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

Gentlemen-bakers
Does anyone have any knowledge on whether the baguette holder from Moulinex fits the Panasonic SD-ZB2502.
Thank you.

The size of the bucket (the form, as I understand it, is put instead of the bucket) from the moulinex is compared with the size of the bucket from the Panas (the dimensions at the maximum points are 21 cm long, 14.6 cm wide, 21 cm high with the handle.)

Baguette racks are included in Panasonic. Our girls baked, and I also baked in my Panasonic in mulinex baguette holders. Only at the bottom you need to put a small metal bowl or a low metal cake pan, as I did. Yes, you go to the topic "Non-standard forms for Panasonic", there are reports on the baking of baguettes and many photos of different authors.

Gentlemen-bakers,
Does anyone have any knowledge on whether the baguette holder from Moulinex fits the Panasonic SD-ZB2502.
Thank you.

Here here you can see how the baguette holder is used in Panasonic. I also have a Panasonic SD-ZB2502 and I also I use a baguette holder.

Do you know what is the difference between recipes from Panasonic instructions for European models and for the CIS market?
For the CIS market in all recipes (regular bread) salt in teaspoons, and sugar in tablespoons. And in European and salt and sugar in teaspoons.
Two identical recipes, in one, for example, salt 1 tsp. and sugar 1 tbsp. l., in another salt 1 tsp. and sugar 1 tsp.
Watch out for excessive sugar intake.

My daughter-in-law translated the instructions (English version), then there are spoons signed there - a small form (a small measuring spoon for Panas) and a large form (i.e. a dining room)

[tsp]

My daughter-in-law translated the instructions (English version), then spoons are signed there - small form (measuring spoon for Panas small) and large form (i.e. dining room)

And I just downloaded the instructions from one of the European sites. If you do not take into account sweet bread, in all other recipes, sugar in teaspoons, that is tsp but not tbsp.
By the way, in "that" Panasonic manual there are almost 2 times more bread recipes than in "this" one.

Who cares, you can see the link
🔗

Hurray, I bought it all the same !!! I chose the Panasonic SD-2501 model. Moreover, for the action in Eldorado, we paid less than half the cost for it (we had gift bonuses). We decided not to overpay for the silver color and the unnecessary dispenser. Already baked bread four times! Compared to my ex LG, this one turns out much better bread, even rye. The bread is so voluminous, HUGE is just We eat it for two or three days. White with raisins, fluffy, sweet, the smell is still in the entrance, probably. Rye also has a delicious smell, you just want to eat it all the time, the crust is crispy. It does not grow stale even on the third day. And I already like the white color of the bread machine more, it is so glossy, beautiful. The bucket can be washed easily, just rinse and that's it, the hook doesn't get stuck. Now we are again with homemade bread!

Congratulations on your purchase! Panasonic is the best.
You understand this more clearly when there is also an opportunity to compare it with other bread makers.

[Taia]

Thank you, Taia! Therefore, we did not even ask the consultants about it and did not consider it, we immediately bought it without looking
The first time we had such a quick purchase, and all thanks to this forum

Good afternoon everyone. while I was reading 169 pages of the forum, I managed to buy an oven and bake bread 2 times ... I bought 2501 while I really like everything, baked egg and milk, replaced the flour with bran in the milk - I liked it more than egg (it rose well, but a little dry). Arrived in the regiment, take

Congratulations on your purchase, Lyubochka! Successful pastries and delicious breads!

I want to say to ALL many thanks for the patience with which you explain to us clumsy and doubters. THANK YOU.

All were once awkward doubters! And now anything can happen. But! The gods do not burn the pots!
Happy bread and more, Lyubushka!

Good evening everyone.

Recently, I am the proud owner of a 2500 stove.
I read the forum, tips, my head swells from the abundance of information.
As recommended, at first I tried a few basic simple recipes from the HP instruction (ordinary white bread, milk bread, bread with cheese and smoked sausage) - everything turned out great, everyone liked it.
And so I decided that it was time to experiment, especially since I had just found rye flour in the open spaces, and at home I ran out of the last store-bought black inedible bread.
And I baked bread according to a recipe that I met somewhere in the text on the forums (I don't remember where, I wrote it out on a piece of paper), plus my modernization (added rye flour, slightly reduced the amount of flaxseed flour):

Dry yeast 2 tsp
Wheat flour, premium 220 g
Peeled rye flour 120 gr
Flaxseed flour 60 gr
Salt 1 tsp
Sugar 1 tbsp. l.
Bran 1 tbsp. l.
Honey 1 tbsp l.
Sunflower oil 2 tbsp. l.
Ground coriander 1 tsp
Water 340 ml

Baking in basic mode, size M, medium crust.

In the process of forming a bun with fright, I added about 30 grams more. wheat flour gradually, because it seemed to me that there was not enough flour (under the kneader, the dough was smeared with a circle, although the bun itself was very elastic)

That's what I did:



View from above:



In the process of tracking the bun, I was so worried and worried that I slept through the moment of readiness, and after baking my bread stood for about half an hour in the oven ... I jumped out of the bucket myself

It tastes good, I liked it at home, maybe a little fresh for me; the crumb is quite elastic, perhaps slightly damp, but if you find fault, and there is nothing to compare with, this is my first bread on rye flour.

And yet it seems to me that something is wrong with him, I cannot understand what. Either in vain did I add flour in the process of kolobkovka, or it was necessary to pour more, or maybe he did not have enough yeast (it is 7 cm in height - this is not enough?), Or I chose the wrong program and should have been on a diet oven?

I would be very grateful to more experienced comrades for substantive comments and criticism.

(I beg your pardon if I chose the wrong topic, if so - indicate the direction where it is customary to ask such questions ...)

[Hope]

Hope, added a lot of water. I think that 280ml would be enough. Then the roof would be convex. In the search engine, type: Darnitsky bread (from the fugasca). Good recipe

[Here]

Nadenka, forgive me, inattentively read the forum. We wrote in more than one place that so much water is not allowed. Nothing, it will get better! Here great, proven recipe.

Hope added a lot of water. I think that 280ml would be enough. Then the roof would be convex. In the search engine, type: Darnitsky bread (from the fugasca). Good recipe

And in fact, it turns out that I am trying to bake wheat-rye bread, but with a modification: I really wanted to add flaxseed flour there for usefulness. The bread came out delicious, the public approved, but the beauty will have to be worked on, next time I will reduce the amount of water. Thank you.

Nadenka, forgive me, inattentively read the forum. We wrote in more than one place that so much water is not allowed.

About water - I understood, I will regulate. Thank you!
And the forum here is very large, read - do not re-read, therefore, apparently missed this important point. I only have the stove for 3 days, but I already want everything at once

Yes, I also experimented at first, and now I found my daily recipe, and I bake it. And the dough is obtained in x. ovens for the oven and for dumplings.

And in fact, it turns out that I am trying to bake wheat-rye bread, but with a modification: I really wanted to add flaxseed flour there for usefulness. The bread came out delicious, the public approved, but the beauty will have to be worked on, next time I will reduce the amount of water. Thank you.

About water - I understood, I will regulate. Thank you!
And the forum here is very large, read - do not re-read, therefore, apparently missed this important point. I only have the stove for 3 days, but I already want everything at once

Be careful about ingredient compatibility, including flour and additives. For example, adding flaxseed flour can make the crumb of bread damp-wet, as if not baked.
On this subject there is a section Table of contents of the section "Ingredients and accessories for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

For liquid, read the Bread Kneading and Baking Basics section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and the Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

good day. please tell me if the recipe says peeled rye flour, but I have rye WALLPAPER flour, can I use it? or all the same it is necessary to be peeled? today for the night on a baking-milk timer, when I watched the bun it turned out better, at night one side fell over.

You can read about the properties of flour and other products here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

You can use both flours, they just differ in the amount of bran.

read, but if for SPECIALLY GIFTED, the same amount of peeled to understand on the wallpaper? although I already bought a peeled one ...

read, but if for SPECIALLY GIFTED, the same amount of peeled to understand on the wallpaper? although I already bought a peeled one ...

Yes, the same amount. But we keep track of the consistency of the bun dough.

Thank you so much. I bought Divnitsa flour 1 grade very much, but yesterday there was no opportunity to go to the market and bought Melnikoff general purpose flour in Perekrestok, and I'm afraid of it. price for 2 kg 30 rubles with kopecks

Lyuba, if you are afraid of everything, nothing will ever work out! Why then it was necessary to buy flour, spend money
Don't be afraid to bake bread, experiment, observe kneading and baking - this is how experience comes!
And to help you on the forum there are all the tips in the Bread section - the head is all over, and the recipes of the authors

be afraid, not about me. I bought it, then I will definitely try. The PICKUP method is mine.

Lyuba, Melnikoff flour is excellent. The bread made from this flour is wonderful. I also add rye to it.

great. today there will be a baked rye from it. so much store-bought bread has never been eaten. every day a medium-sized loaf leaves, the store loaf lasted 3 days

I apologize, if it has already been discussed - I did not find it in a hurry with a search.

Bread maker 2501, I wanted to bake rye bread in program 7 with additives (all sorts of seeds), put them in the dispenser, but the dispenser did not open. Googling, I found that, it seems, the dispenser does not open on all programs, but only on those in which the name contains "raisins". This is true? How, then, to bake rye bread with additives? Add manually? But there is even no sound signal to indicate the right moment.

There are two ways out.
1. Add manually at 7-8 minutes of kneading on the 7th program.
2. If you have rye-wheat bread, you can use the main program "with raisins". That's what I do. And everything is OK!

There are two ways out.
1. Add manually at 7-8 minutes of kneading on the 7th program.
2. If you have rye-wheat bread, you can use the main program "with raisins". That's what I do. And everything is OK!

Thank you. Rye / wheat flour 50/50. For such a basic one with raisins is okay?
And, of course, adding it manually is not difficult.

[Tsar recipe]

Perfect fit! And then we have Tsar recipe, try it.

I apologize if already discussed:
H. P. 2502, for the first time in all his ownership of the stove, he decided to try bread on program 03 (bread with raisins). The problem is that the dispenser opened and didn't close at the right time. Is this how it should be or is it jammed?

[Oleg]

Oleg, that's right, the dispensary does not close on its own .. and what I noticed is that if you don't close it yourself, then the bread on this side is slightly lower .. most likely, the cold air penetrating through the open dispensary does not have a beneficial effect on the rise. Therefore, I try to close it manually ... watch for yourself

Thanks for the answer.
I looked carefully, yes, there is simply no thrust to return the dispenser to its place. I covered it with my hands.
The bread is kind of uniform on all sides.

[Oleg]

Oleg, your bread turned out to be excellent .. indeed, the roof rose evenly .. and I always have one edge slightly lower when the dispensary is open ..Here is such a regularity - it blows something ... although the HP is in a niche, maybe it happens in winter? .. although our apartment is always warm ... in general, I don't know what the reason is, but now. if nearby, then I will definitely close this dispensary ...

then I will definitely close this dispensary ...

I suppose it was written from the iPad? He, a bully, loves to distort words.
With my dispenser, it’s even worse: it opens when he pleases. Therefore, I pour the additives manually at 3.08 kneading time.

I suppose it was written from the iPad? He, a bully, loves to distort words.
With my dispenser, it’s even worse: it opens when he pleases. Therefore, I pour the additives manually at 3.08 kneading time.

Gee .... I will follow this word more closely next time-DISPENSER

[raisins]

I pour the additives by hand at 3.08 kneading time.

And at night? What will happen to raisins if you put them in advance, before turning on the stove?
Yeast + 1/2 flour + raisins +1/2 flour + water (with salt and sugar dissolved in it) + oil.

[Vitaly]

Vitaly, if you add raisins right away, then its knives will chop up and there will be no whole berries in the dough ...

Exactly. So I want to understand. How many did not bake bread with sausage, grind into minced meat. What I didn't do was toss in the sausage before the end of the batch. I was afraid that he would not have time to mix. Although threw in ON SIGNAL. True, the signal was for stuffing, but not sausage. I have already forgotten what. But still there was bread and sausage.

[Marina]

With my dispenser, it’s even worse: it opens when he pleases.

Marina, and why? Does this happen over time or what? I rarely use my raisin dispenser, but before, everything seemed to open on time.

Mash, HZ why. Some, apparently, he is wayward with me. I tried to tighten the spring on the advice of Elena65. But, since I very rarely bake with additives of this kind, this problem does not really soar me. She just announced that this happens.
Vital, I already said that I do not like to put bread at night because of the smell. Now it's warmer, you can move the stove to the balcony for the night.
By the way, could you tell me your French proportions. Pliz! Something about the book didn't impress me.

[Marisha]

I do not like to put bread at night because of the smell.

Marishabecause you wake up because of the scent? But I love to wake up with him !!!! And I finally have HP in my bedroom, so it is instead of an alarm clock!

Marinochka, proportions strictly according to the recipe from the manual for HP. You just have a more refined, refined taste. Therefore, you will not appreciate the crumb of black bread, poured with UNREFINED fresh sunflower oil and sprinkled with salt, even more so.
Yes, there is nothing special about this Frenchman. Not so small and that's all.

Therefore, you will not appreciate the crumb of black bread, poured with UNREFINED fresh sunflower oil and sprinkled with salt, even more so.

You offend, boss! I adore this crap since childhood. I wrote about it once. This is how Rinin bakes bread, so be sure to use hot kusmanchik with butter and salt!

if you add raisins right away, then its knives will chop up and there will be no whole berries in the dough ...

Maybe I missed something ... I threw a couple of times, nothing grinded, but I have no knives, but only a spatula. Enlighten, what kind of knives?

So this is a spatula knife. I also somehow crushed the raisins into the trash.