Tex, well, I'm again with many, many letters.
Now I will summarize what the members of the forum were able to identify in the topic of standing by Panasik.
Special thanks Natasha and Compatriot-Constantin , which almost completely clarified this issue for me.
Natasha I found where the shades are located, and what temperatures are critical for the machine, which determine the kneading time.
A Konstantin proved that the machine calculates the gradient-difference between the two sensors to trigger the heating bucket while standing.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0
Natasha today it is fully confirmed in practice.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167.0
Therefore, thanks to both of you, I can now try to fully describe how the panasik stands.
So, Panasonic engineers have identified two sensors: one on the body outside-A, and a sensor for determining the temperature in the case from within-B.
Wherein only outside sensor A is responsible for the standing time. Normally the temperature of sensor A is the same as the ambient temperature. This is the room temperature at which the stove operates.
Sensor A focuses on only three critical temperatures 24, 32 and 35.
With lectures below 24 degrees, there will be the shortest standing. At temperatures above 24 and 32, it will lengthen in two stages, respectively. See the drawing found by Natasha.
🔗
Sensor B inside is responsible for the heating mode of the ten, the task of the ten is to heat the contents of the bucket to one of the critical points at 24, 32, 35 degrees.
But sensor B cannot directly measure the temperature of the bucket, it only measures the temperature of the air gap between the bucket and the inner body of the stove. But since this layer is small, the engineers decided that the temperature of the layer can be considered the temperature of the bucket.
How does it work in practice?
1. So let's say sensor A from the outside shows a temperature of 20 degrees, this is lower 24 degrees. There will be the shortest standing. The machine chooses the first frontier in the optimal temperature for heating the ingredients. 24 degrees.
Let sensor B
a) showed a temperature of only 4 degrees, because we poured ice water into the bucket and the bucket immediately cooled the interior of the stove to 4 degrees. The stove urgently rummages in its brains and calculates that in order to heat a bucket at 4 degrees in a cold kitchen at 20 degrees to the specified optimal 24, it is urgent to turn on the shades at 33 degrees for all 20 minutes.
b) B showed 18 degrees. That is, we poured water a little colder than room water. The stove will rummage in the brains and will see that in order to heat a bucket of 18 degrees at a temperature in the kitchen of 20 degrees to the set 24 degrees, you need to turn on the shades weaker, for example, just for 10 minutes
by 28 degrees.
That is, the colder the bucket is at room temperature, the more intensively the ten will turn on in order to make an attempt to heat the bucket to a predetermined critical temperature of 24, 32 or 35 degrees. And the more difficult it will be for him to do this with a large difference in temperatures.
Therefore, the instructions include the requirement to pour water at room temperature, that is, water as the temperature in the kitchen. So that there is almost no difference between readings A and B.
c) B showed the temperature as in the kitchen at 20 degrees. The shadows will turn on at a little bit 24 degrees.
c) B showed a temperature of 30 degrees, because we poured very hot water into the bucket. Then no ten will turn on at all. A machine with such a misfortune cannot do anything.
From here you can see the weak point of the temperature equalization.
This noted Konstantin in my experience in practice.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0
Since sensor B measures, strictly speaking, the air gap between the bucket and the inner case, and considers this temperature as the temperature of the bucket, the greater the difference between the readings of sensor A, that is, the temperature of the stove itself and the exact temperature exactly the bucket itself, the greater the error in choosing the option for heating the ten, that is, the more likely not reach the required 24 degrees by the time of kneading really in the middle buckets, and not according to the readings of sensor B.
Therefore, in order to reduce this error, I repeat, the instructions are very important pointthat in all programs with standing, the water temperature should be taken as close to room temperature as possible, that is, the temperature of the stove itself, that is, the readings A and B should maximally coincide.
similarly for above 24 degrees in the kitchen:.
Let sensor A read 30 degrees in the kitchen. It's over 24 degrees. The machine will then select an extended holding cycle. The shades should heat the contents of the bucket already to optimal 32 degrees, the second critical temperature point.
Let sensor B show
a) ice water was poured ... 4 degrees, the poor machine needs to heat the contents of the bucket to 32 degrees with an initial 4 degrees and an external temperature of 30 degrees. The machine pummels, pokes in electronic brains and decides that for 15 minutes, turning on the ten to 36 degrees will be enough.
b) let the water be poured at 24 degrees ... The shadows can be turned on weaker, for 10 to 33 degrees minutes
etc .
The difference in the height of the bread after the night and just when standing can be due to only one factor:
there should be a difference in the final temperature of the ingredients in the bucket before starting the kneading after overnight and only when standing. In the first case, it reached the temperature planned by the program, and in the second, the temperature did not have time to reach the set value. The dough temperature was lower.
And this is possible only if there was a big difference between the temperature of the stove itself (that is, the environment, room temperature, if the stove was not specially heated and cooled) and the temperature of the bucket itself. This difference is most likely in the cold temperature of the water, which did not allow for a short standing time to bring the contents of the bucket to the ideal mixing temperature of 24, 32 or 35 degrees, depending on what temperature you have in the room.
And overnight, the bucket automatically heated up to ambient temperature and then ten easily reheated the missing difference, so that at the time of mixing the ingredients in the bucket had the same temperature planned by the program. This target temperature is higher than what the dough was able to reach with a short standing time, the yeast multiplied under the best warm conditions and worked better.
To prevent the stove from increasing the standing time, so that there is no difference with standing or overnight, the stove must be kept in a room with a temperature below 24 degrees. Or fool sensor A by slipping cold into it.
Pour water into a bucket, if not overnight, then the temperature is the same as the stove itself. So that there is no large temperature difference between the temperature of the stove and the bucket
Added on Tuesday 14 Mar 2017 04:17
Nika
1. I, too, with the folk favorite remedy for burns. And I like to make foam out of economic soap. I keep it specially for this purpose. Dense - dense wet foam on the burn and the pain immediately recedes.
2. Well, it seems to me all the time that you are doing too thick kolobok. Could you work out a single recipe in one mode. Do it first as always. Then the bun is thinner, so that by the end of the batch it will be silk-pre-silk. Then cut the yeast and see too. Find out on one recipe the possibilities of your stove and your preferences.
Because your French is not French at all. In appearance, in a small photo, it is clogged and too much with yeast. Perhaps the same error creeps in somewhere, but no one else will find it. You need to be patient and bring one recipe with one flour and one mode to the most delicious version.
3. About Easter cake. These cakes can be completely different in types and tastes. Who knows what exactly you love. Light heavy,
wet, drier. Fibrous or closer to cupcake.
If, like a bun, tasty, light, no problems in HP. If the cake is thick, then HP can be used as a kneader, but you still have to do it manually. Because for a very rich cake, dough is usually needed.
Added on Tuesday 14 Mar 2017 04:29
Julia
Congratulations on the pleasure of communicating with Panasya. The first impression is quite the first.You poke the buttons more often, and everything will work, you will learn how to make fluffy bread and the spatula will stop getting stuck
Everything will be fine and soon enough.
About the smell from the stove. There are lots of Panaseys, where the chemical smell from plastic can be for some time. This is rare but occurs. Nothing touches the bread there, it is safe. This heats up the plastic from the side of the vents on the baked goods.
Do not be afraid not only to ventilate the HP, but run the baking program separately in idle and then leave it to ventilate.
In fact, if it gets annoying, then you can even make a claim to the service center with this.
If you call them and tell them, they themselves offer to even conduct an examination.
But it’s necessary to drag the HP there.
Therefore, run the pastries 5-6 times with airing. It should stop, and maybe even earlier.
By
cornbread tortured
Vika (
Mirabel,). So let's ask her what the experiments in Panasika with corn flour have done
