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

Thank you, Vitaly! So I will use the main scapula, it is even more convenient for me. I just thought that the dough was heavy and the load for the oven would be heavy. I already ran over services with Mulinex, now I don't want to repeat my mistakes. There was something completely different due to my own inexperience.

Thank you. What does Z mean?

Usually, stainless steel is so designated.

[Vanya28]

Vanya28, Thank you!

And another question: I have a ten fixed in my bread maker so that it is higher under the sensor than on the opposite side (the difference is about 1 cm, I noticed right away when I opened it at home, it can be seen with the naked eye).

And for some reason when baking bread: one side is slightly lower. Could it be somehow related?

[Vanya28]

Vanya28, Thank you!
...
And for some reason when baking bread: one side is slightly lower. Could it be somehow related?

Relax!
Do you want something even?
Shape the wheat dough about halfway up.


p.s,
For understanding, it is useful to look into the bread maker after the last kneading.
Find the dough in one of the corners of the bread machine,
that's why the gait is not very even !!!

[Vanya28]

Vanya28, thanks for the recommendations. Now I have put the bread on and I will definitely level it after the last kneading, if there is a bun in the corner. Only I have not yet fully studied it and I do not know the time of the last workout, I will have to sit next to it.

[Lagri]

Only I have not yet fully studied it and I do not know the time of the last workout, I will have to sit next to it.

Do not worry, Lagri!
Here's a look at what a wonderful tablet I made, thanks to the moderator Admin

Pre-mixing (Cycle 1) ……… 11 minutes
Pause (Cycle 2) ……………………………………… 40 minutes
Kneading (Cycle 3) ……………………………………… 14 minutes
First ascent (Cycle 4) …………………… 26 minutes
This is proofing, fermentation, rise
Gas outlet (Cycle 5) …………………………… .20 seconds
This is a kneading dough
Second uplift (Cycle 6) …………………… ..70 minutes
Baking (Cycle 7) …………………………………… 55 minutes
End of baking (Cycle ……………… .13 minutes
Then read the pages on these links and you will learn a lot of interesting and useful
#
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
After you are delighted with the new useful knowledge from these pages, thank Adminby clicking the "Thanks" button under her avatar. I did it with great pleasure.
Good luck to you!

[Lagri]

Do not worry, Lagri!
Here's a look at what a wonderful tablet I made, thanks to the moderator Admin
...

For Panasonic it is also good to indicate additionally the indicator readings for each cycle, this is the remaining program time.

For Panasonic it is also good to indicate additionally the indicator readings for each cycle, this is the remaining program time.

Yes you are right! And this is also on this thread, but in part 1. I printed this plate, carefully cut out and placed it next to the bread maker. Indeed, very convenient!

And this is a plate for which program, "Rye" or ...?

And this is a plate for which program, "Rye" or ...?

How to deal with Rye bread, read my topic,
go to the cinema there,
link below.

I went to your link. Thank you. Interesting. I also baked this in Moulinex 502430, there was also such a thin dough, but with two shoulder blades it is probably easier or something. I hardly helped the stove, only a little at the very beginning. And you probably have a bucket without a non-stick coating (I see what kind of dough you scoop up with a spatula), what are they? And then you tremble with this coating, you are afraid to touch it.

[bucket probably without non-stick coating]

I went to your link. Thank you. Interesting.I also baked this in Moulinex 502430, there was also such a thin dough, but with two shoulder blades it is probably easier or something. I hardly helped the stove, only a little at the very beginning. And you bucket probably without non-stick coating (I look with a spatula what kind of dough you are scooping up), what are these? And then you tremble with this coating, you are afraid to touch it.

Non-stick beginning of the century.

Yesterday I baked bread according to the Admin recipe with mashed potatoes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0 - what a gorgeous bread turned out.

For Panasonic it is also good to indicate additionally the indicator readings for each cycle, this is the remaining program time.

I found this sign
🔗

Yesterday I baked bread according to the Admin recipe with mashed potatoes
I read a lot on the forum that the book contains the wrong proportions of flour and water. I started baking with tried and tested recipes (from the day of purchase), but it turns out that a recipe is still excellent from the book. Mine appreciated and requested a second one like this.

I baked on the main program 01. She added a bit of flour - but she was clearly reinsured. A little bit the roof was blown off at the bread.

I realized that it is better strictly according to the recipe.

[See HERE]

mistakes in one of the rye recipes went from instruction to instruction. The first post has a link to a discussion of this point.

Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE

[Rina]

Rina, thanks I saw. Are the rest normal recipes? I have a Panasonic SD-ZB2502BTS. The recipes are probably all the same? I will definitely read the entire Temko link. Very interesting...

Today I baked white bread with raisins on program 03 from the book to Panasonic (as I understood that we have the same cotton). So this bread is gone. I managed to take a picture

Probably it was very tasty. I recently baked Bread with honey and nuts (it is on the right on the first page of bread recipes from the manual to the HP). It turned out to be a little sticky, and the second time with my dad, it came out lush and tall! Big delicious sweet loaf with raisins and nuts

Yes, you are right, the bread turned out to be very tasty. I mixed 1/2 of the highest grade flour and 1/2 of the 1st and it turned out such a delicious loaf of bread that we ate it right away. I didn't even think that it could turn out so delicious. Now I'll try all the recipes. I read on the forums that many recipes were unsuccessful, so I was somehow distrustful of the recipes from the book, but after this bread my opinion changed. I will definitely try bread with honey and nuts. Did you chop the nuts very finely? I'm still afraid for the cover of the bucket.

Yesterday I put custard bread on the timer, adding potato broth instead of half of the water - finally, rye bread turned out to be an even loaf

What crumb? And what does it taste like? Did you like it? : nyam: I often bake rye (I mean in other bread makers), and now I also need kvass. On my new Panasonic I baked 1 time yesterday, "Darnitskiy", according to a recipe from the Internet, but something did not come out as I would like (there is not enough water in the recipe or I made a mistake myself, I don't understand, it turned out very dense, but it will go for kvass) ... Now I'll take a recipe from the book today, and probably also Zavarny.

But I don’t know yet, I only pulled him out of the stove an hour ago. But the very sight of the loaf is inspiring.

I am always so happy when the bread is beautiful (although the most important thing is the taste and baking of the bread). Happy for you! I imagine how tasty it is (in terms of ingredients) ... It's almost like Borodinsky, and this is my favorite rye bread.

I also add cumin to it. But baked - I didn't have any problems with this, it is always baked. But the appearance did not turn out to be ice. And now it turned out to be a smooth, beautiful loaf 10cm high.

Was the roof convex or flat?

Almost flat. I'm reading the topic right now https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0- so there the bread is just like my poured 🔗

Well then, the handsome bread turned out ... Congratulations!

Hello everyone!

Here's my story:
Tired of the store bread and we decided to buy a bread maker.We are mainly interested in rye bread, as well as bread with all sorts of goodies such as raisins, nuts, seeds, etc. We decided to buy a panasonic 255.

But, by mistake, we bought a panasonic 2500wts. It can be returned, but I would like to clarify:

1) After reading the topic, I realized that 2500wts can perfectly bake rye bread even with a standard spatula. In automatic mode. Is it so?

2) 2500wts does not have built-in goodies and yeast dispensers. Do you have to add yeast and goodies yourself during the baking process? Or is it possible in automatic mode?

Please tell me.

[2500wts can bake rye bread perfectly]

...
But, by mistake, we bought a panasonic 2500wts. It can be returned, but I would like to clarify:
1) After reading the topic, I realized that 2500wts can bake rye bread perfectly even with a standard paddle. In automatic mode. Is it so?

2) U 2500wts no built-in dispensers for goodies and yeast. Do you have to add yeast and goodies yourself during the baking process? Or is it possible in automatic mode?
...

Strongly more than half of the bread makers without this bakes excellent bread with or without additives, and rye as well.
Read to get started Young Combatant Course here ---- >>
In order not to depend on the prescription book, read some information here on the forum - UNDERSTANDING BREAD IN HOMEMADE BREAD, pay special attention to RULE BOX... This is your minimum to start with.
The first bread should be the simplest - flour, water, yeast, salt, sugar (optional), butter.
The program is basic (basic, wheat, etc., but by no means fast).
Recipes can be viewed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Baking rye in your bread maker you can master here --- >>
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

Thank you so much))

So with point 1 it is successful.

Remained point 2. As I understand it, the dispenser is needed to automatically throw in goodies. And in 2500 they will have to be added on call.
Or if you throw them in right away, it doesn't affect mixing?

Thank you so much))

So with point 1 it is successful.

Remained point 2. As I understand it, the dispenser is needed to automatically throw in goodies. And in 2500 they will have to be added on call.
Or if you throw them in right away, it doesn't affect mixing?

Do not come up with something that is not written.
You were told that everything will be baked.
Learn the beginner's guide, read here and you will understand everything,
how it will all be done in your HP.

But, by mistake, we bought a panasonic 2500wts. It can be returned, but I would like to clarify:

1) After reading the topic, I realized that 2500wts can perfectly bake rye bread even with a standard spatula. In automatic mode. Is it so?

2) 2500wts does not have built-in goodies and yeast dispensers. Do you have to add yeast and goodies yourself during the baking process? Or is it possible in automatic mode?

Please tell me.

I myself have recently chosen according to the same criteria. In the 2500 model this is not, but only the 2501 and 2502, that's for sure. And at 2500 you can bake rye, but using other programs, since the Rye program is not there, as far as I know. I consulted sellers and on the Internet. You can see the comparison here 🔗, everything is clearly described there, that in 2500 the Rye program is not.

Or if you throw them in right away, it doesn't affect mixing?

If you throw in additives right away with flour and other things, then at the end of the kneading you will get, for example, black dough from raisins ground into pieces. Therefore, in practice, many additives (as appropriate and necessary) must be added at the end of the dough kneading.
This can be done by calling, you do not need to have a dispenser.

that in 2500 rye programs, no.

The rye program is optional! It is much more important to have a quality oven and the ability to maneuver with programs!

Time will pass and you will not be satisfied with the Rye Bread program at all, you will want custard, Borodino and other breads and you will need to combine kneading, proofing and baking - we all went through this

I answered specifically the question.If a person needs it and has the opportunity to change it, so that later he does not regret it, let him think. For me, it was fundamentally important when choosing, so I share my opinion: I chose 2502 out of 3, and if it had not been there, I would have chosen 2501.

I answered specifically the question. If a person needs it and has the opportunity to change it, so that later he does not regret it, let him think. For me, it was fundamentally important when choosing, so I am sharing my opinion: I chose 2502 out of 3, and if it had not been there, I would have chosen 2501.

Your opinion is erroneous and based on delusions.
The difference in price between these models does not correspond to the added features.
For more information on the topic of Rye bread, come to chat with me in the section.
You do not need to regret your choice, but it would be much more practical when choosing to buy scales, a Tambourine for Panasonic and other pleasant baking little things for the saved savings.
Come on in!

Yes, it seems to be not erroneous, in my opinion. I'm even happy with my purchase!

Yes, it seems to be not erroneous, in my opinion. I'm even happy with my purchase!

You have a good, excellent oven!
But, if the fly in the ointment is not scary, then in my topic I have already talked about this - about the price and opportunities.
It is very, very difficult for a beginner to make the right choice.
The people here just sob from the impossibility of catching their scattering eyes, examining the range of stoves and comparing them!

I just dreamed about her for a long time. Now I bake just Rye Custard Bread. Bake - put a photo. And thank you for all your work, we all really need it.

And here is my promised Custard bread according to the recipe from the book:

We liked it.

I will definitely try the bread with honey and nuts. Did you chop the nuts very finely? I'm still afraid for the cover of the bucket.

Sorry, there was no tyrnet ... I hope I was not late with the answer. She chopped the nuts into pieces 2x2x2 mm (approximately) with a knife. I washed the dried raisins, orange peels and dried apricots, put them in a mug and poured 1 cm of water into it, put them in the microwave for a maximum of 1 minute - all the dried fruits swelled 2 times and became soft. Then they were also cut 5x5x5 mm. Since dried fruits and nuts are poured into the already kneaded dough in my HP (on a signal), they quickly interfere inside. For the first time, I even pressed the nuts a little with a spatula into the dough, I was afraid that they would remain in the corners of the bucket, but in vain I was worried
If I am not mistaken, then in the second bread with nuts (p. 21) father poured 1 tbsp. a spoonful of liquid honey and 3 measured tbsp. l. from HP sugar with a small slide. It came out 13-14 cm tall and tasted better, and mine with 2 spoons of honey and 1.5 sugar rose worse, only 10 cm.
The stove is more than six months old, the coating is a little shabby, but it's barely noticeable. In each recipe, I try to pour sugar and angular ingredients either into the water or into the dough before the end of the first kneading cycle. As you will try recipes from the book, until everything turns out to be 5!

The stove is more than six months old, the coating is a little shabby, but it's barely noticeable. In each recipe, I try to pour sugar and angular ingredients either into water or into the dough before the end of the first kneading cycle. Just like you will try the recipes from the book until everything turns out to be 5!

That is why I am afraid to lay tough ingredients, I am afraid for the bucket. My x / p Moulinex suffered in this way and I had to buy a new bucket for her, because everywhere on the Internet they write that you cannot use a bucket with a scratched Teflon coating (harmful substances get into food when the bucket is heated during baking). It would be better to grind the nuts in a grinder, the taste will still be nutty. You just have to add them manually, not through a dispenser. I, too, have recipes from the book so far everything is working out. Today I baked Custard bread, above is his photo. Tomorrow, according to plan, I have dough "Moscow Bun"

[because everywhere on the Internet they write that you cannot use a bucket with a scratched Teflon coating]

... because everywhere on the Internet they write that you cannot use a bucket with a scratched Teflon coating (harmful substances get into food when the bucket is heated when baking)... I'd rather grind the nuts ...

You should also read more about the dangers of the Teflon coating, with education the desire to write even what you know disappears.
Apart from improving adhesion, damage to the non-stick coating does not cause anything else.
Think at your leisure - that apparently at least castor oil is stored under the Teflon, and if the coating is damaged, the latter is very conducive to digestion and expression!
Joke!


p.s.
I forgot to remind you that when Teflon burns, a combat, poisonous gas is released - phosgene is called.
Read about it!
Can you imagine how dangerous it is !? And food around! Well, if it is still in the bucket by this time, it will not turn into coals!

[not everywhere]

because everywhere on the Internet they write that you cannot use a bucket with a scratched Teflon coating (harmful substances get into food when the bucket is heated when baking).
------------------------------------------------------------------------------------------------------------------------------------------------
They write just like that not everywhere... Vanya28 is right. It is difficult to respond to such one-sidedness in the search for information without being sarcastic.
You, apparently, reading about Teflon and reaching horror stories, faint and do not read further. Here is one of the many links about Teflon. Read with ammonia at hand and when you come to your senses, master the page to the end. If you are afraid of fainting, start in the middle, with this heading.
Comments on this topic
and a little bit from there: "... The chemical structure of Teflon is not at all 'very complicated', except for fluorine and carbon, there is nothing there. Formula CF4. Therefore, any reasoning about the constituent toxic substances is nothing more than delusion. PFOA is not contained in Teflon, but only used for production ... "
It's here: 🔗
Well and more:
"... Health authorities in Europe and the United States have confirmed that PTFE is an inert substance that does not react chemically with any food, water or household detergent. Once ingested, PTFE poses no danger to the body. More Moreover, this substance is so safe that it is often used in medicine as a coating for heart stimulants, prostheses, and also in some surgical operations.
Tests regularly carried out by independent laboratories in Germany (FABES), Great Britain (ASAHI GLASS FLUOROPOLYMERS UK Ltd) and France (INERIS) confirm that Tefal's non-stick cookware is completely free of PFOA - PFOA - a moisturizer that is used in the non-stick coating process. .. "
Completely here: 🔗
Forward!
Vanya28, I support!

.

p.s.
I forgot to remind you that when Teflon burns, a combat, poisonous gas is released - phosgene is called.
Read about it!
Can you imagine how dangerous it is !? And food around! Well, if it is still in the bucket by this time, it will not turn into coals!

Yes! I also forgot to add that the bucket heats up to a temperature of 180 grams. C. This temperature limit has been introduced to prevent Teflon from igniting and phosgene release.

[the bucket is heated to a temperature of 180 gr. FROM]

Yes! I also forgot to add that the bucket is heated to a temperature of 180 gr. FROM... This temperature limit has been introduced, so that teflon does not catch fire and you didn't start dividing phosgene.

And the bread has not caught fire either, you forgot to clarify!
Eating ash somehow is also not very cool!
Although it is useful for plants, a little!

Yes! I also forgot to add that the bucket heats up to a temperature of 180 grams. C. This temperature limit has been introduced to prevent Teflon from igniting and phosgene release.

The bucket has nothing to do with it! Technologically, the temperature for baking tin bread is 180 * C, higher - the bread will simply burn out. And during this time and at this temperature, the crumb reaches a pace. 96-98 * C, at which the bread is completely baked and ready.
And Teflon baking dishes can be safely put in the oven at a higher temperature.

[Admin!]

The bucket has nothing to do with it! Technologically, the temperature for baking tin bread is 180 * C, higher - the bread will simply burn out. And during this time and at this temperature, the crumb reaches a pace. 96-98 * C, at which the bread is completely baked and ready.
And Teflon baking dishes can be safely put in the oven at a higher temperature.

Admin! We are with Vanya28 joking !!!