Wolverine
Quote: Narkom

: cray: yes, he doesn't go to the store, and he also doesn't weigh the products.
Do you still need to buy the scales?
Wit
Quote: Wolverine

Thank you! And what is the price? 8,000?
You can save a thousand and buy 2501. It has the same functions, only the body is not wrapped in a piece of iron and there is no yeast dispenser. By and large, it is not needed.
Wit
Quote: Wolverine

Do you still need to buy the scales?
YEAAA !!!! Scales are a must (and how did I forget ?!)
Wolverine
Quote: Wit

only the body is not wrapped in a piece of iron and there is no yeast dispenser.
So you need a "piece of iron"
Wit
Quote: Wolverine

So you need a "piece of iron"
Then go ahead!
Strong
Well, for those who are especially picky and for those who like to press only 1 button and forget,
one might wish an infrared sensor for tracking the rise of the dough,
automatic weighing of products, etc.
But these are already topics for the "modernization" branches and "what functions are still missing?"
Narkom
Yesterday I sat and counted the "idle" clicks of the dispenser 4 to open and 4 to close. (that's what people won't come up with out of idleness). You will need to get into the electrical circuit of this device and install the switch.
lega
Quote: Wolverine

Hello everybody! We really want to buy a bread maker. But now we are at a loss with the choice ... If, when choosing a multicooker, I rushed between the models, but here I don’t know the model either. I just heard that you need to choose Panasonic ... Here's what you need:
- baking muffins;
- preparation (kneading) of dough (dumplings, pizza);
- the ability to add ingredients;
- baguette baking;
- cooking jam, jam;
- timer (add necessary products),
- delayed start;
- heating.
Condensate collection. Well, there are also functions and modes that I don’t know about yet. Maybe .. There is one Panasonic SD-ZB502 model! Is it good?

Wolverine, you are completely confused ...
1) The collection of condensate in the CP is not used, because no condensation is observed when baking bread. No boiling, no condensation. The drip tray is the prerogative of multicooker, and even then not all models are available. In the HP, condensation is possible only if the bread was not taken out of the bucket in time and it cools down for a long time inside the HP.
2) The Heating function works in HP for an hour after the end of the Baking program.
3) Almost all HPs have a Jam program, but very many who used it, then complain about a bucket leak. You cannot cook a lot of jam in HP, so this HP function can be considered as not very necessary pribluda.
4) The main purpose of HP is bread, pastries, dough. But KHP kneads a rather cool dough - bread, pie, pizza, dumplings. Cupcake Batter - For certain types only - yeast cakes. For ordinary muffins on baking powder, the dough will have to be made manually, but only baked in HP. Convenient in the absence of an oven or when you don't want to turn on the oven, for example, in the heat of summer.
5) Baguettes are too much an exaggeration for the fact that some HP models can bake. Small baguettes.

About Panasonic ... Such a model - Panasonic SD-ZB502 - does not exist, you have confused something with letters and numbers. It turned out to be a hybrid between HP and cartoon redmond.
Two models are suitable for your needs - Panasonic SD-2501 and Panasonic SD-2502. There is a difference in design between these models (body color). And the presence of yeast dispensers in 2502 is optional. So the choice is narrowed down to the choice of the color of the case, for some people this is an important point.
P.S. while I was writing (running to the kitchen), they have already explained everything to you ... here I am ... I will send my answer anyway
Wit
By the way, the answer is wonderful!
Wolverine
This means that she does not make yeast-free dough
Narkom
Quote: Wolverine

This means that she does not make yeast-free dough
dumplings, off road
Strong
Vit!
By the way, just for the sake of interest I looked, in Chelyabinsk,
model 2500 is still on sale and the price is 4800r!
What a contrast! (vs 8000r.)
Narkom
Quote: Strong

Vit!
By the way, just for the sake of interest I looked, in Chelyabinsk,
model 2500 is still on sale and the price is 4800r!
What a contrast! (vs 8000r.)
we have 2500 - 4800 and 2502 - 6800
Strong
Quote: Narkom

we have 2500 - 4800 and 2502 - 6800
Here I am about that.
lega
Quote: Wolverine

This means that she does not make yeast-free dough

The principle of dough kneading in HP does not allow making batter ... HP collects the dough into a lump with a spatula and then this lump "beats" against the walls of the bucket. If the dough liquid, then the scapula freely chases in a circle in the center, but does not capture flour on the sides and bottom, so the dough does not work.
sazalexter
Quote: Wolverine

This means that she does not make yeast-free dough
Chapati, lavash and matzo, alas, does not
Wolverine
Quote: lga

The principle of dough kneading in HP does not allow making batter ... HP collects the dough into a lump with a spatula, and then this lump "beats" against the walls of the bucket. If the dough liquid, then the scapula freely chases in a circle in the center, but does not capture flour on the sides and bottom, so the dough does not work.
Thank you, lucidly, I understood!
Wolverine
Quote: Narkom

we have 2500 - 4800 and 2502 - 6800
6800 is very good, very good!
Rina
and who really needs baguettes, come here.

By the way, most owners of ovens with a built-in function of baking baguettes usually quickly stop indulging in these buns. And then there are baguette holders restless in closets or on distant shelves ...
Wolverine
Yes, I read reviews about moulinex and panasonic, the latter greatly outweighs ...
Wolverine
Quote: lga

Wolverine, you are completely confused ...
About Panasonic ... This model - Panasonic SD-ZB502 -
I just missed the first number, but otherwise everything is correct ..
Wolverine
Quote: sazalexter

Chapati, lavash and matzo, alas, does not
and pizza dough (dough-free), dumplings?
Katris
2502 via the Internet in Eldorado now 5580rub 👍
Wolverine
Quote: Katris

2502 via the Internet in Eldorado now 5580rub 👍
Super price!
lega
Wolverine, are you by any chance from Moscow? IN Flea market (tyts) not a bad offer today for a good price. There is something to think about and see
Lusik
Quote: Kalinevera

Hello everyone! I am a very, very newbie, yesterday they gave me a bread maker at the DR - Panasonic 2500, I put it on a French bun for the night. measured everything exactly in grams according to the recipe. and in the morning - a miracle! the bun in the oven is beautiful and tasty! unbelievable, but it is a fact! I want to say thank you to this forum and to the people who shared their impressions of the stoves and helped me decide and choose the Panasonka pictures of the miracle:
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Congratulations! I have the same oven and I even learned how to bake rye and Borodino bread in it! and yesterday baked a bran. Made a small one. He was immediately appreciated and learned by everyone in the evening. Next time I'll bake a bigger one and post pictures.
marinastom
Quote: Rina


By the way, most owners of ovens with a built-in function of baking baguettes usually quickly stop indulging in these buns. And then there are baguette holders restless in closets or on distant shelves ...
I, ask me (pulls his hand)
At first I had Moulinex, then I bought Panasik. A mini-baguette holder from Moulinex remained, in Panasik it stands on a stand. Then I dabble in baguettes and flat cakes. But they are still better in the oven. IMHO.
Sanya04
Here))) !!! Such a cut))) !!!
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
something like a photo shoved))), here's another
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
sazalexter
Quote: Wolverine

and pizza dough (dough-free), dumplings?
Easy, dough for pizza and dumplings, simple. Yeast on the prog in 45 minutes and 2.20 minutes (for those who understand)
tana33
I congratulate everyone on the holiday))))
(according to the old one with the Day of the Police, I don't remember how the new one))))

And I want to consult
baked mustard, according to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7179.0

did not rise well, and baked into a squiggle after the last workout
What could be the reason?
I followed the recipe, and there is nothing special in it ...
it tastes salty too much

I took this recipe because there is no sugar in it

in the end, the husband took the loaf on a fishing trip and took her there for a nice thing))))

but I've already lost the habit of such failures (not having time to get used to sobsna))))

and someone will tell you the recipe for mustard, delicious? and without sugar)))
or can you make mustard from any?
for example from this it is possible?

Quote: Rina

I have long been using bread like arnaut.

6-8 grams of compressed yeast
500 grams of 1 or 2 grade wheat flour
320 ml water
1.5 tsp salt
1.5 tbsp. l. butter (vegetable or a piece of butter)

Knead yeast + half flour + half water on the "pizza", after 15 minutes reset the program, add the rest of the food to the bucket and set the "main" one with a delay of a couple of hours. All!
Rina thanks for the recipe, tomorrow I will try)))) can you do this with dry yeast? I'm out of me alive, until I get to the supermarket ...
ohtyzh, how many questions it turned out, looking at night))))
Rina
As for the dry ones, I think it should work. I just don't use them, so I don't know their behavior in the dough. Only I would see that there were only yeast in the composition and it was ordinary dry, and not some highly specialized.

About mustard. You can add mustard to regular dough. Only it seems to me that the spoon is dry - it can be a bit too much. I add a little less than a teaspoon of ready-made mustard to the pie, and you can feel it.
Why did the test bread not quite work out - it seems to me that there is not enough liquid. For this amount of flour, a little more even water is usually used. And here is milk, in which dry matter is at least 10%.
lega
Quote: tana33


baked mustard, according to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7179.0

did not rise well, and baked into a squiggle after the last workout
What could be the reason?
I followed the recipe, and there is nothing special in it....
it tastes salty too much

There is something special ... The recipe is peculiar.
For 425g of flour 2 hours. l. salt. This is a lot, in ordinary recipes for 400 g of flour - 1 hour. l. salt. Therefore, the salty bread turned out that the salt is almost twice the norm. Such bread is not for everybody.
Mustard and salt inhibit yeast growth as they are preservatives. There is no sugar in the recipe. What should yeast eat? In this recipe, you need to increase either the amount of yeast or the proving time. The yeast will not have time to work during the standard program time.
tana33
Rina, lga Thank you very much ))))))
Kalinevera
put bread on kefir according to this recipe Italian with kefir (bread maker) I wonder what happens
helgoncha
Hurrah! I bought a bread maker 2502 today for my mother. Take me to the ranks, though I’m indirectly a few, but I’ll still be a relay from the chef studying the bread maker, because my mother does not own the Internet. Today I sat at my place and read the basics until my head ached completely. I have not understood anything yet. Will come to study and read further.
Narkom
Quote: helgoncha

Hurrah! I bought a bread maker 2502 today for my mother. Take me into the ranks, though I indirectly a few, but I will still be a relay from the chef studying the bread maker, because my mother does not own the Internet. Today I sat at my place and read the basics until my head ached completely. I have not understood anything yet. Will come to study and read further.

Welcome!!!

ps morning
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
verchik
Hello. I want to ask if the black coating is worse than the light one in the new models of stoves? I read that it quickly scratches and climbs? And what are the consequences of salt scratches? Change the bucket?
Wit
Quote: verchik

Hello. I want to ask, is the black coating worse than the light one in the new models of stoves? I read that it quickly scratches and climbs? And what are the consequences of salt scratches? Change the bucket?
Hello! Specify what it means "quickly" scratches and climbs. After three bakes or three years of use? I have had a stove for more than a year and a half, and nothing has peeled off or scratched. I had no such intention to scratch the bucket. I dissolve the salt and sugar in the liquid poured into the flour. Sometimes, if I'm too lazy to wait for dissolution, I pour liquid (water, milk, kefir, whey) into the flour poured. You would give a link where you read about these horrors. It's curious, you know, to also read what scrapers they use to clean the bucket and what they have there so burns.And by themselves, a few random scratches will not ruin the bread or the bucket. However, we will wait for answers from more experienced housewives and owners of bread makers.
verchik
I have a light bucket for 3.5 years and nothing at the bottom, only small circles are from the scapula and a little at the edge of the scapula too. And I want to buy a new model for my mom, but I’m reading a problem with a creak, then with a bucket)))) now I’ll find it)))
verchik
Here is https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=50.100
And I still don't remember where ...
In general, for the future, if a bucket is scratched (most likely with salt) does it somehow affect baking? Well, maybe it sticks?))))
Sanya04
Fluoride is released at damage sites
Wit
Quote: Sanya04

Fluoride is released at the sites of damage
A link, pzhalsta, to this nonsense
sazalexter
Quote: Sanya04

Fluoride is released at the sites of damage
Already discussed a million times well, nothing stands out. Enamel and purely "food grade" stainless steel give more nasty things. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186131.0
Wit
Quote: sazalexter

Already discussed a million times well, nothing stands out. Enamel and purely "food grade" stainless steel give more nasty things. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186131.0
Sasha, thanks! And then I already dug up information for this friend, now I will not spread it
Sanya04
You find what the manufacturer needs, and prove yourself in your illusions, in the reviews of the same amateurs. You won't mind, my friend, that for 200 Baku, taking into account all the intermediaries, it is unrealistic to buy an authentic oven. Everything that did not go through sanitation is gigabyte. - those indicators by wellcome syudy.
Narkom
Quote: Sanya04

You find what the manufacturer needs, and prove yourself in your illusions, in the reviews of the same amateurs. You won't mind, my friend, that for 200 Baku, taking into account all the intermediaries, it is unrealistic to buy an authentic oven. Everything that did not go through sanitation is gigabyte. - those indicators by wellcome syudy.
Do you buy a stove to scratch? The stove is a year old, no scratches appeared, although it is actively used, salt and sugar did not dissolve.
Sanya04
Quote: verchik

Here is https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=50.100
And I still don't remember where ...
In general, for the future, if a bucket is scratched (most likely with salt) does it somehow affect baking? Well, maybe it sticks?))))

I answered a question from a forum member ..., the cause of the scratches is unknown))), but she has a reason to make a claim to the product, even if it came from exposure to salt, the salt brand or some salt parameters are not specified in the instructions separately.
Felice
Hello. I'm new here. I decided to buy Panasonic. The question arose about the differences between the PANASONIC SD-ZB2502BXE and PANASONIC SD-ZB250 2BTS models. The difference is in the last three letters of the modification. What's the difference in them? I couldn't find the answer anywhere. Need help from experts. You are welcome.
Sanya04
Quote: Felice

Hello. I'm new here. I decided to buy Panasonic. The question arose about the differences between the PANASONIC SD-ZB2502BXE and PANASONIC SD-ZB250 2BTS models. The difference is in the last three letters of the modification. What's the difference in them? I couldn't find the answer anywhere. Need help from experts. You are welcome.

Read the ratings of the x / n, a little history of the x / n, as well as a sincere conversation with an employee of the service center, you can feed him lunch in the nearest cafe))).
Elena 65
Quote: Felice

Hello. I'm new here. I decided to buy Panasonic. The question arose about the differences between the PANASONIC SD-ZB2502BXE and PANASONIC SD-ZB250 2BTS models. The difference is in the last three letters of the modification. What's the difference in them? I couldn't find the answer anywhere. Need help from experts. You are welcome.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 Read here, the difference in modes Additionally added modes Brioche, Sandwich, Italian but no dough kneading mode for dumplings. Pizza kneading mode is.

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