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

There is some truth in every joke, and if you consider that someone else reads your jokes ... and you obscure the young generation of bakers with such things
Shcha, let's start discussing the problems of buckets, their harmfulness

Have a question! Is it possible to add to the bread instead of vegetable refined oil .. UNREFINED OE ??? and will it greatly affect the taste of bread

Have a question! Is it possible, instead of vegetable refined, add to the bread .. UNREFINED E ??? and will it greatly affect the taste of bread

This is a thought! I will definitely try! (y) You just need to find this unrefined. I remember as a child you smear the crumb of black bread with such butter, and sprinkle it with salt on top, m-mmm! such a yum-yum !!!

and will it greatly affect the taste of bread

Until you try it yourself, you don't know how much this taste suits you personally.

Can I answer? I often replace water with potato broth. sometimes beer or sour milk, and refined oil with unrefined mustard or flaxseed. It turns out much tastier, and the aroma is barely perceptible. Try it yourself. Good luck to you.

Unrefined oil foams strongly during frying and burns out quickly. But for salads, I have such an oil, as I like its taste on its own. I think it's better to put butter in bread for tea and for sweet sandwiches. And in all sorts of bread with herbs, seeds, it is better to add vegetable. And which one - you certainly need to try and choose for yourself.

This is a thought! I will definitely try! (y) You just need to find it unrefined. I remember as a child you smear the crumb of black bread with such butter, and sprinkle it with salt on top, m-mmm! such a yum-yum !!!

: girl_curtsey: So I bought it by accident ...... The aroma of course is awesome: first_move: but how will he play in bread

[Waist70]

: girl_curtsey: So I bought it by accident ...... The aroma of course is awesome: first_move: but how will he play in bread

: yahoo: Remembered !!! Precisely "Kuban"! Thanks for the photo, Waist70!

Explain to the teapot what is the difference between refined and unrefined oil? There are also some deodorized ones, but they taste like distilled ... 🔗 I buy sunflower of the 1st cold pressed (I hope there are vitamins there). And I grease the muffin molds with it. Once I bought fresh "oil in a 1 liter bottle", so I scrubbed all the dishes twice with pemolux after it - it turned out to be sticky, like plasticine

[Wasp]

Wasp, unrefined oil has a pronounced aroma, specific taste (sunflower oil smells like seeds), has a richer color than refined oil. I specifically buy expensive unrefined linseed and mustard oil for baking bread. If you lick, for example, linseed oil, then it tastes disgusting and very bitter like grease, but bread. baked on it is simply gorgeous. Buy a small bottle of flaxseed oil for trial from the pharmacy. or in the health food section, try baking bread and baguettes and you'll be a fan too. Try and look for your own .. Good luck.

Explain to the teapot what is the difference between refined and unrefined oil? pardon:

Reading rf / food /? Id = 10
Unrefined oil contains a lot of solid substances, including paraffins, so they polymerize when heated, forming a sparingly soluble precipitate. That's why I try not to fry in such oil only on refined, frozen

I here agree that it is better to fry in refined oil, there is nothing to burn here. And from unrefined oils they make drying oil (from those same polymers). Each oil has its own purpose and application.I dress sauerkraut with perfumed unrefined oil, and fry the pancakes on refined so that there is no soot.

And I use the refined one only for frying, mayonnaise and muffins, but the aromatic, greasy unrefined for salads and bread.

During the next baking of the main wheat bread (mode 01, XL, dark crust, aging in the oven after turning off until the handle temperature for 20 minutes) reduced the whey from 370 to 360 ml. The roof is as hard as the sides! The crust is super! And inside it is very soft and delicious. I want with unrefined oil !!!

During the next baking of the main wheat bread (mode 01, XL, dark crust, aging in the oven after turning off until the handle temperature for 20 minutes) reduced the whey from 370 to 360 ml. The roof is as hard as the sides! The crust is super! And inside it is very soft and delicious. I want with unrefined oil !!!

I can take a pee

Can the temperature sensor be wiped with a soft, damp cloth? I accidentally sprinkled it with a little flour, I noticed after baking.

[Lagri]

Lagri! Why cry? "The matter of everyday life", it happens to all of us. Unplug from the mains, let it cool down, and wipe it gently with a well-wrung cloth. Delov something.

[Lagri]

Lagri! Why cry? "The matter of everyday life", it happens to all of us. Unplug from the mains, let it cool down, and wipe it gently with a well-wrung cloth. Delov something.

Thanks for the answer. The instructions only say so that you do not damage the temperature sensor, and how it can be damaged, they do not write. I didn't even intend to touch him, but here, as if in evil, I accidentally spilled flour. So I think it's better to consult than "ruin" your favorite. And how can it be damaged at all, for example?

Thanks for the answer. The instructions only say so that you do not damage the temperature sensor, and how it can be damaged, they do not write. I didn't even intend to touch him, but here, as if in evil, I accidentally spilled flour. So I think it's better to consult than "ruin" your favorite. And how can it be damaged at all, for example?

Drop a bucket on him, for example. Or walk over it with a rag with excessive zeal. Did you sprinkle flour when the batch was already running or when laying?

I unsuccessfully added flour during kneading, and then blew again. So everything went wrong with me, but I did not dare to stop the operation of the bread maker, because I did not want to wait for the temperature equalization again. Here is the result: natenah and sensor everywhere there was flour ...

I unsuccessfully added flour during kneading, and then blew again. So everything went wrong with me, but I did not dare to stop the operation of the bread machine, because I did not want to wait for the temperature equalization again. Here's the result: natenah and sensor everywhere there was flour ...

I think you shouldn't be afraid of stopping the program while aligning. A new start of the "Alignment" stage will start from what has been achieved (he will try, you gently and carefully wiped off the thermal sensor).

I did not know such subtleties. Only I added flour almost at the end of the batch, I did not like the bun (later I regretted it). The instructions say that the batch lasts 15-25 minutes, well, I did not expect that it will be only 15 and somewhere after 12 minutes I began to pour in and ... In general, I was a little confused

I did not know such subtleties. Only I added flour almost at the end of the batch, I didn't like the bun (later I regretted it). The instructions say that the batch lasts 15-25 minutes, well, I did not expect that it will be only 15 and somewhere after 12 minutes I began to pour in and ... In general, I was a little confused

It will pass over time. There will be no trace of confusion. You will bake bread as confidently as Rina and Roma do.

Hopefully. Thank you.

Here I read about Panasonic in another topic on the same forum, advice when buying a x / stove- "Ask to turn on the bread maker: zeros will appear on the screen." And when I turn it on, for some reason 01 appears on the left and there are no zeros ... Maybe with my stove ...? Or in different models in different ways? And how are you (in 2502)?

And when I turn it on, 01 immediately pops up

Well, then everything is OK. And I already thought that something was wrong with my beautiful assistant.

Well, then everything is OK. And I already thought that something was wrong with my beautiful assistant.

Well, this is how it should be, the first program ... press MENU 4:00 will be displayed

[P.S.]

It is exactly the same with me. I just thought that all Panasonic have the same beginning (inclusion).

P.S. And I have already tried the Moscow Bun dough in a bread machine. We liked it very much to our taste (airy, awesomely tasty). I did not make buns out of it, but a braid and a pie with curd filling. She didn't have time to take a picture, they quickly ate it, but the braid wasn't whole, but she did:

And the cake is baked in what mode? Thanks in advance.

And the cake is baked in what mode? Thanks in advance.

In the baking mode, set the baking time with the timer and - go!

And the cake is baked in what mode? Thanks in advance.

I want to be in time to warn you: the cake from the recipe book turns out to be fatty and poorly baked (and not only for me). Better bake cake Easter cake with raisins by reviewing the recipe comments.

PySy The pizza dough didn't work out - it was very liquid, I had to add a lot of flour.

I want to be in time to warn you: the cake from the recipe book turns out to be fatty and poorly baked (and not only for me). Better bake cake Easter cake with raisins by reviewing the recipe comments.

And I set the time to 50 minutes. Then I check it with a stick. If the stick is wet, then leave it in the off hot bread maker until cooked. Total business!

I want to be in time to warn you: the cake from the recipe book turns out to be fatty and poorly baked (and not only for me). Better bake cake Easter cake with raisins by reviewing the recipe comments.

So the cake is not a cake And I baked this cake before, only in another bread machine, we also liked it.

And I set the time to 50 minutes. Then I check it with a stick. If the stick is wet, then leave it in the off hot bread maker until tender. Total business!

Is it about Easter cake from a book to Panasonic or in general?

Is it about Easter cake from a book to Panasonic or in general?

This is about KEX from a book to Panasonic. Isn't it clear? Well, a cupcake doesn't bake in 40 minutes. So you need to bake it! Only business

[Wit]

My instructions say:“Your bakery cannot be used for all baked goods - for example muffins that require a hot oven. Please check individual recipes."So - not any cupcake from the forum, for example, will work in Panasonic? I want to bake a cupcake from the topic" Cupcakes in a bread maker. "And this advice is given in the topic about cupcakes:
" TO OWNERS OF PANASONICS !!!!
The instructions say that in baking mode you need to use paper, otherwise it will burn."
And without paper, perhaps? Wit, I see you with x / stove on "you" - comment to me, if not difficult. I'm with Panasonic on "you".

I baked in the oven and without any paper https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38984.0 - it turned out very tasty.

[Stafa]

I baked in the oven and without any paper https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38984.0 - it turned out very tasty.

Stafa, and any cupcakes are baked at your place? Or is there some special temperature here, since there is such a warning (I don't want to get into a mess)?

Her, also on "you". I only have it for a month and a half. I only bake with paper because it's easier to take out. ... sometimes. It happens that it is not convenient. But my cupcakes are baked. I set the time experimentally, but not less than 50 minutes. I grab the muffin mix from the store, add the raisins to the mix and go!

Yes, most likely so ... Here there is sugar (sometimes a lot) in the dough and, like making jam, it will also be seasoned. The last time I baked in my Moulinex and soaked the stirrers for a long time and the shafts were spinning badly. We need to think: is it worth testing it on muffins ...

I only baked this cupcake in KP, but several times - as its taste is simply divine. I didn't bake other cupcakes, as I bake either in a cartoon or in an airfryer (I don't have an oven). I bake this one in KhP because it turns out to be a loaf in shape.

Thank you . I will definitely try.

Girls and boys, help out! We were visiting my husband's parents and suddenly found out that they dream of a bread maker. We ourselves have a Panasonic 257 at home, I'm very happy with it. They wanted to buy them the same, but in their stores, and in online stores in their area, they are not available and it is not known when they will be. But there are 2500 and 2501. Help me to understand. Are these already new models? Are they very different from 257? Are there any fundamental differences? Enter the position, I really want to please the elderly, and also during our vacation to teach them how to use the unit, you yourself understand that elderly people are not good friends with technology

"I won't say for the whole Odessa", but I am very pleased with my lady Sonechka 2500 and love her dearly.

Girls and boys, help out! We were visiting my husband's parents and suddenly found out that they dream of a bread maker. We ourselves have a Panasonic 257 at home, I'm very happy with it. They wanted to buy them the same, but in their stores, and in online stores in their area, they are not available and it is not known when they will be. But there are 2500 and 2501. Help me to understand. Are these already new models? Are they very different from 257? Are there any fundamental differences? Enter the position, I really want to please the elderly, and also during our vacation to teach them how to use the unit, you yourself understand that elderly people are not good friends with technology

I am sure you will not be mistaken if you buy your parents a 2500th. ... This is a new model, like the 2501. It differs from the 2501st in the absence of a dispenser and is cheaper by 1000 rubles. I am very satisfied with 2500!

I am sure you will not be mistaken if you buy your parents a 2500th. ... This is a new model, like the 2501. It differs from the 2501st in the absence of a dispenser and is cheaper by 1000 rubles. I am 2500 very happy!

Listen, this is great, but I would like to understand how and how it differs from 257?

And yet, Tat_yanka! Check out pages 10 and 11 of this thread. And here is this link: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169416.200... Good luck to you!

Listen, this is great, but I would like to understand how and how it differs from 257?

Mostly design. The quality is no worse. 257 is already out of production, so don't bother.

Mostly design. The quality is no worse. 257 is already out of production, so don't bother.

[Form discussion has moved HERE]

I want to add one more weighty argument - my 2500 fits a standard L7 die-cast aluminum mold. That is, I knead in my bread maker, the first proofing, and after the first kneading I transfer the dough into an L7 aluminum mold - this is a standard Soviet "brick" loaf. And I put the L7 form in the bread maker, after taking out her own bucket from it. It turns out a wonderful "correct" loaf with a brick, only without any holes from the shafts and stirring blades. And I have my own bucket without a single scratch and I think it will last longer.

See post # 512 on page 26. There is also a photo of form L7 in a bread maker, with a baked brick.

Form discussion has moved HERE