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

[2512]

In the SD-ZB model2512KXE (for Europe) - 33 programs and there is an innovation - the preparation of a starter culture, but not natural as we derive ourselves here, but a yeast-based starter culture There is a program for making a yeast culture in 2 hours 10 minutes, there is a program for making a starter in 24 hours The mode for baking bread with such a leaven is only 5 hours. Along the way, it's all "Low-yeast", as in stoves for the CIS.

Well, who, who will explain to me why Panasonic has such disdain for us? Why are we worse than Europeans in the eyes of Panasonic? Why are they 33 programs, but we don't care
No toast bread program for us - and the toast bread should be without holes.
According to Panasonic, we do not need any sweet rolls either. And well, Niiiiikto does not work with us in leaven!
Evil is not enough.
It is I who let off steam out of envy of the owners of a foreign stove.

Added Sunday 17 Apr 2016 01:36

In search of information about HP for Europe, I came across an explanation on sensors



Link to better picture

🔗

I noticed that there are as many as 4 proofers on the drawing, that is, there can be three dips. We have checked a hundred times, standing, kneading, two fermentation + 3rd proofing, that is, two strokes, and in the picture there is one more fermentation.
I wonder if foreign regimes work differently? or the picture is lying? or is it found on those programs that we do not have?

So do the curd

Svetlana, to make a sufficient amount of cottage cheese - how much whey will you get? for two - we will not master so much bread, I bake it 2 times a week, but I think I will have to use whey bread - go to 3, I did it according to Natasha's everyday recipe. I added 10 grams of whey more, the bread turned out to be incomparable, it reached almost the height of the dispenser, the "rubberiness" is awesome, in general I am delighted

Well, who, who will explain to me why Panasonic has such disdain for us? Why are we worse than Europeans in the eyes of Panasonic? Why are they 33 programs, but we don't care

Flax, there are many countries in Europe, each has its own culinary traditions, and Russia is one BIG. Maybe that's why they shove so many things into the European to please everyone at once

I wonder if foreign regimes work differently? or the picture is lying? or is it found on those programs that we do not have?

I do not know. This picture is for the European 2512. The general meaning of the dependence of the time of processes on the external temperature became clear.

Please give me verified recipes for Easter cakes (sweet, tasty), specifically for my model of Panasonic sd-2502 stove, thanks in advance

your model in terms of baking cakes is no different from other Panasonic models (253-257, 2500 and higher). The shape and volume of the bucket are the same and the programs on which the cakes were baked are the same.
Therefore, choose any recipe for Easter cake from the owner of Panasonic (and there are more than one recipe on the forum), follow the author's recommendations and do not be lazy to read the reviews of those who have already baked: they may contain interesting finds, and everything will work out.
It is difficult to advise you specifically, because no one knows your tastes. Easter cakes are dense and airy, sweet and not so, buttery and egg, for every taste.
Choose a recipe, read reviews and decide whether yours is yours or not.

Easter cakes from Elena Bo (owner of Panasonic) have been verified by more than one user. Easy to cook in hp, for example.
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3502.0
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=30848.0

Royal Bummer by Qween (also tested by a bunch of people)
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=123726.620
on the Royal dough
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9999.0

But keep in mind that I stuck the options and forgot - these are still cakes, lightweight in composition.
Highly prescription with lots of eggs and butter you can't do that. We need to dance around the stove. My favorite Easter cake, for example, just fell asleep and it's done - it won't work.

Thank you very much, I will try, otherwise I made it according to the recipe from the instructions, yes, big, yes, fluffy, but somehow it resembles ordinary bread with raisins, and not sweet. Thanks everyone.

Kulich "Kulich butter" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html I have been baking for a very long time, like I threw all the bread and forgot it

Please tell me what to look for when buying a stove? Somewhere, like, I read it ... I can't find it right away.

[M @ rtochka]

M @ rtochka, Daria, see the look, bucket, shovel, complete set. Panasonic's marriage is very small You can turn on dumplings, then bake for 1-2 seconds, check the engine and ten

check engine and ten

... and listen: is there a squeak and scratching of the scapula along the bottom of the bucket

Well, take to your slender ranks
Now I am the owner of 2511. There are 2 hours 25 minutes left until the first bread, I took the recipe from their book, the most common one, for the first time I decided without any problems. And my family, as soon as the door closed behind the courier, began to beg for bread. It was as if they were starving, honestly, on Sunday only bread was baked. But then there was a new unit, which I praised
In general, the night will be ready.
I chose for a long time. I read about the Kenwoods and about the Redmonds. But Panasonic, according to the majority, has too many advantages. A friend also had this stove, it has been working for more than 7 years. Deadline, however.
And yet, what surprised! After Moulinex, how quietly she kneads !!! You can barely hear her even nearby, and even more so from another room.

Kulich "Kulich butter" https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3502.0 I have been baking for a very long time, like I threw all the bread and forgot it

How do you manage ?! I can't wait calmly! I'm dancing around, I can't wait for it to be baked I really like this recipe too.
True, in Panasika it has not yet baked. But this is what I will bake for Easter.

[M @ rtochka]

M @ rtochka, congratulations on your purchase! A good choice!

Hurrah! Hurrah! Hurrah! I found where you can buy ready-made whey in Moscow and not any problems with cooking. I really liked Natasha's bread with whey.

[M @ rtochka]

M @ rtochka, Dasha, Congratulations! Let it serve even longer and please!

After Moulinex, how quietly she kneads !!!

So I, at one time, was just as amazed!

[$ vetLana]

$ vetLana, marinastom, Thanks!!

The first bread. With cereal flour, herbs and pumpkin seeds. Size L, but has grown to the top of the bucket, I can't even imagine what will happen to XL
I, of course, am happy, because I haven’t baked on an automatic machine for 2 years, I even forgot how convenient it is.
A couple more comparisons: in mulinex, the crust is much denser and darker, harder, even on "light". The husband said thin is better.
And I forgot to pull out the paddle, missed the last workout. But the bread went out of shape just for once! And the mixer pulled out of the bread without any problems.
I already wrote about the noise, as if you can put it in the night, it won't wake anyone up.
In Moulinex, I liked the instruction more, all modes are prescribed, the recipes are more convenient, clearer, more colorful.
But now it is more important to me - the work of the bread machine itself, reliability. I hope I'll make friends with this one for many years
Thanks again to everyone who advised and answered my questions.

And I forgot to pull out the paddle, missed the last workout. But the bread went out of shape just for once!

I had no problems with pulling out the scapula at all, well, maybe 1-2 times, which I don't even remember. The scapula always remains in my bucket.

[Elena, Moscow]

Elena, Moscow, share urgently about the serum! Really needed!

share urgently about the serum! Really needed!

Irina, on Bolshaya Cheryomushkinskaya, opposite the RIO there is a market, on the other side of this market they sell farm products, my husband went there today for milk and I told him to find out about the whey, it turns out there is, but cheapaaaaaaya, horror, will come - I will write down what kind of whey it is

Added Thursday, April 21, 2016 5:33 PM

🔗
2А bldg. 1

Irina, the serum has arrived, cool, real, in liter bottles, 18 rubles each. per liter

[M @ rtochka]

M @ rtochka, with the purchase and the first bread!

[M @ rtochka]

M @ rtochka, congratulations on a wonderful purchase! And with the first bread!

I already wrote about the noise, as if you can put it in the night, it won't wake anyone up.

I have HP finally in the bedroom! A meter from the bed. You wake up only from the smell of delicious pastries, but not from the noise at all, that's for sure! I already shared here at the very beginning of my enthusiasm for the purchase: I adore the "music" of the batch in Pani Sonya.

I didn't have any problems with pulling out the scapula at all, well, maybe 1-2 times, which I don't even remember. The scapula always remains in my bucket.

With the spatula, most likely the trick is that if it remains in the bread, it is a sign of an overly dense, probably more necessary wet, bread. M. b. not very well baked.

Accordingly, the shoulder blade sticks corny in very dense bread.

In other words, the scapula remaining in the bread indicates some shortcomings in baking.

[Ekaterina2]

Ekaterina2, Thank you!
The bread was almost finished (very quickly), and my husband convinces me that white bread was not like that in Moulinex. I don’t know why he liked this one so much more
rs, about the scapula, the bread is baked for sure. Perhaps, it was somehow badly mixed on the spatula, and it was baked to the bread. But she pulled out, nevertheless, in one movement. In Mula, I had to pull with a special hook.

[M @ rtochka]

M @ rtochka, In Panasonic, the scapula rarely gets stuck, mainly due to the too fried crust when baking small breads, this is 300g in flour. Pulling out the spatula with a sushi stick

[M @ rtochka]

M @ rtochka, In Panasonic, the scapula rarely gets stuck, mainly due to the too fried crust when baking small breads, this is 300g in flour. Pulling out the spatula with a sushi stick

Without cutting the bread? A straight stick? It's hard to imagine how this might look. Can you describe the procedure for removing the blade in more detail?

Insert the stick with the square side into the hole of the scapula, without fanaticism, and slightly shake the scapula from side to side so that the bread lags behind it, then in the other direction, while the "wing" of the scapula is shown, grab it by this wing and take it out. Something like this.

Can you describe the procedure for removing the blade in more detail?

From the test. Without interrupting the execution program.
After the last (20 second) workout, take out the bucket from the HP, put it on its side. The dough slides to one side. On the back side of the bucket for the blade drive, turn it by hand until the dough blade is exposed. Remove the scapula by hand.
Place the bucket vertically. Trim the top of the dough with a spoon if necessary. Return the bucket to HP.
All.

ahh ... let's try
however, now the bread is baked normally, the spatula does not remain in it - I don't even know when now I will have to try next time

Added on Friday 22 Apr 2016 02:09 PM

From the test. Without interrupting the execution program.
After the last (20 second) workout, take out the bucket from the HP, put it on its side. The dough slides to one side. On the back side of the bucket for the blade drive, turn it by hand until the dough blade is exposed. Remove the scapula by hand.
Place the bucket vertically. Trim the top of the dough with a spoon if necessary. Return the bucket to HP.
All.

no, well, this is understandable ... just this option is not interesting from the point of view of confusion - you need to watch the moment ... but with a timer - it’s not an option at all

Sometimes it also stays. I then, with the pointed side of the silicone spatula, push the crust along the blade of the spatula (it can be seen and felt). and then, as Marinka said. The scapula comes out easily.

Ready to dodge the sneakers!
I noticed. The less often I take the spatula out of the bucket, the less often I have to take it out of the finished bread. So to speak, a direct relationship ...

[rs]

rs, Insert the stick with the sharp side into the hole of the scapula and using the stick as a lever, remove the scapula in the direction opposite to the wing of the scapula, it is simply knocked out of the bread pardonemois for my french

If it gets stuck with me once a year, then I just take it out with my fingers

The less often I take the spatula out of the bucket

I very rarely take it out, I don't see the need

If once a year and gets stuck with me, then I just take it out with my fingers: crazy: I take it out in general extremely rarely, I don't see the need

No, well, but wash the bucket after the next baking? Without removing the scapula, right?

I never have a shoulder blade in my bread. My bucket after every bake. I pour water into the cooled bucket to cover the spatula. Stand a little, take out the spatula without effort, rinse the bucket and that's it. Pour oil at the end of the batch.
Sister Moulinex, so they don't pull out the scapula, they don't wash the bucket. I could not get the shovel, but she says that nafig is not necessary!
She worked at a bakery. He says if we washed everything there every time, you would sit without bread

and wash the bucket after the next baking?

not mine, the walls are always clean if there are residues of flour, then I just wipe it with a dry napkin

[Elena, Moscow]

Elena, Moscow, thanks, I understood everything about the serum! The price is great !!!!

oh, what have I done, 2 tsp into whey bread. I poured yeast, is already baking, opened the lid - the dough is everywhere, and now it smells like burnt, the top is naturally white, probably the dough has closed the gap between the bucket and the body. Henceforth, science will be, you need to think with your head

Added Saturday 23 Apr 2016 9:55 PM

Mom dear, the handle was baked into the dough, she barely pulled out the bucket, and besides, I had to manage to pull the bread out of the bucket, the dough sank and baked on the sides, broke off the edges to release the handle, in general, she mocked as best she could, but the bread feels very tender, and the crust which was tasty, now everything will have to be cleaned, we don't sit around, even if there is nothing to do, we will always find a job, but we will not find it, so we will create

[Elena, Moscow]

Elena, Moscow, gee! Is this serum bloated?

No, it's yeast ...
By the way, I often have Natasha's bread under the lid. And this is from a half teaspoon of yeast. Especially if I pour the serum with hot water.

Marinochka, what kind of yeast is that only half a teaspoon? Is that size M under your roof ?!

Vital, I bake in the French mode, with native French yeast Saf-instant. I bought it at the Metro. I like it very much!

Yes, this is yeast, too much (Saf moment), and even in French, but the bread ... does not come off, my husband laughed a quarter in the morning, despite the fact that without a roof with broken edges. Marina, I began to do like you, pour boiling water straight into a bucket of whey. Irina, if you haven't baked bread with whey yet, I highly recommend it, otpad

Is that size M under your roof ?!

I didn't pay attention.
It turns out something in between M and L. I have approx. 430-450 flour, and the rest are all sorts of grains.

[Elena, Moscow]

Elena, Moscow, baked on whey, but in an old bread maker.
I bake with yeast Dr. Etker. I realized that their number from prescriptions should be reduced by almost half. It takes 1 tsp for 400 g of milk flour. and a little more (less than a quarter of a teaspoon). I wanted to put in one and a half yesterday, but there are so many left in the bag. I didn't open a new one. And he got up perfectly.

Marinochka, thanks!

at 8 am I put another one at 500 grams. flour, but yeast put 0.5-0.6 tsp. I don’t know exactly, I shook out the remains from the bag. Now the rise is underway, I looked in, somewhere it rose by 2/3 - it's normal, when baking to the top there will be

[Marina]

By the way, Natasha's bread is often almost under the lid. And this is from a half teaspoon of yeast.

Marina, how do you activate dry yeast? Natasha uses pressed in her recipe and grinds them with sugar. But what about the dry ones, I don’t understand?

you put it under flour as usual

[Biryusa]

Biryusa, nope, Ol, like Lena wrote, I pour it to the bottom and forward!
I would be happy to use pressed baking, but we only have Lux yellow-red, I don't like them ...

[marinastom]

marinastom, Marina, I'll try to pour it on the bottom And we have the same pressed yeast as yours. Probably, now they do not do others.

Hello everyone, I have already tried many different recipes, everything turned out very well, thank you very much for your help, now I practice my serum in the place of water, a lot remains after the yogurt maker, I concluded that the bread is very tasty with whey, everyone is happy today, Palm Sunday