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

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if anyone can help, the height when open is about 65cm

if anyone can help, the height when open is about 65cm

OF COURSE WILL HELP ...: rose: We need to look for an open space in the kitchen, so that the cabinets do not hang from above ... I don’t want to put an assistant on the floor!

Yesterday they delivered this miracle stove 2502 beautiful to me, you will not say anything.
immediately decided to bake the simplest bread. according to the recipe from the instructions:
-400gr of wheat flour (used bakery Makfa) weighed on an electronic scale
- 260ml of water (water from a filter with a reverse osmosis membrane)
- 1 tablespoon vegetable oil
- 1 teaspoon of yeast (saf moment poured into the yeast dispenser)
- 1 teaspoon salt
- 1 tablespoon sugar
size M crust color medium

that's what happened, i'm upset


I don't know what to sin on ?!
for yeast?
on the water? - after osmosis, it has a mineralization equal to 18 from the tap 320, at the same time I read here that someone generally bakes on distilled water and everything is fine, its mineralization is <5

Yeast failed, it seems ...

Why is this crust color?

[Djuzeppe]

Djuzeppe

I don't know what to sin on ?!

first of all, we check the yeast
from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

Put a small amount of yeast in a teacup, add lukewarm water (30-35 * C), stir well, and leave for 10-15 minutes alone. During this time, the yeast should "play" and froth. If so, the yeast can be used further in baking. Normal yeast should be heaped up. If there is no movement, the yeast will not work.

do not sin unambiguously on the water ... and take some proven recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=499;start=0
you will succeed ...

Yesterday they delivered this miracle stove 2502 beautiful to me, you will not say anything.

I don't know what to sin on ?!

Well, think about it - the first pancake is lumpy :-)
Maybe you were wrong with the regime? Out of curiosity, I compared the recipes of your stove and my 257. There are no new recipes.
In my opinion, you took the recipe for ordinary white bread, where it is offered for the same amount of ingredients 1 tsp of yeast - for baking in main mode, or 2 tsp of yeast - for baking in fast mode.
Maybe you set the fast mode instead of the main one?

Put on a new bread, carefully measuring the ingredients, setting the mode, and do not forget to watch the bun.

And everything will definitely work out!

[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.

Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention The rule of the kolobok
DjuzeppeI have a feeling the yeast didn't work. Did they get enough sleep from the dispenser? By the way, when should they get enough sleep? Check the yeast for germination - knead a thin dough from literally a spoonful of flour and water, stir in the yeast, leave for 10-15 minutes. If the dough becomes bubbly, the yeast works, if there are no bubbles or there are very few of them - the yeast is of poor quality, it will have to be changed.

Do not be lazy to follow the work of HP. The best program for mastering is the "basic" program, the simplest bread made from wheat flour (a / c or 1 sec). Watch the dough kneading - so that you get our beloved kolobok.

Thank you all very much for the tips, the yeast refused to ferment the program, I did not confuse everything languished for 4 hours. Yeast spills out after the bun has already begun to form ~ 10 minutes of kneading.

I made French bread today, it turned out delicious and beautiful, I like a very crispy crust and a slightly rubbery crumb, it seems like it should have been waiting for 6 hours, even left home so that there would be no temptation to spy on the process, a good thing is vacation

[Djuzeppe]

Djuzeppecongratulations on your first bread ...

Yeast spills out after the bun has already begun to form ~ 10 minutes of kneading.

that's how it is scientifically necessary ... but I, on the contrary, began to soak the yeast early with pre-mixing in order to reduce their amount in the dough ...

[Yana]

Yana, "according to science" - this is for "local" yeast, which has a huge amount of enzymes. And we have our own science, our own experience, our own yeast.

And here is my first bread from SD-2501 !! French recipe from a book (Fermipan yeast)
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The lid came out bubbly, I crumpled, I did not think that it would pop out of the mold so well. (I got used to an old Panasik - I had to shake it)
The following breads are getting better and better. I mix flour Makfu with Aladushkin.
The oven works much quieter when kneading than SD255, the dough for dumplings is excellent (from the book). But ordinary bread, again from a book, foolishly put on a light crust (I do not like fried), even for me it is light. You need to bet on the middle one.

Well, I got a little time to brag about my SD 2502. On this site I don’t remember who I found Borodinsky’s recipe from, having slightly altered it for the third time it turned out what I wanted both in appearance and taste.
Rye flour 300gr
Wheat flour 140 UAH
baking improver 7gr
salt 2 tsp
sugar 1 tsp
liquid starter culture 35g.
malt 20g + 60ml boiling water
oil sl. 15gr.
vegetable oil 1 tbsp. l.
honey 1.5 tbsp. l.
water 300 ml.
dry yeast 2.5 tsp

Rye mode for 3.5 hours, I helped to mix the bun with a spatula.

a little coriander sprinkled on top

Mixed water with honey and vegetable oil.

This is what happened, already twice the same super result, both in taste and in appearance, as for our family. : girl_love

Today I looked at the instructions in Russian and German, it turns out that there are 3 more programs for baking bread in Europe for Europe. Italian, sandwich and Brioche - sweet bread, strange, why remove these programs for us? But on the contrary, there is no dough making for dumplings.

Now I'm baking sweet bread on the Brioche program, like our Easter cake, Pannettone, from the recipe book, let's see what happens

Cutstlf, I really want to know as soon as possible what will come out !!!! Be sure to share !!!!

And what is the difference between a plastic model and a stainless steel? SD-ZB2502

Excuse me, but from above this is not a window for observing the bun ???

It's not a window at all, I myself don't really understand why this is needed, this is, so to speak, a window above the yeast despesser, although through it you can't really see anything

It's not a window at all, I myself don't really understand why this is needed, this is, so to speak, a window above the yeast despesser, although through it you can't really see anything

VERY SORRY ??? All Panasiki are good ... but the window is not enough!

I have a suspicion that this cup (the lid of the yeast dispenser) is made of special plastic, which does not electrify, so that the yeast does not stick.

I bought the stove 2501 today. The stove is the first. I want to try to bake the first bread. tell me what will happen if I turn off the stove during its operation? can this program be resumed? will yeast go saf-moment? I want to bake French.

sorry. Hello everyone.

bought a stove very expensive damn

bought a stove very expensive damn

and return?

I bought the stove 2501 today. The stove is the first. I want to try to bake the first bread. tell me what will happen if I turn off the stove during its operation? can this program be resumed? will yeast go saf-moment? I want to bake French.

depending on what stage you are going to do it ... you can turn it off at any time until the yeast spills out and turn it on again without problems ... if it is already in the dough, then it depends on what you have done there .. . and why the need to turn off?

Today I looked at the instructions in Russian and German, it turns out that there are 3 more programs for baking bread in Europe for Europe. Italian, sandwich and Brioche - sweet bread, strange, why remove these programs for us? But on the contrary, there is no dough making for dumplings.

Oh, I also had such an unpleasant surprise today! I went to the store, walked around the shelf with bread makers and suddenly saw HER! New Panasonic.Well, I think, finally! We made a stove with the programs "Sandwich", "Italian", "Brioche" (sweet)! I began to examine her meticulously. The screen is large, all processes are indicated (proofing, kneading, baking), the dispenser is large. Long list of programs. I read and feel sad ... The programs are the same as in 255/257, just in those programs they are subdivided into subroutines-modes, and in new ones these "subroutines" are moved into a separate program. For example, in 255/257 there is a program "dietary" with subroutines-modes "baking", "fast" and "with raisins", and in the new models these are three independent programs. From the new programs - "fruit in syrup" and some kind of "one-grain" So again the programs for baking toast, Italian and, most importantly, sweet bread went to Europeans ...

So again, programs for baking toast, Italian and, most importantly, sweet bread went to Europeans ...

All of the listed breads are perfectly baked on sd 254-257 It seems to me that they will work out great on new HP

All of the listed breads are perfectly baked on sd 254-257 It seems to me that they will work out great on new HP

They bake, of course, they bake, and quite successfully, but it would be much nicer and more convenient when there is special program for these types of bread. Since there is a separate program, it means there are differences in the temperature regime and the duration of the proofing. For example, in the "Italian" mode, long proofing. A special program for sweet bread is simply necessary, since our Panasonic, as you know, mercilessly burns bread with a high fat and sugar content. Of course, you can adapt, adjust to bake any kind of bread on our oven, but it is more pleasant when it can be done without unnecessary "body movements"
Of course, I, like many others, got used to baking these breads in the 257th model, but there is a hope in my soul that, after all, the producers in the same oven will combine "Italian", and "sandwich", and "sweet" (required !!), and "dumplings"

and return?

return? probably not. it was necessary to initially take in the internet, and not in the Riga market. next time I'll be smarter

depending on what stage you are going to do it ... you can turn it off at any time until the yeast spills out and turn it on again without problems ... if it is already in the dough, then it depends on what you have done there .. . and why the need to turn off?

didn’t get enough sleep? I have 2501. I fall asleep them first. but there is no need, I just fooled with the menu and thought if I accidentally turn it off in the first mode, how to continue the process further.

I argue with my husband. he says first yeast, flour, salt, sugar, and yesterday I made the first French bread on a 12 hour timer. it turned out great, the order of the bookmark was yeast, salt, sugar and then flour. which of us is right?

Hello everyone)
tomorrow I will become the happy owner of sd 2501. before that I wanted to buy 257, but after reading that 2501 seems to be a re-release of 257, and the price of 2501 is slightly lower, I decided to take it. by design in the pictures, however, I like it more, but oh well)

I wanted to ask experienced bakers what bread should I start with in 2501? There are no special products at home, only standard ones: milk, dry yeast, premium flour. maybe it's worth buying something tomorrow?

I wanted to ask experienced bakers what bread should I start with in 2501? There are no special products at home, only standard ones: milk, dry yeast, premium flour. maybe it's worth buying something tomorrow?

here is a selection of the simplest recipes:

https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=499.0

good luck!

*** yana ***, thanks
Are there any recipes worthy of attention in the instructions for the stove?

I looked closely, read ... I waved my hand, went to the store in the morning. With a firm, almost marching step, he approached the display case with the stoves and, without hesitation, jabbed his finger: “This!” ... The sales assistant is shocked: There was no such quick purchase in his memory. Especially at 9:30 am on Sunday ...
I brag: SD-ZB2502 is almost 9000 rubles ...

Immediately upon arrival, I opened it, read the instructions and ran to the store for the missing ingredients. And then at 11:00 I fell asleep and turned on ... Silence ... After about forty minutes I listened: Chu! I hear the thunder of cannons ... That is, the stove is already stirring something there! Almost silently, I would not have listened - I would not have heard. Later, when the kolobok became denser, the noise increased, the kolobok began to beat against the walls, but is this really noise?
Here the dispenser worked ... Hmm ... not that loud, but very unexpected. And he knocked either three or four times. His knock resembled the knock of the AKM shutter without a shot ...
I confess, I spied on the kolobok, once flour from the corners and pushed a little yeast into it ...
Somehow, according to my, purely theoretical, knowledge, it seemed that the dough does not rise properly ... I was frightened. I ran here to the site to see what the problem was. Yeast. I checked (French ones, with a swallow and a cook ... Well, you know ...) - they don't bubble.
Well, I think the gingerbread man will die his own death, not a violent one, from a bread knife ...
Upset, but did not turn off the stove - come what may! The dough rose slightly, but it seemed to me a little.
When baking began (the stove shows what process is going on inside it) I did not peep into the stove, I was afraid that the roof would collapse.
It smelled delicious! The last fifteen minutes I could not find a place for myself ...
And now, oh, a miracle! I'm baked! Beautiful, baked, delicious and ... HOW it smells !!!

Pok according to the first program, but instead of water, milk spilled 2.5%. I counted the flour in ml of grams and poured it in using the supplied glass. I cut the butter into the eye about the size of a tablespoon.

Tomorrow morning I'll try again, my friends ask me to bring ...

Thank you all for your advice, recipes and just participation. Only thanks to you I decided to buy this miracle.

[A-Toxa]

A-Toxa, we are directly synchronously writing the first reports about our stoves literally five minutes ago, I took out my first bread from 2501. I took the recipe from the list of the simplest on this site, in fact, this is a slightly modified recipe from program 01 (ordinary white). I put the crust immediately fried. I haven't tried to cut it yet, I'm waiting for my husband from work. but my mouth is full of drool, it's true
before that, a couple of times I baked bread at my aunt's in Philips 9020, so a few points in comparison:
- I wanted to spy on what is happening with the bread (there is a window in the phillips), but the window was missing literally the first 10 minutes after the start of the batch. then I got carried away with household chores and forgot about the stove
- really works very quietly
- the fried crust looks more contaminated than in the phillips. By the way, for some reason I have on this mode on the sides of the bread I will not say that there are burnt places, but they are very fried. next time I'll try to do it with a medium crust.

in general, the experience was a success, I hope that my friendship with the bread maker will be with me for a long time. otherwise the husband still does not believe, he says, another toy for several weeks

I put it on a small loaf and a medium crust. As a result, the color of the side walls of the loaf is the same, if not darker than the "roof"

P.S. The coolest thing is that in my student years I worked a little in this very French company with the emblem "swallow"
I took expert consultants to bakeries (in the sense I am, as a driver). Since then, there has been a T-shirt with the logo of this company and friends who continue to work there!

[A-Toxa]

A-Toxa, aa, I had a medium loaf (size L), it won't be enough for me, my husband and son, there will be a fight, but the crust is the strongest. you will have to experiment with it)
and the instructions also say that if the stove is not turned off after completion, it will maintain the temperature, which contributes to the browning of the crust. it turns out, if next time I bake on the timer in the morning, and we oversleep, or go somewhere, and the bread is prepared before arrival, it is generally better to put the weakest crust so that it will brown in standby mode.
Did you get a flat roof? I have a little hump in one direction, I don't know what is connected with

Yes, not entirely flat. I am more than sure that this happens due to the fact that the bun, after kneading and lifting, is not in the middle of the bucket.
(And he was NOT in the middle when I looked). I’ll try, if I don’t forget, next time to roll it to the center. Although with such a "roof" it suits me. By the way, following the example of my grandmother, I smeared the top crust with butter as soon as I took out the bread ... It seems like it should be ...

A small loaf for one tooth for you three ...
My "family" "self-destructed" with the removal of things the other day. That's why a small loaf.

By the way, this is the question. I wanted to put some bread in the morning. I fell asleep and thought: but if you pour milk into the stove, throw butter and set the timer for the morning, the milk will not "shrink" overnight? The weather station claims that the apartment has +24.3 and 47% humidity. Or do you want to get up early and then pour the milk?

Observation: during the preparation of the bread, the temperature of the outer metal walls is about 65 degrees, the hand cannot be held, it is hot. The temperature of the upper black plastic cover is 45-50 degrees, the hand suffers. The temperature of the upper silver cover is 40 degrees, the warmth is felt by the hand.
When the temperature was equalized at the very beginning of the baking process, the heating element was switched on. The relay clicked and the walls slightly warmed up. Just a little bit ... True, I put the butter (that is, scribbled) out of the refrigerator. The apartment was about +25.

nothing terrible will happen even if the milk turns sour. Yeast dough forgives a lot, and even loves sour milk.

Observation: during the preparation of the bread, the temperature of the outer metal walls is about 65 degrees, the hand cannot be held, it is hot. The temperature of the upper black plastic cover is 45-50 degrees, the hand suffers. The temperature of the upper silver cover is 40 degrees, the warmth is felt by the hand.

By the way, do you have a warning sticker on the lid that you should not touch it with your hands while the bread machine is in operation?

By the way, do you have a warning sticker on the lid that you should not touch it with your hands while the bread machine is in operation?

"If all else fails, finally read the instructions ..."

From Murphy's laws.

Thanks Rina. Let's see the result tomorrow: the timer is ticking ...

Hello bakers!
I have not yet joined your ranks, but I just read and choose the model of the stove and drool
I have already decided on the company, this is definitely Panasonic, but there is indecision with the model
As I understand it, the difference between the SD-2501, SD-2502 models is the design (it doesn't matter) and the fact that there is a yeast dispenser in the SD-2502 + !?
Why is this function harosha and is it really necessary?
It's just that something is nowhere to be seen and soon there will be no Panasonic SD-257 model (and they say that it was completely removed from production), although it would suit me!
And SD-2501, SD-2502 seem to have come to replace, newer than the model, and there is more despancer in them + SD-2501 costs the same, they assure you that you need to take it and not look for SD-257
Does the SD-257 seem more compact to me?
Please tell me!

I did not find 257 in St. Petersburg and then I came across a description of 2501/2502 models ... The choice is obvious - why look for the old one when there is a new one in stock?

I liked the second dispenser because there are no problems like "water first, then yeast or vice versa?"
And it's not scary to leave it overnight with a timer. Yeast will definitely not mix with anything superfluous until the time is right.
The dispenser pours out the yeast 10 minutes after kneading the bun.

257 may be a couple of cm lower, because in 2502 the height is indicated more than it actually is.

The logical decision of the designers, after the second dispenser, would be to use the third one - for liquids, preferably with an automatic dispenser, so that he himself adds water / milk in the required amount, but with the possibility of adjusting according to the type of crust selection (more, less, average).
It seems to me (it just hit my head) that this insert / stopper above the yeast dispenser is not without reason ... Maybe instead of it, the capacity in subsequent models will be able to be installed?

I don’t know how it used to be, but now it is not a bread maker that is proudly written on the box, but an automatic bakery!
AAaaaa ...... 15 minutes before the end of the big loaf !!!

By the way: after installation, the timer counts down with time indication on the display. That is, you can always find out when there will be bread.

Hello bakers!
I have not yet joined your ranks, but I just read and choose a stove model and drool
I have already decided on the company, this is definitely Panasonic, but there is indecision with the model
As I understand it, the difference between the SD-2501 and SD-2502 models is the design (it doesn't matter) and the fact that there is a yeast dispenser in the SD-2502 + !?
Why is this function harosha and is it really necessary?
It's just that something is nowhere to be seen and soon there will be no Panasonic SD-257 model (and they say that it was completely removed from production), although it would suit me!
And SD-2501, SD-2502 seem to have come to replace, newer than the model, and there is a larger despenser in them + SD-2501 is the same, they assure you that you need to take it and not look for SD-257
Does the SD-257 seem more compact to me?
Please tell me!

Today I went to our Panasonic store, there are 256, 257, well, 2500, 2501, 2502 are not, they do not even know that there is such a model and with what bells and whistles, but to be honest, outwardly my 256 is bigger than me suits, than the new ones, with the design of the case, and I do not need a dispenser, since I bake sourdough bread.

It turns out that the yeast despancer is a necessary function, therefore you need to take the SD-2502 !?

I don’t know how it used to be, but now it is not a bread maker that is proudly written on the box, but an automatic bakery!

Previously, this proud inscription was also adorned - "automatic bakery". "Breadmaker" - this is how users affectionately call their wet nurse.

It turns out that the yeast despancer is a necessary function, therefore you need to take the SD-2502 !?

To each his own ... I liked this feature.

Today I went to our store

Not available in St. Petersburg, delivery from Moscow is possible, but not everyone has it either ...
The price of a bread maker is different, you have to look.
Rina. Thank you. Everything was baked great. milk can be poured in the evening!

Today I discovered new models of the Panasonic SD-ZB 2502 bread machine


and SD-2501WXE
.
Interestingly, someone has already purchased this? Please share.

I have 2501

Something I'm confused. Is the 2501 a new model? I thought it was old, because it's half the price of 257. And it's not on the market ..

Something I'm confused. Is the 2501 a new model? I thought it was old, because it's half the price of 257. And it's not on the market ..

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.

This is not the first time Panasonic has done this: it puts up new models for sale cheaper than outdated ones.

After much deliberation, I got a Panasonic 2502 for 7900r. Already baked and successfully, French, recipe 8, rye on kvass, recipe 7 and Riga (ready mix, main recipe). Everything turned out, everyone is happy. The pre-mixed bread seemed a little small in shape, but the taste is great nonetheless. I can't find rye malt in any way, only in online stores. Maybe someone from the members of the forum knows where it can be bought in the Zhulebino area? Thanks in advance and all the best!

[Liber,]

Liber, we have regional themes, there are a lot of interesting things. Here Moscow