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

I also forgot to add that a glass and spoons from the kit to HP .. I would be glad if it suits you ...

2500, 2501
I look at what is in the store, what is in the store made in China.

1. Are there any downsides to the fact that production in China ... maybe someone is not China.
2. I lean towards the 2501 model with a difference of 800r ... I hope it's worth it. do you think it makes sense?

it seems to me there is no point in overpaying almost everyone puts additives at the very beginning .. so I already have a second oven without a dispenser ...

But in 2501 there is a scapula for rye dough, and we bake rye bread very often, you can order it separately (for the 2500 oven), but the price for it is such that we get the cost of 2501, and there is also a rye mode that bakes rye wonderfully. wheat bread without dancing with a tambourine and switching programs. so 2501 is the best choice if you plan to bake rye bread often.

[HERE]

The number of products in one measuring cup (240 ml) and one measuring tablespoon we look HERE (we take into account that a measuring cup from a bread bake can be 300 ml, but it has rice on it, by which you can find the required 240 ml).

it seems to me there is no point in overpaying almost everyone puts additives at the very beginning .. so I already have a second oven without a dispenser ...

I, like many, never put raisins and dried fruits at the beginning of the batch. For the simple reason that a bread maker can grind additives into a homogeneous gruel. For example, here's about a kulich from Elena Bo

Oh, and this cake is delicious. I bake it every other day, I can't stop. Fast, trouble-free and always delicious for tea. No rolls needed.
Today I baked again, I decided to add dried cherries to the raisins, well, the lemon zest had to be attached. The cherry was blown to shreds, but the result was such a beautiful color and wonderful aroma.
🔗
The size of the loaf is set to M (small). The crust came out not as tanned as on the L and XL, but it did not rise as much, although the roof was not blown off as usual. Although maybe it's from the cherry? Or yeast? This time I decided to use Saf-Moment for baking. It is recommended to dissolve them in water. I just poured them on top of the water. While it stood for 30 minutes, they just dissolved.

[Helin]

HelinYou are a heroine, that in such a crucial period you are also mastering a new business. I bought a bread maker and learned to bake bread when the youngest child was about seven months already.

Unmixed flour is almost always a flour / liquid balance problem. My advice - while baking on the main program, if I'm not mistaken, the kneading starts on it either in 25 minutes, or in an hour. You will know if your flour takes a standard amount of water or needs adjustment. I have 500 g psh in different periods. flour took from 270 ml of water (the flour was sooo wet) to 330 and even 430. Now flour takes about 300-310. And then put on the French program. If you want, I’ll tell you how I bypassed the "temperature equalization" in order to track the kolobok faster.

Rina, Thank you! In fact, the baby sleeps a lot, but here's the eldest, which almost 3 "helps"
As for the problem with the balance, I think this was not the case, the first time I baked 400 g of flour and 280 ml of water on the main mode, everything was ok, although no, I added a couple of tablespoons of flour, but I managed to follow the zo In the French mode, the flour is the same and so much, there is also the same amount of liquid, but only all the flour was at the bottom, the bread maker for some reason did not mix it, I think I might not have completely installed the kneading spatula, this is probably the problem.
Yesterday I made a dough for thin pizza, I tasted the pizza, and it turned out dairy bread, it also came out lush and tasty.
And yes, I'm wondering how you got around the "temperature equalization".

Another question arose, I'm sorry, maybe he's stupid, but pouring the same amount of ingredients, you can choose a different size of bread? I baked XL for the first time, M for the second time, the height of the bread turned out to be the same, the crust is less ruddy, but what is the size difference then I cannot understand?

My youngest was 7 months old, and the oldest was two and a half years old. But the youngest now (he is already four years old) is actively trying to help in the kitchen. Once I got up on a stool, began to follow the bun in the bread maker, reached into it with my handles (I saw how my mother tasted the dough with her finger). I told him "You can't climb there with your hands! Your finger will hurt!" ... The child is obedient, if something is banned and explained why it was banned, then he understands everything. Two minutes later I look into the kitchen and - my child climbs to the dough with a fork! You can't use your hands, but my mother didn't say anything about the fork.

=======================
Bread will be baked in any case, both when setting a small size and when setting a large one. But there is a difference (although not critical) - different amounts of dough require different amounts of energy. Indeed, in comparison with bread for 400 g of flour, bread is 500 g more by 25%, and 600 g more by 50%.
=======================
I get around the alignment very easily. But ... I bake with live "wet" yeast. I don't know how dry yeast will behave.

I put all the products in the bread maker, except for the butter, and I start the "pizza" program. It takes about ten minutes to knead, you can correct the bun. Then I reset the program, add oil to the kneaded dough and run the "main" one. During the "leveling" time, the yeast is activated, the gluten swells in the flour, and the butter intervenes at the second stage.

Another option (but without correcting the kolobok at the first stage) is dough. yeast + 200 g flour + 150 ml water = "pizza" (10-12 minutes). Reset, addition of other products, "main" program (optional with the addition of 1-2 hours).

Another question arose, I'm sorry, maybe he's stupid, but pouring the same amount of ingredients, you can choose a different size of bread? I baked XL for the first time, M for the second time, the height of the bread turned out to be the same, the crust is less ruddy, but what is the size difference then I cannot understand?

By choosing a size with the same amount of ingredients, you are changing the baking mode, not the size of your bread.
That is, if you put food on a 700 g loaf, then the weight should be set to M, otherwise it can burn.
If there are products for 1000 g - then XL - and something may not be finished.

Rina, oh so you are a hero, it's easier for me to cook with a monthly than with a seven-month one, and if there are still pomonics, then it's generally fun. The youngest is smart, and he obeyed his mother and did it in his own way
Thanks for the advice, I copied it to myself, I still don’t remember.
Now I understand what the secret is, the larger the size of the bread, the more flour is needed, in the instructions for choosing the size I did not find anything at all, maybe I was looking badly, of course.
One, thanks for the answer, now everything is clear.

Hello everyone! I've been baking and baking my own bread for almost a week! I try different recipes. Here's what happened with the raisins:

I baked according to the recipe from the instructions for the HP, although I mixed milk with water and put a little 1.5 tablespoons of sugar (my husband asked). But I didn't have time to take a picture of the cut, I came home from work, and my bread was "blown away by the wind." It was my men who had breakfast in the morning.
And I also tried to bake rye, I found the recipe on the Internet, on kefir. I put it on a timer to bake it in the morning. Here he is:

The roof sagged and it turned out to be too porous and airy. But delicious, of course. There is also a little less than half left, they have already dined
Help with advice!

Hello .... here I baked some bread .... the photo is not quite visible, but near the "roof" the dough just barely rose .... tell me why?

And the recipe was:
dry dorzhzhi - 1.5 tsp.
rye flour - 155 g.
wheat flour-315 g.
salt - 1.5 tsp
sugar - 1 tbsp. l.
dry kvass - 1 tbsp. l.
sunflower oil - 2 tbsp. l.
150 ml. beer
150 ml. water
a pinch of dill ..........
dry kvass poured (OR IT MAY NEED TO STEAM BOILING) .....

the first time turned out, in general, wonderful ... and the second, as I wrote above ...

Hello everyone. It seems like I decided on the choice - Panasonic SD-ZB2502.Chose for the reputation of the company, a yeast dispenser and a stainless steel case.
Tell me, did anyone buy at the Eldorado78 store, but it was somehow suspiciously cheap:
🔗
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Reason for editing: active "clickable" links to external resources are prohibited.

[it's better to do everything the other way around]

Hello everyone. It seems like I decided on the choice - Panasonic SD-ZB2502. Chose for the reputation of the company, a yeast dispenser and a stainless steel case.
Tell me, did anyone buy at the Eldorado78 store, but it was somehow suspiciously cheap:
🔗

Write down the serial number from the storefront and call Panasonic for a warranty check and sleep well. BUT it's better to do everything the other way around, get the correct number (they will dictate to you the correct letters and numbers that should be there) and go buy. Proven and don't listen to any other nonsense.

Kind everyone ... As for the date of manufacture of our stoves, somewhere in the middle of the topic was (I just bought 2501) ... You should not look at the serial number from behind, but at the bottom, there is just a six-digit code, I have like everything came together, October the eleventh ... As for ELDORADO78 ... They never have anything, or complete dullness (does not apply to stoves). If available at such a price, feel free to order. I'm trying to bake the first one now ...

[Soze]

Soze Active external links on the forum are prohibited! The above store is very similar to just a fake

dry kvass poured (OR IT MAY NEED TO STEAM BOILING) .....

Try to brew it once, then decide for yourself what is best. It seems to me tastier on brewed kvass. You fill it with boiling water - and immediately a soooo smell!

...
dry kvass poured (OR IT MAY NEED TO STEAM BOILING) .....
the first time turned out, in general, wonderful ... and the second, as I wrote above ...

Of course, it is necessary to brew dry kvass (malt), since this is not difficult.
And the second is your result, it looks like the dough just did not rise to the end, it happens or it was not a mess. The organism is alive there (yeast). Perhaps there was a different general temperature and it affected, but you did not notice.
Success in learning!

Good day! In the themes of my city, I found a recipe for bread:

yeast 2 tsp
flour rye. 350g
wheat flour. 250g
salt 2.5 tsp
sugar 2 tbsp. l.
apples. vinegar 10 ml
mustard oil. 30g
kvass wort concentrate 35g (diluted with water)
water 410 ml (with wort)
coriander 1 tbsp l.
cumin 1-2 tbsp. l.

I baked it. "The roof was blown off." The inside is a little damp (maybe because of rye flour?). Coriander is faintly felt. No cumin added. And what does the wort do there and how it affected the taste, I did not understand ... Someone can tell you? Can I add more wort? I thought it would be a dark crumb ... Baking program 7 (rye).

wort replaces malt, gives color and flavor to rye bread. The recipe is good, try a 50/50 flour ratio, and rye bread is best eaten the next day, it should "ripen"

Good day! In the themes of my city, I found a recipe for bread:

...
coriander 1 tbsp l.
cumin 1-2 tbsp. l.

And aren't the seasonings in teaspoons in standard recipes?

it's a matter of taste how much seasoning is added. I am coriander too Art. l add, seasoning seasoning strife, depending on what to add

[it's better to do everything the other way around]

Write down the serial number from the display case and call Panasonic for a warranty check and sleep well. BUT it's better to do everything the other way around, get the correct number (they will dictate to you the correct letters and numbers that should be there) and go buy. Proven and don't listen to any other nonsense.

There is no showcase, this is an online store) As for the second option, to be honest, I did not understand at all.

Soze Active external links on the forum are prohibited! The above store is very similar to just a fake

I beg your pardon, I will take it into account for the future. It's still not very similar to a fake, where the reviews are on the Yandex market. But 130 reviews for 4-5 and 65 for 1-2 make you think, and the design of the site is somehow strange. I looked, the price of this store corresponds to the minimum price for this stove in English online stores. In Moscow, it is much more expensive.
Attracted, of course, at a price. In addition, there is nowhere else in St. Petersburg to buy this stove now.

About ELDORADO78 ...They never have anything, or complete dullness (does not apply to stoves). If available at such a price, feel free to order. I'm trying to bake the first one now ...

I'll keep it on mind. But why, then, does this not apply to stoves? And how is your first starter?)

[Soze]

Soze There is such a store Eldorado and the eponymous online store A Panasonic is brought to the country once every three months. Selling as "hot cakes" True, there are stores like MediaMarkt where even SD256 are still on the window

wort replaces malt, gives color and flavor to rye bread. The recipe is good, try a 50/50 flour ratio, and rye bread is best eaten the next day, it should "ripen"

Yes, I tried it early. In the morning I cut it off, so finely porous, delicious! The recipe is super! Recommend. 50/50 baked, also very tasty. For my taste, rye is tastier than white. You just can't find malt in our city. I bought a concentrate and found a recipe with it.

I bought HP 2501 in Eldorado for 6000r, the same price was in online stores + -. And in Search and MediaMarkt they cost 7500r.

It's just that you can't find malt in our city. I bought a concentrate and found a recipe with it.

🔗] https://Mcooker-enn.tomathouse.com/s-image/2720/produktyi-i-ingredientyi-dlya-vyipechki/komponentyi-dlya-vyipechki

This warehouse is located in Taganrog. Read, maybe you will find something for yourself.

Maybe then you will advise where in St. Petersburg to buy inexpensively Panasonic SD-ZB2502?

Maybe then you will advise where in St. Petersburg to buy a cheap Panasonic SD-ZB2502?

Most likely now they are not in St. Petersburg, I saw them live in the Media-Markt on Dybenko, but that was two weeks before the New Year. Try to call them, and remember this is a franchise store, so the assortment may be different

Maybe then you will advise where in St. Petersburg to buy inexpensively Panasonic SD-ZB2502?

Now I was looking at the Yandex market. There are options.

Now I was looking at the Yandex market. There are options.

I follow the Yandex market options. Usually there are no St. Petersburg stores at all, but now there is one, for 10.5K and also rather dubious. I asked those who already bought and were satisfied.

[Soze]

Soze here is an option 🔗
they bought 2501 as a gift, liked it

Has anyone made rum babas using the recipe from the SD-2501 manual? The dough is on its way. What to do with it next?

Soze, bought from an online store 🔗 refrigerator 3 years ago and HP 2502 last year, everything works fine. The refrigerator was taken from the warehouse, and the stove was brought home.

[sazalexter, Irast]

sazalexter, Irast
I will keep in mind, but I myself have not a very good experience of buying a refrigerator in this store. Yes, and this stove is dear there now.

So I did it - I counted the products for 600 g of flour for French bread, I already put everything in a bucket, and only when choosing a program I discovered that it was impossible to change the size of bread to XL
So what's now? Are you going to bake bread for 600 g of flour?

where will he go? will be baked, keep it in a closed bread maker for another half hour at least after the end of the program, do not touch it, let it "ripen".
Only, I know that a Frenchman, even in the usual proportion, usually props up the lid of a bread machine, but what about an increased amount of dough? Did you count from how many - from 400 or 500 g of flour?

from 400 to 600

Can you remove a little yeast from the dispenser?

here I can not advise anything. Just because I don’t use dry ones (and I don’t bake the French either). Or maybe turn off the French and bake on the main one? Then you can put on XL. Or bring the experiment to the end

Hello, dear members of the forum! I have been reading your advice for a long time, but this is the first time I am writing.

I can't help but say a few words about the Panasrnik 2502 bread maker. The oven is wonderful! I advise everyone, you will not regret it!
I chose for a long time, read the reviews, and finally decided, but decided not to save, but to fear the best, since this is a gift to elderly parents. The stove should do everything by itself, without looking into the bucket, homemade and other things, so that the old people can lenkr and just fill up everything they need and take out the finished loaf. eia stove is exactly what you need! By the way, my mother uses simple MacFu flour and SAF yeast.

And here I am, because.I live where there is a problem with stoves, the choice is not great. After my vacation with my parents and everyday experiments with bread or dough, when I returned home, I decided to buy myself a helper too, but Panasonic does not have this model, and after searching I got Kenwood 260. That's where the difference is! Well, it's like after Mercides on a Zhiguli transfer. But that's a completely different story.

Rina, thanks for the advice. I still baked on program 08, reducing the amount of yeast. Since this is the first French bread, there is nothing to compare with, but delicious.
I held the bun for another half an hour in the bread maker. Here's my bun.

Why is my model of bread maker not in "My Technics" and how do others add multicooker yogurt makers there?
but my oven has never let down, all the breads are lush, but not large-pored, is that bad? yeast does not stink

Hello everyone! I have a question about the dispenser: tell me, when does it work? During the batch? And does the lid of the open dispenser get in the way during XL baking?

works after 1 batch, I close it myself

Hello, here I am in doubt whether it is worth overpaying 1,700 rubles. for a yeast dispenser in SD-2502? Or already take the SD-2501?

I think it’s not worth it, it’s cheating

Thanks for the quick response

Bakeries! Can you tell me why my bread in the "French" mode turns out with a flat roof? Panasonic 2501, my friend has the same stove and she also turns out flat French bread. We do everything according to the instructions, but instead of dry yeast, we use live pressed 8 grams. I read above that a Frenchman usually props up the roof, but we don't have this .......... It's a shame ..........

Liana, take the proven recipes from the forum, take into account the recommendations on the flour / liquid balance (see the first post in the topic, link to the bun), then everything should work out.

Hello!
The day before yesterday I bought it for my wife's birthday Panasonic SD-2502.
Birthday is the day after tomorrow, so I hid the stove for now. In this regard, this is the question:
I'm going to take her out to the kitchen tomorrow night and get some bread so that in the morning my wife goes into the kitchen and sees a new oven with ready-made bread.
So that's it. Since the stove is still packed (although my wife is not at home now, I can't unpack it yet, the small fry daughter will hand over me), I can't read the instructions yet, etc.
Maybe someone will share the simplest recipe for simple white bread, what to pour and which buttons to press.
Products include tap water, flour, salt, sugar, oil. What yeast should I buy and how much? And maybe you need to buy something else?
There are no additional tools such as e-scales yet.
Please do not send me to read the forum (like everything is there, look for yourself), but help with advice.
Thank you.