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

[Probably, and really, she slowly fry more,]

Mom just called, she says she was baking bread again, the main white one, it turned out not with such a pale crust, as in those times, the parameters were set the same. Probably, and really, she slowly fry more, it seemed to me and on mine too.

Looks like shoes, wears out!

Looks like shoes, wears out!

Hello everyone!
your advice is very necessary.
bought today 2501 - and I was very surprised how the scapula dangles ... as if not at all in size ... a huge backlash ...
the instructions say - firmly install, and it dangles freely back and forth ...
even with the naked eye you can see ...

it seems that I'll turn it on now, but it will take off))))
tell me, please, should it be so? ... otherwise I'm sitting, I'm afraid to turn it on ...

Hello everyone!
your advice is very necessary.
bought 2501 today - and I was very surprised how the blade dangles ... as if not at all in size ... a huge backlash ...
the instructions say - firmly install, and it dangles freely back and forth ...
even with the naked eye you can see ...

it seems that I'll turn it on now, but it will take off))))
tell me, please, should it be so? ... otherwise I'm sitting, I'm afraid to turn it on ...

everything is fine) as it should be !!! turn on and good luck in baking your first bread)
I have 2502 (everything is exactly the same in stainless steel), a friend has the same as yours, I, too, when I bought it, immediately called him and asked the same thing)

everything is fine) as it should be !!! turn on ahead and good luck in baking the first bread)
I have 2502 (everything is exactly the same in stainless steel), a friend has the same as yours, I, too, when I bought it, immediately called him and asked the same thing)

oh, thanks a lot for the quick response!
I ran aaaaa)))))

oh, thanks a lot for the quick response!
I ran aaaaa)))))

Come running as soon as possible with pictures of your bread and do not forget the kind person to press the "Thank" button

And who thinks what this backlash is for?
My IMHO is this:
In order to provide the dough mixer drive motor with a small
"run-up" to start, but to reduce the starting torque on the shaft.
I don't think I discovered America with my opinion?

And who thinks what this backlash is for?
My IMHO is this:
In order to provide the dough mixer drive motor with a small
"takeoff" for the start, but to reduce the starting torque on the shaft.
I don't think I discovered America with my opinion?

This has already been said many times, there is a Panasonic patent, on the shape of the shaft and the counterpart in the blade, when turning to the extreme position, a lock is formed, this makes it difficult to remove the blade from the HP shaft. The second patent is in the shape of a blade, in the lower part it has a narrowing, reminiscent of the sharpening of a table knife. All this reduces the amount of sticking of the spatula in the bread

We want to knead the dough for pizza tomorrow on our Panasechka 2501. Lo and behold, there are already 2 recipes in the instructions - pizza and thin pizza. Tell me which dough is tastier, possibly more airy, and does thin pizza mean that you need to roll out thinner than just pizza? in short, what are the impressions of one and the other recipe.

I want to bake cookies, knead the dough in hp, recipe:
1 cup of sugar.
1 egg.
0.5 packs of butter or margarine.
5 tbsp. spoons of sour cream.
600 g flour.
a pack of baking powder (or 0.5 tsp. slaked soda).
1/4 teaspoon of salt.
a bag of vanillin.
lemon
Cooking procedure:
Melt the butter, add the bread machine to the "bucket" along with sugar, egg, salt and sour cream.
Add sifted flour, baking powder, grated lemon peel, vanillin.
We knead in the bread maker in the "Dough" mode (in my bread maker this is the program.
We roll out the resulting dough 2-3 mm thick and make cookies - just then it was the turn of the kids to show their imagination. What we just didn’t come up with for molds
We bake in the oven at 200 degrees for 10-15 minutes.
So the question is: Which program should you knead on? What will go for brushwood?

And the dough is not cool? In the sense that suddenly HP will have to strain hard? And so finally it would be nice. I also love cookies.
And the program for brushwood is # 19 Pelmeni. (At 2501. And at 2500 it's # 20)

Well, yes, that the brushwood of dumplings or dumplings is kneaded on one, so I don't really understand the dough, but for 600 g of flour there are only 5 tablespoons of sour cream and 100 g of melted butter, so also how much sugar ... Scary))) who's here us special? Can't you risk it or will it work out? I only think to reduce flour to 300-400 grams. True from a liquid egg yet.

And today I baked black bread and, while kneading, managed to bend slightly the extreme prong on a spatula for rye bread. There is no silicone spatula, and I decided to scoop up flour from the corners with a small wooden spatula, but it stopped slightly during kneading. HP kneaded further, the bread was baked normal, and when I washed the bucket and spatula, I saw this curvature. I almost cry. And I also swayed the pin on which the scapula sits, it seems like a little backlash (well, quite a bit, or it seems to me). Or maybe it was, she just didn't shake him. Tomorrow I'm going to my mother, she has the same model, I'll see how it is there. And the prong, I do not know, must somehow be leveled neatly, just not to break or damage the coating, Now everything seems to be OK with the coating. Or leave it like that, and so will it knead, what do you think?

Or leave it like that, and so will it knead, what do you think?

It seems to me that it is better not to touch it, it will not affect the kneading in any way, and the coating may burst when bending.

So the question is: Which program should you knead on? What will go for brushwood?

Brushwood or dumplings, the program needs the one where the kneading will be without special heating

I wanted a proven recipe, but to bake a loaf in a bread maker, not in the oven. I would be very grateful.

And today I baked black bread and, while kneading, managed to bend slightly the extreme prong on a spatula for rye bread. There is no silicone spatula, and I decided to scoop up flour from the corners with a small wooden spatula, but it stopped slightly during kneading. HP kneaded further, the bread was baked normal, and when I washed the bucket and the spatula, I saw this curvature. I almost cry. And I also swayed the pin on which the scapula sits, it seems like a little backlash (well, quite a bit, or it seems to me). Or maybe it was, she just didn't shake him. Tomorrow I'm going to my mother, she has the same model, I'll see how it is there. And the prong, I do not know, must somehow be leveled neatly, just not to break or damage the coating, Now everything seems to be OK with the coating. Or leave it like that, and so will it knead, what do you think?

Don't get too old, it should be so.

[Or leave it like that, and so will it knead, what do you think?]

And today I baked black bread and, while kneading, managed to bend slightly the extreme prong on a spatula for rye bread. There is no silicone spatula, and I decided to scoop up flour from the corners with a small wooden spatula, but it stopped slightly during kneading. HP kneaded further, the bread was baked normal, and when I washed the bucket and spatula, I saw this curvature. I almost cry. And I also swayed the pin on which the scapula sits, it seems like a little backlash (well, quite a bit, or it seems to me). Or maybe it was, she just didn't shake him. Tomorrow I'm going to my mother, she has the same model, I'll see how it is there. And the prong, I do not know, must somehow be leveled neatly, just not to break or damage the coating, Now everything seems to be OK with the coating. Or leave it like that, and so will it knead, what do you think?

Do not touch the bent tooth, otherwise it may break, with Panasonic this part always bends and works without a piece of wood.

Hello everyone!
please tell me, it just didn't come to baking "bread with cheese and raw smoked sausage", you need wheat flour with bran, you can buy it, or it is easier to buy the wheat bran yourself and mix it with flour ...
tell me ...
thank you in advance...:-)

I kneaded the shortbread dough on mode 19 (in 2501), it turned out great, although at first it seemed too tiny and added more butter, the dough is much softer than the dumplings, so for hp it was not straining, though I decreased everything by 2 times, but then there is a lot of flour for 600 g.

Hello everyone!
please tell me, it just didn't come to baking "bread with cheese and raw smoked sausage", you need wheat flour with bran, you can buy it, or it is easier to buy the wheat bran yourself and mix it with flour ...
tell me ...
thank you in advance... :-)

I did it on ordinary wheat (well, I didn't have it with bran), everything worked out great

and here I saw someone added bran, so it is possible with bran
I found https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=159068.0

I kneaded the shortbread dough on mode 19 (in 2501), it turned out great, although at first it seemed too tiny and added more butter, the dough is much softer than the dumplings, so for hp it was not straining, though I decreased everything by 2 times, but then there is a lot of flour for 600 g.

Prescription divider please.

I kneaded the shortbread dough on mode 19 (in 2501), it turned out great, although at first it seemed too tiny and added more butter, the dough is much softer than the dumplings, so for hp it was not straining, though I decreased everything by 2 times, but then there is a lot of flour for 600 g.

It's great what happened! And I just wanted to bake sweet bread for tomorrow for breakfast. Lo and behold, only 300 grams of flour. Now I think, can you stir up your cookies? (Come on, okay?) How do they taste sweet?

At the same time, I will check the HP after today's cataclysm.

Good people help please, we not local brand new. How many times have I tried to bake bread as it was before, 20 years ago, but alas, it does not work. Bread turns out as now in stores, as if with a baking powder, loose, crumbles even from a bread knife, the taste is neutral. I remember before it was such a weighty, such large bubbles, delicious. It turns out that I bake store-bought bread and for this I gave 6 sput. Panasonic SD-2501 oven, regular bread recipe. Here's the first pancake turned out just lumpy. That is, you need something in between a lump and what it turns out now, not so tall, weighty, not loose, with big bubbles and very tasty, so that you can safely, without fear that the bread will fall apart, spread the bread with black caviar and red on top oil Thanks in advance for your help.

[alexweis]

alexweis, I will try to help.

1. Do you have an opportunity to buy pressed (aka wet) yeast? If there is, we change dry yeast in the recipe for pressed yeast at the rate of 1.5-2 grams of yeast for every 100 grams of wheat flour.

2. Is it possible to buy first or second grade wheat flour? The type of flour is the way it is processed and cleaned, not the quality. But even with the highest grade, we can try to get what we need.

We follow the sponge dough method.

The recipe is fairly standard:

500 g wheat flour
8-10 grams of compressed yeast
320 ml water
1.5 tsp salt
up to 1.5 tbsp. l. sugar (I either do not put sugar at all, or pour no more than 0.5 tbsp. l.)
about 20 grams of butter

Operating procedure:

take yeast, half the liquid, half the flour, 0.5 tsp. salt, load it into a bucket, set the "pizza" program. After 15 minutes we reset the program. We load the remaining products into the bucket, set the "main" program, but with the addition of two hours (ie, the end of the program in 6 hours).

Oooh ... low bow to you kind person. I will try. Thank you so much.

[kolobok rule]

A couple more points.

1. At the stage of mixing the dough, you can control the bun (if you take exactly half of the liquid and flour). Hopefully a bread baking guide and kolobok rule know (see the first post in this thread, there are all the links)? A lot depends on the consistency of the dough.

2. If you want, you can replace about a third or half of the water with milk whey, this also strengthens the crumb structure.

3. Never cut bread hot!

Ok, I will.yes it is cold and just as loose. Nevertheless thank you.

It's great what happened! And I just wanted to bake sweet bread for tomorrow for breakfast. Lo and behold, only 300 grams of flour. Now I think, can you stir up your cookies? (Come on, okay?) How do they taste sweet?

Well, I am reporting. My HP kneaded the dough in the evening. Everything succeeded, I took out the dough and put it in the fridge in an enamel bowl, covered with a lid. In the morning, while the oven was warming up, I rolled it out and cut it out with a wheel for pasties. For everything about everything - 10 minutes + the same amount - in the oven, and voila - the family is happy. I treat everyone!


Thank you, Yulechka (or Ulechka) is huge. Now another important area of ​​application for my Panase is open.

If there is no wheat flour at home, or it is not enough to complete the recipe, feel free to use semolina, ordinary semolina!
The bread will turn out GREAT! Proven by my own experience, and on the forum there are my recipes for bread with semolina

And today an unexpected surprise awaited me. My beloved mother and sister, who also recently became owners of 2501, after learning about my bent kneading paddle (I had to get there to scoop flour off the corners with a wooden paddle), gave me a super-duper gift - a silicone paddle and a brush, and bought myself ... I am absolutely happy! Here, I brag:

Now I will climb into my Panasya only with this scapula and brush. Although, the brush is probably not for raking flour, but for greasing the top of the bread with an egg, for example. So, or not?

Mona1, well, well, smear brush!

Mona1, well, well, smear brush!

Oh, I thought so, thanks. And my mother-in-law, she is from the village, so they use a goose feather for this purpose. And I kept wondering, well, where can I find a pen in the city of STE. But, you see, now with a brush, in the city!

[Mona1]

Mona1, a great gift! I am sure that soon you will have at least one more silicone spatula. This is a very useful thing, simply irreplaceable when collecting dough or sour cream from jars. Not a drop in the sink!

[Mona1]

Mona1, a great gift! I am sure that soon you will have at least one more silicone spatula. This is a very useful thing, just irreplaceable when collecting dough or sour cream from jars. Not a drop in the sink!

Thank you, why do I need two? So far I am very happy about one. They are probably different for different purposes. I will go to the appropriate thread and study the issue.

And today an unexpected surprise awaited me. My beloved mother and sister, who also recently became owners of 2501, after learning about my bent kneading paddle (I had to get there to scoop flour off the corners with a wooden paddle), gave me a super-duper gift - a silicone paddle and a brush, and bought myself ... I am absolutely happy! Here, I brag:

Now I will climb into my Panasya only with this scapula and brush. Although, the brush is probably not for raking flour, but for greasing the top of the bread with an egg, for example. So, or not?

Hello Mona1! Congratulations! Cool devices! They will certainly make it easier for you to intervene in the kneading process. Just don't get too carried away with such interference. It is safer for the device to pay more attention to the preliminary stage of weighing the ingredients. And the spatula for rye bread was originally the same curved as yours. Moreover, the main one-piece shoulder blade has disappeared somewhere, and for a year now I have been kneading all kinds of dough and bread only with a curved toothed one. With the bread maker, spatula and bucket, nothing new has happened over the past period of time (t-t-t)

Hello Mona1! Congratulations! Cool devices! They will certainly make it easier for you to intervene in the kneading process. Just don't get too carried away with such interference. It is safer for the device to pay more attention to the preliminary stage of weighing the ingredients.

Thank you for your congratulations. When I bake white bread, I don’t even follow the kolobok and I don’t go there, because everything has already been passed many times according to the basic recipes.But when rye, it somehow sticks at the corners and the stove does not pick up itself, it is viscous such that the wooden barely scraped off the corners. And if you do not help the stove, then the bread often comes out in the corners from the bottom right with pieces of flour.

But when the rye, it somehow sticks at the corners and the stove does not pick up itself, it is viscous such that the wooden barely scraped off the corners. And if you do not help the oven, then the bread often comes out in the corners from the bottom right with pieces of flour.

Mona1! I also bake rye bread, but rarely. And I also use silicone when mixing, but thinner.
Our family is very fond of Borodinsky, but he rarely comes out handsome, almost never even works. The roof is always ugly, albeit baked.
How about rye?

Mona1! I also bake rye bread, but rarely. And I also use silicone when mixing, but thinner.
Our family is very fond of Borodinsky, but he rarely comes out handsome, almost never even works. The roof is always ugly, albeit baked.
How about rye?

And I bake according to the RINA recipe Wheat-yeast 50/50 with live yeast
I bake several times a week, although not so long ago I started. But every time I never tire of thanking Rinochka for the recipe. To taste - well, just like our Borodinsky, only even cooler. Slightly retreated, though from the original, there was no malt, for example, I used dry bread kvass, in grams in some places.
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=109387.140
My firstborn is there. The crumb in the picture was a little disheveled, they could not resist, they cut it hot. Delicious. grumpy crust, yum. The roof did not fall, then I bought another flour, the roof came out slightly concave, although it did not deviate from the recipe. Didn't affect the taste. Flour, you see, is more moist. Slightly reduced the water, again flat, slightly convex. The crack on the roof is only at the first tiny, it didn't happen anymore. I have already made 9 pieces at home and 2 mothers on her same HP. Everything is fine. And now I put less spices (1.5 tsp. Measuring spoons) and dry bread kvass (2.5 tbsp. Measuring spoons). If you are interested and have any questions, write to me in a personal, I will gladly share what I can.

Good day everyone. A long time ago there was a question about a self-opening dispenser in the topic. I can suggest another option. Not everyone has such tech-savvy husbands. So the solution is very simple. I have my favorite under warranty. I took the dispenser to the warranty workshop and a few minutes later they brought me the repaired dispenser completely free of charge: they twirled something a little there. That's all I wish you too.

Good day. Please tell me, for dough with rye flour, always use a rye spatula for kneading, or it depends on how much rye flour is in the recipe. Baking custard, with bran, put a rye spatula, and in both cases the bread was poorly stirred, white spots around the edges. First, I pour in rye flour, then wheat flour, if of course it matters.

Good day. Please tell me, for dough with rye flour, always use a rye spatula for kneading, or it depends on how much rye flour is in the recipe. Baking custard, with bran, put a rye spatula, and in both cases the bread was poorly stirred, white spots around the edges. First, I pour in rye flour, then wheat flour, if of course it matters.

It mixes well with me, but I didn't do it with the bran. I bake wheat and rye in half. First, I make a dough: all wheat flour (200 g) + 150 ml of water + presses. yeast. I knead all this for 4-5 minutes on the Pelmeni mode (you can have Pizza) Then I turn it off, add everything else and turn on the rye mode. Inside, everything is homogeneous, well mixed, but at the bottom corners there were first flour corks, from the corners the flour is not very well selected. I think it's just not because of the shoulder blade, but the dough is viscous and sticky with rye flour. Now I scoop up the flour with a silicone spatula when kneading, everything is fine now. I used to do it with a wooden spatula, almost ditched the engine on HP and bent the rye spatula, probably you read a little higher.So everyone: Do not climb inside with wooden spoons, spatulas and other inappropriate devices.

Good day. Please tell me, for dough with rye flour, always use a rye spatula for kneading, or it depends on how much rye flour is in the recipe. Baking custard, with bran, put a rye spatula, and in both cases the bread was poorly stirred, white spots around the edges. First, I pour in rye flour, then wheat flour, if of course it matters.

If you bake bread according to a recipe from a book, then you need to reduce the amount of water by 100 ml ... for many years in the recipe book there has been an error in this recipe - Rye with bran.

Good evening, dear bakers !!! Yesterday I bought a 2500 model of the baked bread, it turned out great, and today I tried to bake a cake in the recipe it says to bake 60 minutes I pressed the 11 program there it was displayed 30 minutes according to the recipe 60 was needed, when I put 60 on the display the inscription U50 appeared, this is that the marriage did not bake, it could not overheat, maybe it should be replaced ???

Before making such a conclusion, I would trust the automatic mode. And if it does not work out, then declare kipish. The fact is that you can't add the time of the regime on Panasonic with your hands. Unless you oversleep at the end of the program, and immediately add more time.
But you can make a delay in the preparation of Panasonic. I think it was the 60 hour delay that you tried to deliver, but this is unacceptably long for these units. Good luck!

The fact is that the dough is cooked in pizza mode, then you need to get it out. put the filling, put in the bread maker, let stand and then bake for 60 minutes. It was just these 60 minutes that she could not expose, she writes 30 minutes
What to do??? The automatic mode does not work here.

[U50]

It was just these 60 minutes that she could not expose, she writes 30 minutes
What to do??? The automatic mode does not work here.

Program 11 is it just Baking? Is it possible to set another time? Maybe they just pressed the buttons in the wrong sequence? Try to reset everything by long pressing the Start button and place the Baking again. If nothing works out, then it is quite possible that marriage (although this is very rare for Panasonic)

U50 - In my instruction there is no decoding of such icons on the scoreboard, but my model is earlier .. And in your instructions in the section Problems and how to fix them there is a decoding of this?

this means that the device is too hot to cool down. but to cool off from which I did not even bake. I'll try again tomorrow. somewhere on the forum I read about a problem where I can't remember, I thought it wouldn't affect me

Thank you all for the help, I found a solution to my problem in the Baking topic in Panasonic SD-257