Hooray, bought a Panasonic bread maker! First impressions and reviews

[$ vetLana]

$ vetLana, yes, a nice little victory, thank you.

Congratulations on your successful bun completion! Judging by the photo, you need a little less water or, when kneading, add a little flour on the sly (just water later, if you remove too much from the recipe, it is more difficult to add - it is less absorbed into the bun). Previous rolls were smaller and denser because the thicker dough rose worse.

[VENIKA]

VENIKA, I hope that I will be able to find the "golden mean", because you all have achieved success.

For many years my Panasonic-207 bread maker has served faithfully. She still works, but ten does not heat well, bread is not baked. I asked my son to take her for repairs, but he did not bother and bought me a Panasonic 2501. I don’t have a soul for her, for a year now, but I remember my old woman. In 2501 one lid is worth it. I barely found a place to fit. It is necessary to manage to stick the lid like that!

Hello! Happy New Year Let him bring a fairy tale to your homes! Health to all, love and material well-being!

Now I am in the ranks of the lucky owners of Panasonic)) I wanted 2511, in the end 2510, but I studied the forum, I know that even without a scoop for rye it is quite possible to bake it. The main thing is that there is a stove. And my question is this - somewhere here I read about the replaceability of Panas models, but I don't remember exactly. Something like "model such and such is an updated one, model such is an updated one." I would like to build on proven recipes, but 2510 is conditionally new, I don't see it anywhere for it. Thank you in advance!

It generally doesn't matter which model. Here, many with very "age" stoves and normally use all the recipes. The differences are not fundamental here.
Happy New Year and new wonderful helper! Friendship and love for many years!

I want to build on proven recipes,

I have 2501, I bake all Panas recipes from our forum. Everything turns out great!
Congratulations on your purchase! Welcome to visit us.
Happy New Year!)))

[alcarina]

I want to build on proven recipes, but 2510 is conditionally new, I don't see it anywhere

alcarinaThe model 2510, its "older sisters" and the previous "line" have the overwhelming majority of modes the same. A significant part of the recipes on the forum is written or is suitable for the 4-hour "basic" mode, which everyone has. Most of the same recipes can be baked on both low-yeast and French modes (except for low-yeast ones, you must first try recipes with 400g of flour so that it doesn't creep over the top or immediately reduce the amount of yeast in the recipe by a third).
It is more important to choose not so much the mode as the ratio of liquid / flour. In the recipes, the "average" is indicated, the actual amount required may differ. In order to work out a recipe with "your" flour, you must follow the "kolobok rule", here are excellent and detailed explanations from Admin https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=408033.0
In general, the longer the program, the tastier the bread. So if there is time, low-yeast or French modes are preferable, if not, the main one. Take almost any recipe (for a bread machine !!! on the forum there are those that are baked in the oven and are not suitable for a bread machine), look after the bun during the kneading process (if necessary, add some flour or grease it with water), close the lid and wait for the result ... In Panasonic, even with some jambs of the recipe, it is usually edible.Just keep in mind - without "outside help" it is problematic for a simple spatula to stir bread, the recipe of which contains more than 30-35% rye flour.
P.S. Among the recipes on the forum, sometimes there are unsuccessful or exotic ones, so at first it is better to choose those for which there are good reviews, the manufacturer of the bread machine or the mode (most often the main one) is indicated.

and 2510 is conditionally new, I don't see it anywhere for it.

This is a conditionally earlier 2500 model. Good luck to you! Everything will work out for you.

[VENIKA]

VENIKA, Thank you! I studied the rule of the kolobok in the process of choosing a stove, yesterday I finally tried it alive, how it is. Baking is the simplest of the instructions on the basic mode, just those 4 hours about which you are writing. Everything worked out, it remains to learn how to cut it (it crumbles very, if thinly) and come up with a place for storage. And, even on the middle crust, it is too light, I will make it dark. Otherwise, the roof is in place, everything is smooth, the crumb is beautiful, it melts in the mouth, the crust crunches on the sides. So I take off my hat to those who advise Panasonic - no dancing with tambourines, and the result, even for the very first time, pleased.

marinastom, mamusi, Wit, thank you very much for your wishes!

[alcarina]

alcarina, Olya, be prepared for the fact that over time the stove will run in and it will be really dark on a dark one.
Happy breads !!!

[alcarina]

alcarina, It is more convenient to cut the bread with a large knife with cloves (I have a cheap one from IKEA, so expensive bells and whistles are not necessary))) and after cooling on the wire rack (from the oven or microwave, I put a disposable paper towel on top and leave the baked bread on the table somewhere for an hour to "reach"). There are very different storage options, but I like it more in a birch-bark bread box on the same paper towel (I bought it on the Internet through the Fair of Craftsmen, but they are also in stores). The crust will really turn out darker over time (I used to put on dark, and now sometimes noticeable fries on medium). As for the recipes, I usually bake "4 o'clock" with 400 g of flour on low-yeast or French mode, lacking yeast for a quarter or a third of a teaspoon. (I bet when leaving for work - the interval still requires a delay, and on long modes the bread is always tastier).
P.S. As far as I remember, bread made from premium flour is not only more rich in taste, but also crumbles more. Try baked flour or 1 grade. You can also replace the vegetable oil in the recipe with olive oil (the crumb is more "viscous").

[alcarina]

alcarinaIt is more convenient to cut bread with a large knife with cloves (I have a cheap one from IKEA, so expensive bells and whistles are not necessary)))

are optional until you try them. I also had a cheap IKEA knife ... once ..

are optional until you try them

Sounds intriguing ... Can you be curious about the differences right now? Does the bread crumble less or are there any other nice "buns"?

Veronica, this is a completely different quality of slicing. I didn’t believe it either, until I tried My own quictorinox for bread, I bought the last one, naively believing that I definitely don’t need it. I bought it only to finish the amount up to free shipping. Having tried to cut bread with them once, she immediately threw away all the other knives. They can cut a slice 0.5 cm thick from a whole loaf of bread. And of course, fewer crumbs!
Well, after purchasing this knife, I stopped cutting biscuits with a thread

[Kara]

KaraThank you very much for the interesting and detailed information! Actually, I love good knives, recently I brought a new "Japanese" home from a Moscow business trip (we don't have them, only the Chinese Samura), but the old bread knife from IKEA cuts quite acceptable, so I was not puzzled by its replacement. We need to think and look

Here I am, bought Panasonik 2502, it took a long time to get there, but now one thing, then another, and now she is my "girl" at my house.
And yesterday for Epiphany, I baked my first Bread. To say that I am glad is to say nothing, I am very happy.
While I was ordering and waiting for delivery, I read a lot here in a week, and understood the most important thing - you need to bake Bread with a good mood, love and understand what "Kolobok" is.
I, the bun and touched, compared with my body parts, and talked, and looked at his beloved, and here he is a handsome firstborn (most beloved) on my table


Of course, I also have disadvantages (those that I myself noticed) the bun, after the second kneading, slightly stuck to my fingers, and after cooling down, Bread has a little, just a little bit, the roof is crumpled. Baked the simplest Bread according to the recipe from the instructions, from 1 grade flour.

Posted on Friday 20 Jan 2017 11:26 AM

We must also learn to understand the commandment "water-flour"
But it's not over yet and everything will definitely work out!

[Love,]

Love,, congratulations on your first bread. I remember my emotions very well when I baked my own, so I understand you. Try it, look for your recipes. Good luck!

[Love,]

Love,Congratulations on your good purchase! Try to pour a little more flour next time (for a start, 5 grams) - I don’t know about others, but when using first grade flour (Aleika) I need 5-7 grams more flour than premium flour from the same manufacturer otherwise the kolobok is a little "liquid" and, accordingly, the "roof" is not convex enough.

Svetlana, Veronica, thank you, today, when I bake Bread, I will try to take all this into account. Yesterday, when there was the first batch, I added a little flour, but this was the first time and I was afraid that there would be a cool bun, and when the second batch started, I didn't add it.

[Love,]

Love,, Congratulations! Great bread the first time! We gave you very good advice on 1st grade flour. Successful breads to you in the future!

Hello everyone! Girls - owners of Panasonic, tell a newbie)) Today I became the owner of model 2511. Happiness is !!!))) But it’s incomplete. I have been reading this forum for a long time (I experimented with bread in a multicooker, and dreamed of a bread maker). Thanks to being well-read, the first bread looked superb. But there are two nuances:

1. Very, well, just a very (!) Unpleasant smell from the stove during operation. Even the aroma of the bread being prepared did not interrupt him ...

2. Normal people describe two options for taking out bread: either it falls out with a knife in the crust, or the knife remains in the bucket. My bread is stuck on the knife tightly! Although it began to take out immediately after the signal of readiness. She shook the bucket for about three minutes. Then she hooked her fingers through the towel, broke the upper crust and pulled it out. The knife remained in the bucket.

It is clear that the first bread will go to the birds, especially considering the smell. But this is not the case - always breaking the crust. So the bread looks cool, it did not burn or stick, and it mixed well, and rose. Has anyone had such a problem with the unpleasant smell from the stove and with the inability to take out bread without violence against its structure? Thank you very much in advance for your answer!

[Yulchitai]

YulchitaiAfter the purchase, I opened the lid and left it for airing. Now I don’t remember exactly how long it took for the (slight) smell to disappear. I think the night was enough.
What kind of crust did you expose? What was baked?
Better to ask questions in this thread

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

She is the main one for Panasonic.

after what time the smell (small) disappeared. I think the night was enough.
What kind of crust did you expose? What was baked?

I could not resist, I turned it on right away)) Now you can put it on air ... Baking classics: 1st program, ordinary white, the smallest. As recommended for beginners. The only thing is that I put a dark crust. I love fried)) By the way, it turned out not very dark. But I already read it here: they write that the stove should heat up, and over time the crust will come out darker. Thank you very much for your answer and reference!

By the way, I saw that in the recipe book and here on the forum, different amounts of salt, sugar and yeast are offered. I made a summary table for myself)) And I concluded that the forum recipes are better. Because the bread, according to the instructions, turned out to be undersalted. Just another half a spoonful of salt, and it would be great

Because the bread, according to the instructions, turned out to be undersalted.

And I, on the contrary, reduce the amount of salt. This is as you like.

[$ vetLana]

$ vetLana, yes, it looks more like a store, if with a minimum of salt)) then it is combined with any food, shades it, and does not play the main party. I followed your link. She complained there too) Maybe I will still find a person with the same problem, when the knife does not fall out, and the bread does not fall off the knife.

Good day to all! Perhaps I am writing in the wrong place, sorry! Help out! I ordered a Panasonic SD ZB-2512 KXE bread machine on the German website, and only noticed the last three letters. Who has such an oven? Tell us what is the difference from what they sell in Russia. Thank you

Maybe I'm writing in the wrong place

Irina, write to this topic
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (4)

[$ vetLana]

.Do not pay attention to these letters. Something to do with the color of the case and screen. Good bread maker, albeit overkill, in my opinion.

Added Thursday, 30 March 2017 13:48

$ vetLana, bread machine links must be active.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.new;topicseen#new

I bought it and I'm very happy, I'm glad that I asked for advice and bought Panasik !!! Take it and you won't regret it!

[Thumbelina]

Thumbelina, congratulations on your good purchase! Delicious bread for you!

[Thumbelina]

I have no idea how you can live without Panasik? ..
Thumbelina, also congratulations on your purchase! Let him work and please!

[Thumbelina]

Thumbelina, Olga, with Panasik! Let it serve for a long time.

: yahoo: Thanks everyone !!! Panasonic is the best !!!

So I, after reading the reviews on the forum, bought a Panasonic 2511

[Vikusha4]

Vikusha4, Congratulations on your first bread !!! Come to chat in a general topic about Panasonic bread makers

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Vikusha4]

Vikusha4, Congratulations! Delicious bread!

Good morning everybody! Yesterday, for my birthday, my husband gave me a Panasonic 2511 bread maker, I immediately ran to bake my first bread in my life! Once you have to start! Until one in the morning I sat and waited for him to get ready, then I ate and went to bed contentedly. I'm happy as an elephant!

[Irina]

Irina, congratulations on a great gift and first bread!

Come to the general topic

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Good bread to you!

[IrishkaB]

IrishkaB, With Panasik! The first bread is wonderful, wonderful!
After baking, the bread should ripen, you should not eat it right away. Read, learn. Delicious bread! Panasik is cool!

Oh, how hard it is for children to explain that he must mature. While we eat hot, but these are the first days. Everything will be settled soon !!

[Irina]

IrinaEating hot bread is dangerous to health. Let it cool down for at least an hour!

[IrishkaB]

IrishkaB, bake large loaves to begin with, and at least half the loaf to ripen, 4 hours is optimal. In the same 4 hours, you can bake a new loaf of bread and it will ripen quietly while the ripe half is eaten.

Eating hot bread is dangerous to health. Let it cool down for at least an hour!

Anya is right! More reasons are described in the topic

Why shouldn't you eat hot bread and pastries?

Thank you, I will definitely read it now

Good day! Tell me please! Or poke where it is written about.
I bought a bread maker from England, the plug is different and 230-240V. We have a 220V outlet. What to do? I'm afraid to turn it on.

Let's wait for Sasha, but I think it's too early for you to get scared. If the plug is designed for 230-240 V, then this is more than 220V, that is, nothing threatens the stove.

Let's wait for Sasha, but I think it's too early for you to get scared. If the plug is designed for 230-240 V, then this is more than 220V, that is, nothing threatens the stove.

Hello! There is also another fork for three sticks. An adapter is definitely needed.
I am reading the Internet now and it is written that Russia has come to the 230V standard since 2008.

Hello! There is also another fork for three sticks. An adapter is definitely needed.
I am reading the Internet now and it is written that Russia has come to the 230V standard since 2008.

Well, look, according to Ohm's law, current = voltage divided by resistance.
That is, a voltage not higher than the permitted voltage will be supplied to the stove and the current will not be higher. That is, nothing can threaten the stove anyway.
Worse, if the voltage in our outlet is below 220, then the stove may not heat well, it will not have enough electricity. So you can insert the adapter and not worry.

Well, look, according to Ohm's law, current = voltage divided by resistance.
That is, a voltage not higher than the permitted voltage will be supplied to the stove and the current will not be higher. That is, the stove in any way can not threaten anything.
Worse, if the voltage in our outlet is below 220, then the stove may not heat well, it will not have enough electricity. So you can insert the adapter and not worry.

Thank you!
So I'm worried about less stress, what if the bread won't bake.
I've read it here. And if everything is not so. Maybe Sasha will still answer, well, for my peace of mind.

you are not the first to have European stoves, and everyone is happy as big elephants
So buy an adapter and try it first and then get scared.
220 is enough for you to work normally, and if it is not enough during peak hours of the network in your house - which is not at all necessary, then adjust the oven when the load on the network is not the greatest, in the morning or at night - although I am already frightening. I think everything will be fine, like the rest of the owners.
No one has yet written that he lacks the voltage for the stove around the clock.

Congratulations on a great purchase, now go to the topic of baking in the oven.
Actually, the oven only needs a lot of stress on baking. An hour for the whole cycle. Everything will be great, do not be afraid ahead of time