Temperature equalization before mixing

I'm going to buy HP Panasonic, I'm studying it. I read this whole topic, but I still did not understand: why try to "cheat" HP so that it starts kneading the dough faster if the bread is still ready only after 4 hours, regardless of the idle time = leveling. Explain, please, when it is necessary.

.... Explain, please, when it is necessary.

Ideas may be different, for example, you need to immediately control the batch and leave, but there is no time to wait.
This process has a specific algorithm, time-dependent room temperature, to obtain a stable rise. But don't turn around for now, buy.
Focus better on the features of the models and choose the right one for you from the three.

But don't turn around for now, buy. Focus better on the features of the models and choose the right one for you from the three.

I bother, because I already decided, it seems. Of which three?

Now there are three Panasonic models on the market - 2500, 2501 and 2502.

I also faced this problem, the summer is hot, the leveling takes 1 hour. And yes, it would be fine with this hour, but for that reduced time the bread does not have time to come up as it should. That is, when the leveling was cooler, it was 30 minutes, the bread always went right. But in the heat it turns out not quite as you want.

[Vorozhey]

Vorozhey, I do this. Before baking should begin, turn off the bread maker. I wait for the dough to rise as it should, turn on the oven and put baked goods on the program.

There is still such a moment that how to get rid of the second batch during the ascent? And then it seemed to rise like a niche, but he banged her and knocked her down and then she does not rise like that

Do you bake white bread or rye bread?
With white, everything is fine further, after the second batch.
And when baking rye, remove the stirrer before the second batch.

Yes, I bake white, but when you knead it again, it does deboning, and after it it does not have time to rise, in any case at the moment when we rise less well in hot weather

I came across such an explanatory picture



Link to better picture

🔗

[Panasonic 2512 for Europe]

I have right now Panasonic 2512 for Europe... A few days ago I studied the "Spesiality / Special" mode (in stoves for the CIS this mode is called "Single-grain"), which, according to the instructions, is intended for variations of spelled / spelled bread. So !!!
I had + 18 * in the kitchen.
Launched the mode. The shadows have turned on !!!
3 min - T inside the stove 23 * C (measured with an ordinary kitchen electronic thermometer, laying it on the bottom and leaning the tip against the wall of the stove. I know that this is not at all the same, but there is no other In any case, at least some indicators of temperature and changes can be recorded ).
7 minutes - 24 *
12 minutes - 23.7 *
...
29 minutes - 21 *
30 minutes - kneading has begun.

This is because at the moment the temperature and time are equalized at the beginning of the programs, the Panasonic HP also heats up to the required temperature, if the temperature inside, for any reason, is lower than the set for the start of the batch. Perhaps this innovation is applied in more modern models. But in old ones it is easy to check, you don't even need to run the entire program entirely.

Perhaps this innovation is applied in more modern models.

This is in all Panasonic, it has been discussed a thousand times, only no one measured the specific temperature.

[lengthened]

Hello everyone. But there is no one who wants to help me clarify the issue of the work of our stoves. Stove 2501 temperature in the room is 24 degrees.
I found out for myself the issue of heating the tena depending on the temperature of the bucket.

one.The fact that HP chooses the start time of the batch depending on the room temperature is understandable. And that you can fool her by cooling the temperature sensor.
2. Mnu was interested in the issue of heating the ten, depending on the temperature of the bucket.

That is, I did not cool the stove itself, but only cooled the bucket in the refrigerator, trying to get the stove to turn on the shades.

The question did not arise from scratch. Program 02 fast basic in winter always warmed me when mixing. And now, when in room 24, she changed her mind. I chilled a bucket in the refrigerator - I didn't want to heat it, that's all. That is, I cannot change the situation with just a bucket.

Therefore, it turns out that the stove reacts only to room temperature and only depending on it and the shades turn on.
Either I have it defective.

Nobody wants to check this question up to the end and at home? Do the shades turn on if, for example, in a warm room, pour water from the refrigerator into a bucket?

There are very interesting recommendations in the instruction manual.
Type for program 02, fill with chilled water in a cool room.
This instruction is quite consistent with the statement that the stove works only depending on the room temperature and does not depend at all on the contents of the bucket. If 02 heats only in a cool room.

So the question.

Do you turn on the heating of the tendend when standing, depending on the temperature of the bucket, especially in a warm room? When the aging cycle lengthened, but you poured milk from the freezer. Will the bucket heat the ten? without leaving for a shortened standing. Without cooling the entire stove. A warm stove is an ice bucket.
I refused to warm up.

the stove reacts only to room temperature and only depending on it and the shades turn on.

Exactly. The stove reacts only at the moment the Start button is turned on. She cannot change everything that happens later. If you put the chilled bucket a little in advance and the temperature in the HP chamber has time to drop, the sensor will have time to react and the heating elements will turn on, and the batch will start earlier. If you first press Start, and then put the cold bucket on, then the program has already been set, nothing will change.

[Galina]

Galina, everything is clear with the batch and cycle length. But I believed that there are still two sensors. One responds to room temperature, and the other to a bucket.
Moreover, in the service manual there is a mention of a room temperature sensor and just a temperature sensor. I thought the stove was smarter. Suppose she does a cycle depending on the temperature in the room, but if you pour too ice-cold water in a warm room, she will correct this by completely separate heating the ten on standing. I wanted to check if one sensor is responsible for both standing and shading.

The question is not entirely idle. It arose from the fact that there is an interesting remark in the water manual.
program 01. - tap water
program 08.Chilled water in a warm room
program 07. - rye cool in a cool and chilled in a warm
program 02. - chilled

the conclusion suggests itself - yes, everything works according to the readings of one sensor. Otherwise, these instructions would be superfluous.

I wanted to check if one sensor is responsible for both standing and shading.

I have a 255th model, there is only one temperature sensor, the second is not observed anywhere. Our stove is smart, of course, but you shouldn't attribute excessive intelligence to it.
At first I was otgolya over the stove, arranged experiments with freezing for it - the degree of heating of the heating element depends on how much the sensor is "frozen", but only at the initial stage before the Start.

Alignment is a useless thing and it is just annoying for almost all users, such things should be made disabled at the user's choice or put into separate programs. Wait 4 hours for bread, when can you bake it for 3? if you need two loaves, 8 hours instead of 6

One responds to room temperature, and the other to a bucket.

There are no sensors on the removable bucket, and it is structurally impossible to install it there. So it is useless to pour water of different temperatures into it and wait for an instantaneous reaction of the thermocouple.)

[Igor]

One responds to room temperature, and the other to a bucket.

There are no sensors on the removable bucket, and it is structurally impossible to install it there. So it is useless to pour water of different temperatures into it and wait for an instantaneous reaction of the thermocouple.)

IgorIn the context of all the discussions, and not one proposal, it was about sensors, one of which measures the temperature in the room - external, and the other - internal, which measures the temperature inside the bread machine. The mention of the bucket is only because you can put ingredients in the bucket, both from the cabinet and from the refrigerator, which changes the temperature inside the bread machine.

But !!! No matter how long I looked, only one temperature sensor is shown in the service manual diagrams. And, logically speaking, he is there and there is ONE ONE, located inside the HP on the front wall (where the control panel is).

[Waist]

Waist, and there is.

[for making bread in automatic mode, without the intervention of the owner]

Alignment is a useless thing and it is just annoying for almost all users, such things should be made disabled at the user's choice or put into separate programs. Wait 4 hours for bread, when can you bake it for 3? if you need two loaves, 8 hours instead of 6

Something, over the years of participation in the forum and topics about this HP, I did not notice that almost everyone is annoyed by the maintenance regime. Function equalizing the time of the bread making process based on temperature - a very smart and useful solution for automatic HP !
If someone doesn't like it, there are options:
- Bake bread on the "Fast" program, only 2 hours.
- Buy another HP, less expensive, where the process starts immediately.
- Buy a programmable HP (which is on sale, but more expensive) and generally configure everything as you want.
- Buy ready-made bread in the store.

Let me remind you that this HP was invented for making bread in automatic mode, without the intervention of the owner, and handles it well. Everything is calculated taking into account temperature changes, at least seasonal.

And the alignment does not bother me and I use it for my own purposes. Then I turn off the kneading of the Kolobok on Pizza and transfer it to the Main one. I like this bread with an additional proofing for 1 hour. I never bake with leveling without mixing.

This is how your bread is kneaded 10 times.

And the alignment does not bother me

And I am also very annoyed by the inability to turn off the aging.
If I knew before buying that I would not take such a joint. This is not the first thing in Japanese development, and all of them necessarily have some significant drawback of development.

If I had read this topic before, I would never have bought Panasonic. The most uncomfortable oven I have ever had.

[Emilina]

which I had

Emilina, read out the entire list.

Emilina, read out the entire list.

I had the most unpretentious Moulinex, in general, the first time gorgeous bread came out. Then the hint in it deteriorated, I threw it out when I moved, I thought I'd buy another one. But Moulinex was no longer on sale with us. I took Redmond from my sister, it also worked out great. But I didn't like the fact that the bucket inside is not solid, but like screws, although everything is covered with Teflon, but there is a chance that it is in these places that Teflon will be rubbed. I bought this one here, Panasonic. Look, there really was a bit too clever with this temperature equalization. It doesn't work out as well and beautifully as it did at Moulinex and Redmond. The desire to throw it away and buy Redmond. But the money is a pity.

To reduce the time a little, I think about equalizing the temperature - this is to turn on the mode on the bread maker, let the time tick, and at this time pour the ingredients into the bucket and then set them in the oven. So you can save 10 minutes. As for Redmond, his power unit is very unreliable.the engine has burned out twice and is running very loudly. My granddaughter was already afraid to go into the kitchen. But there was a multibaker mode. Yes, and one more minus - in Redmond, the crust is not so dark. Constantly baked on a dark crust, and in Panasonic on a light crust is enough. Redmond is smaller, which is its plus.