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

[Meggi]

Meggi, I was choosing between Panasonic SD-2502 and Kenwood 450. I stopped at Panasonic. It's up to you to decide. When I was choosing HP, my husband told me to read mostly bad reviews and then decide which of them is important to me and which is insignificant. Of course, we all want our equipment to serve us for a long time and not break. Good luck.

And I would choose this: go through the topics with HP that interest you and look carefully at the photos of the breads that the owners bake in them. From what HP you visually like the bread, then you should take it. I did so in due time.

[Which one would you choose?]

Which one would you choose? or rather, I will ask, what is your hp?

Of the new ones, all Panasonic models deserve attention,
albeit sometimes with a Tambourine, but the bread is good at baking,
quiet and with a small reservation 2502 model as well.
Also Bork x800, Brand 3801 and Kenwood 450.
There is also DeLonghi EOB 2071 and a piece of exotic
in the Russian market Zojirushi Breadmaker BB-CEC20.
Perhaps that's all.
The rest of the HP is baked bread,
the price is mostly comparable,
and here are the possibilities and results
not very comparable.

and the jam in it turns out?

and the jam in it turns out?

Oh ho ho! Jam works, but I advise you to go over 72-73 pages of this topic. Maybe come to some conclusions.

[magic hands]

and the jam in it turns out?

Jam is obtained in different HP, but cooking it is dangerous !!!
The slightest mistake magic hands and the end of the bucket, it starts to leak!

and the jam in it turns out?

I cooked ... BUT .. after buying MV I "abandoned" this idea ... here, as they say - at your own peril and risk!

[magic hands]

Jam is obtained in different HP, but cooking it is dangerous !!!
The slightest mistake magic hands and the end of the bucket, it starts to leak!

So, now the question began to worry me: where to get a new bucket in case of a leak of the old one?

I cooked ... BUT .. after buying MV I "abandoned" this idea ... here, as they say - at your own peril and risk!

MV is this a slow cooker? can you make jam in it?

In it you can, skillfully, cook everything

Yesterday I went to the store, there are several models of hp. There and Kenwood 150, 450 and Panasonic 2501, 2502. The seller in a conspiratorial tone, almost in a whisper, said: better Panas. take it.

MV is this a slow cooker? can you make jam in it?

Yeah - she's the most .. Tanya the giraffe wrote to you correctly

In it you can, skillfully, cook everything

+100
I subscribe to every word!

... Panasonic 2501, 2502. The seller in a conspiratorial tone, almost in a whisper, said: Panas is better. take it.

Which seller is right for you!

If design (ie stainless steel) is not critical, take 2501. Without a yeast dispenser, 99% of bakers live, and a dispenser for additives once every five years may come in handy.

So, now the question began to worry me: where to get a new bucket in case of a leak of the old one?

In the service center Panasonic and not just Panasonic. Here we have such a center nearby that does service warranty and post-warranty service of Panasonic and several other items. They said that both a bucket and a shovel can be ordered from them. If there is, immediately pick it up, if not, they will bring it under the order.

[no more than 700 gr.]

I would venture to recall the instructions for the program "Jam". There is a categorical requirement for the weight of fruit: no more than 700 gr.

I did not read the instructions, I cooked about 1500g of fruits with 850g of sugar many times. Yesterday I made another jam - about 800g of quince and 500g of sugar. I also made fruits in syrup, but according to the recipe there was a lot of liquid left.

Everyone is entitled to their opinion and experience. I had a situation - a large amount of cherries had to be processed. Therefore, part of the jam was still cooked in a bread maker and the jam was packaged in jars. So, it was the bread jam that began to spoil.

Cherry has been in open jars since spring, it does not spoil, just two days ago I whipped this jam with ice cream and milk in a blender, it turned out delicious! Only once did mold start on a single piece of pear sticking out of the syrup. These were the last of this year's "shmykuchenny" pears, from which was cut "the best that did not rot". All the other jams are standing - the upper shelf of the refrigerator was almost full (now they have eaten only half).

My opinion: you shouldn't deny yourself the pleasure of making 3-4 buckets of jam a year. I read about Moulinex on the Internet and heard from friends that their buckets are famous incontinence leakage, periodically found when the bread is put on the night.

Couldn't get past this bread !!!!! Rye with sourdough in Panasonic SD-255.


Photo from Sergey's LJ
Bravo to the author !!!!

[Mistletoe]

Mistletoe, bravo - not the right word !! I myself admire this bread all day !!

what a crumb, great porosity! and achieve this result in a bread maker!

photo of Sergey from his post:



there in the post to which Mistletoe gave a link, everything is painted in the most detailed way, all the photos of the process, how at what stage it looks. and he also posted a photo of his first experiments and failures with Borodinsky and named their reasons - what a demanding person a fellow has, Sergei!

Omela, great reference, thank you.
Looked at the work of Sergei, or rather MASTER-CLASS. The man spared no time and wrote out the recipe in such detail. Learn Learn Learn be

[Recently, I generally switched to baking in the oven, and I do kneading and proofing in KhP.]

Recently, I generally switched to baking in the oven, and I do kneading and proofing in KhP. I bake in HP too, but mostly not in my own bucket, but in purchased forms with a brick, which I put in HP. But, I will not spread here, there is a separate thread about this on the forum,

what is the hotel branch? who can give a link?
interested in the option of kneading in hp, and baking in the oven, but maybe then you shouldn't take such an expensive model, take it simpler and just knead in it?

[Meggi,]

Meggi, when Mona talked about a separate branch, it meant baking in the KhP, but in the traditional bread form.
This topic is here: Non-standard forms at Panasonic.

Omela, Thank you. Sergei never ceases to amaze.

but maybe then you shouldn't take such an expensive model, take it easier and just knead it in it?

Even if you take the stove ONLY as a kneader, you still need to take a Panasonic - it has a very reliable mechanic-electrical-electronics. In addition, you, as a novice baker, will in any case use the full version (kneading-baking in a bread maker) for a long time, because baking in the oven is another hobby. Even the most active, experienced "oven" bakers often bake bread in a bread machine - simply due to lack of time. Therefore, the bread maker must be reliable.

Therefore, the bread maker must be reliable.

+100

And our Panasonic girls have justified themselves long ago in this capacity!

Which seller is right for you!

If design (ie stainless steel) is not critical, take 2501. 99% of bakers live without a yeast dispenser, and a dispenser for additives once every five years may come in handy.

Here are the GOLDEN words ... I generally think that the yeast dispenser is a lure for those who see the bread maker for the first time ... I've already switched to live (pressed) yeast for half a year and I think that Thank God it wasn't in the 2502 store .. . or else I bought it out of ignorance ...

and I think that Thank God that was not in the store 2502 ... otherwise I also bought it out of ignorance ...

I was thinking about this last week ... What for people a yeast dispenser, if the best bread is on pressed

+100

And our Panasonic girls have justified themselves long ago in this capacity!

Panasonic, my savior!
Yesterday Rina baked bread in the oven in L11 bakery tins. Before that, I baked in KhP, and in the oven only the second time in these forms. And I didn't guess the time. She took out the bread, which seemed to be normal, turned off the oven, and then checked the bread with a wooden skewer. And the bread is not baked, the dough stretches raw.I'm in shock. I want to turn on the oven to bake it, but it does not turn on, because I have a gas control for the oven there and until the oven cools down completely, it will not turn on. Imagine! Then I feverishly figure out what to do, the bread is getting cold. I put it in the HP and turned on the baking for half an hour. Well, in reality it was less than half an hour there, while it warmed up to the desired temperature. But as a result, the bread was saved. And if it weren't for HP, then at least throw it out to the dogs, although it’s not allowed, the bread still requires respect, it’s not his fault that I was so crooked, he was not baked.

and then she checked the bread with a wooden skewer. And the bread is not baked, the dough stretches raw. I'm in shock.

Tatyana, for this we urgently order a temperature probe! We stick it with a tip into the bread (already with a crust), and wait for the temperature to rise on the scale to 94-96 * C, it's inside the crumb - EVERYTHING! So you can safely pull the bread mold out of the oven! The bread is completely ready, baked, the crumb is normal!
100% control guarantee - time-tested!

Tatyana, for this we urgently order a temperature probe! We stick it with a tip into the bread (already with a crust), and wait for the temperature to rise on the scale to 94-96 * C, it's inside the crumb - EVERYTHING! So you can safely pull the bread mold out of the oven! The bread is completely ready, baked, the crumb is normal!
100% control guarantee - time-tested!

Oh, I will know, but this is the same temperature for rye and for wheat?

Oh, I will know, is this the same temperature for rye and for wheat?

Yes! The forum has a topic on temperature probes, look

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4648.0

I was thinking about this last week ... What for people a dispenser for yeast, if the best bread is on pressed

But the people do not know ...
But I don’t like bread with pressed yeast, it’s not tasty. And I don't like dances with tambourines for hanging dough, soaking yeast and any other kind of henna. It's easier for me to fill up everything and get bread without gimmor in the morning.
And I went to buy mulinex stainless steel with baguettes, and if it weren't for that yeast dispenser, I wouldn't have bought that Panasia, it hurts to look like he's not presentable
That's why I need a yeast dispenser, and I think I'm not alone. Not all of them hang out on forums and are perverted in the delights of baking. A lot of people just stupidly bake according to recipes from the instructions and do not stew with a bun, sourdough, pressed yeast, etc. and so .. Or do you think there are few such? there are many of them, and much more than hanging out on this and similar forums.

But the people do not know ...
But I don’t like bread with pressed yeast, it’s not tasty. And I don't like dances with tambourines for hanging dough, soaking yeast and any other kind of henna. It's easier for me to fill up everything and get bread without gimmor in the morning.
And I went to buy mulinex stainless steel with baguettes, and if it weren't for that yeast dispenser, I wouldn't have bought that Panasia, it hurts to look like he's not presentable
That's why I need a yeast dispenser, and I think I'm not alone. Not all of them hang out on forums and are perverted in the delights of baking. A lot of people just stupidly bake according to recipes from the instructions and do not stew with a bun, sourdough, pressed yeast, etc. and so .. Or do you think there are few such? there are many of them, and much more than hanging out on this and similar forums.

I agree with you one hundred percent ... and I used to bake not with recipes, but baked from recipes or from a book and that's it ... and then it got so drawn in .. that "mom don't cry" ... that's how to leave the bun now unattended, if rye flour needs help to "go crazy"? And yet .. at first I didn't see the difference either: dry or pressed ... until I found those very "favorite" recipes .... Now here on Rinochkin the bread is addicted .. and I don’t know what force should force me to use dry yeast in the near future (although I will not swear)

Everyone has different tastes. I made Rinin's bread, and Vanya made rye bread — the wrong one didn’t poke me, not the other, but the Darnitskiy from Fugaska and the custard from Panasia’s book — straight. And my husband does not eat brown bread at all.Since December, how many breads I have not tried to bake - well, bread and bread, nothing special, but simple bread from the HP instructions at M size and with the addition of dried onions - and it turned out to be the most popular - both in toasts, and on butters, and with the first, and the second .. and will go with compote (if someone cooks).
Everyone searches and finds his own bread, and someone in a nearby store buys it and is not steamed.

... I generally think that a yeast dispenser is a lure for those who see a bread maker for the first time ..

The most interesting thing is that in the first models of Panasonic (at least in the second) there were yeast dispensers. And then they were abandoned until the beautiful 2502 appeared ... for some reason, at least a decade and a half, no one suffered from their absence ...

Rina, my typewriter is only 8 years old, and before that it was the same as Nikulin dropped from the stairs to the movie "When the trees were big" - and somehow did not suffer from washing until I learned the best, since that the machine washed differently better than I did on my hands. So it is with the dispenser - well, it is and is, what is attached to it is, like a drunk to the radio - sing and sing.

It's easier for me to fill up everything and get bread without gimmor in the morning.

That's why I need a yeast dispenser, and I think I'm not alone. Not all of them hang out on forums and are perverted in the delights of baking. Many people simply stupidly bake according to recipes from the instructions ...

but 95% of the people baking in other bread makers bake with the same dry ones ... and there is no problem. As I already wrote, in order for wheat flour to get wet and water gets to the yeast, you need to have sooo curved handles. Well, the property of flour is such that it does not get wet through and through. Here's how much I spend on this forum, how much I do bread, I saw ONE real review when such a yeast dispenser can come in handy (and that was sourdough bread). Everything else is, as my brother says, "pizzicato is when the strings are not bowed, but plucked like this ..." (c)

How many I read, I don't remember that wet yeast was the cause of the failed bread ... Maybe someone will remind you?

Here's how much I spend on this forum, how much I do bread, I saw ONE real review when such a yeast dispenser can come in handy (and that was sourdough bread). Everything else is, as my brother says, "pizzicato is when the strings are not bowed, but plucked like this ..." (c)

How many I read, I don't remember that wet yeast was the cause of the failed bread ... Maybe someone will remind you?

Rin, I don’t argue that you can put yeast in a bucket, and 95% of the people do that. And another 95% wash the dishes by hand and call it pampering PMM. And I will sell my homeland for PMM, as well as for a washing machine, although now a cartoon has been added to this list (the list is growing).

nooo ... PMM is beyond competition ... it saves us from monotonous ore ... and from new detectives (it seems that Agatha Christie came up with the most sophisticated crimes just for washing dishes ... or ironing?)

But sometimes I remember an episode from a movie that was retold to me ... A man and a woman left for a picnic. We took food with us to cook on an open fire, including potatoes. And it turned out that they forgot a knife for peeling vegetables. The man grabbed his head, saying that now he will have to give up potatoes. And the woman took an ordinary knife and quickly peeled this very potato ...

I have already forgotten how to cook ordinary buckwheat on a regular fire. But I can just knead the dough - thanks to the bread maker, which proved to me that I can be friends with yeast dough! Regardless of kitchen devices!

The most interesting thing is that in the first models of Panasonic (at least in the second) there were yeast dispensers. And then they were abandoned until the beautiful 2502 appeared ... for some reason, at least a decade and a half, no one suffered from their absence ...

I don’t understand why some people think that it’s more difficult with fresh yeast .... it’s just easier with them. : victory: I throw them on top of the flour, I fill it with sugar, pour water, or whatever I like, and that's all ... but with dry ones, shake every time as if they don't get wet ...

I don’t understand why some people think that it’s more difficult with fresh yeast .... it’s just easier with them.

And here it is easier - more difficult. It's easier to buy in the store. Here, the criterion is much broader, tasty - not tasty. I never liked baking with pressed yeast, and when dry yeast appeared, I began to bake only with them, even pancakes tasted better to me with dry yeast, and they smell like braga on pressed ones. They don't smell good to you, do they? This is the difference.

I, too, recently, for lack of that, have been using a yeast dispenser, and there is no time to follow the kolobok. Of course, yeast can be used with flour, but with a dispenser, that's fine too. He's not a hindrance, that's for sure. I am even somehow comfortable with him and do not regret at all that I bought such a beauty. I don’t know why it’s so anti-publicity for the yeast dispenser? But when I bought a white one, I didn't want a plastic one. For some it makes no difference. And I bake when there is time for pressed and non-standard forms, and whatever you like.

And here it is easier - more difficult. Easier to buy in the store. Here, the criterion is much broader, tasty - not tasty. I never liked baking with pressed yeast, and when dry yeast appeared, I began to bake only with them, even pancakes tasted better to me with dry yeast, and they smell like braga on pressed ones. And they do not smell to you? This is the difference.

Sorry, I don’t know how braga smells ... and what is it at all

Sorry, I don’t know how braga smells ... and what is it at all

And God forbid you know. (moonshine is driven from the mash).

Here are GOLDEN words ... I generally think that a yeast dispenser is a lure for those who see a bread maker for the first time ... I've already switched to live (pressed) yeast for half a year and I think that Thank God that was not in the 2502 store .. . or else I bought it out of ignorance ...

the instructions say: "place the dry yeast on the bottom (so that no liquid gets on them later)"
and if there is compressed yeast, how to lay them, also on the bottom? will the liquid not harm them? or should it be infused as carefully as with dry ones?

But the people do not know ...
But I don’t like bread with pressed yeast, it’s not tasty. And I don't like dances with tambourines for hanging dough, soaking yeast and any other kind of henna. It's easier for me to fill up everything and get bread without gimmore in the morning.
And I went to buy Mulinex stainless steel with baguettes, and if it weren't for that yeast dispenser, I wouldn't have bought that Panasia, it hurts to look like it's not presentable
That's why I need a yeast dispenser, and I think I'm not alone. Not all of them hang out on forums and are perverted in the delights of baking. A lot of people just stupidly bake according to recipes from the instructions and do not stew with a bun, sourdough, pressed yeast, etc. and so .. Or do you think there are few such? there are many of them, and much more than hanging out on this and similar forums.

I have nowhere to take pressed yeast, I will use dry yeast, I don't have much time either, I would use such a car to fall asleep and forget, so 2502 will do ...?
tell me, they write, the yeast dispenser is very noisy, if you put it on at night, it wakes up? share your experience plz.

[Meggi]

Meggi
You can easily put the pressed yeast on the bottom under flour, it has been tested for years. Bread always turns out. For 8 years of using the bread maker, the liquid never got on the yeast before the kneading process.

I have nowhere to take pressed yeast, I will use dry yeast, I don't have much time either, I would use such a car to fall asleep and forget, so 2502 will do ...?
tell me, they write, the yeast dispenser is very noisy, if you put it on at night, it wakes up? share your experience plz.

Yes, an excellent x / stove 2502. Well, how they describe that the dispenser is terribly loud, of course not. Get used to it. Doesn't bother us. Finally, you will close the kitchen door. And it looks beautiful, and the color will remain the same over the years. I have not even heard that someone regretted buying it.

Panasonic 2502 is a chic stove, stylish and high quality. Yes, the dispenser is noisy, But I bake without delayed baking, and the fucking dispenser - the signal that the batch has begun - very convenient

A lot of people just stupidly bake according to recipes from the instructions and do not stew with a bun, sourdough, pressed yeast, etc. and so .. Or do you think there are few such? there are many of them, and much more than hanging out on this and similar forums.

And why then do you need a bread maker, since you do not need healthy bread, it is easier to buy in the store and not "hang out on the forums"

And why then do you need a bread maker, since you do not need healthy bread, it is easier to buy in the store and not "hang out on the forums"

Schaub boulo. In general, to be honest, I, for example, generally took HP only because it has the Pelmeni mode. And I didn't intend to bake bread at all, but, you see, how things turned out, time is now for nothing, there is no time to make dumplings and dumplings, you have to bake bread, sometimes twice a day. This HP is enchanted or something.

tell me, they write, the yeast dispenser is very noisy, if you put it on at night, it wakes up? share your experience plz.

Well, it depends on how sound you sleep. The fact is that when I bought this HP, I was already mentally prepared for the loud operation of the dispenser, but everything turned out to be not so bad. The HP itself works almost noiselessly and the dispenser is, of course, noisy against its background. But you get used to it, and if earlier I started to wonder what exploded in my place, now - oh! bread maker kneading start

and if you cook without yeast dough, the yeast dispenser does not work automatically or rattles out of habit?

it always works, he does not know that yeast was not put in it.

The additive dispenser works only and only on programs "with raisins" (versions "basic", "diet" and "raisin dough").

the yeast dispenser always works on programs where yeast dough is kneaded, that is, on all programs except for "dumplings", "jam" (compote) and "baking".

I don’t know why it’s so anti-publicity for the yeast dispenser?

because of the exorbitantly raised price for the "bzdyulinka" and the case "for metal"

In our stores, the difference is almost 100 bucks. The question is - why? The design should not give such a difference in price. Well, $ 10, well, $ 20 ... which means that the lion's share of the difference in price is for "bzdyulinka", which you can smell with the words "but you will never have punctures in baking! And yeast will not get wet! And it will be added on time ... And ... And ... And the case! You don't want bread to come into contact with plastic, take the metal one! " And a person who is far from baking will strain and lay out a tidy sum for the function that he really does not need, he will do a great job without it ... or he will not cope ... but trembling on the quality of baked bread. the dispenser has no effect!
PS It is only our rulers who tell us that our average salary is UAH 3500, in fact, UAH 2000-2500. And the price of the stove 2502 in the store is 2400-2500 UAH, 2501 - 1700-1800 UAH. As the saying goes, "feel the difference"

Yesterday I saw model 2501, which cost $ 10 less than 2500, standing next to me. When I bought mine, the situation there was the opposite: $ 50-80 more expensive with a container for raisins. The only minus of the 2500th is that you can't put a roll with dried fruits at night - there is no delayed start for the desired program, and on the Main all additives are grinded into dust. But you can manually pour all sorts of additives, including wet sticky ones. And for delights I have a mini-oven, just now I'm going to take out the dough and cook cheesecakes I love my bread maker