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

How to insert a photo into your message https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

[sazalexter]

sazalexter
Thank you, I know and can. Are you satisfied with the quality? Can you make out what is written there and comment?
Poor quality pictures are inserted through the forum gallery
When you insert it normally, as is done in many other forums, the system LOADS the links and nothing happens.

Here 🔗 have not tried to throw? And just place a link to a large file, like links from this resource are not cut off.

I tried, but my antivirus prohibits even opening this viral and advertising trash can. I haven't been shipping anything through Radical for over a year. By the way, gaping holes instead of photos on the forum are Radical's fault. They delete it indiscriminately, then it cannot be restored.

Uploaded to Yandex.
I am an unprofessional translator and an unprofessional cook, so I ask you to see if something is written incorrectly (culinary terms), something needs to be changed or someone can find a mistake ... I would be very grateful if you share your impressions

It seems that I did not see any mistakes.
Natasha, a question. What does gourmet mean? Our instruction contains a single-grain one with the same numbers. How does this word sound in English?

[Specialty]

Marin, in English it is Specialty... All recipes for this mode come with Spelt Flour - Spelled Flour, it is considered a delicacy. This flour produces products with a specific taste.
Why was this regime translated as Single-grain Maybe they just adjusted it to fit other recipes.
In the European version of the HP there are 3 more baking modes: this Italian, Sandwich and Pastry.

Probably, in every language there are words that cannot be translated literally. Your version suits me more than all translations. Although, I "speak English with a dictionary". But I love him very much.

[List of Bread Types and Baking Options.]

Yes, there really are words that are not translated in any way. Sometimes I do not even know how to accurately express in Russian to convey the meaning of what is written or said in English.
------------------------------------------------------------------------------
Here's the title of this page confusing me:

English version -List of Bread Types and Baking Options.

I translated - List of bread types and baking options.

Translation to Asian HP - List of programs and modes.
-------------------------------------------------------------------------------
I would like to agree such doubtful moments with professionals and users. It's just that sometimes it is translated in such a way that it jars, but sometimes I just don't have enough Russian, because I have been living in an English-speaking country for a long time and sometimes even the letters began to be confused when I write

Our, non-English, languages ​​have too many "borrowings" - all kinds of isms, especially from English. So you don’t understand, at times, what they wanted to say in the instructions. And not only. Translators are still ...

[verbatim]

Yes, there really are words that are not translated in any way, and even the letters sometimes began to be confused when I write

And with what fright I confuse letters when I write ?! For everyone, the native language is the best and most understandable. The Englishman understands with a half-sentence about options and modes. And we are wise: ah-ah, what garbage! Then translate to an Englishwoman verbatim:
- Honey, will you drink coffee?
- Well no, perhaps...

I compare it with the instructions for HP for the Asian market, so I found so many distortions and even elementary mistakes there Perhaps the translation was also done by an unprofessional translator, far from cooking and not knowing the Russian language. I can’t judge the translation into Ukrainian, because I don’t know it. Even in our time, employees must be professional in everything, so someone tried to translate

Vital, my husband loves this joke. But I'm ready for him when he answers me that way. Although the answer "No, probably not", implies unsure refusal

... For everyone, the native language is the best and most understandable. The Englishman understands with a half-sentence about options and modes. And we are wise: ah-ah, what garbage! ..

I would like a good instruction, clear and understandable, for this (own) HP.And plus to everything in excellent quality, so that everything is clear from a half-sentence.

I would like a good instruction, clear and understandable, for this (own) HP. And plus to everything in excellent quality, so that everything is clear from a half-sentence.

I myself would like to see such an instruction even in a dream. And in the real world, instructions for anything get dumber and dumber. The point, apparently, is not in translators, but in stupid organisms that learned to be a translator. So we read and hear "in translation" in their performance, nonsense, like: "UP TO TWO TIMES more ..." instead of "TWO TIMES more ..." Lan, I will erase the swearing. Reena will grumble. But all this is very sad ...

As for translations, I can grumble with you for your company ... and even about the "direct" writing of texts in your native language.



I tried to keep the size (my real sizes do not work out - I work from a small computer).

Correct already someone this error with tempIratura ...

[lega]

lega, THANKS, I will correct This is a draft, and just to identify and clarify it is here
Strange, no one has noticed yet that the line above the table is not translated

[Jam]

I corrected the mistake and translated the forgotten line. It remains to attach the watermark. This is what I will do for the first time. I’ll learn something new (for me) Ira, I’ll finish it the other day and put the final version there in an album on Yandex, and I’ll add the rest there too. Probably it would be better to follow the link than to display every page. There are already 48 of them. I do not guarantee that I will handle everything

According to the second table, the following, I have a question: There are 2 modes
Jam and Compot It seems like it will be in Russian
Jam and Compote... In the Asian instruction, Compote is translated as Fruit in syrup. And what would be more correct?
Compote or Fruit in syrup

Strange, no one has noticed yet that the line above the table is not translated

I saw that one line of my own remained, but something did not cause any tension in me.

[E]

Marin, since you have to do it, then "to finish" If you see that next time, tell me, I'll fix everything

In fact, I always wrote "tempIratura" in secret, now I will remember "tempo" for the rest of my lifeEratura ". In the instructions, this word occurs more than once. Can you imagine? All instructions with" I "Thank you Galina - lega for the amendment!

Please tell me, I won't be offended. In the end: distracted, tired, "the eye is blurred" ... As you wish, here or in a personal

Comrades, in the "basic" mode (1 program) how many batches? my oven kneaded the dough, went up, and then the kneading began again, is this how it should be? in the instructions only one batch is indicated.

and then the kneading began again, is this the way it should be? in the instructions only one batch is indicated.

this is a kneading, not kneading!

I was already frightened) and why the adjustments in the instructions are not spelled out interesting

Comrades, in the "basic" mode (1 program) how many batches? my oven kneaded the dough, went up, and then the kneading began again, is this how it should be? in the instructions only one batch is indicated.

The main mixing takes place in two stages. First, the dough is kneaded, then it rests a little, gluten begins to develop and another relatively long kneading takes place, about 10 minutes. Then the dough goes up and there are two more short kneading in my HP for 1 minute. And only after the second kneading and the final rise, baking takes place.

I was already frightened) and why the adjustments in the instructions are not spelled out interesting

In fact, anyone who is even a little familiar with yeast baked goods is natural. Kneading helps the dough become more fluffy when baking.

Elena Bo, I just thought that it would somehow be reflected in the description of the cycles.
I’m still getting to know the HP, I don’t go there too much, I just add flour for the kolobok.
I just may not have expressed myself exactly yet. When the scapula just rotates a few times, I caught this moment, and the word "lift" is emphasized and remains.I just had a scapula quite actively rotating in the bucket, and the "kneading" was again emphasized, is it still a crush? I kind of meant the technical side.

good day!
I am a happy exploiter of Panasonic 2502. We gave her, my dear, mother-in-law to the DR, but the unit was pushed to the dacha and only I bake bread there when I come to visit. The rest are afraid of Peku's recipes in the manual, combining a little with flour. The main white wheat, dietary whole grain flour, rye type "brewed" has already been tested and approved. It turned out wonderful!
Although rye with yeast and a type of red malt brew is, of course, ersatz for my taste, because at home I bake sourdough in the oven, but nevertheless.

I wanted to ask. Has anyone tried the roll recipe from the guide? So that it is with baked goods in HP. There is a can of poppy filling and I'm wondering if I should bother with them tomorrow. I would like some kind of sweet treat in the country. I'm not considering cupcake yet

Has anyone tried the roll recipe from the guide? So that it is with baked goods in HP. There is a can of poppy filling and I'm wondering if it's worth bothering with them tomorrow. I would like some sweet treats in the country. I'm not considering cupcake yet

I also have x / n 2502, but in the manual I do not have any recipe for a roll. I might also try to bake it.

I also have x / n 2502, but in the manual I do not have any recipe for a roll. I might also try to bake it.

what a strange thing! went to see the manual posted here. Indeed, there is no roll!
Well, I didn't dream when I was leafing through mine?) Tomorrow I will go to the dacha, take a picture. there it was also proposed to cut the dough into 4 rolls and put them in a bowl in the upper row across the lower one. Votya also thought that the lower one would not turn brown and would simply be sintered with the upper one. I'll have to experiment first

apparently you get something like this


reason for editing: replacing a photo with a "foreign" logo

I'll have to experiment first

In this x / stove it will definitely work out, be sure. Your bread maker We will be waiting for your roll with the recipe.
Yes, right here: 🔗 found such a roll. We must try too.

apparently you get something like this

In the same place, the dough is smeared with butter and then rolled into a roll, so it will turn out as in your picture. It is worth trying, delicious.

I smeared between the rolls, but they still bake into a normal loaf. So bake the curl that you have in the picture and that's it. This is delicious!!! And then you can cut it so that the curls in the pieces remain intact
To make the rolls straight, it must be baked in the oven. The dough can be made in HP.

hopefully this weekend will have time to try out the recipe. I will report on the results)

The new SD-2500WTS, when tested at idle program 17, dumplings - the plastic heats up very much in front of the bottom and the bottom inside is also hot. Is that so for everyone?
Baked ordinary bread with a dark crust, which scrapes a spatula and a little bucket when the bread falls out of it. What the hell is this covering that even bread scratches it according to the usual program ...

Good day to all bakers! May I come to you? I've been using my brand new bread maker for a week now! I want to express my gratitude to everyone for their help in choosing and detailed instructions, valuable advice and proven recipes! Thank you all!
The first bread, as the most common was advised, turned out to be excellent, tall, beautiful and of course delicious! Wheat-rye also came out not bad, but the crumb seemed sticky to me. So I would like to ask - is this normal or what I have not reported?

Congratulations on your successful entry into the friendly company of bakers !!!

Wheat-rye bread often has a sticky crumb - this is within the normal range, bread with rye flour is often sticky There may be a light (very slightly) excess of water.

Thank you!
I will try to reduce the amount of liquid, or add flour. I like the baked bread very much, I am happy with every baked bread!
The site itself is very kind, sincere And I discovered so many interesting and new things for myself! Thanks to the site for what it is!
I still have a question - is it possible to use dry bread Kvass from Saf-Neva in packs in baking. Maybe someone knows, please tell me.

I still have a question - is it possible to use dry bread Kvass from Saf-Neva in packs in baking. Maybe someone knows, please tell me.

If there are problems with malt, then dry kvass is also possible. Only with it you can go broke, because there are ground crackers with the addition of malt. So for a normal taste, you need to increase the amount of this kvass, and reduce the flour accordingly. That is, it is not economically profitable with this kvass. Better to try normal malt or get some kvass wort. If you are not in St. Petersburg, then maybe you will be able to find friends at the local bakery.

Hello! I am writing to you from China. Only 5 days here, there is still a month and a half ahead, and I already miss my stove and our bread. There is bread here, but it cannot be called bread - it looks like something synthetic and flavored. I will look for normal flour and yeast and try to bake it myself. I really don’t know if this oven will work - it’s as small as for hot sandwiches. And dumplings flour (my son translated) - even the pancakes are wrong from it.
But I always go to our forum, read new recipes, messages and it seems like I'm at home and bake and eat our wonderful bread.
Hello everyone - I'm with you, dear forum users, bakers!

even in a small oven you can bake, but at least hamburger buns are getting closer to bread. It is clear that China has completely different products and food traditions. It might be worth looking for general purpose flour

Girls, and when kneading dough for dumplings and pizza, the temperature is also equalized? How long until the finished test?

No, these programs start mixing immediately. For dumplings it seems like 22 minutes, for pizza 45. I have yeast dough (any) only on pizza and knead.

[Plain Flour]

General-purpose flour can also be called Plain Flour.

Better to try normal malt or get some kvass wort. If you are not in St. Petersburg, then maybe you will be able to find friends at the local bakery.

Thanks for the answer! Kvass wort is just there, though a little remained, once upon a time my mother poured it for me for kvass. For some reason I thought that dry kvass might do. Then I will not bother with him. Are you writing about Peter - is there an opportunity to buy malt? I'm just going to go there on the weekend, give me a tip?

For some reason I thought that dry kvass might do.

and dry will do, it is dissolved in water before adding, just like wet

... For dumplings it seems like 22 minutes, for pizza 45. I have yeast dough (any) only on pizza and knead.

Ira. thank you very much for the clarification.
And yet, if you can ask - does it interfere with jam all the time? or just at the beginning? Maybe someone was watching

and dry will do, it is dissolved in water before adding, just like wet

Thank you! Then I'll try with him. And in what proportions to breed? And how much to pour? Focus on the amount of liquid?

Ira. thank you very much for the clarification.
And yet, if you can ask - does it interfere with jam all the time? or just at the beginning? Maybe someone was watching

I watched and cooked. It interferes all the time and seems to be in different directions.

It seems like it should stir all the time for jam. I will not say more precisely - I indulged in jam a couple of times at the beginning of work with the bread maker, then decided that it would be better to save the equipment.

Thank you very much for your answers. Now I'm finally convinced with the model

[Plain Flour]

even in a small oven you can bake, but at least hamburger buns are getting closer to bread. It is clear that China has completely different products and food traditions. It might be worth looking for general purpose flour

General-purpose flour can also be called Plain Flour.

Thanks a lot for the tips! I will look for!