Panasonic SD-2500, SD-2501, SD-2502 (2)

[Creamy]

It is absolutely true how many times I have tried replacing water with whey, or kefir in a ratio of 1; 1 ALWAYS RAPES THE ROOF. But I didn't even think that there was not enough fluid. Creamy my respect

And mine too! only about yeast Creamy silent French. At least look at the package. We can find where.

[Rina]

I didn't bake on them, it was on our forum that our girls talked about this French yeast. They did not name the name itself. If they read it, they will probably say the name. And you can search the Internet for offers of yeast for bakeries, maybe there are these French ...

magic French isn't it discussed here?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7352.0

RinaThank you so much! This is exactly what was discussed.

I didn't bake on them, it was on our forum that our girls talked about this French yeast. They did not name the name itself. If they read it, they will probably say the name. And you can search the Internet for offers of yeast for bakeries, maybe there are these French ...

Back in the 70s, my mother brought Saf Levure yeast from a business trip abroad. They were packaged in metal. jars with plastic lids. The yeast was amazing, although it was soluble, it was stored for a long time without losing its qualities. Mom gave them as a souvenir to relatives and friends - everyone was delighted. Now Saf Levyur (Saf-Neva) is not at all the same. It's a pity...

I welcome everyone!
Taking the stove, I hoped that there would be no problems, but everything would be very brutal and uncompromising - I fell asleep everything, pressed a couple of buttons and forgot until the signal. At least the theory was like that. But after the acquisition, I decided to see who bakes and how. I saw a bunch of warnings, including some kind of kolobok rule (with respect and understanding I treat kolobok masters), which is extremely important, and so on.
Not, everything is clear, everything is for the good of people - which, in fact, is commendable. A lot of useful things. But, such laymen like me are terribly frightened. Even doubts crept in - isn't it in vain))
But all in vain, as it turned out. In reality, everything is much more pleasant. Everything was as planned: "brutal and uncompromising - I fell asleep, pressed a couple of buttons and forgot until the signal."
I listened to the advice on baking simple bread in simple mode, which actually gave a result that even surpassed all expectations. Indeed, the bread turned out to be tasty, beautiful, airy and with a very pleasant crust.
He did not stop the stove, did not open the window and did not even see the kolobok - that was what I needed! And the SD-2502 device produced the first "pancake":

I would like to thank everyone for the informativeness of the forum (adjusting the water in the rye recipe, which is only worth it).
I will use your advice and recipes ... I hope everything will go without the "kolobok rule". ))
All wonderful loaves and full edges!

Congratulations on a great purchase and an excellent bread !!!

I listened to the advice on baking simple bread in simple mode, which actually gave a result that even surpassed all expectations. Indeed, the bread turned out to be tasty, beautiful, airy and with a very pleasant crust.

lovely bread ... .... continue to bake and delight us with your creations!

[Creamy]

I think that in recipes it is not worth replacing water with milk and the like in a one to one ratio. If I replace water with dairy products, then I take a little more than it goes in the water. And I also pour a little more beer than I would pour just water.

Creamy, Thank you! After all, this is really so, and I wonder why my dough floats when I replace milk with water, but everything is so simple.

If I replace the water in the recipe with milk, or a sour milk mash, then I take 3-5% more, if I replace with 2-3 tablespoons of thick sour cream, then by 7%, very rarely by 10%. My favorite talker is a spoonful of sour cream, mixed in beer to half the volume of liquid, and add water to the full volume. The bread is very tasty, the next day even tastier, soft, but finely porous. Once there was no potato broth, I poured the broth after cooking homemade dumplings. The bread turned out to be delicious, despite the fact that the broth was cooked with onions and bay leaves.

If I replace the water in the recipe with milk, or a sour milk mash, then I take 3-5% more, if I replace with 2-3 tablespoons of thick sour cream, then by 7%, very rarely by 10%. My favorite talker is a spoonful of sour cream, mixed in beer to half the volume of liquid, and add water to the full volume. The bread is very tasty, the next day even tastier, soft, but finely porous. Once there was no potato broth, I poured the broth after cooking homemade dumplings. The bread turned out to be delicious, despite the fact that the broth was cooked with onions and bay leaves.

I will definitely try on such a "chatterbox" with beer. Is it a potato broth for a chatterbox with beer or separately just on a broth? I heard about the fact that the water in the dough is replaced with potato broth for a long time, but I forgot. My grandmother bakes pies like that and they don't get stale for a long time.
Oh, how many useful little things you need to know so that the bread not only turns out, but turns out delicious.

I don't mix potato broth with beer. Either on pure potato broth, or I add a teaspoon of sour cream to the potato broth. I also bake pure beer. But the most delicious and beautiful bread is made with a chatterbox: half a beer + a tablespoon of sour cream (I have 20% fat) + half water, well, do not forget to add 5-7% to the volume of liquid, taking into account the amount and viscosity of components other than water.

magic French isn't it discussed here?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7352.0

Lucky for you, fellow countrymen (and countrymen)!
And at one time we sold Krivoy Rog red-yellow "Lux". And those "licked" Saf-group in the suburbs to some village to do. The design of the pack is similar, only the "Khokhloma" ones were added. Fool our brother!

I still have such a question: what changes in the HP (or in the program) when choosing the size of the loaf? Today I was in a hurry when I turned on the HP, and the size of the loaf remained the default XL, but when the bread was baked, I did not see any difference (I was baking a small loaf). The loaf, of course, turned out to be high, but with pressed yeast, for 400 g of flour, I always barely fit it in a bucket.

I still have such a question: what changes in the HP (or in the program) when choosing the size of the loaf? Today I was in a hurry when I turned on the HP, and the size of the loaf remained the default XL, but when the bread was baked, I did not see any difference (I was baking a small loaf). The loaf, of course, turned out to be high, but with pressed yeast, for 400 g of flour, I always barely fit it in a bucket.

The larger the size you set, the more heat the stove gives to bake the stated amount of dough. For example, I once baked bread according to the same recipe and size M, and it came out slightly inside as not quite baked. I began to set the average size of the bread, and put the same amount of flour and everything else as for M. Everything inside became normal.

This question also interested me. I theoretically assumed that the larger the size of the loaf is set, the longer the oven should, in obedience to the program, bake bread. I have tried changing the bread size setting several times. I do not like too brown bread, more often I bake bread on a light crust. And then several times I set it on the middle crust. And empirically, I determined that a bread maker with darker crusts bakes bread faster than usual, because it warms up the ten more, somewhere from the middle of the program.When looking into a bread maker on a light crust. teng is dark. and when baking on an already medium crust, the ten is already raspberry-colored. these are my observations.

When looking into a bread maker on a light crust. teng is dark. and when baking on an already medium crust, the ten is already raspberry-colored. these are my observations.

And if the crust is not changed, but only the set size of the loaf is changed, while the actual size is left the same, no experiments were carried out, because the question is not about the crust, but about what happens to the oven when the bread size settings are changed.
P.S. Creamy, you are a brave baker! When baking, I'm generally afraid to even touch the stove, all of a sudden it shocks me, and just to peep, nope, I'm a coward.

in my opinion the program is lengthened by 5 minutes.

And I recently got carried away with baking in the oven on a stone. I am almost always at home and there is an opportunity to bake with dough, and to distance the bread longer both in the HP and in the basket. And then you throw it on a red-hot stone and watch how it turns into a pig in 5-7 minutes.

P.S. Creamy, you are a brave baker! When baking, I'm generally afraid to even touch the stove, all of a sudden it shocks me, and just to peep, nope, I'm a coward.

And, in fact, how dangerous is touching the heating element when the stove is on? Certainly not when baking. I myself tried several times to wipe the inside when the stove was working, then I just remembered about the current. Well, she's still alive. And I didn't even feel any sensations. I, of course, am wrong, I know. As in KVN: "Theoretically, of course, I imagine, but I would like to clarify."

The larger the size you set, the more heat the stove gives to bake the stated amount of dough.

This question also interested me. I theoretically assumed that the larger the size of the loaf is set, the longer the oven should, in obedience to the program, bake bread.

Well, if the ten is heated more, then the sides of my bread would be darker, I baked size M on XL, but the bread turned out to be light. Assuming that it was baked for 5 minutes longer, maybe. Well, be that as it may, the bread turned out and it is no longer there, at six o'clock it was baked, and at nine it evaporated. Everyone just feels like I'm baking bread, they immediately come to visit

Sorry for mentioning another HP, but it doesn't work.
I previously owned Supra, and there the crust color and the weight of the loaf definitely increased the time for making bread, and this was also evident from the instructions - the baking time changed and the total cooking time increased with it.
When I started to deal with my 2501, I still did not understand why the cooking time is always the same (both according to the instructions and not on the HP screen).
For example, on program 01, don't change the color and weight, the time is always 4-00 o'clock. On Supra it was from 3-12 to 3-28 (if I remember correctly).
There is, of course, temperature equalization, but as I understand it, it has nothing to do with the kneading-lifting-baking process itself, but at the time indicated on the screen it enters.
And here I do not yet know where to get the per-minute cooking table for each program (the one that does not count in the book - since it absolutely does not give time at each stage and the dependence on weight-color).

For example, on program 01, don't change the color and weight, the time is always 4-00 o'clock. On Supra it was from 3-12 to 3-28 (if I remember correctly).

It is not true. If you carefully look at the table of modes from the instructions for HP (and I have the same model), you will see in the last column that according to mode 01 the total cooking time is 4 hours - 4 hours 5 minutes. These 5 minutes are just added with a darker crust.
And these 5 minutes are added not to leveling, or to rise, but to baking. That is, baking can be 50 minutes or with a dark crust - 55 minutes.

Try to describe in stages all 9 options for 01 program and see what happens ...

Do you think that the difference in cooking time of the minimum bun with a light crust is only 5 minutes less than the maximum bun and dark crust?
Something is not very hard to believe ... it will not be enough

Try to describe in stages all 9 options for 01 program and see what happens ...

Well, you can paint it if you don't believe it. I bake and don't bother. I know that the pastries are lengthened by 5 minutes. Well, okay.
And this is like in a parable: They asked the centipede how she rearranges all her legs to walk. The centipede thought to remember how it happens to her legs and ... could not take a step.

Do you think that the difference in cooking time of the minimum bun with a light crust is only 5 minutes less than the maximum bun and dark crust?
Something is not very hard to believe ... it will not be enough

Well, the above talk was about this already. It is quite possible that at the maximum size, the stove gives more degrees there. So far, with the heating elements working, no one dared to get inside and measure with a thermometer. This is fraught with electric shock. Therefore, this is such an assumption. You can experiment and measure. Stay alive - then tell us.

Good day, everyone. In general, accept))) went to the store for Bork x500, returned with Panasonic 2502.

Good day, everyone. In general, accept))) went to the store of Bork x500, returned with Panasonic 2502.

Wow, congratulations! We accept them into our ranks. And how is it so successful to go to the store. And why did you change your mind? I chose my HP for a month, tortured everyone on the forum, went to the store, stroked it and compared it. In general, like a cat walked around sour cream until she bought it.

Good day, everyone. In general, accept))) went to the store of Bork x500, returned with Panasonic 2502.

Well, you are very lucky with the decision.
x500 certainly bakes, but the same model with other tags can be bought much cheaper.
Price - its capabilities will not rejoice in the end, this is not x800.
Well, everything is fine with Panasonic, even taking into account that it is not programmable.
If the sound of the yeast dispenser is very amused, then it can be turned off by removing the wiring from the printed circuit board.
p.s.
And after the warranty expires, you can put the switch on the back panel.

Wow, congratulations! We accept them into our ranks. And how is it so successful to go to the store. And why did you change your mind? I chose my HP for a month, tortured everyone on the forum, went to the store, stroked it and compared it. In general, like a cat walked around sour cream until she bought it.

At first, the choice was generally for Moulinex 6002, but I talked with friends in the service and decided that it was not worth it, then there was Bork. and I absolutely agreed to it, but before the trip I studied this forum, and so the choice took 3 weeks of dense study of the issue.

At first, the choice was generally for Moulinex 6002, but I talked with friends in the service and decided that it was not worth it, then there was Bork. and I absolutely agreed to it, but before the trip I studied this forum, and so the choice took 3 weeks of dense study of the issue.

And I'm glad for you! In general, I lived with Mule 5004 for almost three years, and now I have been enjoying Panasik for a year. Our ranks are expanding!

And they seduced me when buying a bork800, but failed. So happy with my helper Panochka

What tender names were not given to our assistant!

.... so the choice took 3 weeks of dense study of the issue.

You can see it right away, our man! A true baker is always a thoughtful and courageous experimenter!

What tender names were not given to our assistant!

I give names to all the equipment - two Nyusi (PMM and a washing machine), Delia (a coffee machine), Tomik (a vacuum cleaner). Well these are such assistants, I can not imagine how I did without them before. You quickly get used to good things

Reason for editing: after periods, commas, closing brackets and before opening brackets, put a space.

I give names to all equipment - two Nyusi (PMM and a washing machine), Delia (coffee machine), Tomik (vacuum cleaner). These are such assistants, I can't imagine how I used to do without them. You quickly get used to good things

True true! and I have Saechka, Ardulka, Boshka. How good it is with them!

And today I bought myself 2501! Preoool

Oh, Lenusya, friend, congratulations! Hurrah! I also have 2501. She's cool.
As I already wrote:
Bread Maker Panasonic,
lovely white elephant.
And this is not your first HP?

Thank you, Tanya! Poems are awful!
No, this is not the first, this is the third. I was the first (and she is) GoldStar - LG's grandmother worked honestly for 15 years, sent me to retirement, simply because she wanted something new. Then I bought a Daewoo 9145 with two blades and two buckets. Cool stove, programmable, no complaints about it. BUT!!! I went to the Poisk store today, and there again discounts ... In general, I bought 2051 for 5000 rubles. I wanted it for a long time, but I was not even going to buy it (I just wanted it), because I have a normal Daewoo. However, like the Cuckoo, I was not going to buy either, but again "Poisk" let down with its discounts, I bought it last Saturday.
What attracts me to Panasonic is the presence of the Pelmeni and Pizza programs. The fact that she bakes perfectly is not even discussed.
In general, I really like my new assistant!

Oh, Lena, how great it is to meet a familiar person in Panasny rows!

Marinochka, I was also delighted when I saw you here! (Therefore, I wrote here about buying a new stove)

The rhyme is not mine, I read it somewhere, it's just two lines from the rhyme, the most memorable. Now I call my Panasya: My little elephant and stroke the barrel.

I just went to the kitchen and stroked the barrels for my "elephant"
In 20 minutes this elephant will finish baking bread, and I will see what kind of the fruit elephant

No, well, once you stroke it, then everything will be OK! What are you baking?

You won't believe ... - bread!
Trial version: wheat VS in half with whole grain, plus all sorts of seeds, grains in a dispenser ... for 400 grams of flour
I'm going to take my firstborn.

It turned out! It turned out!

The first bread is always special. Well, how is the newborn, write.

Well I wrote: It turned out!
And sho inside, I'll see tomorrow. Now he's in diaper the towel is wrapped up on the lattice, hot.

Well I wrote: It turned out!
And sho inside, I'll see tomorrow. Now he's in diaper the towel is wrapped up on the lattice, hot.

My first ones seemed so handsome to me. I thought it was even better. And now I look at them with a smirk. Well, the truth is, my first HP and bread were the first in my life. And you are an experienced baker, you should have all the class right away. Okay, be patient until tomorrow.

Hello dear owners of Panasonic bread makers!
I am looking for information on the reliability of several bread machines. It's just that everyone usually writes rave reviews after the purchase, but what happens after a year, or even six months?
Can I write in this thread how long has your bread maker (model) worked without problems? It will help if you indicate what kind of problems these were, whether they were easily eliminated or it was already the beginning of the end. Thanks to all!

2501 model, from February of this year, no problem, TTT

My 2501 - from March this year. So far, everything is fine, with the exception of a comb-type spatula for rye bread, which I bent myself out of stupidity - I tried to scoop up the flour to the bun with a wooden spatula when kneading, and she re-wedged the comb. now I only help the silicone one. And this slightly bent, but not defeated - plows like a steam locomotive! This does not affect the quality of the batch.

My Panasik is already a year old in a month! I was smart at once, and sometimes I was stupid (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=174260.0.html). But, thank God and responsive forum users, now we have Full Contact!

Actually, there is a whole branch: Problems and breakdowns of HP Panasonic. I think the answer to this question should be sought there.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=445.0

Why then? Those who did not have problems and breakdowns in Panasonic do not look into that branch

Well, actually, it really is. There you can only look, maybe there are some typical breakdowns that are often found. And so, if you just find out which HP brands break more often, then perhaps you can ask around at the service center, although this will not be very objective. Because it is interesting to find out these data as a percentage of the number of sold HP of a particular brand. For example, HP Panasonic sold 1000 pieces in some city in a year, and another company N - 100,000 pieces because of its cheapness. And if the first 10 and the second 10 visited the service, then this does not mean that they are equal. Firm N will be preferable here. And if 10 first and 1000 second - then they are equivalent in fragility. And if the first 10, and the second more than 1000 - then Panasonic is better. And services do not have these relationships. Maybe where in the i-net is.
Or, indeed, let the owners of Panasonic here at least write the age of the HP and when the first problem appeared and which one. And in the branches about other HPs you are interested in, so let the people do it. And you can already compare. And everyone, too, I think it will be interesting.
In general, it would be nice if there were questionnaire branches in the relevant sections of the forum, in the form of a table with several sections. For example, on HP Panasonic: 1) Model, 2) after how many months the breakdown 3) type of breakdown 4) cost of repair. Although, again, everyone's okay will not look there.

Good day! Tell me, is it possible in model 2501 to bake bread with additives (raisins, etc.) on mode 07 "Rye" (there will be rye and wheat flour about 50:50)? It's just that in the "Basic with raisins" mode, it is clear that additives are poured into the dispenser, and when using the "Rye" mode, pour additives directly into the dough and at what point should they be thrown?

Yes, straight into the dough, by hand. In the second half of the batch. That is, the kneading there is about 10 mn. Therefore, 6 minutes have passed and you are throwing. But do not pull straight until the 9th minute, otherwise it will not interfere well, it will be around the edges.

Is it possible to pour additives (I have dried onions) together with all the ingredients at once into the liquid, since the onions are quite hard and even crispy, and I'm afraid that when kneading, they may scratch the coating of the bucket? And so in the process of standing, in theory, it will soften.

Keep in mind that your dry onion will "hint" or "hint", only it will take away some of the moisture, and this part will not be enough for flour. The dough will be steep and the top of the bread will "break".

What can be wrong?
It tears the roof off, it is certainly beautiful, but sometimes you want something normal!



Reduced the amount of yeast to 1 spoon.
Maybe flour? Changed recently.
Thank you.

Do you control the bun? It looks like there is not enough water.

What can be wrong?
It tears the roof off, it is certainly beautiful, but sometimes you want something normal!
Reduced the amount of yeast to 1 spoon.
Maybe flour? Changed recently.
Thank you.

You can leave the yeast alone for now. Go back to page 65 of this thread. There answers 1283 and 1284 will just help you.

Hello !
On Saturday I join the ranks of bakers, picking up my Panasonic SD-ZB2502 from the store
Please tell me what should be in stock, that is, what to check upon purchase? Well, there are some cups, spoons, stirrers, etc.
And did not understand, the book with the recipes is attached?

Hello !
On Saturday I join the ranks of bakers, picking up my Panasonic SD-ZB2502 from the store
Please tell me what should be in stock, i.e. what to check upon purchase? Well, there are some cups, spoons, stirrers, etc.
And did not understand, a book with recipes is attached?

In Panasonic, the recipes are in the instructions, but there should be 2 spatulas (for simple dough and for rye), a measuring cup (well suited for storing spatulas) and a measuring double-sided spoon.

Hello !
On Saturday I join the ranks of bakers, picking up my Panasonic SD-ZB2502 from the store
Please tell me what should be in stock, i.e. what to check upon purchase? Well, there are some cups, spoons, stirrers, etc.
And did not understand, a book with recipes is attached?

Measuring cup, rocker spoon: at one end, a cup for a tablespoon (with divisions "whole", "half") and at the other end a cup for 1 teaspoon (with divisions by 1/2, 3/4 and 1/4, it seems). Check the bucket for scratches !!! Well, and two mixing blades. The instruction is attached in three languages ​​and recipes are also there.Go to the Panasonic Bread Maker website and download there or see what I missed. This forum also has instructions. Good luck!

[Rina]

Here is a direct link for you, how to choose-check and click on the instructions there. I tried Rina... For this she deserves your thanks.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94759.0
If you are a completely newbie, then I will repost her tips. I hope she won't be offended.

How do I test my Panasonic Bread Maker before I buy it?

Ask to turn on the bread maker: zeros will appear on the screen. Press the "program" button several times (for 255/257 models eight times) until the pointer on the screen is opposite "pizza", press "start / stop" - the stove should immediately start mixing. The stirrer will spin jerky - this is normal.

To stop the program, press "start / stop" and hold until it beeps and the screen is cleared. Take out the bucket. Now (there is nothing on the screen, it is empty!) Press the "program" button again until you select "baking" (9 times), press "start / stop", bring your hand to the shade and check that it starts to warm up. Turn it off again by pressing and holding "start / stop".

Now you can check all the buttons:
1. press "program" 1 time - different icons and numbers will appear on the screen 4:00
2. press the "mode" several times, the icons in the form of loaves, croissants and the inscriptions "bake", "rapid", etc. should start flashing alternately (simple baked goods, with fillings, fast, dough ...).
3. "size" - the pointer should jump over X, L, XL
4. "crust" - similar to "size", markers near the inscriptions "light * dark" (mark opposite the asterisk - middle crust).
5. "timer" - 10 minutes will be added to the baking time indicated on the display.
6. Press "start / stop" - the stove turns on to execute the program. And turn it off again by pressing and holding the "start / stop" for a couple of seconds until the squeak and the screen goes out.

More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94759.0

Measuring cup, rocker spoon: at one end, a cup for a tablespoon (with divisions "whole", "half") and at the other end a cup for 1 teaspoon (with divisions by 1/2, 3/4 and 1/4, it seems). Check the bucket for scratches !!! Well, and two mixing blades. The instruction is attached in three languages ​​and recipes are also there. Go to the Panasonic Bread Maker website and download there or see what I missed. This forum also has instructions. Good luck!

1, 1/2 and 1/4 teaspoons, 1 and 1/2 tablespoons, 2502 start and stop separate buttons.

[Narkom]

Narkom, Wit, thanks for such a detailed explanation!

Here is a direct link for you, how to choose-check and click on the instructions there. I tried Rina... For this she deserves your thanks.

Yeah, very detailed and understandable instructions. Thanked Rina