Bread maker Panasonic SD 255 (part 1)

in authorized service centers

Can you find out specific coordinates?
there are no such in my city

Although my stove will appear only in two days, I read in one Temka that the bucket often scrapes when kneading if the sugar is large ... it was advised either to take a small one or grind it before kneading ...

, but I read in one Temka that the bucket often scrapes when kneading if the sugar is large ... it was advised either to take small or grind it before kneading ...

Why suffer, you can just dissolve sugar in water, which you add according to the recipe, but, in general, it dissolves itself while it stands the temperature, there is water (liquid) on top of it

Can you find out specific coordinates?
there are no such in my city

You must have a service book for the stove. There, in my opinion, not an address, but a telephone number in Russia for information, look.

Please tell me what is the height of this stove when it is open? You need to know if I can freely open it and get a bucket if it stands on the table under the shelves. Distance 52.5cm

Dear MariV!
There are other topics for your questions in more appropriate sections
// TXT

Please tell me what is the height of this stove when it is open? You need to know if I can freely open it and get a bucket if it stands on the table under the shelves. Distance 52.5cm

I measured - the height in the open state is just 52 cm.I also has it under the shelves (the shelves hang at a height of 54 cm from the table), but when loading and unloading the bucket, I still pull out the stove, because to take out the bucket you need more "heights".

I measured - the height in the open state is just 52 cm.

Thank you!

Are you still accepting new ones?
So I, finally, became the happy owner of a bread machine.
The first thing I cooked in it was ... dough for dumplings.
Well, delicious dumplings turned out! And what kind of bread turns out, just super! So I would bake it several times a day, but we don't have time to eat.

Are you still accepting new ones?

Essno accept, current with gifts, where are the pictures of bread?
I now have just the same dough for dumplings hanging out

Are you still accepting new ones?
So I, finally, became the happy owner of a bread machine.
The first thing I cooked in it was ... dough for dumplings.
Well, delicious dumplings turned out! And what kind of bread turns out, just super! So I would bake it several times a day, but we don't have time to eat.

Hello Mandarin duck !!!! With the FURNACE you !!!!
I understand you, I go and chew my own bread from time to time, although I used to be relatively indifferent to baking in general ...

PS: And how to make a signature where the model of my stove is indicated ???

PS: And how to make a signature where the model of my stove is indicated ???

Profile-change and in the signature column write what you want

Profile-change and in the signature column write what you want

Thank you ..

Essno accept, current with gifts, where are the pictures of bread?

Easy!
Here is my first handsome "Spicy bread with garlic and herbs" from zabu.

The second, no less tasty, is in Temko at fugaska about Darnytsia bread.
Honestly, when I baked the first bread, I was very worried: suddenly it would not work, suddenly I would not like it (steadfastly getting used to the store). Oh no! I didn’t regret for a second that I had bought a bread maker.

Here is my first handsome "Spicy bread with garlic and herbs" from zabu.

And really handsome! And the smell, probably ............. !!!!
Please remind me of the recipe

And the recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1811.0

Please tell me what is the height of this stove when it is open? You need to know if I can freely open it and get a bucket if it stands on the table under the shelves. Distance 52.5cm

I measured - the height in the open state is just 52 cm.I also has it under the shelves (the shelves hang at a height of 54 cm from the table), but when loading and unloading the bucket, I still pull out the stove, because to take out the bucket you need more "heights".

hmm ... And someone else can confirm the size in the open state, otherwise they told me that 55cm, there is no way to try it on, I will order.

hmm ... And someone else can confirm the size in the open state, otherwise they told me that 55cm, there is no way to try it on, I will order.

I can only confirm my earlier statement about height)
BUT 52 or 55 is not important, because in both of these cases you will have to push the stove out from under the shelf to get the bucket.

hmm ... And someone else can confirm the size in the open state, otherwise they told me that 55cm, there is no way to try it on, I will order.

The height of the stove with the lid open is 52 cm.To open the lid, the distance to the shelf must be at least 55 cm to remove the bucket without advancing HP and do not bump your hand on the shelf, the height from the table to the shelf should be 74cm. I measured it with a meter ruler.

Now I went, measured it at myself. Cotton with an open lid - height 54 cm. I have it under the shelves, the distance from the table top to the upper cabinets is 56 cm, with the lower cornice 52 cm. From the wall the bread maker is located 5 cm forward (measured by the protruding parts). The lid opens freely, I never rearrange the stove, I load the bucket by tilting it a little, that is, the stove freely enters the 56 cm niche with the lid open. Here's how I have it:

Only now it dawned on me why everyone has different measurements with the lid open. When opened, the lid follows an arc. For me, it rests against the wall and does not fall further, that is, it turns out 54 cm. For those who have a free stove, the lid drops lower back, therefore, the height with the lid open is different, less.

The instructions say that there is a function of keeping the bread hot ... and at the same time in the same place - you must immediately take it out after the end of the program ... and then how can you keep it hot? maybe I read something wrong?

If you have a problem with the height of the stove, you can proceed as follows: The cover of Panasonic is fastened with one screw, unscrew this screw, and you get a stove with a removable cover. And all the problems are solved.
I recently decided to wash my unit thoroughly and discovered how easy it is to remove the cover.

The instructions say that there is a function of keeping the bread hot ... and at the same time in the same place - you must immediately take it out after the end of the program ... and then how can you keep it hot? maybe I read something wrong?

yes, this is such a contradictory function
keep hot = do not remove from oven, that's all.
the bread will not damp (in my experience, it certainly does not damp in an hour, I have not tried it anymore).

Thank you all who responded! I will buy

The instructions say that there is a function of keeping the bread hot ... and at the same time in the same place - you must immediately take it out after the end of the program ... and then how can you keep it hot? maybe I read something wrong?

That's right: the program includes a "keep warm" time. And how it ended (or turned off) - take it out. I think everything is clear ...

That's right: the program includes a "keep warm" time. And how it ended (or turned off) - take it out. I think everything is clear ...

preservation of hot after turning off the program is positioned, and not within the program ... therefore it is not clear ...I will try to leave the bread in the oven .. I will experiment. .

preservation of hot after turning off the program is positioned, and not within the program ... therefore it is not clear ... I will try to leave the bread in the oven .. I will experiment. .

But this is not logical, although at the beginning I also had such a question, but then it disappeared for being illogical.

You know, I really love technological recipes, that is, which can be done automatically and the result is always guaranteed. Here I want to give you such a recipe (I learned it when I was younger and got to a seminar on microwaves at Panasonic):

ooohhh what a pity that I did not immediately notice your post ... but I will try anyway)
Question - it turns out that you don't need to insist? that is, on the same day it is already ready for use ??

good people help than you can !!!
I have never experienced such disappointment!
I read about the stoves, I chose the model, I fell in love with it, I bought it ...
and got such a pancake (like right in the fairy tale about a frog - you can immediately go into the bucket) The flour remained from below, sticky, not baked, and low - somewhere at the very bottom of the bucket (this was the very first recipe)
We changed the yeast, the flour, again, everything, too, cannot be carried back.
Who does it - what flour like yeast ...
do not throw this miracle about which 49 pages are written in a landfill

Take a look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2255.0... Maybe you have the same problem?

good people help than you can !!!
I have never experienced such disappointment!
I read about the stoves, I chose the model, I fell in love with it, I bought it ...
and got such a pancake (like right in the fairy tale about a frog - you can immediately go into the bucket) The flour remained from below, sticky, not baked, and low - somewhere at the very bottom of the bucket (this was the very first recipe)
We changed the yeast, the flour, again, everything, too, cannot be carried back.
Who does it - what flour like yeast ...
do not throw this miracle about which 49 pages are written in a landfill

Do not despair - I had the same thing, I bought mine on October 21, even crying, then both shoulder blades developed, I strictly began to follow the order of the bookmark, then I figured out the measurements of the products - it is better to measure the liquid with the attached glass, and the flour - or weigh I bought an electronic scale), or I found an old German measuring mug in my closets - it also works out fine, except for rye flour, and it went! Sugar, salt, yeast with the attached spoon should be measured normally, checked on the scales.
It will work!

Very good oven Panas 255, bought in September 2007, at the beginning of baking there were many questions about oven recipes, ordinary bread turned out fine, sometimes it was good, and the rye type of pancake was not pleasant to look at, but after purchasing the scales, everything changed in the quality of the prepared bread , the bread has become. Learned a lot of information here on baking bread and its varieties. Thanks everyone.

good people help than you can !!!
do not throw this miracle about which 49 pages are written in a landfill

Why go to the landfill This is clearly not Pechkin's fault
Calm down and read the instructions for beginners on the forum ... for whom it was written ... and everything will work out ... otherwise throw it out right away, hot, however

[Arcadia]

Arcadia, in my first bread, with happiness, I confused weight with volume, I also came out with such a brick: wow: I, however, realized my mistake and foresaw the result when the bread was still baked. Isn't that where you were wrong?

And I spoiled my first bread by measuring the flour with a measuring cup that I once bought in a hardware store.
When I bought the scales, I found out that he had at around 200 grams. flour exactly 295 gr. flour

And I ruined my first bread

And I don't even remember how many of the first ones I ruined, and what is interesting. I thought that it should be so, I assured everyone how tasty it was (a low brick with a flour bottom) until I accidentally added water (I categorically did not look under the lid) Then I found out on the forum that the recipes were almost correct, and at the same time I was sincerely happy stove

And I don't even know how I ruined my first bread in Panasonic. See it from above. Schaub did not relax. But, for that, all the rest of the breads were BEAUTIFUL! True, I always (as the recipes went in grams) use scales. Previously, in the old HP, everything was put in cups in cups and it also worked out great. YOU will figure it out too. Do not panic. Life is Beautiful!

Why go to the landfill This is clearly not Pechkin's fault
Calm down and read the instructions for newbies on the forum ... for whom it was written ... and everything will work out ... otherwise throw it away right away, however

Of course, not Pechkin's fault, but the producers - full respect for this! For a glass in which there are divisions inside, and when you pour liquid, nothing is visible, for the recipes, for the note that is written in small letters at the very bottom of page 17 (this is about yeast), for the scapula, which normally begin to interfere only on the second- third time! This has nothing to do with the price of HP!
Now I have weighed the flour in this glass - 190 grams of dry wheat flour, I put the flour in the glass to the top and leveled it with a spoon.
If this were an isolated case!

Now I have weighed the flour in this glass - 190 grams of dry wheat flour, I put the flour in the glass to the top and leveled it with a spoon.
If this were an isolated case!

Why do you need to know how much flour is in a glass? It is designed for liquid, and the flour must be weighed with scales and then punctures will be minimized. And even with yeast in recipes, you need to get involved. "B" for regular baked goods and "R" for quick baked goods. And everywhere they are used fast or saf-moment (preferably NOT levure) or Dr. Otcher, you can still have Five chefs or something like that.

Why do you need to know how much flour is in a glass? It is designed for liquid, and the flour must be weighed with scales and then punctures will be minimized. And even with yeast in recipes, you need to get involved. "B" for regular baked goods and "R" for quick baked goods. And everywhere they are used fast or saf-moment (preferably NOT levure) or Dr. Otcher, you can still have Five chefs or something like that.

Well, yes, you must also write in the instructions in order to buy scales right away - preferably electronic, with zeroing, with an accuracy of 0000, 1 g, etc., etc.
Isn't it too much for not the cheapest HP?
Then, not everyone is on the Internet, where else can you find out information? By typing?
The mood drops a lot after the first 2 failures!

Thank you, dear users
Of course, I'm not going to throw this miracle anywhere.
Why did they give us so many days off - to improve the technique.
I read everything, thanks
The third time there was no flour at the bottom (in a glass, 198 grams of flour, so they found a measuring cup about flour, well, not up to the scales now)
I think it's all about yeast. Yesterday's bread was 4 cm tall (this is about L) Saf, my moment ends the expiration date in April 2008, made in 2006, I bought it in the super market, but not in the department no higher than +15 degrees, but in the usual one.
with a growth of 4 cm, there were no holes in the dough - as I understand it, there is no fermentation.
Here's what I'm thinking, is it possible to put raw yeast - dissolve a little in water and on the bottom.
True, I bought a saf 11.07 release on the market, and I'll bake a cupcake, I'll try ... in short, I'll finish this technique with tests.
It's a pity to get to work soon, there is no time to experiment.

You can put fresh yeast, but their quantity should be three times more than indicated for dry yeast.
You can also use a measuring glass, but then always observe the batch. Previously, there were recipes in cups (you can download for P253https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=blogcategory&id=14&Itemid=47 ) it will be more convenient for you, but in general, for the future, get hold of the same weights, this will help you experiment more confidently.

Well, yes, you must also write in the instructions in order to buy scales right away - preferably electronic, with zeroing, with an accuracy of 0000, 1 g, etc., etc.
Isn't it too much for not the cheapest HP?
Then, not everyone is on the Internet, where else can you find out information? By typing?
The mood drops a lot after the first 2 failures!

No scales can guarantee the quality and moisture of flour, so you JUST KNOW how a good bun should look like. And it is imperative to know the properties of different flours and flakes, how they work with water in a regular program and with a timer. I have a mechanical scale with a division of 20 grams and there were situations when they, the scales, were not at all at hand, but fresh bread was always there. Only one piece of bread made from natural apple juice reached the trash can - it didn't rise.

No scales can guarantee the quality and moisture of flour, so you JUST KNOW how a good bun should look like. And it is imperative to know the properties of different flours and flakes, how they work with water in a regular program and with a timer. I have a mechanical scale with a division of 20 grams and there were situations when they, the scales, were not at all at hand, but fresh bread was always there. Only one piece of bread made from natural apple juice reached the trash can - it didn't rise.

Well, yes, and also the course of the "young fighter", sorry, baker - to know everything about gluten, wheat varieties, growing places, and at what mill they ground!

I don’t have any scales at all, I measure them with different measuring cups, the ones that came with the oven - liquids, and a separate measuring one for flour, a couple of times all sorts of fillers for bread were poured onto the eye without any recipes. I haven't ruined a single bread yet.

Lucky you with an eye and a sense.

Well, yes, and also the course of the "young fighter", sorry, baker - to know everything about gluten, wheat varieties, growing places, and at what mill they ground!

Any new business needs to learn, baking with all its nuances is, of course, more difficult than boiling eggs. If there is a desire and a reasonable approach, it will not be difficult to read at least a minimum of information about the business you are going to do. Any instruction describes how the device works, but the basics of baking are completely different literature. If this is combined the instruction will look like an encyclopedia volume.

Hello! I have this miracle - the technique for almost a month. I never tire of admiring her. This is just a miracle. And the dough turns out wonderful, and the bread is very tasty.

good day to you all or evening.
the muffin is delicious, but something tiny, you need more.
the roof did not fall ...
and the roof fell in the bread (it finally rose - everything was in yeast), I've already read about the koloboks.
we will try further.
but the color was not white.
Thank you all, but now it's time to go to work, I'm useless night snipers.
I will continue to study everything, everything, everything
Happy Holidays everyone