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

When we were faced with a choice, we decided to take with a dispenser, "so that it was", because there was no clarity whether it was needed after all or not ...
with slight price fluctuations, take with a dispenser
if the difference in price is large, think carefully, analyze which bread you like best. If you have not eaten bread all your life, say, with seeds or nuts, then why would you suddenly start cooking it in KhP?

[for you]

I have a stove for two years soon ... I used the dispenser a couple of times ... here you need to look at your personal preferences and lifestyle .. The dispenser is probably very good if you often intend to bake bread with additives and on a timer (that is, your absence) ... in my family my boys do not approve of all my experiments with bread ... Simple bread is always eaten, and "delights" are not always ... that's why I don't use ... that is, I wasted money for a function that is unnecessary in my family .. If there is no dispenser in the HP at all, this does not mean that bread with additives cannot be baked ... you can manually throw it on a signal ... but then it will not be on a timer, but you must be present during kneading .. In addition, the dispenser only opens itself, but you still need to close it manually ... you don't need to close it ... but again, unnecessary heat loss ...

Until you decide for yourself that for you more convenient ... and you won't know whether you need it or not ..

Did I understand correctly that the dispenser can be closed after the bread is ready? That is, do not open the stove during cooking and not lose precious heat? I suspect that the "delights" in my family will not work either. It was the yeast dispenser that interested me more. And it is only in model 2502. Is it always used?

That is, theoretically, you can have a dispenser just in case of fire. If you wish, throw in the ingredients yourself (cheese / chocolate) so that they don't stick together, or leave it to the dispenser to do it on the machine (raisins / nuts). Is it so?

My son loves "rolls with seeds" as he calls them)) Basically, the truth is from above.

Did I understand correctly that the dispenser can be closed after the bread is ready? That is, do not open the stove during cooking and not lose precious heat?

Different lids for dispenser and bucket. Go to a real store and take a look.

[peep]

Did I understand correctly that the dispenser can be closed after the bread is ready? That is, do not open the oven during cooking and not lose precious heat? I suspect that the "delights" in my family will not work either. It was the yeast dispenser that interested me more. And it is only in model 2502. Is it always used?

It is possible and necessary to wash and close when the bread is ready ... but if you are present during kneading, then in HP it is possible and desirable peep until the start of baking (in order to control the process ..), then you will get used to it ..
About the yeast dispenser ... yes it is only in model 2502 ... it is only for dry yeast... and a lot of people switch to baking bread with pressed yeast or sourdough (I bake with pressed yeast) .. so a yeast dispenser is not a bad thing, but also a kind of "delicacy"

My son loves "rolls with seeds" as he calls them)) Basically, the truth is from above.
[/ quote]
Yes, seeds are the only supplement that will be 100% accepted by my family with a bang. The rest is questionable. First you need to learn how to bake the simplest bread.

[peep]

It is possible and necessary to wash and close when the bread is ready ... but if you are present during kneading, then in HP it is possible and desirable peep until the start of baking (in order to control the process ..), then you will get used to it ..
About the yeast dispenser ... yes it is only in model 2502 ... it is only for dry yeast... and a lot of people switch to baking bread with pressed yeast or sourdough (I bake with pressed yeast) .. so a yeast dispenser is not a bad thing, but also a kind of "delicacy"

What, dry yeast has not justified itself?

What, dry yeast has not justified itself?

Although I am not a baker, I often hear that dry yeast does not work, unlike fresh pressed yeast.
And the instructions for HB 2502 say that you should use dry yeast!

Although I am not a baker, I often hear that dry yeast does not work, unlike fresh pressed yeast.
And the instructions for HB 2502 say that you should use dry yeast!

Yeah ??? This means that you need to use compressed yeast and it turns out that there is no special need for this very yeast dispenser. Now, after all, I wanted to buy a 257 model, but it is nowhere to be found. Have they taken it out of production?
Apparently it makes sense to consider 2501.

Yeah ??? This means that you need to use compressed yeast and it turns out that there is no special need for this very yeast dispenser. Now, after all, I wanted to buy a 257 model, but it is nowhere to be found. Have they taken it out of production?

Discontinued.
Someone does it on dry yeast - after all, they buy HB 2502)) Even here some have it. It's just that you probably need to use trusted companies or check it yourself before baking.

[necessary]

Yeah ??? This means that you need to use compressed yeast and it turns out that there is no special need for this very yeast dispenser. Now, after all, I wanted to buy a 257 model, but it is nowhere to be found. Have they taken it out of production?

So buy 2500 ... It's all there necessary there is ... And the price is very nice ... 🔗 compare the price - 🔗

By the way ... if you buy pressed yeast in Pyaterochka (and they are normal there), then the bread turns out to be cheaper and tastier ...

[🔗]

When I was choosing a bread maker for myself, I read a lot of places that the 257 model was replaced by the 2501 model ... They said that it is more modified and costs an order of magnitude cheaper (what is the reason for this is not clear) ... You can see here
🔗... Moreover, in two weeks it fell by 200 rubles. And kitchen scales appeared there better than I originally bought, and a little even cheaper.
🔗

Yeast dispensers were not and are not in most HPs. And this does not detract from their performance. The stories that "because of the order of the food laying prescribed in Panasonic, when the temperatures are equalized, and even more so when baking at a delayed start, the water can reach the yeast and soak ahead of time" are fairy tales. You just need to a) understand the properties of flour, b) not pour liquid on flour from a height of one and a half meters.

I do not know of a single bread recipe in our food traditions that requires delaying yeast into the dough.

Good day to all lovers of bread baking! The second day I joined your honorary title of baker. Acquired Panasonic SD-2500. Stove first, slowly gaining experience. Upset one moment. When putting the kneading blade on the pulley, the blade is put on very loosely, while there remains a fairly decent backlash in the direction of rotation. For this reason, the spatula, when removed from the bucket, the loaf of bread invariably remains in it, although it has an edge like a sharpening on the lower side. It is necessary to extract from bread with sophisticated methods. Tell me, is this a feature of the specified model, or is it a defect of my stove? Because I read somewhere that the blade should remain on the pulley. Thank you in advance.

no one owes anything to anyone

The paddle fits freely in all models. There is a clever shape that does not allow the scapula to fly off during kneading.

If you want the spatula to remain in the bucket, do not rush to take out the bread hot, hold it in the bucket until the grip temperature (so that you can hold the bucket and hold the bread with your bare hands), then the crust will sweat slightly, and the spatula will easily break it. But even if the spatula pops out with bread, then it can be reached simply with your fingers. While the bread cools down completely, the crust will have time to dry.

Upset one moment. When putting the kneading blade on the pulley, the blade is put on very loosely, while there remains a fairly decent backlash in the direction of rotation.

So it should be!

🔗

It's strange that my spatula always stays in the bucket

It's strange that my spatula always stays in the bucket

In rye bread, this can very well happen.

Upset one moment. When putting the kneading blade on the pulley, the blade is put on very loosely, while there remains a fairly decent backlash in the direction of rotation. For this reason, the spatula, when removed from the bucket, the loaf of bread invariably remains in it, although it has an edge like a sharpening on the lower side. It is necessary to extract from bread with sophisticated methods. Tell me, is this a feature of the specified model, or is it a defect of my stove? Because I read somewhere that the blade should remain on the pulley. Thank you in advance.

You get upset early ... such a planting of the scapula is the norm for Panasonic and the fact that the scapula remains in the bread rather says that not everything is in order with the recipe .. I had this a couple of times in two years and the reason for this was the wrong bun ... if the dough "smears" on the bottom, then dough is stuffed under the shoulder blade (from below) and then baked ... as a result, the shoulder blade remains in the loaf and it is really difficult to remove it from there ...
Did you study about Kolobok?

Many thanks to all for the answers, calmed down. Now with peace of mind, thanks to this forum, I will improve my skills.
I saw somewhere about the kolobok: "the rule of the kolobok", in my opinion ... But I haven't thoroughly studied it. The interest in getting a finished product has exceeded the golden rule: first study the "materiel" ...

[Bread Kneading and Baking Basics]

I saw somewhere about the kolobok: "the rule of the kolobok", in my opinion ... But I haven't thoroughly studied it. The interest in getting a finished product has exceeded the golden rule: first study the "materiel" ...

Study the "materiel" Bread Kneading and Baking Basics I wish you success and if you have questions, ask in the topic Helpful hints and help in baking bread

[here]

the conversation about the scales has moved here

I saw somewhere about the kolobok: "the rule of the kolobok", in my opinion ... But I haven't thoroughly studied it. The interest in getting a finished product has exceeded the golden rule: first study the "materiel" ...

Where do we have a smiley face that bangs its head against the wall? Did you read the first post of the topic or not?

If you want the spatula to remain in the bucket, do not rush to take out the bread hot, hold it in the bucket until the grip temperature (so that you can hold the bucket and hold the bread with your bare hands), then the crust will sweat slightly, and the spatula will easily break it. But even if the spatula pops out with bread, then it can be reached simply with your fingers. While the bread cools down completely, the crust will have time to dry.

Thank you very much for the advice - I did exactly as you said, and everything worked out.

Girls, tell me something encouraging, please. I'm sitting upset ...........
I started making bread according to this recipe:
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=79632.0
All the time I used Saf-Levure yeast and I had to get the Saf-Moment today out of habit and banged them not under flour, but into milk, I realized the mistake immediately, but I didn't catch it already. I put everything in a panasonic with a mournful look. Is that all already? Kapets, bread?
Py. sy. I also remembered one troubles, after the yeast I was so upset that I also poured sesame seeds into the bucket, and not into the dispenser. Well, that's it, I finished myself off with a control shot.

Girls, tell me something encouraging, please. I'm sitting upset ...........

I think that you are in vain upset ...Well, what's the worst that can happen? yeast will work almost on time ... well, the bread will turn out a little lower than usual .... not very good, but it's not a tragedy ... sesame seeds in a bucket? yes, too normal ... in short, shoot early ... everything will be fine ..

[Milada]

Milada Oh yes in Panasonic to spoil bread - it is necessary to "try hard"! Do not pour water, for example, or spill it twice as much Do not worry everything will be fine

thanks for the support
I'm already worn out under the stove. in an hour I’ll know what I’ve made here. It's a shame that bread doesn't fit so high, but here I don't even know what to expect. The mother-in-law makes with Lviv yeast at 400 grams and she has a loaf under the top, and I have only half on Velor. I read that she may have active yeast or maybe a little more. But at least I expected more from carrot bread, which, according to reviews, blows away the roof, but I have half again. At the same time, I measure products on the scales, sift flour, what am I doing wrong? The bun turns out to be normal, but it doesn't go above half, and that's it. I bought Saf-Moment 3 times, tested it in warm water - silence, I didn't even see a bubble, so everything flew into the bucket and Smell of Levure flew into the bucket and I read it and was personally convinced that it was not very good, but I can't get to the big markets, but in Fore and Crossroads only such yeast.

[Milada]

Milada If you bake in pure milk, this is one of the problems, in milk there are many enzymes that inhibit yeast. And levure yeast with a "quirk"

no, I baked all the time on water, 2 times on dry milk, this first tab on milk, pining with curiosity. How to wait out these 15 minutes?

Girls, now I don't understand anything at all.
I open the stove and I don’t believe my eyes - the bread is very tall, higher than a bucket, there has never been such flour from 400 grams of flour and from whole grain in the Main mode. Now I think all the time "the wrong bread" to do I even liked this result. The top is slightly, very slightly shifted to one side, not ideal, let's say, but the roof has not been demolished, it is even without cracks.
I would have posted a photo, but I don't know how.

A question for the owners of SD-2500 - how do you get out with making rye bread?
My friend is thinking about purchasing this model. That the lack of a dispenser is not a problem, I have already convinced her. But about the absence of the Rye program, we thought about it.
Or maybe there is some kind of automatic program that fully replaces Rye? we are talking about automatic programs, because the option "knead the pizza + let stand + something else + baked goods" is not suitable.
I am bread myself, where the content of rye flour is up to 50% I cook on the main program. But if rye flour is 60%, then I haven't tried it on the main one.

I would have posted a photo, but I don't know how.

we study this useful topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142529.0

A question for the owners of SD-2500 - how do you get out with making rye bread?
My friend is thinking about purchasing this model. That the lack of a dispenser is not a problem, I have already convinced her. But about the absence of the Rye program, we thought about it.
Or maybe there is some kind of automatic program that fully replaces Rye? we are talking about automatic programs, because the option "knead the pizza + let stand + something else + baked goods" is not suitable.
I am bread myself, where the content of rye flour is up to 50% I cook on the main program. But if rye flour is 60%, then I haven't tried it on the main one.

They say what you need on the main

Question on HB 2501, 2502.
If you do not put the ingredients in the dispenser, then is it included in which program that it's time to fall asleep yourself, like in 2500?

Question on HB 2501, 2502.
If you do not put the ingredients in the dispenser, then is it included in which program that it's time to fall asleep yourself, like in 2500?

No. If there is a dispenser, then it simply works without additional signals. In older models, so. I think the new ones are the same.

I certainly understand that a stupid question. But...what is more convenient - with or without a dispenser? Put yourself as much and whatever, or just what and how much is allowed according to the instructions, but not to get involved with the moment of adding?

and it depends on what you are baking at the moment. For example, I have a recipe for a bun, for which the volume of a raisin dipenser is just good enough. According to another recipe, you have to add by hand, because I like more raisins. And it all depends on whether you want (can) wait for the moment of filling or you often need to go somewhere, leaving the bread maker in splendid isolation to cook you goodies.

If you are going to bake bread with raisins on the timer, then you need a dispenser. I explain - raisins are a thin matter and if you throw it right away, then there is a possibility that with active kneading, the berries will be crushed and not whole. Therefore, they came up with a dispenser. I don’t bake raisins, but throw in all sorts of seeds right away (because I add them to rye bread, and this program does not provide for the dispenser). So, in my opinion, a dispenser is not the most necessary thing. Personally, I practically do not use it, although it is.

If you are going to bake bread with raisins on the timer, then you need a dispenser. I don’t bake raisins, but throw in all sorts of seeds right away (because I add them to rye bread, and this program does not provide for the dispenser). So, in my opinion, a dispenser is not the most necessary thing. Personally, I practically do not use it, although it is.

I don't like raisins either - a stereotype has formed, sorry, like cockroaches. The only exception is for Easter cake with light raisins. I prefer nuts, seeds, candied fruits ... sometimes cheese ...
Today I ordered 2501. There is still time to think. The difference between 2500 and 2501 is 100re, so the question of choice is not about price.

In this case, you have nothing to think about - 2501 not only differs from 2500 in dispenser, but also in the presence of the Rye program and a scapula for rye dough. Wait, I'm suffering only because there is an opportunity to take a little buoy for my friend SD-2500, and much cheaper. But the question is that in the family they love black bread, but it is not known whether it will be good on the main program.
Here 🔗
there is an instruction for both models. You can start exploring while you wait.

Rye without program; kneading with dumplings or pizza, then proofing, then baking 1h10m. The main one is not very suitable, since there are 2 kneading and rye dough does not need to be kneaded

Thanks for the link how to insert a photo.
Here is my photo report on today's experiences. And how delicious it is. God save my figure, I only dropped 10 kg. I went to repent on the Leg Magic

Just gorgeous
more of such "failures"

Where can I read on which programs how many which cycle goes .. I read somewhere, and where I don’t remember, send it where it should be, who knows ..

Where can I read on which programs how much which cycle goes ..

Duc, the instructions should be all written.

Duc, the instructions should be all written.

so no ..

so no ..

It's strange, in the instructions for 256/257, on the fifth page, - the table you are looking for ... Really, in the new model, they decided to classify this information?

I suspect that what you are looking for is on the first page of this thread ...

Where can I read on which programs how many which cycle goes .. I read somewhere, and where I don’t remember, send it where it should be, who knows ..

I'm not sure, but maybe it ...? Exchange table in Panasonic

Where can I read on which programs how many which cycle goes .. I read somewhere, and where I don’t remember, send it where it should be, who knows ..

the instructions are there, I guarantee it.