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

Is it dirty ??? Then you have not seen dirty ...
It will be necessary to photograph my own, also in the same mode, for comparison.
And I do not know to wash .... is it necessary? Anything superfluous will burn out.

Thalia, thanks a lot for the video !!! I looked. Your shaft also has a slight runout, but mine is more serious.
Some strange creak - not metal, but rather rubber, chtoli.
--

I can't record sound. I was writing on the 7-ke, but now Khryushka is on my computer and the microphone for Skype had to be taken additional, not built-in. Probably something is wrong with the firewood ... and the video will fall off every other time. I can only take a picture. Advise a program that would record from a web camera. Virtualdub for 32-bit system does not want to communicate normally with the camera ...

No sound is needed - the main thing is to see the beating of the shaft. I won't tell you about the program. me myself or with a camera or phone.

To throw off a video, you need to know what moment of mixing you have recorded (time on the display), I would have thrown off my 2502, so I decided not to go. I thought that the "direct" owners would support you. And I wrote about the price, such a mentality, never when I buy something too "sweet" price. I don't believe in miracles. Cheaper than in a store, yes, I will buy it in an Internet store, because I know how this difference develops.

Yes, the moment of kneading is not important - it is important to see whether the shaft is spinning smoothly or with a beat. I was in the online store and bought. Yes, somewhere slipped on the forum that the SD-2500 can be found in online stores for 4200-4500. So I found it. Not only did not.
Also, I might not be lucky in any store. If some part of the products from the Panasonic assembly line left with a marriage - then for 4.5 thousand that for 6 thousand - it can get. The price and the store do not affect this probability.

Of course, I don't understand mechanical engineering, but I don't see the difference in your videos at all, which means I can't check mine
Now I doubt about buying a stove.
As for the bucket, I just read that it seems like it shouldn't stand tight

[Waist]

Waist, there isn't much work to do. Or maybe I'll leave it here. Everything should be in communication.

As for the dirty stove, you haven't seen mine. I occasionally wipe it with a damp cloth from the inside of the flour. Honestly, I don't understand people who are trying to working the equipment looked as if it had just come from the store. Then I say this: if you come to the service station and see a mechanic in a starchy snow-white shirt, and even smell of perfume from him, will you give him your car for repair? Or would you prefer a hard worker who wipes his hands with a rag and has recognizable oil stains on his overalls?

As for the dirty stove, you haven't seen mine. I occasionally wipe it with a damp cloth from the inside of the flour. Honestly, I don't understand people who are trying to working the equipment looked as if it had just come from the store.

I am a fan of clean technology, but after trying to wipe off the first speck, I realized inside - I will make it even worse, not the coating inside for intensive washing. Therefore, I wipe the outside and my bucket. From above it is beautiful, that's fine.

[Breezzze]

As for the dirty stove, you haven't seen mine. I occasionally wipe it with a damp cloth from the inside of the flour. Honestly, I don't understand people who are trying to working the equipment looked as if it had just come from the store. Then I say this: if you come to a service station and see a mechanic in a starchy snow-white shirt, and even smell of perfume from him, will you give him your car for repair? Or would you prefer a hard worker who wipes his hands with a rag and has recognizable oil stains on his overalls?

An excellent example I wipe it with a rag, but if it doesn't give in easily, then I don't try to bring it to a new state. I just think if you can still be cleaner, then from time to time I would make her a genial wash

Of course, I don't understand mechanical engineering, but I don't see the difference in your videos at all, which means I can't check mine
Now I doubt about buying a stove.
About the bucket I just read that it seems like it shouldn't stand tight

You shouldn't think so. If you check in the store, everything should be visible and audible.
At the expense of the sound - I don't know, but in the work - the bucket is a little backlash, that is, it is not "dead" and in the work its "kondrat" beats because of this. An empty bucket "sausage" a little more and lighter, loaded - less (I have it). But these are very little things, they are just techniques and they cannot be perfect. Now, if a person has such behavior, then this is a serious problem.
Do not hesitate and the stove will delight you
Vaughn Breezzze I tried it and, although not very happy, would never give it up. What does this say? Already love And we are all like this

But I rarely wash the bucket. There is such a wonderful coating that it is often enough to simply wipe it off: I gently take out the remnants of the dough from under the scapula, pour it out so as not to scratch the coating until I reach these large dry crumbs to the edge, and brush off the remaining flour with a soft towel. The bucket is clean! For the next bread, it is even better that the knife does not drag.
But if the knife needs to be pulled out, then I fill it with warm water only to the level of the knife and when it turns off, I take out and wash off the remnants of the dough. Here

Talia, they have to deliver the stove to my home, I will check it at home before giving the money))
By the way, they do not call something from the store, they said they will bring it this week

[T.Pavlenko]

T.Pavlenko
So the week is not over yet. They will definitely call And you rejoice at the wonderful purchase now and then everything will be fine! Good luck !!!

Of course, I don't understand mechanical engineering, but I don't see the difference on yours at all, which means I can't check my own
Now I doubt about buying a stove.
About the bucket I just read that it seems like it shouldn't stand tight

It's pretty simple. The kneading drive - a round figurine - is radially symmetrical. It has a center - an axis. It rotates around this axis. The axis of rotation is the point around which it rotates when the batch is turned on. Here is the actual center of this round figurine should coincide with the axis of rotation. When rotating, it should spin perfectly - and if you look at the edge of the drive - it should not "walk" so to speak.
He walks with me quite strongly, I suspect that there are festivities not only in the horizontal plane, but also in the vertical one. Natalia has a smaller one. And she already has a pre-owned stove.
When kneading - this walking drive shakes the bucket. Hence the creaks and rumbles.
Therefore, it is easy for you to check. take out the bucket. Start the quick bread program. Look at the drive - how it is spinning (wait for continuous mixing to start) - even or walking. How much he walks.
Unplug (or stop the program). Place the bucket. Run. See how the bucket feels - if its drive is shaking. You can even touch it - you will feel - whether its drive is shaking or not.
Stop. Take out the bucket and put it rotated 180 degrees (the bucket is put into the socket with two "mustaches" in the grooves. All this is mirror-symmetrical, so the bucket can be put in two different ways). Check again.
----------------
I decided for myself this way - in general, SD-250x are excellent stoves. In the last batches, a scratch marriage is often found. The stove purchased for a very attractive price can be taken to a service center and repaired there. And there will be a wonderful oven without a squeak and for little money.

[Breezzze]

Breezzze, Thanks for the detailed answer)))

But all the same, the question for experienced users remains - I read that the bucket during kneading should not sit tightly in one place, that it should swing a little, it’s, they say, on purpose, to distribute the load when kneading the dough.

The bucket fits into the grooves, but does not fit tightly. This is not to say that it dangles during mixing, since there is no rumble. The stove is very quiet. The fact that there is a kneading can be heard only if you are nearby.

The bucket fits into the grooves, but does not fit tightly. This is not to say that it dangles during mixing, since there is no rumble. The stove is very quiet. The fact that there is a kneading can be heard only if you are nearby.

I confirm!

In DeLonghi EOB 2071, the bucket is simply inserted, does not snap into place and is held in the "nest" under its own weight, naturally has a backlash and swings in the nest when kneading. For Panasonic, I cut out a gasket from aluminum for a long time, after which the bucket gets into a "tight"

I am back to you. Either rejoice, or be sad. While I'm sad. After all, I bought Philips the other day, calmed down, was happy. Already baked 3 loaves. On two I didn't like that the top was light. But the crumb was baked as it should, in French, large holes, airy. But today I put the dough and the bucket creaked. Really creak. What to do ... 2 weeks have not passed since the purchase ... So I think what to buy now ... Close my eyes to the fact that people write about Panas and take it, and if what to take? How to be then? (((Very upset (((

[back to us]

I am back to you. Close your eyes to the fact that people write about Panas and take it, and if what to take? How to be then? (((Very upset (((

Irina, if you back to us, then you have already made your own decision. And people write about Panas raaaaznoe and overwhelmingly write good things.
Read these pages before shopping
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10230.0... And ask the store for verification, as advised here. The bucket will rattle and jump, demand another. And then there will be no screams: "... HORROR-HORROR !!! ..." like some fans of sealed boxes. But, in truth, he also took the sealed one. ... But now I do not advise you and others.
If you take it from an online store, then after delivery ... I'll write the rest in a personal.

[Wit]

Wit, why in a personal? may be denied verification? I'm going to take from the online store, delivered home

[Wit]

Wit, why in a personal? may be denied verification? I'm going to take from the online store, delivered home

I allow Irina to share my advice with you.

And they refused to turn it on in the store. With faces twisted with horror: how! there the heating elements will turn on. They hugged her and were about to carry her away. Barely reassured to pick up. But I was lucky with a copy.

And the sellers in the store checked everything for me, I did not ask them.

I also took it from the online store, but they also refused to check it at own expense, also the heating elements, etc., on the contrary, I said either they check or do not take it, it's not 5 cents worth, especially when I took the first Mulinex stove, I had to change later, then somehow it was easier with the exchange, changed without a scandal, but now they immediately said that they were changing if they were not in work, but how can you check it without baking?

By the morning I made bread according to the Panasonic recipe - egg. But flour 550g, and 50g semolina (XL), milk powder replaced the remaining baby food (dry) - 3 tbsp. spoons and, something poked me, added 2 tablespoons of coffee. The coffee was only finely ground for a Turk. Something turned out! The bread barely survived lunch. This is XL ... Requires repetition as much as kicking.

entin, how interesting. What taste did the coffee give? Intrigued.

... The coffee was only finely ground for a Turk. Something turned out! The bread barely survived lunch. This is XL ... Requires repetition as much as kicking.

Can I have instant coffee? I'll try cocoa instead of coffee. And I will definitely add to Lena's creamy one. It will be similar to Borodino, but with a different taste. I think this can be done with wheat.

[Simple Ciabatta.]

Valentin, what is your model of HP? And could you write the exact recipe, otherwise the recipes are different in different instructions.
I just baked a Simple Ciabatta, also from the instructions. The bread is tasty and easy to digest. Very well risen. I had to cut it hot, because they demanded. Well, we tried half at once



Simple Ciabatta.

1 tsp dry yeast
500 gr strong white flour
1 tsp sugar
3 tbsp (40g) olive oil
1 tsp salt
310 ml water

In my stove (European) there is a special mode "Italian" 08.

The processes of this mode:
Temperature equalization: 30 min - 1 h.
Kneading: 10-15 min.
Proofing: 2 h 25 min - 3 h
Baking: 50 min.

Those who do not have an "Italian" mode can try to bake in "French", only I think it will be necessary to put a little less yeast, and then the proving time is more and the bread may just come out of the bucket

Coffee gave (or now gave - gave -) aroma and soft coffee color. Have not tried instant coffee. I don't have it yet. But ... my body is not very friendly with soluble ones ... that's why it is not in the house now. About cocoa, by the way, a very interesting idea! And he did this: the basis, as I said, is an egg from the book 2501. With modifications it turns out like this. Size XL, dark crust.
Basic mode. I have 1.
Dry yeast 2 tsp
Flour 550 gr.
Semolina 50 gr. Before that, I put 70 grams each. Here, in general, you need to get 600 gr. (I also did: 50 semolina + 50 corn flour + 500 flour)
Powdered milk 3 tbsp. spoons.
Coffee 2 tablespoons.
I sift all this in a trough.
270 gr. water, into which I pour 2.5 teaspoons of salt and 3 table sugar, put 2 eggs, butter 15-20gr here. Now there is no time to catch the end of the batch to add oil. Usually, as recommended, I put butter later, now there is time trouble. Mix well with a whisk until sugar and salt are completely dissolved, pour into a bucket on top of the "dry mixture".
All.

PS Thalia, puzzled. I'll go look for what "strong flour" is ...

Valentine, thanks for the recipe! I'll try.

And at the expense of strong flour ... In Ireland, there is no grade, as in Russia. All flour is specifically named according to its essence. It is this strong flour that goes for baking bread. It's called that.

[right here]

PS Thalia, puzzled. I'll go look for what "strong flour" is ...

I also asked these questions in due time. There are differences in the protein composition of flour. We have 10.3, in my opinion, the maximum. And there it happens more. Natasha will get in touch and see what is written on her packaging.
And to "improve" our right here sent away.

I also asked these questions in due time. There are differences in the protein composition of flour. We have 10.3, in my opinion, the maximum. And there it happens more. Natasha will get in touch and see what is written on her packaging.
...

Natasha got in touch

IN Strong flour I have 11 grams of protein per 100 grams of flour. This flour is ideal for baking bread.
Is there some more Super strong, it contains 12.8 grams per 100 grams of flour. I do not like bread made from such flour, it turns out very tight, it rises poorly, the crust is thick and rubbery. It will probably be good for pasta.
There is still flour General purpose, it contains only 10 grams of protein per 100 grams of flour. We make dumplings, light cakes, etc. from this.
Well, all sorts of others

I allow Irina to share my advice with you.

Then I will send your advice and recommendations in a personal message)

Straight Secrets of the Madrid court, some ...

[Vit, Irina86,]

Vit, Irina86, Thank you, I received it) as it were planned, I hope the courier will not mind checking the stove. They called from the store, said that on Sunday, in theory, I should bring her.

[Vit, Irina86,]

Vit, Irina86, Thank you, I received it) as it were planned, I hope the courier will not mind checking the stove. They called from the store, they said that on Sunday, in theory, they should bring it to me.

Good luck, Tanya!

[Vit, Irina86,]

Vit, Irina86, Thank you, I received it) as it were planned, I hope the courier will not mind checking the stove. They called from the store, said that on Sunday, in theory, I should bring her.

Yes, not at all! This is a HUGE THANKS to Vitaly!

[right here]

And to "improve" our right here sent away.

I went, thanks.

Well, all sorts of others

I'll have to remember that I can read and start with packaging ... Thank you.

[Simple Ciabatta.]

Simple Ciabatta.

1 tsp dry yeast
500 gr strong white flour
1 tsp sugar
3 tbsp (40g) olive oil
1 tsp salt
310 ml water

In my stove (European) there is a special mode "Italian" 08.

The processes of this mode:
Temperature equalization: 30 min - 1 h.
Kneading: 10-15 min.
Proofing: 2 h 25 min - 3 h
Baking: 50 min.

Natasha, baked chabatu from your feed, the recipe is exactly as you wrote, the oil is olive oil (not mustard oil), I wanted to add more yeast, but made 1 tsp according to the recipe. I took the soda water, didn't want it from the tap.
CHABATA succeeded, this is my white bread. Even the bubbles on the roof were like chabats. Before that, an Italian was baking on kefir in this mode, I did not like it to taste, but here is what you need. And easy and tasty, I look at the instructions for many interesting recipes. If you open something else, write. I did not take a photo - right away from the stove, part of my daughter halved to her home, and we ate the second part with May honey.

Natasha, baked chabatu from your feed, the recipe is exactly as you wrote, the oil is olive oil (not mustard oil), I wanted to add more yeast, but made 1 tsp according to the recipe. I took the soda water, didn't want it from the tap.
CHABATA succeeded, this is my white bread. Even the bubbles on the roof were like chabats.

Flax, and what flour did you take? Or what did you add to it?

Flax, and what flour did you take? Or what did you add to it?

The usual Makfa. I didn't add anything. I thought that we needed more liquid, Makfa takes a lot of water, but oddly enough, the bun is tight but elastic, it rises very well. There are also 3 tbsp. l. olive oil, it dilutes the dough a little and makes it very plastic. At night I fiddled with jam, and put more chabat, I had to wait for the signal and get the bread at 2 am, put it late, did not look at the clock. Next time I will put it on a delay, the recipe has already been tested, you don't have to worry.

Natasha and Lena, I have a CIS-shnaya stove, which one is better for me to bake: in basic or in French?

[Frenchman]

Natasha and Lena, I have a CIS-shnaya stove, which one is better for me to bake: in basic or in French?

More suitable Frenchman, on the whole there is little time for the rise. The Italian has one mixture for 1.40 approx. , and the Frenchman has two mixes (approx. 3.30 and 2.25) and a slightly longer rise. And another tip, knead on mode Pizza 10 min. without oil... Let it stand for 5 minutes. Then add oil and turn it on again. Pizza kneading , hold the bun with your hand, mixed in the oil for about 10 minutes. Turn it off. And then by the hour 1h 20min. first ascent. I took out the dough, twisted it under the bottom with my hands (I still remove the spatula, just like that, reduce the hole) and into the mold for 1 hour 15 minutes. second ascent. Then just turn on Bakery products for 50-55-60 min. (light crust, medium and toasted) I do this in my recipes.

[Frenchman]

More suitable Frenchman, on the whole there is little time for the rise. The Italian has one mixture for 1.40 approx. , and the Frenchman has two mixes (approx. 3.30 and 2.25) and a slightly longer rise. And another tip, knead on mode Pizza 10 min. without oil... Let it stand for 5 minutes. Then add oil and turn it on again. Pizza kneading , hold the bun with your hand, mixed in the oil for about 10 minutes. Turn it off. And then by the hour 1h 20min. first ascent. I took out the dough, twisted it under the bottom with my hands (I still remove the spatula, just like that, reduce the hole) and into the mold for 1 hour 15 minutes. second ascent. Then just turn on Bakery products for 50-55-60 min. (light crust, medium and toasted) I do this in my recipes.

Or slow down the program for half an hour before the last comb and remove the paddle? Is it on the main one?

[basically]

Or slow down the program for half an hour before the last comb and remove the paddle? Is it on the main one?

On basically it is necessary to remove the first mixture (at 2.00) and leave the last at 1.40 (let the dough rise) I don’t know how to do it. Then turn off the stove and add the rise time. You can do-put main- before the second kneading, add oil (see that the oil would interfere, knead for 5 minutes) - then remove the spatula and, as I wrote, by the hour, raise approx. 1.20-deboning by hand-raise approx. 1.15- turn off - turn on baking. The total ascent time on the main one is about 130 min. , but you need approx. 235 minutes.

[basically]

CHABATA succeeded, this is my white bread. Even the bubbles on the roof were like chabats. Before that, an Italian was baking on kefir in this mode, I did not like it to taste, but here is what you need. And easy and tasty, I look at the instructions for many interesting recipes. If you open something else, write. I did not take a photo - right away from the stove, part of my daughter halved to her home, and we ate the second part with May honey.

Helen, to your health!
On the bill write ... I tried the Banana bread from the instructions, my family did not like it I did everything as it was written. But they are so praised. Maybe another recipe is needed, a friend promised to send, I will try again.

On basically it is necessary to remove the first mixture (at 2.00) and leave the last at 1.40 (let the dough rise) I don’t know how to do it. ...

He can turn off the stove by the time of the first kneading, pull out the bucket, turn it on to continue, the kneading will be idle, put the bucket back on. Turn off for pulling out, so that the crush does not accidentally start. Something like this

Natasha, it's still easier to be in FRENCH, as you advised the first time. Today I'll put it on for the night, tomorrow I'll write down what happens. - It's just interesting to check, after today's dialogue.

Chabata in FRENCH mode with a delayed start of 9 hours (stood in x / n 1 hour after the end of the program, so the crust is thick. I don't like to do this, but overslept the end of the program)



If we compare the taste, then the bread is mixed with the addition of butter not immediately, but after receiving the kolobok, it is a little tastier for me, and then ... The taste and color, there is no friend ...

If we compare the taste, then the bread is mixed with the addition of butter not immediately, but after receiving the kolobok, it is a little tastier for me, and then ... The taste and color, there is no friend ...

I generally try to add oil after the kolobok is formed. I read in a textbook on pastry that in the case of adding oil to an already kneaded dough, the oil is not absorbed into the flour, but envelops the swollen starch grains with a thin film. That is, for the best consistency of the dough, water and fats need to be spread over time.

I generally try to add oil after the kolobok is formed.

By the way, I also noticed that with butter it is harder for a kolobok to stir ... I don't even know how to describe it correctly ... but I noticed it, Rinochka, on your wheat-rye ... ! .. and the bread itself is also BJ ...

I generally try to add oil after the kolobok is formed. I read in a pastry textbook that if you add oil to an already kneaded dough, the oil is not absorbed into the flour, but envelops the swollen starch grains with a thin film. That is, for the best consistency of the dough, water and fats need to be spread over time.

I do this in many recipes, although it is not as convenient as it is written in the instructions for x / n. And my grandmother taught us how to add butter to the Easter cake on the third round - and why I didn't explain - then I tried different options in life - and it's still tastier if the butter is not immediately into the dough.

and therefore tastier. If you look at the "manual" recipes, the butter is usually the last to interfere with the dough. Water does not mix with oil.

For quite a long time I made simple wheat bread not even on dough (half flour and half water), but kneading ALL PRODUCTS (except butter) on pizza until a bun was obtained. Then reset, setting the main program and adding oil so that it mixes into the dough, which has already absorbed water normally.

Well, cook. Some are sneakers, some are ULYU-LYU.
I baked this ciabbata. Made on Pizza for 10 minutes, added oil, another 10 minutes. 1.30 parted (slept), then another 1.20. Here the pastries are slightly short - 45 minutes was not enough - the bread looks pale.

🔗

But delicious, almost gone.