Help with choosing a bread maker

And they write - like the Germans ... A family company ... Probably then it was completely smelly ... My multicooker really did not smell at all, although ordinary China. How can you figure it out, you have to make up your mind and try, just ask the store in advance - will there be a refund if the smell does not go away. Is Online Trade a normal store or is it better in another?

It will be difficult to return, due to the fact that it is a difficult technical product, and even in contact with food, only through a service with expertise

But on the forums they very often write that even after using it repeatedly, they return it due to the smell that does not diminish, it probably depends on the store.

But on the forums they often write that even after using it repeatedly, they return it due to the smell that does not diminish, it probably depends on the store.

How can the smell of the stove depend on the store? It depends on the manufacturer of the equipment itself and the supplier of the components.

And in general, there is a strange spread - questions about Panasonic (certainly high-quality technology) and in fact no-names - technology designed for a very poor consumer. With such stoves, which have a mass of twins, there is always a lottery:
Will it work at least the warranty period? -- Okay.
Will it break down during this period? - Well, what do you want from an inexpensive stove.
Will it work longer than the warranty period? - Wow! What a cool technique!

Only this "wow" does not happen very often ...

If you really doubt whether your baking will go well, I would still advise you to buy a high-quality stove. If it doesn’t work, then sell it as second-hand with a slight decrease in price. Anyway, it will be more profitable than buying a no-name and then pushing it onto the mezzanine.

Yes, my 2501 is quite inexpensive for the money (5500), the last thing I started reading for comparison is about the smell. And unfortunately here Panasonic seems to be worse than LG, although it may not have read everything yet. Above, in this thread, they answered that it is not yet a fact that it is possible to pass, so I am now confused ...

Panasonic has 3-4 messages in memory of the smell, and this is with thousands of sales and how it turns out, in fact, just not burnt preservative lubricant, and well, a couple with a baked piece of dough. I will not say anything about LG. One noticed how awful stink in the store, the refrigerators of their production

If you are already beginning to be plagued by doubts that even an expensive stove can easily bake badly and this stove will not be accepted back to the store, then it may make sense to abandon the idea of ​​buying a bread machine. Maybe your intuition tells you correctly that you shouldn't mess with the stove? Imagine, you bought an expensive stove, it doesn’t bake and the store refuses to take it back and return your money? What about your situation now? You have not got into any history yet and your money is still with you! I discourage you from buying a stove. No, well, why do you need extra worries and troubles, and even for your money! Trust your intuition.

Well, now I'll finish reading this Temko, I'm already on page 26, I'll look at the smells of LG, they have a good bucket too. If they have the same smell - you have to choose the bucket cover, now I don't remember if I saw anything on this topic. All the same - I won't get to St. Petersburg until Wednesday.

If you are already beginning to be plagued by doubts that even an expensive stove can easily bake badly and this stove will not be accepted back to the store, then it may make sense to abandon the idea of ​​buying a bread machine.Maybe your intuition tells you correctly that you shouldn't mess with the stove? Imagine, you bought an expensive stove, it doesn’t bake and the store refuses to take it back and return your money? What about your situation now? You have not got into any history yet and your money is still with you! I discourage you from buying a stove. No, well, why do you need extra worries and troubles, and even for your money! Trust your intuition.

My intuition doesn't tell me anything bad about the capabilities of Panasonic or LG, I just want to choose a model that is odorless, because I know from my own multicooker experience that there are such. I buy a bread maker as needed, since the nearest decent bread is sold at a distance of more than 40 km. I can bake in MV, but it is very troublesome and inconvenient for me.

I read it today, and I will choose between Panas 2501 and LG, for example HB 205 CJ ... True, I got confused in the models of the last brand. It attracts that they have their own factories, good bucket coverage and no complaints about smelly.

I agree with Creamy, if there are any doubts it is better not to take it. Itself now in the process of choosing between Lji 2001 with the function of yogurt and the Panasonic 2501, but on the one hand it is easier for me to choose because I like both of them and the choice will already depend on the purchase of a multicooker-pressure cooker model I have already chosen, one ARK with the function of yogurt, the other Brand 6050 without yogurt (unfortunately they are not on sale yet or the price before the holiday is sky-high). As you already understood the key word here is yogurt, I really love it. Something I was distracted, I know from myself that a thing bought without a soul usually does not bring happiness, it is money thrown to the wind.

For my soul, the main coating of the bucket and the stirrer, which I hope from Panasonic and Skis are of high quality (for safety, I mean). But if the stench comes across, doubts arise about the quality of the materials of all, that is, the coating can be "left". By the way, in the subject of Panasonic, Elena Bo wrote about the case of a pungent smell that in Eldorado you can buy a Panasonic which is not Panasonic at all. I've been going to buy either Cyberry electronics or the Refrigerator. ru, maybe someone knows whether they have it reliably - as for the official delivery of the goods? And maybe there are some signs that you need to pay attention to, maybe stickers or numbers ???

Once again, there are no fake Panasonic, do not suffer!

[Raven]

well, I had a strong smell from Panasonic ... so,
1. it did not affect the bread,
2.a couple of weeks the smell is gone,
3. I am too sniffy - except for me this smell did not "get".

Raven, if you really think about possible "byaks" in technology, they will find you. Look at things more optimistically! Or don't look at them at all!

I try my best, mainly thanks to your authoritative opinion, which finally inclined me to model 2501 ... Only now I want to buy not in the Panasonic store, where it is 8290, but in one of the many others that sell at 5200 - 6500 ... You say they can't be fake ... Tomorrow I'll go and sniff ...

well, I had a strong smell from Panasonic ... so,
1. it did not affect the bread,
2.a couple of weeks the smell is gone,
3. I am too sniffy - except for me this smell did not "get".

Raven, if you really think about possible "byaks" in technology, they will find you. Look at things more optimistically! Or don't look at them at all!

Yesterday I was not too lazy - on the Yandex market I ran all 118 reviews about 2501, though only the line "shortcomings" with the search for the word "smell", indeed - isolated cases. Well, in my multicooker, these specific "byaki" passed me, despite the same preparation for the purchase. Although they are one in general, I think the knee, the other Polaris 0517 is also not chic-shine.

[Raven]

Raven, I at one time "as in a whirlpool with my head" - I bought a stove, having absolutely no idea what it is. Just a few days before I came across a Panasonic at a reasonable price (in an online store), a relative contacted me with the question of which manufacturer to pay attention to.The courier brought me a well-packed box, turned it on, checked for external damage to the case, the coating of the bucket and the scoreboard. And that's all - I took up the development.

In our online stores they sell the same equipment as in one or two large well-known networks. All equipment comes from the same warehouses, both to large stores, to the Internet ... only online stores do not pay for huge areas and the maintenance of a large number of often completely stupid personnel. And large stores (chains) shift these costs onto us - buyers. So much for the difference in the price of equipment.

Well, here you are - in Metrica. ru 2502 for only 6570, and she's on my way ... She's better for sourdough bread, so I get it? And what clicks - so I'm unlikely to bake at night, and the house is big enough. Maybe take it, and not 2501? In general, I am very determined to grow sourdoughs ...

Raven, at one time I was "like a whirlpool with my head" - I bought a stove, having absolutely no idea what it is. Just a few days before I came across a Panasonic at a reasonable price (in an online store), a relative contacted me with the question of which manufacturer to pay attention to. The courier brought me a well-packed box, turned it on, checked for external damage to the case, the coating of the bucket and the scoreboard. And that's all - I took up the development.

In our online stores they sell the same equipment as in one or two large well-known networks. All equipment comes from the same warehouses, both to large stores, to the Internet ... only online stores do not pay for huge areas and the maintenance of a large number of often completely stupid personnel. And large stores (chains) shift these costs onto us - buyers. So much for the difference in the price of equipment.

No - I meant Panasonic eplaza, this is an online store that calls itself "the official Panasonic Russia store". It is even more expensive than the network one - my husband just called me from Maxidom, I authorized him to look at Panasonic, there is no 2502, and 2501 costs 7200 - versus 8290 in this official one on the Internet. But if for some reason there are no fakes - why should they overpay 3 thousand? It's just that I'm familiar with the problem of counterfeiting drugs - it is the well-known and not cheap ones that are counterfeited. Well, God bless them, with fakes, come what may. Judging by the sites, these stores are credible (Cyberry, Refrigerator, ). I have no experience with online shopping - I bought one MV, the second one in the Metro.

So if you dream of sourdough - then 2502?

Why 2502? It differs from 2501 only in color and in the presence of a special dispenser for DRY yeast. If design is important (metallic body and black lid), then 2502. If the white one is quite satisfactory, then why overpay for an unnecessary dispenser? If you bake with pressed yeast or sourdough, then this dispenser is absolutely unnecessary.

About fakes. Everything is counterfeited and the more expensive the brand, the greater the possibility of counterfeiting. I usually do not contact Eldorado stores because I already had a negative experience of low-quality purchases there, but this is my opinion, at work the men made quite expensive purchases on credit there, while they seem to be satisfied. Unfortunately, in online stores so far only zavlekalovo, they are not available for cheap anywhere, I have already phoned several, they will be in December at best, and I have a suspicion that the price will be higher, as in my case with a multicooker. I ordered it on Ozone for 4990 and without even having time to appear there I was already delighted with a new price for 1500 more expensive, refused, I do not want to feed speculators. I even think it's worth waiting for January until the excitement passes.

Why 2502? It differs from 2501 only in color and in the presence of a special dispenser for DRY yeast. If design is important (metallic body and black lid), then 2502. If the little white one is fine, then why overpay for an unnecessary dispenser? If you bake with pressed yeast or sourdough, then this dispenser is absolutely unnecessary.

Yes, it seems that Vanya28 indicates 2502 among the Panas that are more suitable for sourdough, and if this yeast dispenser is not functionally needed for this purpose, then there is no need for me either. Isn't a drop of yeast added to sourdough bread? I have not yet familiarized myself with the process, can not any yeast be added there? I may not always have pressed ones, since we are far from civilization. Sorry for the bakery's illiteracy, I just love to eat it, earlier in Pushkin the bakery baked very decent sourdough bread, then their oven broke for it. Now I take a nonresident in the network.

I agree with Creamy, if there are any doubts it is better not to take it. Itself now in the process of choosing between lji 2001 with the function of yogurt and the Panasonic 2501, but on the one hand it is easier for me to choose because I like both of them and the choice will already depend on the purchase of a multicooker-pressure cooker model I have already chosen, one ARK with the function of yogurt, the other Brand 6050 without yogurt (unfortunately they are not on sale yet or the price before the holiday is sky-high). As you already understood the key word here is yogurt, I really love it. Something I was distracted, I know from myself that a thing bought without a soul usually does not bring happiness, it is money thrown to the wind.

If you don’t need SKOROVarka - I’ve read what is best for yoghurt in terms of temperature - the new Sigmund and Stein 38R "ceramics". And Polaris 0517 makes good yogurt. And by the way, bread also bakes decently.

If it doesn't bother anyone - remind pzhl why you might need a yeast dispenser that is in 2502 (I read something - but it didn't stop at all ...)

A yeast dispenser is needed so that dry (!!!) yeast cannot come into contact with the liquid ahead of time - this is how they get into the dough when the kneading is already in progress. In principle, this feature is either for some exotic (unusual for us types of flour that get wet easily), or for very crooked users. Because the properties of wheat flour are such that even during the delay, the flour does not get wet through! A small layer of it gets wet, which works as a protection against further wetting.

Thanks, understood. If Panasonic - 2501. And almost certainly not Ski 205.

I understand that I got it, but can you tell me - is Cyberry Electronics a normal store? I'm just much more comfortable, I'm driving without a car.

Well, what's the matter - I wasn't looking for anything, I sat quietly and looked at recipes for pies with potatoes - and an advertisement for DeLonghi 1500 with the program "my bread" creeps out ... And I wanted it too ... Is it worse than in comparison with 2501? Write pzhl, I'm leaving for St. Petersburg in the evening!

Delongy HP no longer releases 🔗 DeLonghi EOB 2071 exception https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0 Model 1500 NOT PROGRAMMABLE https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144288.0

Well, thank God, you don't have to suffer at least. It means that they are selling the leftovers, the advertisement for the company store has crawled out. Thank you.

I ask you to suggest the models of HP making oil. Well, I really want to go home, otherwise they have been selling this in stores lately
I would be very grateful for your answer.

Of the only known to me LG And what is the general problem? Buy Finnish butter and everything. Their control is very serious. Well, really, if you have your own cow

[Sash]

Sash, there is no Finnish oil in the Kiev province

Olex, what's the problem? A mixer or even just shake a can while sitting under the TV ... I have two friends who make butter themselves, they don't use stoves for this.

[Sash]

Sash, there is no Finnish oil in the Kiev province

Oops, a mistake came out, in the summer I was in Sevastopol, it seemed that I saw A New Zealand Anchor or the French President is also dumb?

French President is also mute?

Even our village has such oil.

just shake the can while sitting under the TV ...

There are 3 reasons for the search - an old stove burned out, there is an opportunity to take homemade thick sour cream, well, and the most important one is that my vegetative-vascular apparatus does not tolerate such prolonged movements.

Bread maker LG HB-2001BY (with functions of yoghurt and butter) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=67895.0

[Olex]

There are 3 reasons for the search - an old stove burned out, there is an opportunity to take homemade thick sour cream, well, and the most important one is that my vegetative-vascular apparatus does not tolerate such prolonged movements.

a stationary mixer will make life much easier And for thick sour cream, shaking a jar is not very suitable
Olex, You ask around in the profile (for LG) topic about how the oil is obtained there. Something I have a suspicion that it can splash (the serum is cut off).

Sasha, "President" we have, but this is a domestic oil spill (like desserts of the same brand). Imported is almost certainly available in large markets. Farming (constant point of sale with normal quality control) oil costs twice as much as a decent domestic factory oil.

For my soul, the main coating of the bucket and the stirrer, which I hope from Panasonic and Skis are of high quality (for safety, I mean). But if the stench comes across - there are doubts about the quality of the materials of all, that is, the coating can be "left". By the way, in the subject of Panasonic, Elena Bo wrote about the case of a pungent smell that in Eldorado you can buy a Panasonic which is not Panasonic at all. I'm going to buy either Cyberry electronics or the Refrigerator. ru, maybe someone knows whether they have it reliably - as for the official delivery of goods? And maybe there are some signs that you need to pay attention to, maybe stickers or numbers ???

I have owned a Panasonic SD-207 HP for almost 10 years. Made in China.

During all this time, she let me down as much as 2 times: she used low-quality yeast and forgot to put on a mixer. In all other cases, amazing reliability and predictability of the result.
And it stinks, how! Fresh bread, of course, because not mine. It can be seen that she was not standing idle?


This knife caused deep damage to the mixer, which was baked in rye bread and did not come out by itself. This is a rare rarity, usually the stirrer remains on the axis in a bucket.
However, there are deep scratches, and there is no Teflon peeling around the scratches.


And about the poor-quality coating of the bucket. Scratches are present, there is no peeling of the coating.
The first photo shows that I would be more satisfied with the layout 2500 2501 or even better 2502,
but my 207 works. Works great. I see no reason to replace it. But if I'm going to change, then again Panasonic.

Hello!
Please tell me how the almost constant shutdown will affect the x / n before reaching the end of the program ??? Connoisseurs
Rye bread is baked only with sourdough. Tired of kneading with your hands in a year and looking for places for raising dough with the set temperature + molds - this is a separate song ...
LG HB-2001BY has a separate "dough" function - we don't need to until the end (if we stand on "yogurt"), the "yogurt" function - will do for raising the dough, but not for 6-8 hours. So we will also interrupt the program.
And 60 minutes for baking - it turns out not enough ?? - so every time you drive ice somewhere? : wow: what to finish then?
So what turns out to be Bork x800 for 15 thousand to buy? And that is not a way out to the end, we mix the flour with the sourdough three times, which means that it will also be started without interrupting the program - that is, before baking, we will only start it for the third time ...
Or is there still some way out ???
HELP!!!!

Hello!
Please tell me how the almost permanent shutdown will affect the x / n before reaching the end of the program ??? Connoisseurs
Rye bread is baked only with sourdough. Tired of kneading with your hands in a year and looking for places to rise the dough with the set temperature + molds - this is a separate song ...
LG HB-2001BY has a separate "dough" function - we do not need to until the end (if we stand on "yogurt"), the "yogurt" function is suitable for raising the dough, but not for 6-8 hours. So we will also interrupt the program.
And 60 minutes for baking is not enough ?? - so every time you drive ice somewhere? : wow: what to finish then?
So what turns out to be a Bork x800 for 15 thousand to buy? And that is not a way out until the end, we mix the flour with the sourdough three times, which means that it will also be started without interrupting the program - that is, before baking, we will only start it for the third time ...
Or is there still some way out ???
HELP!!!!

Irina! You're scaring me.I don’t drink so much and I don’t have time to keep track of the cunning of your spreading thoughts, excuse me.
The correct rye bread, in my humble opinion, is made exclusively with sourdough.
The dough and sourdough is easily kneaded in a bread maker, laid out in a mold and baked in the oven.
You can do all this in a bread maker. It will be delicious and beautiful.
For me, it is tastier and more beautiful to knead the dough for rye bread in a bread maker, and bake in a mold in an electric oven.
Yoghurt is just yoghurt, dough is not yoghurt, bread is not yoghurt or dough. Bork won't help you.

Rye bread is baked only with sourdough. Tired of kneading with your hands in a year and looking for places for raising dough with the set temperature + molds - this is a separate song ...

HELP!!!!

I keep trying to understand the meaning of everything that has been written by you. No, I can't understand everything. I would ask you to at least clarify what the highlighted fragment is talking about.
Sourdough rye bread is gut, it's good and right! I can't understand why you should knead it with your hands for a year and at the same time look for places to climb? : -;
Many CPs knead the dough for about 1 hour. + - While maintaining the optimum temperature for the yeast to work.
Almost none of the CPs can cook rye bread in automatic mode. At least the one that looks like our store. Wheat-rye, gray - easy. But black = rye-crap.
Nevertheless, if desired and not on the machine, he is quite ready for himself. Someone in HP, someone using HP in the oven.
And the forms. What's the shape? The type of loaf at the exit only depends on them.

[without equipment]

format_ct, hello!
Well, I can’t find the cunning. They just baked bread at home without equipment over a year many, many times.
In our kitchen (just on the table), the sourdough dough does not rise - we were constantly looking for a place with a suitable temperature (it's good when the heating works - you can wrap it up with a blanket near the radiator). You have a topic about maintaining the desired temperature, but I did not find anything particularly suitable for us there.
About the yogurt maker, thanks to the other topic, enlightened, I realized that the temperature is 40 degrees. - will not work.

But during this time it seems that we have found a way out for ourselves, now we are looking closely at the Brand 3801 HP, its manual setting.

Brand 3801 - I'm not going to cry .... They are not.

[without equipment]

They just baked bread at home without equipment over a year many, many times.
In our kitchen (just on the table), the sourdough dough does not rise - we were constantly looking for a place with a suitable temperature (it's good when the heating works - you can wrap it up with a blanket near the radiator).

Well, now everything is clear. Just from your original post I misrepresented that u
You have HP LV and you are dancing in front of her with a tambourine. And the crux of the question: Isn't it harmful to her?
Now on the topic.
The bread maker is designed for automatic preparation of bread. Human participation there is minimal: he carefully measured (weighed) all the ingredients, put them in a bucket, pressed the desired button and is free. If there is no dispenser, then you may have to add all kinds of nuts, dried apricots, raisins, seeds to the dough at a signal. And that's all, sit and wait for the signal to end the process.
I have HP Panasonic, so I'm talking about it. I know about INTO, and I'll sing about that.
So, she starts the process by leveling the temperature from 30 minutes to 1 hour. Many people here do not like this. They say the stove is worth it and does nothing, but this allows you not to think about the temperature of the ingredients being poured. From the refrigerator and into the bucket. Next comes kneading, proofing, kneading.
At the same time, the CP maintains the optimum temperature for the yeast. Well, then the actual baking and that's it. Choosing a cooking program, you change the number of batches, the time for proving - kneading, the baking temperature. In my HP, these parameters cannot be changed, they are rigidly tied to the cooking program. In programmed HP, these parameters can be changed. But are you going to do it? Actually, the quality of the resulting bread will depend on the correct selection of these parameters, but this process is very long.Will you sit with a stopwatch and measure the time of each operation? And more than once and for every type of bread. Panasonic engineers did it for me. The result is quite satisfying to me. My relatives have LG and Daewoo, they bake quite tasty bread, but I like Panasonica more. On my recommendation, my colleagues bought about 5 pieces. different models (as they appeared), no one ever complained. About the new 25xx
I can't say the series, they are not in my immediate environment, but I do not think that Panasonic was able to do something
worsen.
P.S. About 40 degrees.
This is how I bake rye bread. First, I knead the dough in HP, then transfer it to a mold and put it in the oven at 40 degrees. When the dough rises, I increase the temperature and bake.

format_ct, but you can read more about 40 degrees? I read that natural yeast (which I hope is in my sourdough) and thermophilic yeast (which are sold) differ in that they die at body temperature. Therefore, to rise the dough, a temperature of 25-30 degrees is needed. and at 40 degrees. my leaven must perish.
Or is there something wrong?

[Irina13]

Irina13 The yeast in the pack and the yeast in the air are the same!!!!!!! Well don't read you
pseudo scientific horror stories about "thermophilic" yeast, well, there is no such thing in nature. Moreover, yeast lives in the human body and if it is not there, then the person gets sick and then simply dies.

format_ct, but you can read more about 40 degrees? I read that natural yeast (which I hope is in my sourdough) and thermophilic yeast (which are sold) differ in that they die at body temperature. Therefore, to rise the dough, a temperature of 25-30 degrees is needed. and at 40 degrees. my leaven must perish.
Or is there something wrong?

I'm not really an expert in yeast production. Therefore, all of the following are my guesses and fabrications.
All yeast is originally natural. They are alive and they are different, there are lactic acid, there are alcohol, there are vinegar and many others. Do not ask for Latin, for it is not strong.
A person just selects the most suitable for a particular application, dries them, putting them into a dormant state, mixes them with a nutrient medium for them, packs them in bags or unfinished in briquettes and sells them. At the same time, there are strains of wild yeast and they are everywhere: on grapes, on raisins, etc. In general, baker's yeast eats sugar and produces alcohol and carbon dioxide. With its bubbles, carbon dioxide raises the dough, making it fluffy and bubbly. But other yeasts begin to eat alcohol and convert it into lactic acid and possibly vinegar. Therefore, the over-standing dough is sour and does not rise.
All starter cultures, for kefir, yogurt, bread or wine, contain yeast of different types and in different proportions. That's why the sourdough for yogurt and bread is grown. Alcoholic yeast grows faster, but when lactic acid or acetic yeast begin to increase the acidity of the medium, then alcoholic yeast dies, correspondingly reducing the amount of food for acidic ones.
Thus, a certain equilibrium of the system is established. The addition of sugar to this conventionally established system sharply accelerates the growth of alcohol and sharply increases the production of carbon dioxide and alcohol, in response, acidic ones begin to grow sharply and give the dough sourness and aroma. Actually, therefore, at temperatures up to 40 C, alcoholic ones work, raising the dough and providing food for the sour ones, but at 40, the sour ones begin to work with might and main. The resulting acid changes the structure of flour protein (or milk protein for yogurt, kefir, yogurt). Therefore, the actual bread on just baker's yeast and sourdough bread have a different taste and structure.
The dough for black bread on sourdough at 40 C quite rises to itself.
I just did not try it by leaps and bounds.
Once again, I repeat, all of the above is purely my view of the processes of baking, greatly simplified and does not claim to be an absolute truth.

format_ct, thanks for the clarification. Of course, being a botanist by profession, I cannot agree with everything that you have written.
And forgive me for being boring, I need help choosing HP or something else to make the hard work in the kitchen easier when baking sourdough rye bread.
I myself don't seem to be able to cope quickly enough - there is a lot of information on your forum. Hope someone would share their experience. Although I try to study the topics as much as I can.

[Irina13]

Irina13 Only Zojirushi Breadmaker BB-CEC20 is suitable for sourdough baked goods https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0 and with a stretch Bork X800 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141429.0