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

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?

They bake for sure. So you can buy. If you are interested in how, you can read here:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0

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?

Yes Marina! She is crooked, because she crookedly inserted baking paper into the bowl, and the recipe for a regular cupcake, only an apple and a pear were added. The taste is extraordinary! Charlotte is awesome, neither in my oven, nor in a miracle - a (Soviet) stove, it does not come out so hot and tender.
And I tried Moulinex with a friend, and so - delicate panachka is quiet! I was very tempted by the Mulinex baguette, but it turned out that the panachka accepted this baguette too.

[Irinaaa]

That's how much I used to be for x / p Moulinex, I was delighted with her, so much against her now (I was tortured to repair it: a week passed and again a breakdown, the belt was replaced the previous time, and now the shoulder blades do not spin and squeal, again p-e -m-m-o-n-t Tired already). Now I'm only for Panasonic !!! Any!!! ... Both hands for.

And Mulinex bakes such baguettes for me

Here's how not to draw such conclusions!
Panasonic and only Panasonic! Better than bread I did not bake as in Panasonic.

Irinaaawithout hesitation, take the selected 2500.

[Irinaaa]

That's how much I used to be for x / p Moulinex, I was delighted with her, so much against her now (I was tortured to repair it: a week passed and again a breakdown, the belt was replaced the previous time, and now the shoulder blades do not spin and squeal, again p-e -m-m-o-n-t Tired already). Now I'm only for Panasonic !!! Any!!! ... Both hands for.

And Mulinex bakes such baguettes for me

Here's how not to draw such conclusions!
Panasonic and only Panasonic! Better than bread, I did not bake as in Panasonic.

Irinaaawithout hesitation, take the selected 2500.

Whoa! You have an undoubted marriage xn. More than once I looked at baguettes from Moulinex, but I never met SUCH. how is the other bread?

Thanks to everyone who responded to my question. Your answers helped me a lot with the choice. Now I will sculpt an order in the online store for a Panasonic 2500.

Whoa! You have an undoubted marriage xn. More than once I looked at baguettes from Mulinex, but I have not met SUCH. how is the other bread?

I just can't prove it in the service center. They say the oven is working properly. This is the fourth time I'm taking it for repairs. Other bread on a dark crust burns too. And baguettes and on a light crust are very fried.

I just can't prove it in the service center. They say the oven is working properly. This is the fourth time I'm taking it for repairs. Other bread on a dark crust burns too. And the baguettes are very fried on a light crust.

And why suffer, because you have Panasik? And your baguette case fits into it.

And why suffer, because you have Panasik? And your baguette case fits into it.

Why do I need a faulty Moulinex? While it is under warranty (1 month left)), then it needs to be fixed. Then you will have to repair it at your own expense. Although Moulinex is almost 2 years old, he is as good as new, only permanently faulty. And I bought him a new bucket out of inexperience. Yes, and I bought a Panasonic, because I was tired of Muli's breakdowns (though in my heart I dreamed about Panasonic for a long time, but they gave me Mulinex. I myself would never have bought Mulinex.)

Why do I need a faulty Moulinex? While it is under warranty (1 month left)), then it needs to be fixed. Then you will have to repair it at your own expense. Although Moulinex is almost 2 years old, he is as good as new, only permanently faulty. And I bought him a new bucket out of inexperience. Yes, and I bought a Panasonic, because I was tired of Muli's breakdowns (though in my heart I dreamed about Panasonic for a long time, but they gave me Mulinex. I myself would never have bought Mulinex.)

"I was already happy, and now I will be twice as happy, because now I have two cows there are bread makers ... "

I just can't prove it in the service center. They say the oven is working properly. This is the fourth time I'm taking it for repairs. Other bread on a dark crust burns too. And the baguettes are very fried on a light crust.

Aren't you tired of it yourself? Service antics, walking from HP to it and back? Maybe it's time to write an application for examination? In this case, the warranty period is extended by the examination period. In case of refusal by the service in this procedure, you demand to record the refusal and the reasons in your application, warn that you will conduct an examination at your own expense, but if the expert recognizes the defect, apply to the court with a claim to the service center about non-fulfillment of your obligations to service the product located on the warranty period of use, and remind the service that the costs of examination, legal costs, moral damage and the cost of HP will be recovered from the center by court decision. And do not talk with the inspectors, demand an invitation from the authorities, and confidently. Do not hesitate to write down the addresses and phone numbers of organizations that control the work of the service, as well as their legal entities. the address. Read the "rules of trade" and "consumer protection" there are many interesting things.
Respect yourself !!! Good luck!

Dear bison! Can i ask you? Bread, program XL, dark crust, turns out to be very light, crumbly, after cooling, not to say raw, but not as dry as in bakery bread. I admire the photo of wheat bread at the furmonchans and see that the loaves are golden, the crumb is "perforated". Do I have a "pale toadstool" due to spoiling with a quantity of ingredients, or weak shades?
and further. At the very first baking of the loaf, a whitish smoke came out, after the completion and removal of the bucket, a plastic (snot almost said) figurine remained on the inner side of the stove, resembling a fried onion ring in shape, knocked off with great effort, with a wooden spatula, with hot tena. It looked like nothing fell off. Who was that? What did it want?

[Olvina]

Olvina I often heard from "bison" that new stoves sometimes take some time to "develop heating elements". I have not observed this with mine, but I have already repeatedly met a mention of this. That is, it will pass over time. In the meantime, as an option, you can try to bake the bread, as it were, in size L (by the number of ingredients), but at the same time set the size to XL and a dark crust. The crust will be darker. The color of the crust is also influenced by the presence of sugar, milk and butter in the dough - bread without sugar and milk will always be lighter.
Smoke is most likely something burned on the heating elements - maybe the flour woke up during kneading, maybe there is still something left from the factory.
And the plastic figurine - are you sure it's plastic? maybe a piece of dough? And if it really is plastic, you know better what you dropped there)

[Olvina]

Olvina I often heard from "bison" that new stoves sometimes take some time to "develop heating elements". I have not observed this with mine, but I have already repeatedly met a mention of this. That is, it will pass over time. In the meantime, as an option, you can try to bake the bread, as it were, in size L (by the number of ingredients), but at the same time set the size to XL and a dark crust. The crust will be darker.The color of the crust is also influenced by the presence of sugar, milk and butter in the dough - bread without sugar and milk will always be lighter.
Smoke - this is most likely something burned on the heating elements - maybe the flour woke up during kneading, maybe there is still something left from the factory.
And the plastic figurine - are you sure it's plastic? maybe a piece of dough? And if it really is plastic, you know better what you dropped there)

Of course plastic !!! My husband tried it.
The dough would simply burn out, and would not be torn off by incredible efforts (I thought the stove is ulitite - my husband “lightly” faked it with a wooden spatula)
I didn’t think of a small loaf and a strong roast !!! I'm already running, thanks!
SOOOOOOS !!! ZUBRYYYY! And BISONS? When will the shadows start to light up? Maybe it's time for me to scandalize in the service center ?!

SOOOOOOS !!! ZUBRYYYY! And BISONS? When will the shadows start to light up? Maybe it's time for me to scandalize in the service center ?!

Of course, I am not a bison, I have CP for about six months. But a month after I was bought by my mother, my mother bought the same model - 2501 and I helped her bake the first bread according to the recipe I bake at home. And when they pulled him out, I was noticeably struck by his pallor in comparison with mine. And by that time I had been baking for a month already. Perhaps my first breads were the same, but from time to time they probably darkened a little bit imperceptibly. I think that the coating in the bucket somehow doesn’t burn, but how a film forms on cast-iron pans over time, maybe it’s something like that. In any case, my mother now has a normal ruddy bread, just like me. I can't say, however, what XL bread I have, I don't bake that, I usually bake L, the crust is medium. Or if with raisins, then M and light.
And the plastic is evident, dripped onto the heating element during production. So it burned, hence the white smoke and, probably, it smelled of burned plastic, and then it boiled as seen on the heating element and shot and stuck where you found it charred. It's not scary, they removed it and that's it.
I want to warn you and newbies. There, inside on the front wall, a pimp sticks out. This is a temperature indicator. When you insert and pop out the bucket, do it carefully so as not to hit it or damage it, otherwise real temperature surprises are possible. But, I think that in your case, the stove is simply not run in yet. Try, as advised above, to set the size and darker crust for now. Or if the recipe is for vegetable oil, try at least partly vegetable oil and partly butter.

Maybe it's time to write an application for examination? Good luck!

I am going to act decisively today. Thank you.

I am going to act decisively today. Thank you.

Here you read about "tests" with the service, and you think - sometimes (very rarely) there are pluses in solving such problems for residents of a small town. Once I, being the owner of Mulka 5004, tried to make jam in it. As a result, some of it flowed through the shafts of the mixers into the oven itself and baked on the shafts and on the bucket outside, because I did not see it right away. I sighed heavily and decided that this was my punishment for some sins. And then I read somewhere in our forum that it is necessary for the time being to contact the service under warranty and demand a replacement. And we have no service! I went to Eldorado (I took it there) - they accepted it without question and after about a month, they returned it with a new bucket. True, the "tan" remained in the stove itself, but it still does not interfere with its work. But I swore to make jams and preserves in cotton!
PS. The moral of this fable is as follows: you need to demand what you owe, as a consumer, not only from the dentist, but also from other "servants".

You were just lucky. I'm definitely out of luck. Thank God at least there is Panasonic. Last year I was very interested in the multicooker (I even baked everything in it) and forgot about the bread maker. And during the warranty period, I think it is imperative to constantly test household appliances. Last year I rarely baked and Moulinex was idle, and now the deadlines are being supported (how did I know that she would decide to break).

She is crooked, because she crookedly inserted baking paper into the bowl, and the recipe for a regular cake, only an apple and a pear were added. The taste is extraordinary! Charlotte is awesome, neither in my oven, nor in a miracle - a (Soviet) stove, it does not come out so hot and tender.

I have the same "lumpy" cupcake came out .. I think that next time I will bake without taking pieces of paper ... (((but for the idea of ​​pear + apple thanks!

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 ??

As I understand you !!!! : drinks: As I bought my 2501st beauty in April, I still can't stop ... Stably every day, two white-black bread with various additives. Your bread turned out to be BEAUTY ... of course you have to wait until it cools down, otherwise it is badly hot, especially for gastritis ...

Stable every day, two white-black bread with various additives. X

Where are there so many every day? Is everything being eaten? I usually have a large loaf for 3-5 days, because a small child recognizes only store-bought bread ... And if, honestly, girls, then we often buy bread in the store and not because Too lazy to bake, and the quality of bread in Voronezh-Moscow-Petersburg is insanely different! We do not yet have cotton products like this (except for private bakeries) .. therefore, just brought bread (and sometimes even hot) is not even comparable to one prepared at home! Do not throw stones at me ... after all, HP bread is also delicious!

... of course you have to wait until it cools down, otherwise it is harmful to hot especially for gastritis ...

... And also not to get carried away by girls with such a bad name as yours - Talia.

... And also not to get carried away by girls with such a bad name as yours - Talia.

Can you imagine even lost weight with a bread machine !!! Friends are surprised ... But because the bread is hearty ... eat a piece and be full

I have the same "lumpy" cake came out .. I think that next time I will bake without taking pieces of paper ... (((

I think it's better with a piece of paper: the dough will not fall into the cracks near the shaft and will not bake in them.

I think it's better with a piece of paper: the dough will not fall into the cracks near the shaft and will not bake in them.

It seems like nothing gets baked when making jam! just this "clumsy look" well, somehow very much confusing!

I think it's better with a piece of paper: the dough will not fall into the cracks near the shaft and will not bake in them.

I BAKE WITHOUT PAPER-CUPCAKES ARE GORGEOUS, Smooth WITH THE RIGHT DOME. WITH PAPER TRIED-PAPERS

It seems like nothing gets baked when making jam! just this "clumsy look" well, somehow very much confusing!

Was the dough thick? Then it is necessary to smooth the surface with wet hands or with a tight brush. I sometimes make a cupcake (curd) and the dough turns out to be thick, so I have to level the top and get a beautiful top after baking.

I BAKE WITHOUT PAPER-CUPCAKES ARE GORGEOUS, Smooth WITH THE RIGHT DOME. WITH PAPER TRIED-PAPERS

I wonder how it turns out ... And I bake cupcakes in a round shape in x / n-I like

I wonder how it turns out ... And I bake cupcakes in a round shape in x / n-I like

I BAKE IN KHP, THE RECIPE LAYED OUT IN THE TOPIC "CUPS" / IF NECESSARY, I CAN REPEAT :) I EXPERIMENTED VERY LONG UNTIL I COME TO THIS OPTION. THE CUP TURNS P-O-S - K-O-W-N-Y-Y. SO EGG-YELLOW AND PERFECTLY Smooth. What is your round shape?

Asses, let's discuss why according to the recipe for Panasonic "" Plain white bread "" with perfectly ideal bread (dark crust, size L), you get fried, dark CRISPY sides, and the correct shape, BUT SOFT DOME

Was the dough thick? Then it is necessary to smooth the surface with wet hands or with a tight brush.I sometimes make a cupcake (curd) and the dough turns out to be thick, so I have to level the top and get a beautiful top after baking. I wonder how it turns out ... And I bake cupcakes in a round shape in x / n-I like

The top is even like .. the sides (and especially the corners are embarrassing) .. it doesn’t work like that to line the bottom of a piece of paper .. and I have already tried making cuts .. but then the dough will flow out ... IN SHORT - DILEMA, damn it, his leg. ..

Asses, let's discuss why according to the recipe for Panasonic "" Plain white bread "" with perfectly ideal bread (dark crust, size L), you get fried, dark CRISPY sides, and the correct shape, BUT SOFT DOME

Obviously, due to the fact that the condensate all goes to the top ... this is not a fact, but my guess ... and after lengthy experiments I can say - if you want a crispy crust, leave it on the wire rack for a couple of hours (I usually leave it overnight), if you need a soft crust, then after cooling, immediately into the bag (or bread bin)!

Obviously, due to the fact that the condensate all goes to the top ... this is not a fact, but my guess ... and after lengthy experiments I can say - if you want a crispy crust, leave it on the wire rack for a couple of hours (I usually leave it overnight), if you need a soft crust, then after cooling, immediately into the bag (or bread bin)!

Good day everyone! So I leave it for the night ..... on the grate, a clean towel on top. From the oven completely "grease" comes out.
Forms have not yet arrived mine, today I will "swipe" or "zakeksyu", I do not know how to do it right, in a bucket without paper, let's see what happens.

I am going to act decisively today.

What are the results?

Can you imagine even lost weight with a bread machine !!! Friends are surprised ... But because the bread is hearty ... eat a piece and be full

this is yeaaaaa! My weight started like Gagarin in a rocket

What are the results?

They said that they would fix it for sure, that it was all fixable. Last time they just put the old belt back in place. With the charred sides, I took the photo to them, attached it to the documents, and promised to adjust everything. The warranty period is still "frozen" at the time of repair. They said that the next time if there is the same breakdown, they give an act and return to the store for an exchange or return the money.

clean towel on top.

It's good that you wrote this magic phrase ... URGENTLY REMOVE TOWEL !!! The crust will be so crispy that the floor of the table will be crumbs from it!

They said that they would fix it for sure, that it was all fixable. Last time they just put the old belt back in place. With the charred sides, I took the photo to them, attached it to the documents, and promised to adjust everything. The warranty period is still "frozen" at the time of repair. They said that the next time if there is the same breakdown, they give an act and return to the store for an exchange or return the money.

Hurrah! Our took !! Congratulations! Now they will fix it, you will see! They really do not like to mess with shops! There internal affairs, suppliers from the store take away the "marriage" reluctantly, so we keep our fists! But do you want personal advice? Change it to a new one. Stand up and that's it!

It's good that you wrote this magic phrase ... URGENTLY REMOVE TOWEL !!! The crust will be so crispy that the floor of the table will be crumbs from it!

There is no pritenzy to the crust - crispy, tasty, the cat begs and crunches it on the floor. Pritenzia to a pale color and rather damp crumb. That is, not raw bread, but not like I tried with girls.
Another friend bought 2501 !!!! Bakes already. I'm happy.

Hurrah! Our took !! Congratulations! Now they will fix it, you will see! They really do not like to mess with shops! There internal affairs, suppliers from the store take away the "marriage" reluctantly, so we keep our fists! But do you want personal advice? Change it to a new one. Stand up and that's it!

Thanks for your support and advice.

There is no pritenzy to the crust - crispy, tasty, the cat begs and crunches it on the floor. Pritenzia to a pale color and rather damp crumb. That is, not raw bread, but not like I tried with girls.
Another friend bought 2501 !!!! Bakes already. I'm happy.

I think that the stove will heat up over time, but for now, choose a dark crust and after baking, cool the bread before eating (I myself can not resist, I cut it off right away), then the crumb will definitely please you.

Bread, program XL, dark crust, turns out to be very light, crumbly, after cooling, not to say raw, but not as dry as in bakery bread. I admire the photo of wheat bread at the furmonchans and see that the loaves are golden, the crumb is "perforated". Do I have a "pale toadstool" due to spoilage with a quantity of ingredients, or weak shades?

... I think that the stove will heat up over time, but for now, choose a dark crust and after baking, cool the bread before eating (I myself can not resist, I cut it off right away), then the crumb will definitely please you.

So I leave it for the night ..... on the grate, a clean towel on top. From the oven completely "grease" comes out.

Do I have a "pale toadstool" due to spoiling with a quantity of ingredients, or weak shades?

In the photo I see a handsome bread, a little light, but still beautiful. You can also bake bread with pressed yeast - the result is completely different. I'm 400g. flour I take pressed yeast grams 6-8. Try replacing dry yeast with pressed yeast in the Regular White Bread recipe and see the difference.

I agree about fresh yeast, sometimes they drastically change everything for the better.

The top is even like .. the sides (and especially the corners are embarrassing) .. it doesn’t work like that to line the bottom of a piece of paper .. and I already tried to make cuts .. but then the dough will flow out ... IN SHORT - DILEMA, damn it, his leg. ..

THE SON IS SPECIAL !!!!

AND NOT ROOT AT ALL

baked without paper, immediately in a bucket, just wrapped the pin for the spatula, the son smeared sour cream on top. very strong dough, baked and many many many pears.

It looks very tasty. I'll go to the oven too. I understand - it's a charlotte ... How long is it baked?

It looks very tasty. I'll go to the oven too. I understand - it's a charlotte ... How long is it baked?

On the 12th program 60 min.
the bucket was not smeared with anything, got out of the bucket easily.

Already the men have s'el

[olvina]

olvina, and the recipe from the manual was taken? or as for the simplest charlotte ingredients?

Bread, program XL, dark crust, turns out to be very light, crumbly, after cooling, not to say raw, but not as dry as in bakery bread

Today I specially baked bread with raisins on program number 3 and even took dry yeast. I put it on for 4 hours and forgot (like the first time).

Indeed, the bread is baked, fluffy, beautiful (the top is evenly fried, it turned out this way in the photo), but it seems as if not baked. Here in the form L7 (and even with pressed yeast) is completely different: the same fluffy, with a thin crust, with large holes, perfectly baked and even the taste is different. Maybe because the L7 is narrower than its own bucket? So we will bake in shape, without punctures.

It's good that you wrote this magic phrase ... URGENTLY REMOVE TOWEL !!! The crust will be so crispy that the floor of the table will be crumbled from it!

And I also do this, without a towel, and it turns out like this: the bottom and sides are super crunchy, and the dome is soft.

it turns out like this: the bottom and sides are super crunchy, and the dome is softish

And you put the loaf from the oven on the barrel and it will be.

[Valeria 12]

Valeria 12, under the grill for a couple of minutes (in the microwave or mini-oven) and you will be happy. There is no top heating in the bread makers, so the top of the head can turn out to be maximum ruddy, but super-crispy-fried - not at all.

[Deep]

Deep, clever, as always right, the heel of the bread and the sides crunch because they receive heat from the heated walls of the mold, and the dome of the bread receives heat from the warm air of the stove. Air and metal have different heat capacity and heat transfer coefficients. Crispy I can only have a roof with toast bread, which is baked under the lid.