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

Thank you, Rinochka. That's what I do. I only do it for joy, and where it is necessary and where it is not necessary, I create extra work for you. Forgive me, I will try to limit myself.

no extra work. I'm just reminding. And thanks are never superfluous. We are pleased.

[Lagri]

Lagri, and who is stopping you from leaving the bread for a longer proofing?
By the way, on mode 7 "Rye bread" - proofing - 1 hour 20 min-1 hour 35 minutes - for me, on the contrary, it is very long.
And on mode 17 "Rye dough" - you can leave the dough in the HP at any time. As it rose - start baking. What is the problem?

I understood it all. I did not understand the entry in the instructions. What did they mean? Guess for yourself, or what? No problem, of course. I mean, what does this entry mean about the "Rye Dough" mode.
But what a scapula for rye dough I have.

Of course, I very often bake rye bread, but I did not think that the shoulder blade would bend so quickly. She began to bend from the first little tooth. I read that such blades quickly fail, but I did not think that so quickly.
How to straighten it now ???

But what a scapula for rye dough I have become.

well, wow ... .. for how long did the blade bend so much? I do not specify exactly how many doughs are kneaded, but at least know roughly what to prepare for ?!

Maybe you should immediately order an extra paddle along with a bucket ... as one of the inhabitants of this site said - while the model is "running", spare parts are easier to find ...

But what a scapula for rye dough I have become.

Of course, I very often bake rye bread, but I did not think that the shoulder blade would bend so quickly. She began to bend from the first little tooth. I read that such blades quickly fail, but I did not think that so quickly.
How to straighten it now ???

And my first tooth was bent here you can look at the end of the page
https://Mcooker-enn.tomathouse.com/in...26137.0
true, by my stupidity. I did not straighten it, they advised me against, otherwise the coating on the shoulder blade may crack. I knead with a crooked one, I really do not bake bread, where there is more rye flour than wheat. I usually bake 50 * 50.

well, wow ... .. for how long did the blade bend so much? I do not specify exactly how many doughs are kneaded, but at least know roughly what to prepare for ?!

Maybe you should immediately order an extra paddle along with a bucket ... as one of the inhabitants of this site said - while the model is "running", spare parts are easier to find ...

I bought this spring this year. I bake rye bread almost always, white bread is very rare. I save the bucket by baking in molds (this suits me very much and I like it). But she didn’t know how to save the scapula.

I did not straighten it, they advised me against, otherwise the coating on the shoulder blade may crack. I knead with a crooked one, I really do not bake bread, where there is more rye flour than wheat. I usually bake 50 * 50.

And I baked various rye. And she even helped her to knead with a silicone spatula, but she still bent, but so smoothly rounded. This means that I will not straighten it yet, although the coating of the scapula in this case does not bother me very much, since I bake in molds, but it can crack, this is another matter. This scapula is a little expensive, I was looking in a search engine: 760 r. I will wait for advice from members of the forum.

I will wait for advice from members of the forum.

You know, don't touch her. I think that it is unlikely to bend 360 degrees. Maybe it will catch up to some corner and stop. In principle, if you are not going to have a stove in it, then you can just look for a turner and ask him to turn the same out of something strong stainless, but not from brass. there seems to be copper in the composition, and this is harmful.

Today we need to check our own, otherwise it may have already become an "arc" - as it has not yet paid attention ... Although it also always helped - especially to remove the dough from the edges. By the way, I didn’t do it for the only time (I didn’t help to knead, because I was preparing for my DR, there was a lot of work, I completely relied on HP) and as a result, there really were white "glades" left from the edges from unmixed flour ... So inconvenient it was that almost all the crusts had to be cut off from the bread ...

Today we need to check our own, otherwise it may have already become an "arc" - as it has not yet paid attention ... Although it also always helped - especially to remove the dough from the edges. By the way, I didn’t do it for the only time (I didn’t help to knead, because I was preparing for my DR, there was a lot of work, I completely relied on HP) and as a result, there really were white "glades" left from the edges from unmixed flour ... So inconvenient it was that almost all the crusts had to be cut off from the bread ...

Yeah, sometimes I forget to follow and then knock these flour plugs over the sink with a knife. I don't have this with white bread.

This is not a lathe work. This is molding into a punch, followed by a Teflon coating on the outer surface and silicone where the stirring blade is put on the shaft.

In principle, if you are not going to bake in it,

No ... I bake bread in a x / oven, but not in a bucket, but in a cast aluminum mold (I remove the bucket with a spatula, and put the mold instead). But to knead until you have to use the main spatula, that's for sure.

Today we need to check our own, otherwise it may have already become an "arc" - as it has not yet paid attention ... Although it also always helped - especially to remove the dough from the edges. By the way, I didn’t do it for the only time (I didn’t help to knead, because I was preparing for my DR, there was a lot of work, I completely relied on HP) and as a result, there really were white "glades" left from the edges from unmixed flour ... So inconvenient it was that almost all the crusts had to be cut off from the bread ...

I didn’t pay attention either, but today something caught my eye sharply. Of course, she bent gradually ...

[ALWAYS]

By the way, girls, I don't remember what topic I read it on, but there is supposedly an error in the recipe from the manual (where, allegedly, instead of 330 grams of water, 430 grams are indicated) ... So I am reporting ... This bread has already been baked very MANY times with this amount of water. The bread turned out ALWAYS... The only correction that I made to the recipe was to exclude sugar, because for me the bread turned out well too sweet. True, one more exception (which we have already discussed above) I laid everything on the contrary ... First liquid, then dry ... And yet, maybe someone will be useful and need this information - the calorie content of this bread WITHOUT sugar is 190 kK... If someone needs it, then in my opinion, I calculated the calorie content of this recipe with sugar

This is not a lathe work. This is molding into a punch, followed by a Teflon coating on the outer surface and silicone where the stirring blade is put on the shaft.

Well, yes, let it be cast, but can't you grind such a thing? let it be handicraft, but who will know about it? I put it on a pin and knead it. Although it may be true, a bad idea. In the same place, in the native mixer, there is some kind of plastic or some kind of gasket inside. And in the chiseled one it will not be, suddenly it spoils the pin. So it’s better not to pay attention and knead while kneading. By the way, is there a guarantee on the blades? It seems not, but it would be cool, contact the service, maybe they will send it to the factory and send a new one.

By the way, is there a guarantee on the blades? It seems not, but it would be cool, contact the service, maybe they will send it to the factory and send a new one.

But this is an idea, I'll try to call and find out. Maybe you get lucky?

Absolutely impossible to grind. I can work on a lathe. They will not do this for you. Even for 300 thousand rubles it is not profitable. It is more profitable to buy for 760 rubles.

By the way, is there a guarantee on the blades? It seems not, but it would be cool, contact the service, maybe they will send it to the factory and send a new one.

Well, in theory, the warranty applies not only to products, but also to all spare parts. parts .. so I think it's worth contacting the service ... what if it was a shovel in a "handicraft" box thrown ??? Did you get the original and sell it for 760 re? Panas SHOULD give guarantees for all his "bells and whistles" ...

A good artisan who has his own foundry and also knows how to apply Teflon coating.! Check out the "light bulb effect" from Uncle Sam or Rina.

[Lagri]

LagriI can't believe my eyes !! AS?
After all, this is not a tin can) it is cast steel almost 3 mm thick! You are probably kneading too thick dough. I had no idea what this could be. I kneaded a lot of rye dough, including pure rye, using a comb, but I don't even have a hint of distortion .. And sometimes it seems to me that the bread maker is hard .. I regret it, I manually knead the thick rye dough. Lagri, I'm sorry for your stove. In service - I do not recommend it) they will void the guarantee for the stove when they see this) and say that you are kneading concrete in it - not otherwise.
Can you tell me the proportions of your usual rye dough? Flour and liquid. Do you know that a bun should not be made from rye-wheat dough? Have you seen Vanin's video course on kneading rye dough? The dough must be liquid! I mix the thicker rye dough only by hand.
ps. Creamy as I looked into the water: You need a kneader! )))

I had no idea what this could be.

And I knew about it and read a lot on the forums. Like you, I was surprised, but did not think that this could be with me. So do not renounce)))

Can you tell me the proportions of your usual rye dough? Flour and liquid. Do you know that a bun should not be made from rye-wheat dough? Have you seen Vanin's video course on kneading rye dough? The dough must be liquid!

I am not an expert in baking, so I bake according to proven recipes of the forum (in proportions as in the recipe) and weigh all the ingredients with an electronic scale. And I also saw the video course, but I baked pure rye bread only once, but usually rye and wheat. Well, in general, it's okay, you can buy a shovel in the service. As I read on the forum, many people manage without it for many years, having it (and some even accidentally throw it away with a box). I just thought that it could be straightened somehow, so I turned to the forum users. Thanks for the help))

[Lagri]

LagriI can't believe my eyes !! AS?
Do you know that a bun should not be made from rye-wheat dough? Have you seen Vanin's video course on kneading rye dough? The dough must be liquid! I mix the thicker rye dough only by hand.
ps. Creamy as I looked into the water: You need a kneader! )))

How shouldn't it be ??? .. I have never baked pure rye (it seems like such a dough will kill HP at the moment), but in wheat-rye there is a bun .. not the same of course as in wheat ... but there is a semblance of some kind of elongated sausage ... I'm just helping with a silicone spatula to get a smoother bread with a silicone spatula .. Throw, please, a link to the video .. I want to see!

It is harmful to your health to watch that video, where the author pierces a bucket with a spatula very similar to a metal ...
Or Teflon is no longer there ...

It is harmful to your health to watch that video, where the author pierces a bucket with a spatula very similar to a metal ...
Or Teflon is no longer there ...

harmful, not harmful ... but we ought to look in order to further respect my assistant - HP! Better to learn from the mistakes of others ...)))

Oh, it turns out, I'm not the only one - whose "rye" shoulder blade is bent. And like the dough I tried to cook according to the recipe, and read about the bun. I was confused by the following: I once bought the book "Me and My Bread Maker Anna Kitaeva", and she wrote that when kneading rye dough there should not be a "pool" of dough at the bottom of the bucket. Maybe that's why the scapula was bent? So it really can't be straightened out? It is necessary, by the way, to ask the friends with 257 model.

So it really can't be straightened out? It is necessary, by the way, to ask the friends with the 257 model.

It is difficult to say, but it is obvious that this cannot be done with any mechanical action. Maybe just ask my husband to "smoothly" press on the spatula .. only it probably needs to be put on something, I suppose on a wooden / plastic cutting board, so as not to "ruffle" the table / tabletop

[Lagri]

LagriI can't believe my eyes !! AS?
After all, this is not a tin can) it is cast steel almost 3 mm thick!

I read about the material from which the spatula was made on the Internet:
As for bent mixers, I can say one thing: "What do you want? This is consumer goods. Silumin (the material of which the mixer is made) is ordinary." All of these kitchen appliances are made from the most affordable materials.
Is silumin a cast steel? (Silumin is a light alloy based on aluminum with the addition of silicon (from 4 to 13% Si, sometimes up to 23%) and some other elements (Cu, Mn, Mg, Zn, Ti, Be). This alloy has extremely low strength characteristics. .)

Here's another:
The spatula bent slightly when kneading the dough, the problem was solved by bending it back with your hands

You see, the man even bent her hands. But my husband did not advise me to unbend it, he said that it was like bend a wire back and forth, and it would crack completely.

You see, the man even bent her hands. But my husband did not advise me to unbend it, he said that it was like bend a wire back and forth, and it would crack completely.

Well, this is not a wire ... and a bent spatula may simply not completely knead the dough (do not reach the edges of the bucket).

And I propose to offer only a man's effort ... Not 90 degrees your shoulder blade bends ...

[* Anyuta *]

* Anyuta *,
, thank you very much for your participation and good advice. I straightened it with a woman's effort using a wooden board.

She became as good as new.

Well, this is not a wire ... and a bent spatula may simply not completely knead the dough (do not reach the edges of the bucket).

And I propose to offer only a man's effort ... Not 90 degrees your shoulder blade bends ...

You know, for some reason it seems to me that if you bend the blade back, then, of course, it will not break from one time, like a wire, but in the place of the bend the metal is now sort of crumpled. When unbending, this wrinkle will not straighten, it's not a spring. This means that in a straightened form at the place of the fold, the metal will seem to be loose. And much more flexible than when the blade was new. This means that with new mixes, it will bend several times faster than before. And the friability at the fold will increase even more. And having made a couple of such bends back and forth, the scapula will still break.
I would knead while kneading, if the service does not change. Maybe she has already reached the stop in her fold, so to speak, the bend will not worsen. Is she kneading the dough now?

You know, for some reason it seems to me that if you bend the blade back, then, of course, it will not break from one time, like a wire, but in the place of the bend the metal is now sort of crumpled. When unbending, this confusion will not straighten, this is not a spring. This means that in a straightened form at the place of the fold, the metal will seem to be loose. And much more flexible than when the blade was new. This means that with new mixes, it will bend several times faster than before. And the friability at the fold will increase even more. And having made a couple of such bends back and forth, the scapula will still break.
I would knead while kneading, if the service does not change. Maybe she has already reached the stop in her fold, so to speak, the bend will not worsen. Is she kneading the dough now?

Well, there is logic in your words ... Only the place of bending can actually be considered 50% of the entire surface of the blade ... in short, there is only one conclusion ... what will the service say to this? Here I think there will be the most interesting conclusions ...

[Creamy]

You know, for some reason it seems to me that if you bend the blade back, then, of course, it will not break from one time, like a wire, but in the place of the bend the metal is now kind of crumpled. When unbending, this confusion will not straighten, this is not a spring.This means that in a straightened form at the place of the fold, the metal will seem to be loose. And much more flexible than when the blade was new. This means that with new mixes, it will bend several times faster than before. And the friability at the fold will increase even more. And having made a couple of such bends back and forth, the scapula will still break.
I would knead while kneading, if the service does not change. Maybe she has already reached the stop in her fold, so to speak, the bend will not worsen. Is she kneading the dough now?

It seems to me that I have to wait for a verdict from Madame Creamy .

[Anyuta]

Anyuta, I put a photo of the scapula above. Take a look. thanks again
I am satisfied with this way out.

[Anyuta]

Anyuta, I put a photo of the scapula above. Take a look. thanks again
I am satisfied with this way out.

yes .. yes ... I saw it ... that's why I say ... that here the analogy with wire cannot be drawn ... The area of ​​the scapula is deformed much more ... (((

Straighten. of course. can. But, after that, it seems that the scapula will serve less. And if the load on the blade does not decrease, and it does not decrease, then naturally under load it will bend again. Is the scapula in the way? well, let him interfere. As long as it serves, it will last as much.

Is the scapula in the way? well, let him interfere. As long as it serves, it will last as much.

That's for sure. But now I know that it is neither steel nor so strong. I'll be more careful now, of course. Well, if it breaks down, I'll buy a new one, if I really need it, maybe I can do that. My Moulinex got into line, assistant to Panasonic. They fixed it every other day, there was nothing terrible (they said that the belt had worn out from time to time, this is all normal; replaced). Thank you all for your participation.

[maybe give a ride]

Straighten. of course. can. But, after that, it seems that the scapula will serve less. And if the load on the blade does not decrease, and it does not decrease, then naturally under load it will bend again. Is the scapula in the way? well, let him interfere. As long as it serves, it will last as much.

Well, in short, from the above, we can conclude: "maybe give a ride".. only, as I wrote above, the following moment still confuses me a little: will the scapula" reach "the corners of the bucket?

[maybe give a ride]

Well, in short, from the above, we can conclude: "maybe give a ride".. only, as I wrote above, the following moment still confuses me a little: will the scapula" reach "the corners of the bucket?

She is new - it does not hold out, I have to help with a silicone spatula. If you knead liquid rye, then it may not bend, but sometimes it is not so liquid ... And then, as advises Deep, we will knead the thick dough with our hands))

I read about the material from which the spatula was made on the Internet:
As for bent mixers, I can say one thing: "What do you want? This is consumer goods. Silumin (the material of which the mixer is made) is ordinary." All of these kitchen appliances are made from the most affordable materials.
Is silumin a cast steel? (Silumin is a light alloy based on aluminum with the addition of silicon (from 4 to 13% Si, sometimes up to 23%) and some other elements (Cu, Mn, Mg, Zn, Ti, Be). This alloy has extremely low strength characteristics. .)

The scapula is really silumin. In SD 255, it itself does not bend, hence the conclusion: brachex Yes, the blade from SD255 fits SD 2500/2501/2502

In SD 255, she herself does not bend. Winking from here conclusion: Bracheks Winking

In my opinion, this applies to all the latest HP from Panasonic .. This is not a marriage, but convulsive attempts to reduce the cost of goods in production.
The consequences of "decaying capitalism"

and no one looked at the instructions? whether the composition of the add. materials (including scoops, measuring cups, spoons)? After all, if they indicate not what it is made of, maybe it makes sense to go to the service? what a scam?

and no one looked at the instructions? whether the composition of the add. materials (incl.scoops, measuring glasses, spoons)? After all, if they indicate not what is made of, maybe it makes sense to go to the service? what a scam?

No "scam", everything is fair. In fact, the metal from which the bucket, the shovel is made, and the design itself is protected by patents, I counted at least 4 patents in the unit, while Panasonic does not sell licenses to anyone, this is the tradition of the company. And any manufacturer has a marriage. Or it was a real overload of HP! He will be able to say with confidence, only the service after examination.

I took 2502, Hlebbrurg / Scandinavian, accelerated number 2 (according to the instructions) - not baked. How can you correct it?

I took 2502, Hlebbrurg / Scandinavian, accelerated number 2 (according to the instructions) - not baked. How can you correct it?

Are you sure it is not baked? Usually beginners will cut hot bread out of impatience, and it is wet when hot, but it seems that it is not baked. We must wait until it cools down, and then cut it. And if you cut a cold one, and it is wet, then perhaps you should have put less liquid on your amount of flour. Each recipe must be adjusted for yourself. For example, I have, for example, even from the instruction Basic white bread No. 1, then they take 330 ml for 500 g of flour. water. And I get 290-300. And I correct it according to other recipes. If you take a recipe from the forum, then read not only the first page, where the recipe itself, but all the comment pages of those who made it. And there people write their feelings - that there is a lot of something, but something needs to be subtracted. And after that you are already acting.
And tech, do not worry, everything will definitely work out, your oven is very good.

[first part of discussion]

first part of discussion HERE

Attention to beginners! Congratulations on joining the friendly company of bakers!

Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic
Features of the Panasonic 254-257 bread makers.

Don't try or try to tackle an exotic bread recipe or quick baking program right away! Start with plain wheat bread on the main program!

Read "A guide to baking bread in a bread machine" and study "kolobok rule" (see the necessary links below, they are "clickable") - this is your minimum. Please note that recipes are often focused on a certain flour standard that the flour sold in our stores may not have! Therefore, the kolobok rule allows adjust the dough at the stage of mixing.

Nothing else is needed to start.

We read the rest already after obtaining at least the minimum, that is, the first experience with the bread maker!

Realize that food volume and weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!
In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?
Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models"which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum user to whom you are grateful. Such gratitude will last forever.

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Vector instruction manuals can be downloaded here:

Operating instructions SD-2501 and SD-2500:
#

SD-ZB2502 Operating Instructions:
#
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Here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

and here Recalculation of the number of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
Moderator

I read the forum, nibble on homemade bread (wheat-rye) with smoked sausage, wash it down with beer ...
Okay ooh ...

And which one won’t get it * (number in order) Wonder of the world before, eh.

PS In the place "*" the number of the miracle, there are many of them, I do not know which one is correct based on historical justice.

PSPS I STRONGLY recommend everyone to get a bread maker as soon as possible !!

the bread was damp ..... and gobbled up by the family right away, so what it would be like if it cooled down .....



charlotte







risotto

first day, normal flight ...

the bread was damp ..... and gobbled up by the family right away, so what it would be like if it cooled down .....

oh .... it seems now I'm mixing something again, or baking ...
is it treatable?

oh .... it seems now I'm mixing something again, or baking ...
is it treatable?

This, I think, is for a long time. It lasts almost 2 years for me and I still want to knead and bake.

Took 2502, Hlebbrurg / Scandinavian, accelerated number 2 (according to the instructions) - not baked. How can you correct it?

I used to bake this on the rye program. Carefully read the instructions on the mixture, there is a footnote that the accelerated program should be more than 2 hours, and in Panas 1-50.

This, I think, for a long time. It lasts almost 2 years for me and I still want to knead and bake.

horror



but what a thrill !!!!!!

and how did I live without a panache ?? !!!!

and how did I live without bread? !!!!!

if someone is looking at the topic and hesitates to take hp or not - guys! take it for sure! you will not regret!!!!!

and on this site you will be chewed and not left !!!!!

ARE YOU INCLUDED IN THE SERIES OF BAKERY ??

horror



but what a thrill !!!!!!

and how did I live without a panache ?? !!!!

and how did I live without bread? !!!!!

if someone is looking at the topic and hesitates to take hp or not - guys! take it for sure! you will not regret!!!!!

and on this site you will be chewed and not left !!!!!

ARE YOU INCLUDED IN THE SERIES OF BAKERY ??

Congratulations sincerely!
And right, probably, that Panasik. I also switched from Mulinex to him.
Question for the photo shoot: is the charlotte also from the bread machine?

Hello! Now I am at the stage of choosing HP (as a gift). The question may seem stupid, but I will ask. Tell me please, I'm interested in Panasonic 2500, in the characteristics of this model it is written that there is no function of rye bread, is it? Maybe after all someone tried to bake rye in some other mode?