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

Hurray-hurray-hurray !!!
today I ordered SD-2501 and tomorrow it will be delivered to me! I can’t wait for the first bread to bake!
Well, of course I will report

I'm so happy for you. Itself only a couple of days ago received the same. And already kindly envy you. The agony of waiting is so pleasant and exciting!
What a clever stove this is! I baked two bread yesterday - in the morning and in the evening. Today I made dough for dumplings. The dough is super. It will never work like that manually. She took it out and immediately sculpted it. And there is no fatigue, otherwise you will manually knead it and evaporate (I, in general, am rather sickly in complexion) And now I put bread with raisins, just added a little sugar, tomorrow morning we will eat for tea.

Help is urgently needed !!! On the advice, I closed the bucket with a napkin for the kneading time, so as not to spray the flour, but did not take into account that R-2502 and yeast are poured on top, the bun is already ready, and the yeast is on the napkin. I bake rye according to program 7. I'm waiting for advice !!!

remove the napkin, reset and run the program again.

Thanks for your feedback. But while I was waiting for an answer, I realized this: I started kneading rye dough, and then I would start baking. It seems, too, nothing variantik. And then come what may.

I now have a question, can someone tell me? I decided to bake cakes according to the recipe from the instructions, I laid everything and launched a dietary program with raisins. I looked that the alignment was from an hour or more, I decided that in an hour I would come up to control the kolobok, and when after 40 minutes I looked there already with might and main the kneading was twirling and there was no kolobok, and a rather liquid mass was hanging out, not liquid, of course, but the smeared bottom and the comma stuck to the wall ... I rushed to add flour. And when it was finished, I saw that the roof was torn and the sides were blackish. I know about the fact that fat and sugar too much roastiness, but the roof has killed. I don’t know what is in the middle - it’s getting cold. Actually, the main question is that the alignment ended too early. I always had 30 minutes on the main program, now for some reason 20 minutes, but for a dietary one. generally should be from 1 hour. What's wrong with the oven? Who knows?

I now have a question, can someone tell me? I decided to bake cakes according to the recipe from the instructions, I laid everything down and launched a dietary program with raisins. I looked that the alignment was from an hour or more, I decided that in an hour I would come up to control the kolobok, and when after 40 minutes I looked there already with might and main the kneading was twirling and there was no kolobok, and a rather liquid mass was hanging out, not liquid, of course, but the smeared bottom and the comma stuck to the wall ... I rushed to add flour. And when it was finished, I saw that the roof was torn and the sides were blackish. I know about the fact that fat and sugar too much roastiness, but the roof killed. I don't know what is in the middle yet - it is getting cold. Actually, the main question is that the alignment ended too early. I always had 30 minutes on the main program, now for some reason 20 minutes, but for a dietary one. generally should be from 1 hour. What's wrong with the oven? Who knows?

I, too, was a slob, not a bun. But it went up well. And I still don’t like the fact that it’s impossible to choose a crust on the kulich ..... it’s automatic and it’s very fried for me. In my Mula, this was not, there I chose and the crust was what I needed.

Probably the slob is technologically provided for since everyone has it, I probably perepontovat. I also rose well, I don't know how it was inside, but judging by the large rise in the dough, there were enough gas bubbles and they raised the dough, so I think it should be baked.But the torn roof is scary! Before that, I only made sweet pastries once in HP - cottage cheese with raisins and the roof was beautiful, what is wrong now?

Probably a slob is technologically provided for since everyone has it, I probably perepontovat. I also rose well, I don't know how it was inside, but judging by the large rise in the dough, there were enough gas bubbles and they raised the dough, so I think it should be baked. But the torn roof is scary! Before that, I only made sweet pastries once in HP - cottage cheese with raisins and the roof was beautiful, what is wrong now?

Probably not enough water.

Maybe you shouldn't have added flour? When I bake cakes for Easter or just make baking, the dough is tender, tender, like a feather bed. You shake it out of the pan onto the table, and it is like bubble lace inside, it was kneaded after ext. flour with a bun so specific. Did you sleep in vain?

Maybe you shouldn't have added flour? When I bake cakes for Easter or just make baking, the dough is tender, tender, like a feather bed. You shake it out of the pan onto the table, and it is like bubble lace inside, it was kneaded after ext. flour with a bun so specific. Did you sleep in vain?

I think yes. When I saw this mess, I also struggled with the desire to add flour, but then I overcame this feeling and decided to see how it would be.

well, God bless him, not fatal. It happens to everyone. Moreover, if it turns out to be baked inside, then mine will gobble up every crumb, and the roof burst, well next time I will know how to do it right. Negative experiences are helpful too.

Easter cakes in a x / oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0

Girls, for the fancy dough, which, in fact, is the cake, the bun rule does not work. There may even be a smudge that, when the mixer rotates, tries to gather into a kind of jellyfish, somewhat reminiscent of a kolobok, but when the mixer stops, it spreads.

Use the main program with raisins - small size and light crust.

I remembered that in the old recipes for cakes it is said that the dough must be kneaded until it becomes such that it does not stick to the hands. And the dough itself should be soft and sticky at first. My pastry is usually so smudged at first, and then during the second kneading and / or deboning it is clear that the dough already has a different structure, when the mixer is working, it gathers into a silky bun.

I remembered that in the old recipes for cakes it is said that the dough must be kneaded until it becomes such that it does not stick to the hands. And the dough itself should be soft and sticky at first. My pastry is usually so smudged at first, and then during the second kneading and / or deboning, it is clear that the dough already has a different structure, when the mixer is working, it gathers into a silky bun.

In-in, the same story. The first cake was baked without me - great! The second one was already kneading with me - not dough, but some sour cream, although all the liquids were measured as for the first time. I poured 3 tablespoons of flour - the roof was torn apart, as after a shell hit. The habit of making a non-sticky dough is very strong, you cannot convince yourself that everything will be in order with the batter at the end of the process, that it is simply cooked differently in HP. Thank you for the advice to choose "the main program with raisins - small size and light crust", I like the cake very much, but the burnt crust spoils the taste.

Baked Plain white bread with raisins according to the recipe for the bread maker. Size M light crust. Sahara put 2 spoons, and not one, so that it was sweeter for tea. As a result - well, too sweet, I did not take into account that 80 g of raisins will also give sweetness. And it also seemed that the crumb was a little damp or something. Liquids (water + serum) put 240 ml. instead of 260 as in the recipe. Maybe the raisins have given moisture. I previously filled it with hot water for 5 minutes so that it would soften and not scratch the bucket. Then it drained the water, poured it onto a plate in one layer, it dried out for an hour, rolled it a little in flour - and into the dispenser. The gingerbread man is slightly linden after the 1st batch.
So it turned out very tasty, the crust is perfect, if only a little drier.
What you need to do for this: Reduce water. Or since I reduce the sugar from 2 tablespoons to the 1st, then make a medium crust so that it bakes stronger inside or something (now it seems to be baked, but there is some kind of vogue). At the same time, leave the size M. Who will advise what?

try medium size and light crust.

An hour ago, they took out White bread with semolina from the HP. Awesomely delicious, could not resist, cut it up and grilled it with chicken soup. Here he is, handsome:


True, I did not put 1.5 tsp. yeast, and 1 tsp. and instead of 330 ml of water I put 200 water and 100 whey. And most importantly, out of habit something, but forget, I forgot to put the water warm, as in the recipe. And I put the room, and the serum in general from the refrigerator. But, oddly enough, everything worked out.
And on this bread my SAF-moment yeast is over, I will start experimenting with SAF-levure. I've already read everything about them. In the future I will switch to pressed, not all at once.

[Mona1]

Mona1, and a reference to the recipe, pliz.

[Mona1]

Mona1, and a reference to the recipe, pliz.

Catch -
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=95885.0

Recipe - White bread with semolina by julia-bor

[Mona]

Mona, start experimenting with the "wet" pressed yeast that our mothers-grandmothers used. I really like "Krivoy Rog". Use 1.5-2 grams for every 100 grams of wheat flour. I need 7-8 g for wheat bread for 500 g of flour. Just crumbs to the bottom of a bucket for flour ...

[Mona]

Mona, start experimenting with the "wet" pressed yeast that our mothers-grandmothers used. I really like "Krivoy Rog". Use 1.5-2 grams for every 100 grams of wheat flour. I need 7-8 g for wheat bread for 500 g of flour. Just crumb to the bottom of the bucket for flour ...

Yes, I would like and would like to lengthen the process if they are wet. Maybe I'll try to knead on the Dough mode, and then on the Main timer. I read something like that, I need to reread it. In general, I copy everything interesting and valuable that I read here and put it into my daddy on my desktop.

Mona, that's what I do. I knead the yeast, half the flour and half the liquid on the "pizza" (only kneading, it's about 10 minutes), then I reset the program, set the main one with a delay of a couple of hours, add the rest of the products and go to bed. By the morning I get not hot, but warm and excellent bread.

Mona, that's what I do. I knead the yeast, half the flour and half the liquid on the "pizza" (only kneading, it's about 10 minutes), then I reset the program, set the main one with a delay of a couple of hours, add the rest of the products and go to bed. By the morning I get not hot, but warm and excellent bread.

Oh, thanks, and I didn't have to look, I read it. Tomorrow I'll buy yeast and try.

People, tell me please, in Panasonic 2502 (metal) and 2501 recipes are suitable ???, they seem to be almost the same ??

An hour ago, they took out White bread with semolina from the HP. Awesomely delicious, could not resist, cut it up and grilled it with chicken soup. Here he is, handsome:


True, I did not put 1.5 tsp. yeast, and 1 tsp. and instead of 330 ml of water I put 200 water and 100 whey. And most importantly, out of habit something, but forget, I forgot to put the water warm, as in the recipe. And I put the room, and the serum in general from the refrigerator. But, oddly enough, everything worked out.
And on this bread, my SAF-moment yeast is over, I will start experimenting with SAF-levure. I've already read everything about them. In the future, I will switch to pressed, not all at once.

Very appetizing bread turned out!

People, tell me please, in Panasonic 2502 (metal) and 2501 recipes are suitable ???, they seem to be almost the same ??

Feel free to use all the recipes for Panasonic, they all will do. All recipes for HP on the site are suitable, just follow Panas's bookmark order - first yeast, then flour, dry ingredients, then liquids.

People, tell me please, in Panasonic 2502 (metal) and 2501 recipes are suitable ???, they seem to be almost the same ??

Recently acquired a Panasonic 2500 using recipes from my former Orion bread machine. Everything works out great. The recipes are suitable for all types of bread makers. Only at first it is necessary to correct the bun if necessary.

understood, thanks, now I'm baking onion bread according to this recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=receipt_print;topic=163876.0;sesc=5c4407dd60e0333864c48a2f10606a0f

, only Margot wrote that it was necessary to observe the Pansonik's bookmark of the ingredients, and I put it, as in the recipe, first the liquid and then the flour, which is really bad, right ??

only Margot wrote that it was necessary to observe the Pansonik bookmark of the ingredients, and I put it, as in the recipe, first the liquids and then the flour, which is really bad, right ??

Nothing wrong with that, don't be discouraged, but it's still better to follow the manufacturer's instructions.

There is nothing wrong with that, don't be discouraged, but it's still better to follow the manufacturer's instructions.

immediately it became calmer, let's wait what happens

Well, my first bread was baked. I was prepared at night, so I'm only showing the photo now) Made according to a recipe for Panasonic White bread, medium size and crust.
The bread got out of the mold. What size will it be if XL is done?))))
It turned out soooo very airy and tasty


I will continue to experiment

damn ... but the photo is not attached

[STOOL]

People, tell me please, in Panasonic 2502 (metal) and 2501 recipes are suitable ???, they seem to be almost the same ??

STOOL, please read the first message in this thread (message from the Moderator).

Mona, that's what I do. I knead the yeast, half the flour and half the liquid on the "pizza" (only kneading, it's about 10 minutes), then I reset the program, set the main one with a delay of a couple of hours, add the rest of the products and go to bed. By the morning I get not hot, but warm and excellent bread.

Wanted to ask. There, according to the instructions, when the signal sounded about the end of the cycle, you must press the stop, and if you do not press it, then the HP keeps it hot. YOU write: By the morning I get not hot, but warm and excellent bread. That is, you have to get up early in order to press STOP, and then sleep further so that it cools down, and also: will it sweat a lot if it cools down to warm?
In short, I confused you completely. QUESTION:
1) About the STOP button
2) How long does it take from piping to taking out the bread, if you do it on a timer at night.
3) We put it on the wire rack and let it dry out from excess condensation, and then after how many times should it be covered with a towel? Or do it right away, as you took it out?

As far as I remember, in Panasonic bread heating after baking lasts one hour. Anyway, I don’t bother getting bread hot from a bread machine - I think that cooling bread still has its own ripening processes, which are disrupted if it is pulled out immediately after the end of baking. My loaf always sits in a bread maker up to the "grip" temperature, that is, to such a point that you can pull the bread out with your bare hands. Yes, the crust is sweating, but this trick allows the stirrer to easily pop out of the loaf, and the crust dries up while the warm bread on the wire rack cools down completely.

So, I never get up to turn off HP and take out the bread. I just set the timer so that the bread is baked about an hour or two before I get up. She got up, turned off the oven, took out the bread, put it on the wire rack. While I wash my face, brush my teeth, raise the children, the crust will have time to dry out.

Now everything is clear, I will master this method. I have not used the timer after the purchase. I'll just check if it works.

Mona, that's what I do. I knead yeast, half the flour and half the liquid on the "pizza" (only kneading, it's about 10 minutes), then I reset the program, set the main one with a delay of a couple of hours, add the rest of the products

And another question:
When you knead pizza on the mode, do you use water at room temperature or lukewarm? And if I have water and some of the whey, then in this initial batch, which is better - water, whey or a mixture of them?

Well, take it to the family
They delivered the SD-2502 to me, loaded the ingredients, turned on the oven for the "plain white bread" program.
True, it is embarrassing that the time is counting down, but not a sound from the stove. Shouldn't she be kneading the dough? Or maybe not right away?

P.S. Everything, figured it out while standing)

Or after half an hour or about an hour. Depends on the room temperature. If less than 23 degrees, then in half an hour. It turns on when the scoreboard is 3:30

Yes, everything is baked, there are 1.5 hours left.
Tell me, is it better to take out the bread right away, or keep it in the bread maker for 30-60 minutes?

Yes, everything is baked, there are 1.5 hours left.
Tell me, is it better to take out the bread right away, or keep it in the bread maker for 30-60 minutes?

Better to hold. At the same time, the crust is slightly steamed, or something. Then the bread is easily shaken out and the mixer does not rip out along with the bread. Then put it on the wire rack (for me - from the microwave) and let it stand so that the moisture leaves the crust. Then you can cover it with a towel.
I'm still a beginner here myself. I take it out after 20 minutes, but you can read a little higher that you can not touch it for an hour, some processes will continue there. But I don't have enough patience for an hour. When it zapipikalo 8 times - the end, then I go, I press STOP, I DO NOT OPEN the lid, I gain patience and wait 20 minutes. that's all.

[Soze]

Soze,
According to the instructions, you need to take out the bread immediately. But I believe (once again, this my opinion) that
1.to take out bread immediately hot - it is unsafe,
2.the ripening processes continue in the bread even after the end of baking,
3.It seems to me that bread, taken out hot, has a more oak crust.

Therefore, I calmly leave the bread in the bread maker until it cools down to the "grip" temperature, that is, so much that the mold and bread can be taken with bare hands.

Mona1, I haven't baked on whey for a long time ... Take whey from a third to a half of the liquid, and what you pour into the dough is no longer important. If the kneading is done on "pizza", then the dough is slightly warmed up there. I would not heat water, room temperature is enough. If heated, it is easy to miss the temperature and the yeast is simply "brewed".

Then, when you wash the bucket, if the stirrer is fried and cannot be removed, do not tear it out with force, but pour warm water inside (just not in a hot bucket, otherwise the coating may crack from the temperature difference, God forbid,). Pour water onto the mixer, it's good if it covers it and let it stand for 10 minutes. then the stirrer can be easily removed.

[Soze]

Soze,

Mona1, I haven't baked on whey for a long time ... Take whey from a third to a half of the liquid, and what you pour into the dough is no longer important. If the kneading is done on "pizza", then the dough is slightly warmed up there. I would not heat water, room temperature is enough. If heated, it is easy to miss the temperature and the yeast is simply "brewed".

Did exactly as you advise. I bought Kryvyi Rih compressed yeast. Made a brew for PIZZA and now for BASIC with a two hour delay. We are waiting.
By the way, I cut the yeast with a thread dipped in vodka into 12 parts, everything was cut perfectly. I used one slice (roughly 8.3 g) for size L bread (for 500 g of flour), and the rest in the refrigerator.
Yes, I didn't crumble the yeast, I just stirred it in a bowl in water until it was dissolved, then I poured it into a bucket with flour. Maybe you don’t need to do that, she’s too clever, but just crumbling is enough. I am very interested in how it will taste in comparison with bread with dry yeast.

So, I unsubscribe. The first bread was baked successfully, everything worked out!
Only next time I'll put it on a dark crust, the middle one seemed too light. Well, I will try new recipes, of course.

So, I unsubscribe. The first bread was baked successfully, everything worked out!
Only next time I'll put it on a dark crust, the middle one seemed too light. Well, I will try new recipes, of course.

The first bread is the most memorable, even if the next ones are much more beautiful, I think so. On the forum you can find a lot of interesting recipes. Good luck, so to speak!

Hello everyone!!! Finally, I became the owner of HP, I dreamed about it for a long time, read and chose and almost a year ago I opted for Panasonic, and now my parents gave me my long-awaited 2501 for the birth of my second grandson !!!
Today I loaded everything as in the recipe and put it on ordinary bread, when I started to bake the delicious smell went, but when I squeaked and I opened it, I was upset - inside there was a cake with a golden brown crust, except for the top, a couple of cm high and with raw contents inside. I put a new batch, let's see what happens. Fast-acting dry yeast saf-moment, makfa wheat flour in yellow packaging. The flour was weighed on a scale, the rest with a measuring glass and a spoon. Can someone tell me what could be the problem?

Hello everyone!!! Finally, I became the owner of HP, I dreamed about it for a long time, read and chose and almost a year ago I opted for Panasonic, and now my parents gave me my long-awaited 2501 for the birth of my second grandson !!!
Today I loaded everything as in the recipe and put it on ordinary bread, when I started to bake the delicious smell went, but when I squeaked and I opened it, I was upset - inside there was a cake with a golden brown crust, except for the top, a couple of cm high and with raw contents inside. I put a new batch, let's see what happens. Fast-acting dry yeast saf-moment, makfa wheat flour in yellow packaging. The flour was weighed on a scale, the rest with a measuring glass and a spoon. Can someone tell me what could be the problem?

Maybe in leaps and bounds .... Saf-moment - very often they sell a fake.

That's it, I'm taking off my question, it's my fault with this bread - the wrong units were installed on the weights, so the flour was almost 2 times less, now I started to knead and I add flour to the liquid dough and decided to turn on the scales and it came to I was weighed not in grams, now it seems normal, let's see what happens. Hurrah!!!!!