairy tale!
It is necessary to drive to the store and touch it with your hands ...

[Eleanor]

Eleanor The bread maker has absolutely nothing to do with it, it's just a tool, nothing more. It's just that a slightly different approach is needed to it. Seek and find!

Yes, it is pointless to look. Well, I have not one stove, but two! There is something to compare And, sorry, of course, I do not want to offend anyone, but I see the results of baking in panas that are placed here Well, not that kind of loaf! Yes, and a crust and stuff. I tried different things on it, maybe it's a jamb of a particular stove that I came across, I later used exclusively for kneading dough for pies and dumplings, but even then it began to "get out". But the shape of the loaf! This is darkness! Once again, a thousand apologies, I didn't want to offend anyone!
For some reason, as a result of thinking about the bucket, I have a thought: if the bucket is larger, i.e.already in width, then the dough bun is in "more cramped conditions, perhaps", therefore it is more and more intensively kneaded not only with a stirrer, but also by the walls of the oven itself, plus there is nowhere to rise in the width of the dough, and in height it is a nice thing, up to the very top goes!
In general, I have been a baker since 2002, so I did not have any special problems with recipes, I just had such a specific joint with 256th.
I thought that the new, compact model, and they made the bucket narrower. Well, and, of course, all dispensers for yeast, for raisins and nuts worry me less, but for yeast, yes! The difference in the water flow is also tiresome. In the sense in different stoves.

Thank you all very much! I will go shopping, I will "feel"

Yes, it is pointless to look. Well, I have not one stove, but two! There is something to compare And, sorry, of course, I do not want to offend anyone, but I see the results of baking in panas that are placed here Well, not that kind of loaf! Yes, and a crust and stuff. I tried different things on it, maybe it's a jamb of a particular stove that I came across, I later used exclusively for kneading dough for pies and dumplings, but even then it began to "get out". But the shape of the loaf! This is darkness! Once again, a thousand apologies, I didn't want to offend anyone!
For some reason, as a result of thinking about the bucket, I have a thought: if the bucket is larger in height, that is, narrower in width, then the dough bun is in "more constrained conditions, perhaps," so it is not mixed more intensively. only with a stirrer, but also with the walls of the stove itself, plus there is nowhere to rise in the width of the dough, and in height - a nice thing, the bucket goes all the way to the top!
In general, I have been a baker since 2002, so I did not have any special problems with recipes, I just had such a specific joint with 256th.
I thought that the new, compact model, and they made the bucket narrower. Well, and, of course, all dispensers for yeast, for raisins and nuts worry me less, but for yeast, yes! The difference in the water flow is also tiresome. In the sense in different stoves.

Thank you all very much! I will go shopping, I will "feel"

Eleanor, I have 256 and I am very happy with her, before her there was Kenwood-250, but it broke.
The bread always turns out to be higher than the bucket, although I very rarely bake with yeast, constantly with sourdough and never let the stove fail me, I can show a picture of the bread, if necessary, but due to the compactness of the new model ....., I saw them together in the store, it seemed to me that 256 space takes up less, it only seems in the picture that the new models are smaller.

Horror! And in the annotations in the stores they write that the compact model! Clear! Thank you so much!!!!
Here, if it's easy, show a picture of bread! whole and cut. How do you get the crust? I have a tooth-crushing one, firstly, thick, and secondly, very nip

Horror! And in the annotations in the stores they write that the compact model! Clear! Thank you so much!!!!
Here, if it's easy, show a picture of bread! whole and cut. How do you get the crust? I have a tooth-crushing one, firstly, thick, and secondly, very nip

Eleanor, you all the same go to the store and first look, I like my design more, the new stove seems to be longer forward. I am exhibiting photographs of bread, today I only baked it, without yeast, with sourdough, the crust is soft, thin.

[at]

new HP in front atthe old one, but in profile (on the side) it is more, that is, deeper for us. If you put a wide HP countertop on a standard countertop, "in the face", then it actually occupies a square (behind it and in front of it, the place remains unused), and if it is narrow, then something else can be stuck next to it. Therefore, it saves space. on standard countertops

And the buckets, as far as I could see in the store, are similar. Why change the shape, put new stamps?

The Kenwoods definitely have narrow and high buckets.

Hello Dear Forum users!
Yesterday I bought a Panasonic SD-2500WTS bread machine for 5990 rubles. I am very pleased with the operation of the oven, the bread came out the first time. The saying "The first pancake is lumpy" did not work this time.

Hello Dear Forum users!
Yesterday I bought a Panasonic SD-2500WTS bread machine for 5990 rubles. I am very pleased with the operation of the oven, the bread came out the first time.The saying "The first pancake is lumpy" did not work this time.

Thank you for the very informative photos ... And do you have an adapter on the electrical plug ??? Or is she herself?

Thank you for the very informative photos ... And do you have an adapter on the electrical plug ??? Or is she herself?

Adapter!

Adapter!

This means one more feature ...: girl_in_dreams: The fork is not standard

This means one more feature ...: girl_in_dreams: The fork is not standard

And now all household appliances are equipped with euro plugs with grounding. I don't have such electrical outlets at home, so I have to use an adapter.

["nothing comes out!"]

The story with the bread maker and scales, please discuss in the topic "nothing comes out!".

Can you please tell whether panasonic sd-2501 makes rye bread or not?

Can you please tell whether panasonic sd-2501 makes rye bread or not?

SD-2501 prepares rye bread, an additional spatula is included with the oven, SD-2500 does not cook.

Colleagues, there is someone who has a newfangled Panas 2501 (257 can not be found anymore), infa is VERY needed!
In general, I get close to the installation site, it has become tall and narrow, but I have a little more than 60 cm from the desktop to the shelves: will it be possible at least HOW to open the lid for the recess-insert of the bucket? And how will it open with the dispenser ?!
I have suffered with all these measurements, and pretzel on the websites of sellers only make a mistake about this model, like, go directly to the manufacturer.

Thank you

Colleagues, there is someone who has a newfangled Panas 2501 (257 can not be found anymore), infa is VERY needed!
In general, I get close to the installation site, it has become tall and narrow, but I have a little more than 60 cm from the desktop to the shelves: will it be possible at least HOW to open the lid for the recess-insert of the bucket? And how will it open with the dispenser ?!
I have suffered with all these measurements, and pretzel on the websites of sellers only make a mistake about this model, like, go directly to the manufacturer.

Thank you

View the topic earlier ... they wrote that in the open form 65cm .. and the rest of the dimensions are also there
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0

Good evening! The other day we bought a panasonic sd 2501 stove. They baked bread twice, first a simple one, then a regular one with raisins. The bread turned out to be delicious, but both times a lot of flour remained from the bottom, it feels like the oven does not completely stir the dough. In size, it also turned out to be some kind of small, and as soon as it was taken out, it was immediately opal. Please tell me what could be the reason?

[Ludmila86]

Ludmila86 here you can find the answer

The first post of this thread now has all the links you need

Today I baked a cake according to the recipe:
yeast 2.5 tsp
wheat flour 400 gr
salt 0.5 tsp
sugar 5 tbsp. l.
vanilla sugar - sachet
butter 2 tbsp. l.
eggs 3 pcs
milk 170 ml
raisins
mode: basic fast

It turned out to be a wonderful, airy, tender cake


Cutaway


The aroma during baking was indescribable !!!
And the taste of a real homemade pasta! My grandmother used to bake them, I have never had such successful baked goods.

Panasonic is 100% satisfied. Yes, it's expensive, but how much positive !!!

There was a question for the bakers: the cake is big, I am just too much. Is it not possible to bake both bread and cake from a half recipe, or reduce the amount of products by 1/3, so that the yield of the finished product is less?

Congratulations on your lucky bread!

As far as I know, Panasonic has a minimum amount of dough of 300 g of flour. Therefore, you can recalculate the recipe by multiplying all ingredients by 0.75. Or you will have to freeze some of the bread

This is my first bread in Panasonic SD-2501

Hooray! They just brought my stove - Panasonic SD-2501. And a slow cooker of the same company. I frantically leaf through the instructions and the forum. Straight at a loss from such happiness.
And the husband is already waiting for white bread for dinner.

[alison]

alison, start with plain white on the main program! And you will get comfortable with the stove, and you will have a minimum of products, and we have practically step-by-step manuals. On the the first page of our topic there are all the necessary links.

Try to guess so that the baked goods are finished at least a couple of hours before you and your husband eat bread.Bread must be allowed to stand, "ripen", cool down at least to a warm state (ideally, to room temperature).

[alison]

alison, start with plain white on the main program! And you will get comfortable with the stove, and you will "exhaust" a minimum of products, and we have practically step-by-step manuals. On the the first page of our topic there are all the necessary links.

Try to guess so that the baked goods are finished at least a couple of hours before you and your husband eat bread. Bread must be allowed to stand, "ripen", cool down at least to a warm state (ideally, to room temperature).

Thank you! I planned from him, something simpler to start with. Thanks for the advice. Is it better to start with a basic program than a quick program?

forget about the quick, until some emergency "squeezes". More yeast is needed there, the necessary biochemical reactions do not take place in the dough, in general, bread in case of emergency.

Eleanor, you still go to the store and take a look, I like my design more, the new stove seems to be longer forward. I am exhibiting photographs of bread, today I only baked it, without yeast, with sourdough, the crust is soft, thin.

And what is the recipe for bread, what kind of sourdough?

[Plain sourdough bread (oven)]

And what is the recipe for bread, what kind of sourdough?

The recipe is called, if I'm not mistaken, "Simple". Girls, I'm very sorry, but I don't remember who the author is, I took sourdough bread in recipes here on the forum. Liquid French sourdough. 400 flour + 360 French leaven + 200 water. I knead for 10 minutes, then 40 minutes for an hour. gluten develops. Then I turn on the Pizza program again, add 2 tsp. salt and oil, I use olive oil, I also knead for about 10 minutes, until a good bun is kneaded. Then I turn off the oven, the bread is on the proofer, as it rises to the edge of the bucket, I turn it on for baking for 1, 05 minutes. And that's all. I tweaked the original recipe for myself, mine really like it, and I always know it's a win-win. Now I will look for all the same who is the author and give a link to the source.
Found it! Here
Forum | BREAD ON ZAKVASK | Wheat bread with sourdough

Plain sourdough bread (oven).

On the second page. I don't know how to insert links, that's why that's the only way. Once again I apologize to the author, and the starter culture in the original version is 340 gr.

[url]

To insert a link, you need:

1.copy the link to the clipboard,

2.in the message, click on , then two sets of square brackets [url] [/ url] will appear in your text (instead of url there will be url),

3. you can insert a link between sets of brackets, then the text will look like [url] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43099.0 [/ url], as a result https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43099.0

4. and you can [url=https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=43099.0]link name[/ url], then we get link name

Good day. Join the team, please. Yesterday for the first time in a freshly unpacked KhP I made the first loaf in my life. The coma did not work, it turned out to be a delicious, fragrant bread. I have already cooked white with onions (I added a chopped onion to recipe No. 1), a couple of loaves have already flown away under the order of my relatives, and now ... I am preparing rye bread. I took a little test for a sample - it feels like it will be
Tomorrow we are going to VDNKh for condiments.

[url]

To insert a link, you need:

1.copy the link to the clipboard,

2.in the message, click on , then two sets of square brackets [url] [/ url] will appear in your text (instead of url there will be url),

3. you can insert a link between sets of brackets, then the text will look like [url] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43099.0 [/ url], as a result https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43099.0

4. and you can [url=https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=43099.0]link name[/ url], then we get link name

Rina, Thank you very much for your help, otherwise it is very inconvenient in front of the author of the recipe, I have been baking this recipe for a year and a half. It's just a miracle!

Well ((The first bread didn’t work out ((I didn’t come up, there was a thick layer of flour below.
So upset (

the best dry Pakmaya yeast

[alison]

alison, sorry ... I can not advise anything on dry. Do you have the opportunity to buy ordinary compressed yeast? Bread tastes better with them. For 500 g of flour, you need 7-8 g of fresh yeast. Just crumble them to the bottom of the bucket, flour on top, etc.

================
stop-stop ... A thick layer of flour - did you control the bun? How were the products measured?

How to control a bun? I'm afraid to open the lid during the cooking process. I don’t know how.
I measured out the products with measuring cups, with my own flour. There are no scales. I think maybe we need more yeast and water? And I don't know where the pressed yeast is sold. And how to measure 7-8 g from them - too (

[Tutorial for Baking Bread in a Bread Maker]

Well, here we are ... Have you been on the first page? There in the first post there are ALL the necessary links, read Tutorial for Baking Bread in a Bread Maker and be sure to study Kolobok's rule... Apparently, you have not so much yeast as an imbalance in flour / liquid balance. During kneading, opening the lid and interfering with the process is not only possible, but also necessary!

[Tutorial for Baking Bread in a Bread Maker]

Well, here we are ... Have you been on the first page? There in the first post there are ALL the necessary links, read Tutorial for Baking Bread in a Bread Maker and be sure to study Kolobok's rule... Apparently, you have not so much yeast as an imbalanced flour / liquid balance. During kneading, opening the lid and interfering with the process is not only possible, but also necessary!

Was: red: But in the joyful euphoria of the purchase, I missed this moment and immediately went to read about "Simple White Bread" and admire the pictures. In general, I read the forum, but in forays. And, apparently, I ran into the wrong place.
Thank you! Now I have to leave, I'll come back - I'll experiment. I have a lot of flour - 2 kg. Hope that's enough

I do not know about you, but we have pressed "wet" yeast in supermarkets (in milk refrigerators) or in the markets.

good day. Happy to the bubbles today. I came to a shop at VDNKh. Bought as much as 2 thousand. I started the process with the newly acquired ingredients.