Non-standard forms at Panasonic

[Sooner or later the technique becomes "narrow in the shoulders" for some users, questions and ideas arise, ways of their solution and implementation are found.]

Sooner or later the technique becomes "narrow in the shoulders" for some users, questions and ideas arise, ways of their solution and implementation are found.

WARNING!

Neither the site / forum, nor the moderators, nor the author of the idea are responsible for the consequences of abnormal (i.e. outside the scope of the instructions) use of equipment and the use of abnormal parts!

To use ideas or not, everyone decides for himself - at his own peril and risk.

=============================

GOST (picture and dimensions) for aluminum molds (Deep)

Size Chart of Aluminum Bread Tins (Lagri)

Photos of cast aluminum forms L7, L11, L12 (Ksyushk @ -Plyushk @)

Two forms L11 and two forms L12 in Panasonic 2500 (Creamy)

Differences between the L7 forms of the old and new issues (Deep)

Round cake mold in the oven (Lagri)

Photos of the mold in operation and the attachment of the handle (Creamy)

Photo of L7 form with handle fastening (Creamy)

Mold sizes (information from Andrzej nov

Panasonic cupcake pan (creamy)

Form in moulinex (Lagri)

Baguette holder from moulinex in Panasonic (marinastom)

Tinplate from Oetker, aluminum bowl and glykoza base options

Stand Option - Cupcake Trim (Lagri)

Form stand option -1 (Creamy)

Mold Stand Option - 2 (Creamy)

I want to add one more weighty argument - my 2500 fits a standard cast aluminum L7 mold

Can you make a photo with this cast aluminum?

A photo of a cast aluminum L7 mold with a baked brick in a bread maker will not be posted before my daughter arrives after the holidays. At the same time, I'll show you how to make a handle and attach the handle to the form and the raw materials for this. And you can just look at the forms on the Internet - type "baking forms". Yes, and on our forum girls showed their bread, baked in these forms, albeit in the ovens.

I kind of form only long ... in HP, neither (

I kind of form only long ... in HP, neither (

Here is the L7 form:

I should fit into Panasonic)

Oh, so it's low. Doesn't suit me .. alas

[Deep,]

Deep, thank you, dear. This is precisely this form. It fits perfectly into the Panasonic 2500. I make the dough for it from 280-300 grams of flour. 10-15 minutes before the end of the baking mode on the 1st program, I already take out the baked loaf.

Form name

(mold volume in cubic dm)
Overall dimensions AxVxH, mm Form weight, kg Bread weight, kg
premium rye custard
Form L6-O (2.16) 235x115x115 0.63 0.76 1.43
Form L7 (1.82) 220х110х115 0.56 0.67 1.25
Form L10 (1.52) 215x105x105 0.48 0.56 1.04
Form L11 (0.91) 145x100x100 0.32 0.33 0.62
Form L12 (0.59) 160x80x75 0.28 0.22 0.40
Round shape OK-1 (1.0) Ø180х133х95 0.44 0.53 1.0
Round shape OK-2 (2.0) Ø205x165x95 0.52 0.77 1.44

Everything is correct in this table. White bread is more porous, and therefore is always lighter than rye, baked in the same form. My loaf of size L7, prepared on a dough of 280-300 grams of wheat flour + potato broth, sugar, salt, yeast and linseed oil - at the exit we get a loaf of white bread weighing 400-415 grams.

[Creamy]

Very interesting. Creamy, how long have you been baking like that? Isn't such interference dangerous for the stove?

Here Panasonic's problem will not knead less than 300 grams, and I have this loaf for one day,

I see a possible problem with overheating of the stove, so to speak, the load is small ...

Can somehow figure out two forms one above the other?

Can somehow figure out two forms one above the other?

no, this is excluded, firstly they will not fit, and secondly, nothing will be baked in such a design

I see a possible problem with overheating of the stove, so to speak, the load is small ...

but I see a problem in the thermal conductivity of the form. The native form is thin, but this one is thicker .. in general I don't know, it's scary, but the idea is interesting

Thermal conductivity is not critical here - a closed small volume, well, it will warm up later for a couple of minutes.

Thermal conductivity is not critical here - a closed small volume, well, it will warm up later for a couple of minutes.

Yes, but low thermal conductivity can cause the temperature inside the stove to rise in a shorter time. Would it confuse the thermal sensor?

The thermal sensor is out of shape, no mistake.

The thermal sensor is out of shape, no mistake.

It is clear that not in the form) and I'm talking about the temperature not in the form, but in the chamber itself, outside the form.

If the weight of the mold is greater than the weight of the bucket, the temperature in the oven will rise more slowly, and that's it. But the weight of the dough is also less than the minimum bookmark ... In my opinion, no difference. The question is, how smart is the program? And you can only check with a full-scale test

And yet - these luminous molds probably love to be smeared with something non-stick ..

Yes, I bake them in the oven. I lubricate with either just sunflower oil, or with a non-stick talker (butter + lard + flour)

[Creamy,]

Guys, I got in touch Creamy, I can answer your questions. The weight of the native Panasonic bucket is 708 grams, the weight of the aluminum mold is 560 grams. I baked in my own bucket only the first week after buying a bread machine. And then, forever and irrevocably, she switched to baking in a cast aluminum L7 mold. In the family I eat baked goods alone, and this loaf of 400-420 grams is very suitable for me alone and it is not necessary to finish eating heavy bread for a long time.

I love the oven, and this shape suits me perfectly. I bake 2-3 times a week. I bake on the first program, put the weight M, light crust. The board shows 4 05. I make a batch of 300 grams of wheat flour, 200 ml of potato broth, 10 grams of fresh yeast (I love Royal), 0.8 teaspoon of fine salt, 0.8 tablespoon of granulated sugar, 0.8 tablespoon of flaxseed or mustard oil. I help with the kneading with a silicone spatula. In its own bucket, the dough goes through the first proofing and kneading. The scoreboard shows the numbers 2 00. I take out an aluminum mold, which has been previously coated with Pyshka margarine using a wide brush-flute with very stiff and elastic bristles. Then sprinkle generously with flour from a small strainer over a wide bowl. Shake the form vigorously, then turn it over the bowl and slap it with such force, as a midwife does to a baby in the buttocks in a maternity hospital, so that his lungs unfold.

And what, we, too, now have the mystery of the birth of our daily bread. I grease my hands with butter and transfer the dough into a prepared aluminum mold with one kolobok, or three, or braiding it in the form of a challah - that's our will. Let's go do our business. An hour and a half later, it smells of bread with might and main, I slightly open the lid and look at the view of the dome and the color of the crust. Here it is no longer necessary to go far from the stove. When the display shows 15-20 minutes before the end of the regime, we look into the stove and, seeing there not some pale, but a nice rosy-cheeked baby, we take out our child, having prepared a changing table in the form of a lattice stand in advance and tenderly swaddle our baby with linen towels. A miracle happened - our bread was born.

[Creamy]

Creamywhat an interesting story! From reading, I really wanted such a bread! What do you think, is it possible to put a couple of round forms for cakes in HP? Place them directly on the bottom or on a stand so that warm air gets under the bottom?
(PySy my bucket weighs 667g, with a spatula 691g)

[Wasp,]

Wasp, better, of course, on a lattice stand so that it is on the same level, and nothing will fall anywhere. I got hold of a lattice stand for a long time, you can put whatever you want on it.

[Creamy]

Creamy, the idea with the form is interesting. I also have one, and it fits into the stove normally. But how to get her hot out of there? Was the mold drilled to attach the handle? There is no photo yet, can you tell in words?

[Lga]

Lga, yes, the form had to be drilled.I drilled myself, bought corners and small bolts and nuts in the hardware store. I go straight to the store with the form. already drilled came, and with a prepared handle. And there they picked up the bolts and nuts and put everything together at once. It cost me 9 rubles 50 kopecks. Lga, you are in no hurry to drill, my daughter will arrive soon, and you will figure it out from the photo yourself. Here it is also very important to make a durable handle, and the corners and the size of the drill are already selected for it. I did all this myself, I have an engineering and technical education. in the pantry, drills, a perforator, a screwdriver, a vice, files, files, drills, taps and dies and a bunch of other things are always on alert. But I advise you to entrust this business to a qualified specialist for whom this is an everyday job. Your loved ones, without sufficient experience, can easily get injured. , I have three forms L7, and they all have a different molded side. Therefore, the same method of attaching the handle cannot be applied to them. Please do not rush, wait for the photos, it will be a pity to spoil the form.

Oh. guys, this is my first experience with inserting pictures. I'm afraid I will be buried by a mountain of sneakers. The first photo shows how an aluminum mold is placed with a brick in a bread maker and in it you can see an already baked brick of bread

This is actually the hero of the report himself, fresh from the bread machine (Kneading from 280 grams of flour)

Here is the shape itself, side view to get a better look at the handle attachment. And the handle itself is made of thick wire, which was taken from a chrome-plated shelf. Look closely, you see that there is not enough one more top row, which I sawed off, and then in a vice the necessary shape was given. A small corner was bent again in a vice and attached to the mold by small bolts and nuts. The hole in the ear of the corner was enlarged to fit the size of the handle

...
Oh. guys, this is my first experience with inserting pictures. I'm afraid I will be buried by a mountain of sneakers. The first photo shows how an aluminum mold is placed with a brick in a bread maker and in it you can see an already baked brick of bread
...

Cool!
The handle is convenient, but you can use the pantograph hook to carry cans and do without a handle.
Tell me, if I see correctly, then the two forms will fit in height and with a gap between themselves, perhaps even with the dispenser not removed?
The idea of ​​getting the right loaf - a brick - has long been in my soul!

Well, you and: drinks: smart girl KULIBIN is straight or LEVSHA ... PANASONIK was shod. Don't forget to register a patent for your invention. : yahoo: And to receive royalties from the company for the rationalization proposal !!!

Question: the ten and the protrusion of the temperature sensor Does your super design touch? The top photo shows that the handle attachment corner is close to the sensor ..

[Creamy]

I also have a couple of questions.

Creamy, I tried to stick such a shape in HP, it turns out that the transverse sides of the shape are much closer to the heating elements than the longitudinal ones. Doesn't the crust of bread burn in these places? After all, the native form is made so that the distance from the heating elements to the bucket is the same everywhere along the perimeter.

And the second question. Can the mold be placed directly on the bottom, on a plastic ring. Or is it still necessary to invent some kind of stand?

Thank you for such a brilliant idea. Well, it must be, how simple everything is, but no one except you thought of it.

I answer that the aluminum form with a brick L7 does not reach the protrusion of the heating element by 7 mmm. In my native Panasonic bucket, I baked bread only the first week after buying a bread machine. Well, somehow I didn't really like the two longitudinal dents on the sides, and even a hole in the butt, sorry, on the heel of bread. And the bread itself is still an unconventional form for us Russians. accustomed to the form of a brick. And another important reason for me is that I am the only one who eats bread in my family, and I really like the baking process. Therefore, it is more profitable for me to bake a loaf every other day with a brick weighing 400-420 grams than to finish eating a large Panisonika-shaped loaf for a long time.I bake on the 1st program. In a bread maker, I make a batch of 280-300g. flour, helping with a silicone spatula, then I leave the bread machine in my own bucket for proofing and after the first kneading I take out the dough, the display shows 2 00.then I transfer it to an aluminum mold with a L7 brick with one kolobok, three koloboks or, if you wish, you can braid a halya, that's free our. I take out my own bucket from the bread machine, and put it into the Panasonic 2500 an aluminum form with a brick L7 with the dough already transferred. You can do other things. After 1.5 hours, you should be next to the bread maker - on the display there are numbers 20. By smell and experience, you can already look into the stove. If the bread is ready, then take it out, or give it another 3-5 minutes to brown. At first, I took it out with crucible tongs (chemists will understand me :)), and only then I made a pen myself - my education and tools allow me to do this

And the answer and practice shows that no stand is needed at all! And the different distance from the heating element to the various walls of the form, for me personally, does not affect anything at all. You saw the loaf. And I baked bread on potato broth, and on different types of beer, on various sour milk and talker from everything that just had to be disposed of. Bread always comes out with an even ruddiness, there have never been whitish spots or traces of roasting somewhere. So I save my own bucket with a shovel (absolutely not scratched, and why should they become like that). My Pani Sonya eats 550 watts of electricity, and el. oven 2500 watt. Try it and you will bake it in a shape, I'm sure you will like it.

[And the different distance from the heating element to the various walls of the form for me personally does not affect anything at all.]

And the answer and practice shows that no stand is needed at all! And the different distance from the heating element to the various walls of the form for me personally does not affect anything at all. You saw the loaf. And I baked bread on potato broth, and on different types of beer, on various sour milk and talker from everything that just had to be disposed of. Bread always comes out with an even ruddiness, there have never been whitish spots or traces of roast somewhere. So I save my own bucket with a shovel (absolutely not scratched, and why should they become like that). My Pani Sonya eats 550 watts of electricity, and el. oven 2500 watt. Try it and you will bake it in a shape, I'm sure you will like it.

Well, this is natural, the shape is thick, and the sensor is open or not, there is not much difference, the case inside is metal and is a good conductor of heat.

It would be necessary to get hold of such a form then the problem of "short knives" for slicing bread will become a thing of the past.

[Creamy]

Creamy, thanks again! A delightful solution, bravo!

Friends, well, who will be the first to decide on an experiment?

Thank you all for your kind words, and it really is time to start practicing. Very curious to look at your Panisonic bricks

... it's time to get started.

And if I start with such baked goods, then I will have to invent another handle ... My form has no such side ...

Oh, I forgot to say the important thing about the handle for the form - it must be high enough. If the handle is not high, then a brick of bread baked with a well-raised roof will not be possible to take out, only by breaking off the bread with cracks. The main thing is that the handle allows you to take out any tall bread from the mold, and also allows you to close the lid of the bread machine. I tried to bend from the thickest numbers of knitting and bicycle knitting needles - there was not enough total length for the workpiece and were very flimsy, sagged. Therefore, I deliberately had to abuse the chrome hinged shelf, sacrificing one rib in favor of a sufficiently thick and strong handle for the shape. But the result was worth it.

[Creamy]

Oh, I forgot to say the important thing about the handle for the form - it must be high enough. If the handle is not high, then a brick of bread baked with a well-raised roof will not be possible to take out, only by breaking off the bread with cracks. The main thing is that the handle allows you to take out any tall bread from the mold, and also allows you to close the lid of the bread machine.I tried to bend from the thickest numbers of knitting and bicycle knitting needles - there was not enough total length for the workpiece and were very flimsy, sagged. Therefore, I deliberately had to abuse the chrome hinged shelf, sacrificing one rib in favor of a sufficiently thick and strong handle for the shape. But the result was worth it.

Creamy, great you came up with everything. I have 2 shapes go into the x / stove: rectangular and round. Only I would not like to make pens, and now I want to ask you, as an inventor: how would you get these forms out of a bread machine without handles? (you can, of course, wait for it to cool). I read the above, but I didn't quite understand (I'm not a chemist). If it's not difficult, please explain.

Something like that..

[Andrzej nov]

Andrzej nov, thanks, understood. Do they sell them somewhere? If so, which stores can you search?

[Andrzej nov]

Andrzej nov, thanks, understood. Do they sell them somewhere? If so, which stores can you search?

There is something similar for removing cans from the sterilizer, and there is also a convenient grip included with the Hotter airfryer

IMHO not the best option to use ticks. A rather heavy and hot form with a loaf requires careful handling. Be sure to make a handle. The brackets can also be attached from the side with short countersunk head bolts. And cut the thread in the metal of the mold.

There is something similar for removing cans from the sterilizer, and there is also a convenient grip included with the Hotter airfryer

I have, but he is one, but you need two. Anyway, I'll try to bake and get something, in extreme cases, you can wait for it to cool in cotton. Can it be so? Just wondering how it goes.

[Creamy]

Creamy, great you came up with everything. I have 2 shapes included in the x / stove: rectangular and round. Only I would not like to make pens and now I want to ask you, as an inventor: how would you get these molds out of a handleless bread maker? (you can, of course, wait for it to cool). I read above, but I didn't quite understand (I'm not a chemist). If it's not difficult, please explain.

Put on mittens.

[Аndrzej nov]

Аndrzej novhow right you are in your assumptions! Once the crucible tongs (the shape wobbles in them) did not cope with their task - the shape seemed to slide and flew through them, falling hot to my feet. Thank God I didn't get burned, the kitchen linoleum didn't have time to melt, and the mold didn't break. After this incident, I realized that safety precautions cannot be neglected and decided to make a serious pen. At first, I tried to attach the eyelet for the handle to the mold with rivets and realized that I risked breaking the aluminum mold and therefore only the threaded version remained, which was done. Creamy

[Аndrzej nov]

Аndrzej novhow right you are in your assumptions! Once the crucible tongs (the shape wobbles in them) did not cope with their task - the shape seemed to slide and flew through them, falling hot to my feet. Thank God I didn't get burned, the kitchen linoleum didn't have time to melt, and the mold didn't break. After this incident, I realized that safety should not be neglected and decided to make a serious pen. At first, I tried to attach the eyelet for the handle to the mold with rivets and realized that I was at risk of breaking the aluminum mold and therefore only threaded version, which was done. Creamy

It is possible without thread. For example, drill 4 holes on the long side and make two handles from stainless wire, like a regular bucket (the gap on the long side of the form is large), having bought a piece of wire on the market.

"This is not our method"

[Vanya28]

Vanya28, your decision also takes place. At first I also looked at it, but my model turned out to have a wide side-platform, which I used. Members of the forum have different form models and we will see many solutions to one problem. At least announce a contest of crazy pens. Creamy

I don't have such bumpers, that's why I'm thinking how to adapt in order to pull out the form. And I really liked the idea with forms.

I decided to bake a cake in a round shape for a sample, I'll see what happens.Already baked. Only the distance from the tens is not the same, I don't know if this will somehow affect the baking or not ... And the round one is easier to pull out without a handle.

And here are the results:

Everything was baked perfectly, everything worked out! Uraaa !!! Thank you Creamy! I will always bake muffins like that, I really liked it. No hassle. And with one hand in a mitten she pulled it out without any problems. Now you can take up the bread.

[Lagri,]

Lagri, just done! Good girl, that's what a nice cupcake she baked. And I go even further with the cupcakes if I want to bake it pretty quickly. I bake a cake in the same form, but in its middle I put a tall narrow jar (I adapted a jar from olives) The jar is, of course, pre-coated with grease and sprinkled with flour or fine breadcrumbs, like dust. And in the middle of an empty olive jar, I put a load in the form of small calcined stones. (I used to try to pour water of different temperatures, so it boils and evaporates, which immediately manifests itself in the form of rings of varying degrees of ruddy in the finished product.) It turns out a cake in the form of a ring. - wreath, and most importantly it is baked very quickly.Creamy

[Creamy]

Great, you can try and bake like that. I really liked the baking this way. And then it is easy to wash the mold (I have it with a non-stick coating), and not a bucket in which the shaft can jam over time from the sweet dough. Once in my Moulinex, after baking a cake, the shaft stalled so that it barely soaked it and decided not to bake liquid sweet dough in a bucket anymore. Creamy, and how long then do you bake with a jar of olives inside, about an hour, probably?