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

[Marishka 2]

Marishka 2, my 2511 does not creak.

[Marishka 2]

Marishka 2, I have 2501, nothing creaked from the very beginning and has not creaked for 2 years.
And for a long time I have been putting in about a third less yeast than what is written in the recipes. And everything rises normally.

Thank you very much to everyone who answered! I'll go and see the HP on the ad, if everything goes well, then today I will be the proud owner of the miracle stove. I have already read so many reviews, all kinds of recipes, how to bake, what kind of bun, what to look for, what breakdowns, how to deal with it, that it seems to me that I already have this oven and have already cooked on it

Added Wednesday 07 Sep 2016 11:06

I found out that she had no guarantee, I bought it 2 years ago for my mother, but it turned out to be too complicated for her, and all these years she was in the package. How to be?

Thank you very much to everyone who answered! I'll go and see the HP on the ad, if everything goes well, then today I will be the proud owner of the miracle stove. I have already read so many reviews, all kinds of recipes, how to bake, what kind of bun, what to look for, what breakdowns, how to deal with it, that it seems to me that I already have this oven and have already cooked on it

Added Wednesday 07 Sep 2016 11:06

I found out that she had no guarantee, I bought it 2 years ago for my mother, but it turned out to be too complicated for her, and all these years she was in the package. How to be?

Beat down the price. ... Check to make sure it turns on and works. To see that really novac was very visible on the inside. I bought from Europe, I also have no guarantee. This is a deliberate choice, and it turned out to be cheaper.

Good evening! I am a happy owner of a Panasonic 2501 bread machine: girl_blum: I bought HP on Avito, new, in a package, even the shoulder blades are wrapped, like in a store. I checked the heating element, the scapula is spinning :) I'll go read the instructions and what kind of flour is there, etc.

I am a happy owner of a Panasonic 2501 bread machine

Marina, congratulations on the stove! Let her make you happy with bread!

[Marina]

Marinaand I congratulate!

Which stove model?

[Marishka 2]

Marishka 2, with the purchase! A good thing!

Thank you so much! Model 2501. I read how much dough can be made: girl_curtsey: my dumplings are always a little harsh, but here I go for a walk: yahoo: Eyes run up, what kind of bread to make ... But I know, you have to start with a simple, basic

... But I know, you have to start with a simple, basic

And it is right.
The main thing is to have someone to "experiment" on

[Marishka 2]

Marishka 2, namesake, congratulations!
I even envy a little, I remember how I was happy with my ...
And now I love her immensely!

Tell me, please, should the scapula rotate with your hands?

[Marina]

Marina, yes, it can be easily drilled with hands and there is a backlash - this is all normal, this is how it should be

And I congratulate you on your purchase! And since she hasn't even been "happy" for a year, I will allow myself a couple of tips from "not a pro yet" (while the memories of my trampled rake are still fresh))) It is not necessary to start the oven with the simplest recipe - if you do, for example, " French "is strictly according to the recipe from the enclosed book, then he is good at Panasonic from the first try, despite the fact that it tastes better than the" main "one. Just do not choose the fast modes - ruin the whole good impression. But the main thing I wanted to warn about is that if you are often going to make dumplings, it is better not to add a little flour (the dough is dense, the load on the "engine" is large, it is better to stir it a little later with your hands).Well, and also from the platitudes - from the premium flour, the bread turns out sweetish and rich (preferably the first grade flour), but the dough for dumplings from it is good.

Broom, thank you very much for such advice. What are the subtleties of flour: girl-th: Tomorrow I will buy yeast and on the weekend I will start to create Not for anyone yet. Can you tell us we sell flour from soft wheat or durum? There is an opportunity to buy flour from Kazakhstan, from durum varieties. They say she's better. How will she behave?

In my opinion, you should not bother too much with the search for "super hard" varieties. The amount of protein in Russian flour is lower than in imported "hard", but the bread turns out to be quite tasty and without any problems. I have not tried flour from Kazakhstan, I use Altai "Aleika" 1st grade. The only nuance revealed almost in a year is that compared to the highest grade (even of the same company), 1 grade flour should be taken a little more (by 5-7 grams), otherwise the bun turns out a little thinner than necessary and, accordingly, the top crust is not convex and flat. I also tried Gran Mulino made from Altai flour, but this option is only B / C - it looks whiter in appearance, the bread is also good.

[andriano]

andriano, yes, no luck. Sell ​​HP and buy bread at the store urgently.

BREAD BAD BAKED WITH BOTTOM AND Smells like yeast

Excuse me, of course, but a bad dancer ... I think everyone will agree that if the overwhelming majority of beginners succeed in everything, stove breakages or baker's mistakes are the most likely reason for such a deplorable result. And if I can still understand the complaints about the slight smell of yeast (I didn't really like it in the main mode, I hammered it with honey and baked mostly French with half the norm of yeast or low yeast), then impermeability is a problem of specific technology, products, or a violation of technology. The most likely causes (besides breakage): poor quality yeast and an error in the amount of liquid and flour (weight is not identical to volume). I understand how offensive it is to ditch a bunch of products and time, having received a raw smelly pancake at the exit (especially a lot of pancakes), but this is not a reason to scold all the equipment and keep all users for idiots or liars.

[andriano]

andriano, I will write you a recipe not in grams, but in glasses. It will be convenient for you.

1.5 tsp. from the yeast oven,
an incomplete tablespoon from the sugar oven,
2 tsp salt,
put all this in different corners x. P.
3 cups of HP flour
1 glass + one finger thick water,
butter - cut from the pack by 2 finger thicknesses or 2-3 tablespoons of sunflower
bet on basic or French
ALL

You can reduce the amount of yeast. But how much depends on their quality. I can only say about those that I use (saf-moment) - in the recipe for French bread, I reduce them to 0.5 tsp. - rises a little less, the bread is a little denser, but it is well cut and tasty. The recipe from the instructions (with minor modifications): 0.5 tsp. yeast, 400 g of flour (wheat flour, better than 1 grade, and not the highest and precisely grams, not milliliters per glass !!!), 1 and 1/4 tsp. salt, 1.5 tbsp. l. milk powder and 280 ml. water (you can just milk, but not fatty), 1 tbsp. l (15 g) butter and I also add 0.5 tsp. honey and 2 tbsp. l. bran (you can do without them, but in my opinion it tastes better). Everything that is free-flowing down (first yeast, then flour and everything else), liquid (milk or water) is poured last. Mode No. 9 to 2510.
You can also clog the smell of yeast in bread with seasoning. I most often bake mixed "black" on mode 2 (main low-yeast): 0.5 h. l. yeast, 310 g wheat flour, 80 g rye, 1 tsp. salt, 0.5 tsp. honey, 1 tbsp. l. olive oil, 2 tbsp. l. bran, 2 tbsp. l. red fermented malt, 110 ml. kefir or fermented baked milk and 200 ml of water (100 milk and 100 water can be used) and, most importantly, 1 tsp. ground cumin and coriander. Honey (if good) will spread to the whole apartment instead of yeast, and spices are felt. True, in mixed bread there is a risk of getting a flat, not a convex roof, but it is always baked.

Added Sunday September 11, 2016 7:21 PM

P.S.I forgot to write that the second recipe for a small roll (you must choose M), the crust can be medium. In French, bread size and crust are not selectable. You can also have more honey (up to 0.5 tablespoon) if it is not very sweet.

Added Sunday September 11, 2016 7:39 PM

P.P.S. I found my "measurements" of a standard Panasonic glass - the volume of water under the edge is about 365 ml, and the approximate weight of flour that fits under the edge without a hill (it can vary slightly) is 215 g. That is, for a small roll or French one, you need 2 glasses of sifted flour scoop out about 3 tbsp. l. The rest is measured with a glass and a spoon without scales, but it's better with them.

Added Sunday 11 Sep 2016 08:28 PM

Another idea came to me here about impermeability. Do you shake the bread out of the mold immediately after the signal about the end of the program? Have you tried it right away? Because the bread left, for example, for 20 minutes in a cooling bread maker damp, the crust turns from crispy to soft or generally damp to the touch. Bread should be shaken out of their forms immediately, on a paper or cloth towel on a wire rack (from a microwave oven, oven, or specially set for bread) and kept there until it cools. Otherwise, if you immediately cut it and eat it without letting the bread "reach", it will seem damp and, if put on a plate that prevents it from cooling, it will also be damp below.

write a recipe, although according to reviews of Panasonic the recipes from the book are correct

I have had a Panasonic 2500 bread machine for a long time. The recipe has been tried and tested many times.
1.5 teaspoons of yeast, 500 g of flour (I buy in the store and look to make sure that it says "bakery"), 1.5 teaspoons of salt, 1.5 tablespoons of sugar, 280 ml of liquid (water, kefir, whey, what is on hand), 1.5 tablespoons of vegetable oil, fried onions (I fry 1-2 large onions in a slow cooker, but without fanaticism). Mode "Basic with raisins", size L, medium crust. If you don't want with a bow, then the "Basic" mode. Good luck!

Bread should be shaken out of their forms immediately, on a paper or cloth towel on a wire rack (from a microwave oven, oven, or specially set for bread) and kept there until it cools.

I never shake it out right away, the bottom dries out during the cooling process and the crust is still crispy.

[andriano]

andriano, Dont be upset. Panasonic are good bread makers, although as with any household appliances from Matsushita Electric there are nuances. This is not theirs. But they try. Trying honestly. You need to get used to the stove. Do not rush to scold her or shake her unbaked bread in front of your opponents, the stove will still serve you well.

First, forget what they say in the instructions about the ingredient tab. The opposite is true. First, the liquid components, then dry, then yeast (as in the gluten-free mode, although in my opinion the non-gluten-free mode is a fiction and does not work). Pour some water on the bottom of the bowl, then gently pour the sifted (do not be too lazy to sift) flour on top, you can directly from the sifting mug into the bowl to gently and evenly cover the water. Yeast is in the hole in the flour. Good yeast. I'm not afraid of being accused of advertising, but this is the fast-acting yeast "Dr. Oetker", no "Saf-Levyur" (no offense), and so on! Buy, interest for, some bread mixture in a box to try, everything is ingenuous there: a base with all sorts of seeds and a bag of yeast. And pay attention, there, as a rule, in the cooking instructions there will be a remark "... for Panasonic stoves ... add 20-30 ml more water" - this only emphasizes the uniqueness and uniqueness of our stoves. And less negative - bread doesn't like it.

First, forget what they say in the instructions about the ingredient tab. The opposite is true. First liquid components, then dry, then yeast

How do you justify this view of the order of bookmarking products? Why don't you like the option from the instructions?

[lega]

legaYou know, to be honest, as soon as I bought the oven, I was also not very happy with the results.Then he reasoned with his head and came to the conclusion that the main message is to separate the liquid from the yeast at the time of temperature equalization (temperature equalization is a Panasonic "trick", in some ovens there is no such mode, and mixing starts immediately). And how to separate, I decided to myself - it makes no difference, the main thing is that the liquid and yeast at this moment live in isolation from each other. Judge for yourself: the instructions suggest pouring yeast on the bottom of the bowl, then flour, then liquid - and just imagine a little - the dry mixture is covered with water - this is already bad, since firstly the mixture is already compacted under the water column and becomes worse for water permeable (this is the interaction of a dry and a wet environment) - sticks together and crumples, and secondly, it starts to stir from below "dry" - as the stirring proceeds, water comes from above, but at the bottom we still have a compressed mass, which the spatula spreads along the bottom of the bowl with yeast - hence the unstained areas in the dough and the smell of yeast. When we prepare a cement mortar, we do not first pour cement into the container, and then we do not flop the water - otherwise there will be a lump at the bottom of the container - we gradually pour the dry mixture into the water. Here is the same principle: when the water is at the bottom and the dry mixture is on top, the cement (flour) enters the water more evenly and has a better chance of being well mixed - remember that at the beginning of the mixing cycle, the blade moves slowly and only then accelerates, just in the moment when the flour is already sufficiently moistened. As soon as I changed the rules, the bread immediately began to knead well, rise and, accordingly, bake. "Practice is the criterion of truth," as they say. After seeing a good result, I began to use it.

In theory, everything is clear and reasonable for you. BUT .... many here (in the sense of the forum in general, and not in this particular topic) wrote that the buckets begin to flow after a while, but the Panasonic buckets do not suffer from this. There was an opinion (I can’t help but confirm, refute) that this is precisely because of the order in which the products were laid - the oil seal does not come into contact with water and lives longer.

For seven years I have been using my HP, the bookmark is always according to the instructions (flour is below), there were NEVER problems with bread.

that it is precisely because of the order in which the products were laid - the oil seal does not come into contact with water and lives longer.

Who knows, this stuffing box ... maybe it's just a well thought out design. It is easier to interfere with a less viscous medium - there is less load on the blade, and, accordingly, on the shaft and on the engine. The nature and purpose of any seal (oil seal, gasket) to live in a liquid medium - often, in gearboxes, the oil seals dry out and begin to poison just after they dry out (of course, the oil seal is plastic-silicone in the bowl of the stove, and cannot dry out, rather wear out) ...

For seven years I have been using my HP, the bookmark is always according to the instructions (flour is below), there were NEVER problems with bread.

I have nothing to argue, in the preparation of bread, a lot depends ... on the cook, so to speak

[mowgli]

mowgli,

I never shake it out right away, the bottom dries up as it cools and the crust is still crispy

... Is the lid open? How much do you leave? Maybe it damp first, and then dries up again ... Just wondering why you have it dry, and mine - wet)) And at bakeries, as far as I saw, bread is immediately spread on the wire rack ...
SD,

although as with any household appliances from Matsushita Electric there are nuances

Do not use my stove successfully for some time, such an introduction and continuation would scare me to the point of refusal to experiment)) In reality, in a year, I did not manage to screw up a single bread according to the instructions, and even without it - the maximum flat roof did not affect taste, despite the fact that I probably do not belong to the geniuses of baking)) But seriously, the most significant nuance is that the bread from the bread machine is still inferior in taste to the bread from the oven, which had stood before that night. But, given the amount of fiddling with bread from the oven (I mean beginners like myself, don't swear if anything))), you can ignore or hide such trifles as a little yeast smell.Theoretically, I completely agree with your logic of describing the bookmark, but categorically not with the fact that the bread may not turn out to be mixed (tested by practice). And it seems to me that lega, rights - this was invented to protect the bucket (otherwise what prevented changing the instruction for so many years of production). In addition, the unwanted "throwing" of flour, and yeast out of the bucket, should theoretically be higher at the beginning of mixing in the "water from below" option.

In addition, the unwanted "throwing" of flour, and yeast out of the bucket, should theoretically be higher at the beginning of mixing in the "water from below" option.

Well, you know, there is no centrifuge, there is no ejection either in theory or in practice

Added on Monday 12 Sep 2016 05:19 AM

(tested by practice).

The most curious thing is that both you and I can use this phrase.This means that everyone has their own practice, let it be the criterion of truth

[VENIKA]

VENIKA,

... Is the lid open? How much do you leave? Maybe it damp first, and then dries up again ... Just wondering why you have it dry, and mine - wet))

the cover is closed. I leave it in different ways from 10 minutes or more. It depends on whether I put it on the timer or, let's say, was late from work. But if I can control the end of baking, then I take it out after 10 minutes. Then it jumps out of hp more easily.
Of course, the bottom is wet at first, and then dries up. I put it on the micra grill. I try not to keep the bread in HP for a long time, otherwise, as it seems to me, it gets stale faster.

Added Monday, 12 Sep 2016 05:40 AM

bread from a bread machine is still inferior in taste to bread from the oven, which had stood before that night.

agree. I noticed it too.

For seven years I have been using my HP, the bookmark is always according to the instructions (flour is below), there were NEVER problems with bread.

I completely agree, for 5 years of work, I always laid all the ingredients according to the instructions (first dry and then liquid) and you always get wonderful bread.

forget what they say in the instructions about the ingredient tab. The opposite is true. First liquid components, then dry, then yeast

SD, don't be so categorical. Probably, the new user needs to adapt to his HP. Or maybe he has yeast or old flour?

Good yeast. I'm not afraid to be accused of advertising, but this is the fast-acting yeast "Dr. Oetker"

This is really good yeast and there is no smell.

Bread must be shaken out of their forms immediately, on a paper or cloth towel on a wire rack (from a microwave, oven or specially set for bread)

I also do this and the instructions say that the bread must be taken out immediately, otherwise it will damp.

[andriano]

Panasonic, first developer and chief patent holder for a home bakery. The Japanese very scrupulously approached the development of HP, maybe a couple of jambs in the recipes are those in the instructions. Forum to help!
andriano, For newbies #

Oh, I don’t know, the first time I did everything with Panasonic, but Brand had to adapt to HP. In my opinion, Panasonic forgives minor mistakes, while others do not. And again, you always need to keep an eye on the kolobok, flour is different (even 1 brand) is wet, dry and therefore takes in water in different ways, but not only to focus on the weight of the products, but also to look after the kolobok for the first time so accurately. Look at the Admin master classes, she explains and shows everything in an accessible way.
Wheat flour gingerbread man (master class)

flour is different (even 1 brand) is wet, dry and water therefore takes in different ways

Even from one pack - today it is dry and flour dries up, in rainy weather it picks up moisture from the air. In winter, the room has low humidity - the flour is very dry. In the fall, before the start of the heating season, the flour becomes damp. Etc.

the stove smelled a little of plastic but the bread turned out to be good and tasty ,,,,,,

Added on Tuesday 13 Sep 2016 12:58 PM

Thank you all for the advice, recipes and help

[andriano]

andriano, Congratulations on the successful ending of the epic! And I wish you a successful continuation of the baking experiments)) And the smell will disappear after 1-2 times.

[andriano]

andriano, so what did you have?

andriano, since it started to work out, then everything will continue to be in order. Panasonic bread makers are among the best. So happy shopping for you!

One friend of mine was in every possible way dissatisfied with the bread maker, having bought it long before me. The conversation just turned on.
And only later it turned out that he was buying it only for the fast track. And he just didn't like it.

I also do not like the accelerated mode and use it in extremely rare cases. In general, cooking and baking in particular is an art, but it does not tolerate fuss.

it turned out only the smallest size (400g) and the big one turns out to be poorly baked from the bottom and a little damp and wrinkled when trying to cut with a very sharp knife, it was difficult to cut the bread, but the pieces are falling apart ,,,,,,,,,,, I tried several recipes, ,,,,,,,,,, but ,,,,,,,,,, you ,,,, many friends are the cheapest Chinese and bread is a hundred times tastier, that's the conclusion, you shouldn't overpay for a brand that is not works as it should, if I knew that he was baking normally, only small bread did not buy

Added Saturday 17 Sep 2016 00:04

I tried to put one and a half teaspoons of yeast for 600 grams of flour, but alas

Added Saturday 17 Sep 2016 00:42

I don't want to experiment anymore with recipes, but to bother because of 400 grams there is no desire ,,,,, this is not enough for me ,,,,,,,,,,, when I read the reviews I got bad about the quality of bread and recipes not believed ,, and how it happened in vain ,,,

Added Saturday 17 Sep 2016 00:43[/ righ

Added Saturday 17 Sep 2016 00:48 AM

Panasonic is not the best brand has gone to waste if before it was still yapan, now China is poor

[andriano]

andriano,
You were already recommended above to first deal with the theory

And again, you always need to keep an eye on the kolobok, flour is different (even 1 brand) is wet, dry and therefore takes in water in different ways, but not only to focus on the weight of the products, but also to look after the kolobok for the first time so accurately. Look at the Admin master classes, she explains and shows everything in an accessible way.
Wheat flour gingerbread man (master class)

and there is still a topic here
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=132450.0
until you follow the recommendations for studying the theory, but look for a magic recipe without understanding what you are doing, the question remains: who is to blame? you or the stove?
A Panasonic oven can make wonderful bread if it works.
It is in your best interest to understand the problem and fix it.

[andriano]

andrianoDo not get excited.
Perhaps the shades of your stove are not yet developed enough.
It is better to set the color of the crust to "Dark" at the beginning, so the baked goods will be longer and the result is better.
Ready bread needs to be cooled at least 4 hours ON THE GRILLEcovering with a linen towel for a crisp crust, or a terrycloth towel for a softer crust. The bread must reach the desired condition during the cooling process, so 4 hours is important.
To cut the bread neatly, evenly and beautifully, you need to use a toothed bread knife.

It is better not to cut the bread right away, I remember it, and the crumb of just baked bread is unpleasant.

And the recipe ... I will now write you from the instructions for my oven, try to bake Maybe a successful version of bread will awaken your interest in learning the intricacies of baking in a bread machine.

White bread (for 600 g of flour):

1 1/4 tsp dry instant yeast (better to buy fresh)
600 grams of bread flour (not premium)
2 tsp sugar
25 grams of vegetable oil
1 1/2 tsp salt
400 ml of tap water.

Program: 01
Size: XL
Crust color: dark.

Shake out the bread from the bucket within 5 minutes maximum after the end of the program, otherwise it will get damp and the bottom will be the dampest.

This is the simplest bread. Make sure to let it cool down.
This bread is just bread to test if the bread machine is working properly.
But in principle, this bread does not smell like yeast and is better than baked in 2 hours.
Try it. Now you need at least something to succeed, so that your interest does not disappear completely.

[Natasha]

Natasha, if Andriano for example, raw flour and not very active yeast, or even from an already open stale pack, then even your wonderful recipe will not save him, but will only convince him once again "what a bad Panasonic oven", and there is just a mistake on an error during kneading and fermentation.

If it is so hunting "right away and in the queens", then in addition to the recipe, he needs to get enough dry and strong flour for bread makers, yeast of excellent quality. And even then, the amount of water can be punctured if the bun does not look at least once.

You can also test the stove using the service manual and make sure it works exactly, just in case.
Remember, even the quality of the water affects the result. I have terrible water from the tap, the bread does not turn out tasty on it either. Maybe Andriano also has a water problem?
He needs to understand and understand. And preferably in the relevant topic.

Added Saturday 17 Sep 2016 01:20 AM

Len, I'm not talking about my recipe, but about a simple one from the instructions. In my instructions, everything is a little different, suddenly it helps

Now he needs at least something to work out, otherwise he is completely desperate.

After all, in order to bake anything else, you need to make sure that the HP bakes and bakes properly!?!?

The topic has been read more than 612 thousand times. A bunch of rave reviews, recipes, photos, benevolent people with recipes. Should it convince or what?

But if you really fight despair, you can buy flour and different yeast in a small packet at least in two different stores, and experiment with different ingredients. And take water of proven quality. So there is more chance that it will turn out right away for good luck.

Somehow I can't believe in such horrors about Panasonic. I have worked for the 255th for 8 years and everything is fine. 2502 has been working for half a year, everything is fine too. Kenwood 450 lasted 7 years, but the bucket was already leaking.
IMHO: It seems it's time to stop giving advice, because they don't listen to you, in my opinion, it's just that the goal is so unconstructive

[andriano]

turned out only the smallest size (400g) and the large one turns out to be poorly baked

Perhaps it's all about the stove, just in a specific instance? Then, for a change, you need not to contact here, but to the service ... And I also remembered one nuance. I don’t bake large breads in principle (I’m a lot), but on medium bread, when I just bought a stove, I put a dark crust on and I won’t say that the bread turned out to be super-fried, but now the default is medium, but the bread is sometimes quite fried. Probably the heating elements are somehow "developed" over time.
andrianoIf it's not a secret - how many people have gathered to eat this bread? The three of us eat only a medium-sized loaf in 3 days, and even then not always, and then the bread is simply not tasty ...

I recently decided to bake bread after a short break. I baked a loaf - it’s somehow not that, damp and the pores of the bread are not the same, did not attach any importance, decided that I needed to add less water next time. But the next time, the same incomprehensible result and gave the loaf to the neighboring chickens. I changed the flour for the same, but different package, and everything worked out. Something like that.

the stove smelled a little of plastic but the bread turned out good and tasty

Somehow not very clear. First one, then another Raises doubts.

I tried to put one and a half teaspoons of yeast for 600 grams of flour

It's a lot. For 1.5 teaspoon of yeast, 500 grams of flour is enough. My recipe is from the instructions and this recipe has been checked many times.

Ready bread should be cooled for at least 4 hours ON A GRILLE

I completely agree - this is necessary and a special wavy knife is needed.
It must be done strictly according to the recipe, in no case change the order (first, dry then liquid ingredients). Try changing yeast, flour, water and watch the bun.Or maybe you chose the wrong size of the loaf? You can try and contact the service. Still, it seems to me that this is not about the bread maker ...