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

Friends, sorry, there is no time to read the whole topic, we urgently need to answer. I didn't understand something, there is a rye program in 2502, or not?

there is

Thank you very much for your promptness.

In the evening, the husband will put his hand on the advice of Vladimir.

Well, how did it work?

Yesterday I bought my Panasik 2501

Well, how did it work?

It turned out, only my husband made his own version.He partially bent the edge of the dispenser to the hook (someone also advised the topic at the beginning, but my husband did not read it, and I did not have time to tell) and partially cleaned the platform and stretched the spring, but the main thing is the fold all the same. I didn't have time to show him your photos. The dispenser has not yet been tested in practice, but it is held firmly by hand and, when you press the lever, instantly dumps everything. Thanks everyone for the advice.

In my HP, the dispenser holds everything well, nothing falls out randomly. Everything is functioning correctly ...

[OlgaVlad]

OlgaVlad Congratulations on your purchase!
I have been using the same one for the second month already, very satisfied. I bake every other day (there are three of us) loafs of 750 gr., She has never let me down.
I put it on the timer many times, in the morning (I was afraid that I would not be able to control the bun), but everything was fine. The husband carried several loaves to work (boasted). Store bread has not been bought since the appearance of HP, mine do not even want to hear about it.
I wish you success and the right kolobok!

Hello. Today I became the happy owner of Panasonic 2500 HP. Thanks to your forum - I helped a lot in choosing HP, otherwise I rushed between LG and PANASONIC. Panasonic bribed the size of the maximum bread (the family is large - loves bread), and in general it is "love at first sight", confirmed by numerous information from sites and forums about HP Panasonic. I have already pulled out my first bread (simple according to the main recipe), it is cooling down - just a handsome man, not counting the slightly torn roof on the side, but this is nonsense.
My question is, is it fundamentally to put the ingredients in the sequence water into flour, or can flour into water?
I'll put French bread overnight to please the household in the morning.

[Panochka]

Panochka Congratulations on your purchase Bookmarking products on the machine is not essential, but it is recommended to follow the instructions

Thank you very much. I'm going to put some French bread.

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
To the kolobok rule



If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.
There is a section for beginners "The simplest white bread"

Moderator

Good day to all! I'm going to buy a Panasonic stove, so this discussion is very relevant to me, I honestly mastered all the pages. But I'm going to buy exactly 2500 without a dispenser, and here, to a greater extent, models 01-02 were discussed, so I ask experts for advice. The fact is that HP will be my first, the cost for my budget is tangible, and I would like not to be mistaken in my choice. Question to the owners of Panasov. I would like to use the stove for the following purposes:

1. Basic white
2. French
3. Cupcake (yeast-free baked goods with baking powder, manna, etc.)
4. Kneading dough (both yeast for pies and yeastless for dumplings, pizza)
5. Jam

A dispenser, as I already explained, is not needed - it is better to let it squeak in the night than the rumble of an opening dispenser, well, the price difference is + 1,500 rubles for 2501, I don’t want to overpay for what I do not need, and I don’t intend to use a rye oven. principle.

In this thread I found a photo of the panel of the planned device, there is a choice of all modes:


And if everything is ok with the "basic" and "French", as well as with dough and jam, I don't see a mode for yeast-free sweet pastries, cake, manna, etc. with loosening ... Maybe I'm just inexperienced in something I do not understand, I ask you to orientate - is this oven suitable for my goals? You need to decide urgently

[Cartoon-Mulia]

Cartoon-Mulia
1. Basic white
2. French
3. Cupcake (yeast-free baked goods with baking powder, manna, etc.)
4. Kneading dough (both yeast for pies and yeastless for dumplings, pizza)
5. Jam
All this he can do + also rye.
mode for yeast-free sweet pastries, cake, manna, etc. with loosening ...
It bakes well in the main mode, in principle, it is better to bake sweets in the oven or multicooker

I don't see a mode for yeast-free sweet baked goods, cake, manna, etc. with loosened ... Maybe I just misunderstand something out of inexperience, I ask you to orientate - is this oven suitable for my goals? You need to decide urgently

And for these purposes, a special mode is not needed ... You can either knead yourself and put the dough in a bucket to turn on the BAKING mode, setting the time you need ... or let HP knead the dough in the DUMPLING mode, and then turn on the BAKING mode again ..

A dispenser, as I already explained, is not needed - it is better to let it squeak in the night than the rumble of an opening dispenser, well, the price difference is + 1,500 rubles for 2501, I don’t want to overpay for what I do not need, and I don’t intend to use a rye oven. principle.

about the dispenser rumbling in the night - either fear has big eyes, or it's too sensitive a dream. In contrast, I can say this - many stoves do not have a separate "raisin" mode, so the stove ALWAYS beeps when you can add additives. And the squeak is often quite loud and the signal is far from a single one. I would, for example, in this case for sure

And for Panasonic, the dispenser (or signal) is triggered ONLY when the corresponding program is set.

By the way, I can say that even in the kitchen I do not always hear that the kneading has begun. And when my friend's mule began to knead, I almost fell off the chair from fright.

Thank you very much. In principle, an option is to split the process into 2 parts, kneading and putting on "Baking", but for some reason I wanted a completely automated program. Now it’s clear what to expect.

ps
about the dispenser, rather a question of price and the fact that I do not plan to use it. Considering the initially rather big (for our budget, IMHO) price, I don't want to pay extra. And as for the squeak, the topic said that the Panas' sound signals are quiet, unlike other manufacturers. That's why it seemed that 2500 is the best choice for me

about the dispenser rumbling in the night - either fear has big eyes, or it's too sensitive a dream. In contrast, I can say this - many stoves do not have a separate "raisin" mode, so the stove ALWAYS beeps when you can add additives.

As far as I can imagine, Panasik "squeaks" if you put a program with raisins ... And if you don't set them with raisins, then you shouldn't beep either ...

Well, as they say, to each his own. On my own I can say that Panasonic's batch is very quiet. Sitting in the kitchen, I did not immediately notice that the stove began kneading after standing. The rumble of the dispenser is a rather big exaggeration. I like the completely automatic process. I put in all the ingredients, set the timer, and you can forget about the future. Delicious and beautiful aromatic bread will turn out without any interference.

then what is the question of choice? confirm? We confirm. If possible, buy a Panasonic.If you are not going to bake with additives or are going to be present at least during kneading, then a dispenser is not needed (I myself have used it a few times, I bake mostly simple bread, so I am not an indicator). If you are not going to bake rye, then the program is not needed (experience shows that even in the absence of this program, our bakers bake excellent bread if they wish).

As far as I can imagine, Panasik "squeaks" if you put a program with raisins ... And if you don't set them with raisins, then you shouldn't beep either ...

that's what I meant. Panas's squeak / silk works only if a very specific program "with raisins" is set.

I have 2500, I really like it, but I don't need a dispenser at all

Take bakers into your ranks after a long and painful choice, it was decided to buy a panasonic sd-2502. I just unpacked it and got it I will bake my first bread

Take bakers into your ranks after a long and painful choice, it was decided to buy a panasonic sd-2502. I just unpacked it and got it I will bake my first bread

Congratulations !!! We accept to the ranks !!! We are waiting for the results! We wish you success!

on which program is it better to make dough for pies? Basic or Pizza?

Take bakers into your ranks after a long and painful choice, it was decided to buy a panasonic sd-2502. I just unpacked it and got it I will bake my first bread

Congratulations! good luck!

On the Dough program - there is a kneading and one proofing, this is enough for a pie dough

Panas have a separate dough, which in the main program (with temperature equalization) and "pizza", which is also suitable for any yeast dough (there is deboning, and you can give proofing yourself, you still need to tinker with the fillings).

If there is a dough according to the recipe for dough for pies, then you can combine the two: knead the dough on the "pizza", reset the program, set the "dough / main", add all the ingredients. Just during the temperature equalization, the dough will rise.

then what is the question of choice? confirm? We confirm. If possible, buy a Panasonic. If you are not going to bake with additives or are going to be present at least during kneading, then a dispenser is not needed (I myself have used it a few times, I bake mostly simple bread, so I am not an indicator).

Well, that's it, you approved, and I bought it. Already doing "basic fast"

ps
only a problem. According to the rule of the kolobok, I was expecting that there will be 2 mixes - preliminary and main, I missed the first - it is already going according to the "rise" program. And flour, as it seems to me, is not enough - the bun is not elastic, there is no clear "bun" shape, a little sticky. Is it too late to add flour, does the oven go straight for baking after rising, or will the bun again interfere? And then something is not clear ...

A dispenser, as I already explained, is not needed - it is better to let it squeak in the night than the rumble of an opening dispenser, well, the price difference is + 1,500 rubles for 2501, I don’t want to overpay for what I do not need, and I don’t intend to use a rye oven. principle.

Well, I don't know about you, we have a difference between 2500 and 2501 100-200 rubles))) Of course I chose 2501 !!!

Well, of course, we are not like you. But in the most inexpensive store, the difference is minimal more than yours, 770:



But I'm not very upset - as I said, I don't need a dispenser.

There is also rye in 2501)) I also liked that the names of the programs are obtained under the cover - they do not so quickly get smeared and erased (I think so).

Well then
The choice has been made. But the question of choosing between two mozhedeli was, is and will be.
Everyone decides for himself.
I can write psvoi "5 kopecks"
1) The dispenser is convenient for me. When I bake the version "Karelian!" Black air 2 "Zavarnoy" and for kes.
if I am not sleeping, then I close the dispenser after emptying - if it is standing there, then it does not affect baking
I am very glad that you do not need to wait for a squeak - this is the first thing. The second and also quite important circumstance.The less additives are kneaded, the better for the bucket (this is the third option with additives - when they are put when laying flour and other ingredients)
2) As it turned out over time - the "rye" mode is necessary and in demand
It bakes "custard" bread and many others.
I assumed that we would bake mainly white bread
But in the end, we don't bake white.
"airy soft", "Karelian", "custard" and muffins.
Well, of course, the pizza dough. Friends make dough for dumplings.

When I made a choice, I took into account the fact that it would no longer be possible to "add" these options.
the gap in price was decent - but HP is not bought for one day
and in any case, if you bake bread on it, then its cost is fully justified.

Well, of course, the pizza dough. Friends make dough for dumplings.

So in 2500 there is a kneading of any dough, it is the same with 2501/02. The only thing is that there is no rye in baking modes, but there are other options, people do in other modes without a special paddle, they adapt. It's just that there are leavens, all kinds of flour are needed, but for now I'm a little lazy, I immediately considered this regime superfluous for myself ... we can later and I want to, I will experiment as many

It just so happened that in my family two Panasonic formed 2501 and 2500 now. My family, who remained in the country for the winter, did not want to give away 2501, so I bought 2500. I wanted to make an exchange, BUT! The dispenser for raisins and nuts and the "rye" function have never been used for the whole summer, because they never made it to sweet breads, and they never put liquid sourdough. Popular recipes basic, French, quick wheat-rye, baked on a quick setting, and derivatives from them (various additives when setting).
But, as it seems to me, the 2500 model deserves all praise. And I don’t know why, but there is no light baked white bread, noted in the accelerated mode in model 2501, in 2500 there.
I was already seriously thinking whether I needed to change 2500 to 2501 (both were bought by me), because the quality of baking at 2500 suits me better.
But this is my personal opinion.
Literally last night I baked a wheat main with the addition of onions and seeds according to the recipe - they were crumbled in the evening. Foreseeing that the next morning the family would be left without bread for the day, baked a quick wheat-rye on the fast mode. And in the night she put French - the girls need to make sandwiches for school.
So the dispenser for raisins and nuts would have remained unclaimed in our country. And the point to overpay?

But, as it seems to me, the 2500 model deserves all praise. And I don’t know why, but there is no light baked white bread, noted in the accelerated mode in model 2501, in 2500 there.
I was already seriously thinking whether I needed to change 2500 to 2501 (both were bought by me), because the quality of baking at 2500 suits me better.
But this is my personal opinion.
........................ ........................ ..........
So the dispenser for raisins and nuts would have remained unclaimed in our country. And the point to overpay?

Exactly! Better to buy onions and seeds with this money!

If the models differ only in the presence of a dispenser, then how can the baking quality differ with the same mechanical components?

By the way, guide me on the site - where exactly are all kinds of recipes for bread makers? And then you start reading the recipe, and then preheat the oven, remember the dough ...

By the way, guide me on the site - where exactly are all kinds of recipes for bread makers? And then you start reading the recipe, and then preheat the oven, remember the dough ...

Duc, the overwhelming majority of suitable recipes are indicated in parentheses.
//forum
Wheat yeast bread
The simplest bread (according to bread machine models)
etc.

Try not to use "quick" bread baking, but rather exclude it altogether. Over time, you can learn and organize your life so as not to use "fast".

With "quick" baking, the dough turns out to be quite heavy for the stomach, in addition, if in fact there is no time for the main program, then the bread is eaten in this case while still warm (as we were taught that warm yeast dough puts too much stress on the digestive tract, and even can lead to volvulus?). If there is time to ripen the bread, then it is better to use the main program.

The dough NEEDS TIME for the necessary biochemical processes to pass and the result is bread, and not something resembling it. After all, the main program is essentially fast for bread dough. In bakeries, for example, in order to speed up the processes of maturation of bread dough, they add all kinds of (pardon the expression) garbage - enzymes, improvers. And even so, more than one hour passes from the moment of kneading to baking.
In general, somewhere like that ...
If you have time, use the main program.
If there is no time, then it is even better to buy such unloved store bread than to risk your health.

Hello everybody!
I want to ask you about the "kolobok" before the "rise". That is, the bun has already been formed, the stove began to "lift" it ...
I somehow get all the buns "on one side ... Well, for example, there is more dough in one end of the bowl than in the other. When baking, you get an uneven loaf. This has no effect on the taste, but ...
Maybe you need to somehow "correct" the dough so that it lies flat? ... But since I use long programs (4 and 6 hours), and the stove was bought from the latest brand in order to minimize my participation in making bread, I wouldn't want to "interfere" with the machine in the process ... And I don't want to myself either ...
I would like to know - is it so for everyone? Thank you!

.
I somehow get all the buns "on one side ... Well, for example, there is more dough in one end of the bowl than in the other. When baking, you get an uneven loaf. This does not affect the taste, but ...
Maybe you need to somehow "correct" the dough so that it lies flat? ... But since I use long programs (4 and 6 hours), and the stove was bought from the latest brand in order to minimize my participation in the preparation of bread, I wouldn't want to "interfere" with the machine in the process ... And I don't want to myself either ...
I would like to know - is it so for everyone? Thank you!

One-sided buns are most often made when the size of the loaf is small. If the size is maximum, then the dough often spreads evenly over the bucket and the loaves are neat. As far as I understand from your previous messages, you have few eaters ... Bread size M? If so, then either you yourself need to fix the kolobok after the last workout so that it lies in the center ... or eat a lopsided one (it certainly does not affect the taste) ..

Another option is to make the bun a little (but just a little) softer.

Good day to all.
I have never used a bread maker before, but I really hope to become one of these days a happy owner of 2500. The dispenser is not important to me, but the rye bread mode would probably be interesting. the problem is, on my affordable peripherals, the choice was only between 256 and 2500.
Now I'm studying the "materiel". and I see, everyone claims that despite the lack of the Rye mode and a special spatula (by the way, I saw somewhere that it can be purchased separately at a service center), you can bake rye bread in 2500. only I can't find any specifics, it's just "possible" and that's it. can someone tell me where you can search / watch / read about this?

[n_lo]

n_lo I beg https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0
wheat-rye https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

sazalexter, thanks. last night my husband brought a bread maker. could not resist, unpacked, examined from all sides, sniffed, stroked
today I will try something not too complicated.

[n_lo,]

n_lo, Congratulations! In order not to have the first "pancake lumpy",

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
To the kolobok rule



If you still have questions and problems, welcome to this topic !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.
There is a section for beginners "The simplest white bread"

Moderator

Friends, in model 2501, should a special spatula be used only for completely rye bread or for rye-wheat and wheat-rye too?

Friends, in model 2501, should a special spatula be used only for completely rye bread or for rye-wheat and wheat-rye too?

You will not believe! For anyone

sorry, don't understand

should I put this comb in all cases, including baking ordinary white bread?

And for white you can

ok, thanks, I'll try. I understand that the main shoulder blade is critical for something to stir like fruit in syrup, etc. ...