Temperature equalization before mixing

Help please, I only turned on this stove for the first time today - 255

the first time, apparently, I made a mistake with the program - I put a short one, but it was necessary to use the usual one - it turned out as if the dough was not particularly kneaded
(for the first time in the process of work I did not listen to how it was there and what)

and then fell asleep a second time - she stood for about 15 minutes and she did not even start the batch - so I threw everything out ........
maybe she is ... the temperatures were leveled or what else?

is it worth trying the program again?

[filby]

filby Have you read the instructions carefully? It says that with the usual (main program), first there is the so-called temperature equalization. It lasts up to 1 hour. And you threw it out in 15 minutes ... Now it's hot, my stove in the spring has leveled 25 minutes, and now it reaches an hour. Now, if it does not work for you in an hour ...

well, three hours have already passed - and things are still there
the dough has not started yet ((((((
costs itself and only the countdown timer works ((((((

Damn, do you really have to arrange a hassle with the service center


Did anyone have such problems ??
Or is it just me alone so "lucky"?

and yet it seems to me that this spatula-dough mixer does not rotate

just in an empty bucket, it rotates normally, but when you put it (the bucket) in the stove, it rotates only half a circle
and the stove itself is now roaring something (it started up again)
but does not mix anything at the same time

and yet it seems to me that this spatula-dough mixer does not rotate

just in an empty bucket, it rotates normally, but when you put it (the bucket) in the stove, it rotates only half a circle
and the stove itself is now roaring something (it started up again)
but does not mix anything at the same time

Then only to the service center, otherwise the motor will burn out. Maybe the shaft is jammed.

Hope, but in principle, the spatula should be completely rotten when the bucket is already in the stove is it worth how?

Yes, it is spinning. What about you?

[filby]

filby, try running dumplings idly. In this mode, mixing starts immediately. If it hasn't started - alas, to the service ...

Alas service
It also does not spin on dumplings and the bucket if you remove this thing in the middle
somehow strainingly moves a couple of three millimeters and that's it

a spatula in a bucket, when you lower it into the stove, it makes only half a turn ((((((

It's a pity, but maybe they will change for another? And everything will be fine

Yes, I’m happy. But first you need to go to the service center (((((
And you can't even get through there.

For my birthday, a Panasonic 255 was brought from Moscow (I live in Astrakhan), I was waiting for it so much, I read a lot about it on the website, and now I began to cook. I did everything according to the instructions, in steps, I put everything in the form according to the instructions, I installed the form in the oven, the main program, the mode did not set because the display showed BAKE, size, crust, the time left as it was on the display for 4 hours, I turn on the start , the time starts to count on the display, but the machine does not work, nothing is mixed, I pressed the stop, again everything is all over again, the result is the same. What to do? Maybe some time should pass. Help. I'm not taking her to Moscow to take it.

wasp, in the instructions, if you read it carefully, it is written that from 30 minutes. the temperature of the products is being equalized. At this time, the stove just stands. Depending on the ambient temperature and program, this can take up to 1.5 hours.

I ask for help from the experts in the owners of Panasonic SD 255.
My favorite and often baked bread is "French".And the problem is this:
as usual, loaded the ingredients, put "French" on. An hour later I came to look at the "kolobok" and suddenly it turned out that there was no "kolobok" at all. Moreover, the ingredients did not even think about mixing and remained in their original state. I checked for the presence of a scapula (what if?), The scapula is in place. I restarted it again. She left again. Came an hour later - the same problem. Nothing is mixed.

pulled out a bucket, started a cycle - "pizza", the engine is spinning. So it’s not about the motor.

And in what ???

I put it on for the third time. I don't know what to do. Maybe try to just make French dough and bake in the oven?

Dear forum users! I really hope for your help!!!

In Panasonic, the temperature is equalized. She herself was convinced that the warmer at home, the longer the alignment. You have French bread, leveling from 40 min to 2 h 5 min. So do not be surprised, cotton can be silent for 2 hours 5 minutes.

In the instructions on page 5 there is a list of programs and modes, study. Good luck!

Thank you, tatulja12! I studied the instructions before operating.
But my worries are due to the fact that the alignment was ALWAYS less than an hour.

It has never been so long. So I panicked.

In general, I bet for the fourth time ... TTT. As soon as something becomes clear, I will definitely unsubscribe.

[Gourmet]

Gourmet, it happens more than an hour. For example, if they cooked a lot in the kitchen, the air rose decently - so it will stand for a long time.

Gourmet, French until 2 o'clock, wait and unsubscribe.

Girls, thank you very much for your support!

She sat on pins and needles. When 2 hours and 6 (!) Minutes ended, I didn't know what to think. And then my Panasik hummed characteristicly. The process has started!

Thank you again! And then my husband, seeing my feelings, tried to support, but, naturally, could not. You did it great!

I noticed that the warmer it is in the house, the longer the x / n thinks. And now decide whether or not to add heated food. For example, I pour warm water when I set the fast mode.

[tatulja12!]

Dear tatulja12! I already understood about the external temperature, although I don't understand what has changed - my temperature, as it seemed to me, does not change much. Well, okay, the stove, it turns out, knows better.

And with the ingredients, I thought, based on the many culinary literature I read, that for yeast dough, it is better to have all the ingredients not cold and of approximately the same temperature ...

I understood correctly - if you pour cold water, does the settling time decrease? So?

You know, Lakomka, I also do not understand why x / n does this, what it depends on. I usually put French bread overnight, so I don't know when the cotton starts to knead. But in normal mode, then after half an hour, then after an hour. Of course, in theory, the ingredients should be at room temperature, but personally I manage to heat only water, and the rest from the refrigerator.

I wonder why, when you put the baking on the timer, it still equalizes the temperature, even after 10 hours? There is already nothing to align. I don't give a damn about it, but it's interesting.

Once again, to all those interested, this is not only alignment but also warming up to the desired pace. During this process, the heating element (heater) is switched on for a short time
As a result, obtaining stable bread baking, not depending on the tempo. components

As a result, obtaining stable bread baking, not depending on the tempo. components

let me add.
The undoubted advantage of Temperature Equalization is the variability in the length of time allowed to rise the bread. The higher the ambient temperature, the longer the equalization period, the less time remains for the rise, and vice versa, the lower the temperature "overboard", the shorter the equalization period, the longer the bread is given to rise. Thus, such problems as "the dough is overstayed" or "the dough is not ready" are bypassed to the maximum.

And to minimize the leveling time, I do this: before I start putting the ingredients in the bucket, risking my life, I take out something suitable in size from my wife's freezer, put it in the oven instead of the bucket and turn on the desired program. Then I put the food in the bucket (it takes about five minutes), put it back in the freezer and put the bucket in the stove. That's it, alignment lasts a maximum of 25 minutes.

As I already wrote, this "alignment" can be reduced to zero, or even to "negative values". Put all the ingredients in a bucket and turn on "pizza" for 10 minutes, then reset the program and put any other. During "flattening" the gluten will already swell and the yeast will start working.

Maybe this question has already been raised, I have not found the answer ...
My Panasonic refuses to cooperate after the start of the heating season! Well, I deductively calculated it, heating (removing all other factors that could influence), I really don't want to think that my stove has more serious problems! Before (turning on the batteries), preliminary proofing according to the Basic program always took 25 minutes, now it takes 60 minutes. This did not particularly affect the taste, unless the crust breaks sometimes, but it was more convenient for me to quickly track the bun and do other things. I have tried everything: I added warm liquids, both cold and ice - the result is the same! He starts kneading in an hour, and every time I sit next to him and hope !!!
Forum users, help! Who knows how I can get my way out of the stove, return to the previous 25 minutes?

if it is hot at home, the stove will level the hour so that the dough does not ferment.

[Yulianka]

Yulianka, this issue has been raised repeatedly. If the temperature in the kitchen is higher, it seems, 23 degrees (I won't say for sure, I haven't paid attention to this for a long time), then the alignment will be maximum. Does the bread turn out? So just keep in mind that you have to wait an hour. Or you will have to put the stove, for example, on the balcony. Or fiddling with frozen foods that can be used to cool the bread maker and temperature sensor.

If you remember that you need to put the bread, first start the program, and then start collecting the food in the bucket. We've already saved a few minutes.

I do it differently - I collect food (without oil), start the "pizza" program, track the bun (it takes a few minutes), then reset the program, add it to the bucket softened butter and with peace of mind I start the main program. But i bake on live yeast, but how the dry will behave, I don't know.

Thanks for the answers and advice!
Everything is clear, but in my kitchen now +25 +26!
So we will lower the degree! They promise a cold winter, wait and see! In the meantime, I'll try to close the battery, open the window ...

[Yulianka]

Yulianka And you take your time, the bread is still good.
The stove itself knows how long it needs to stand idle so that the bread does not over acid.

Maybe this question has already been raised, I have not found the answer ...
My Panasonic refuses to cooperate after the start of the heating season! Well, I deductively calculated it, heating (removing all other factors that could influence), I really don't want to think that my stove has more serious problems! Before (turning on the batteries), preliminary proofing according to the Basic program always took 25 minutes, now it takes 60 minutes. This did not particularly affect the taste, unless the crust breaks sometimes, but it was more convenient for me to quickly track the bun and do other things. I have tried everything: I added warm liquids, both cold and ice - the result is the same! He starts kneading in an hour, and every time I sit next to him and hope !!!
Forum users, help! Who knows how I can get my way out of the stove, return to the previous 25 minutes?

Unplug the stove from the outlet for 20 minutes, and then turn it on, 0:00 will appear, then select the program you need, and do not forget to turn off the stove from the outlet after baking

my kneading starts after 25 minutes of silence, maybe because the bread maker is on the windowsill, and it's cold there.

Now the apartment is very warm or hot, so the alignment takes longer, but I read somewhere here how to get out of the situation - I checked it and now I always do this: while I weigh and sow flour, I put a piece of something frozen from the freezer (meat or something else) directly into the stove and close it and hold it for 5-10 minutes, then quickly take it out and insert the bucket, close the stove and go: D-batch starts min. in 15-20. Yesterday I baked 2 breads like this, and what is interesting, the bread simply props up the lid of the stove, although earlier, with prolonged leveling of the temperature, the bread also rose, but only to the level of the bucket. maybe this is due to the fact that the proofing time increases - I don't know this anymore

[Nut]

Class! Nut, interesting idea! I will definitely try. Only I would like to clarify one point: is the stove turned off when you freeze it?

Yes, the stove is turned off, a bucket on the table and while I put all the personal belongings in it, it cools well, but no more than 5-10 minutes.

what good fellows you are, resourceful! and how it came to mind! and I suffer if I have to bake 2 breads in a row, I wipe the inside with a rag soaked in cold water and worry if this is harmful to the stove! and you still have to wait some time. and people can say they push ice into it! Thank you

Earlier they wrote that you can start kneading right away, using the Pizza program, and then turn on any program so that the rise of the dough begins. And then what about the rye dough, because it does not need to be kneaded again? Remove the scoop after kneading on Pizza? And if some food is from the refrigerator, is alignment necessary so that it does not spoil?

Do you bake with pure rye flour? If from a wheat-rye mixture, then here is my know-how (if I find a camera, I will take a photo of bread and write a recipe):

I take yeast (in my case 6-7 g live), half the liquid (150 ml) and all the wheat flour (200 g), turn on the "pizza" program for 10 minutes. Then I turn off this program and immediately turn on the "rye" one. While this very equalization of temperatures is going on, I pour rye flour on top of the wheat dough, add water with dissolved salt and sugar, and other additives.

In this case, wheat flour with yeast becomes a dough, the yeast is well activated, and gluten swells in the flour. And the dough with rye flour rises once.

In general ... Girls, why cheat good HP? This temperature equalization is done precisely to obtain STABLE GOOD RESULT regardless of external factors.

Looking forward to the photo and recipe !!!!
And if the malt is liquid, it will be possible to make a separate amendment for this option to the recipe
Thank you in advance

[Wheat-rye 50x50 with live yeast]

You are welcome, Wheat-rye 50x50 with live yeast

But what is the equalization of temperature, isn't it what I call "warming up" in my program? It's just interesting how it became, which I do not have in my HP.

I can't say exactly what "warm-up" is. Let's try to figure it out. How long does it take to warm up? Does this time change?

A question for a fool, that is, me, but what is temperature equalization, is it not something that is called "warming up" in my program? It's just interesting how it became, which I do not have in my HP.

I'm still new to this business
Temperature equalization is the bringing of all ingredients to a common temperature.
And warming up is just warming up
I could be wrong. Experts will come to fix it.
When Kenwood was buying. They said that the advantage of Kenwood is that if you make a mistake with the components, it will still work out.
But Panasonic is better, although it was cheaper or at about the same price.
And it seems like only Panasonic has alignment.
Since they do this in the latest models, it means that this is something necessary and hardly just warming up. (Probably)

Temperature leveling is when the stove does nothing, just waits for all the products in its womb to become the same temperature. So supposedly smart

Guys, everything is much simpler.
If it is cold, the dough needs more time to rise, so the kneading will start earlier.
If it is too warm, it will take less time to rise the dough, therefore it will take longer to "equalize the temperature".

At any temperature, the delay from the start of the program to the start of kneading will be long enough to put the food into the bucket.
As far as I know, there is "temperature equalization" in Orions as well.

[Temperature equalization before mixing]

I'm still new to this business
Temperature equalization is bringing all ingredients to a common temperature.
And warming up is just warming up

If you are interested, then a whole topic is devoted to this function of Panasonic:
Temperature equalization before mixing

As far as I know, there is "temperature equalization" in Orions as well.

I confirm! In 206 there is. If it weren't for Panasonic, where she mastered baking ... I never guessed about the same regime in Orion ... it costs ... thinks ... and then also squeaks ... (squeaks on the additives tab type of raisins) ... (even the approximate time of adding additives is not indicated), and in the instructions about "alignment" there is neither a dot nor a line ... but as well as about kneading dough with a delay .... (I found everything in the process of poking on keys). The instruction for 206 is rather weak - alas, but also not a problem ... everything is fixable.

And the answers to my questions in post # 322 can be more detailed?