Bread maker Panasonic SD 255 (part 1)

And why share flour? Does it give something? And if the yeast gets wet ahead of time?
I just put this mixture on top of everything along with sugar, salt, butter ...

I make such a "puff cake" if I put the RYE program right away, it will equalize the temperature before kneading. I don’t want to dirty a separate dish for breeding kvass, so I do everything in a bucket, it turns out hot kvass below, liquid with butter over flour.
It remains to put the yeast between the flour, put the flakes / bran there, so that they don't get wet ahead of time.

[stels]

stels , the bread maker quietly enters the 56 cm niche with the lid open. Read here:
https://Mcooker-enn.tomathouse.com/in...pic=251.0

Hot air comes out from the back and sides of the cover. I have a plastic wall panel in the back. I don't move the stove. I have had it like this for almost a year now, and there are no marks on the wall.

Thanks for the answer!!! Your photo helped me a lot !!!
This gave me the idea to raise the hanging kitchen cabinets, which hang extremely low, by a few centimeters. In this case, the stove will stand on the pedestal under the hanging cabinet. I also liked the option with a screw to the stove lid, when the lid is simply removed and not lifted !!! But in this case the question arises: will the removal of this screw affect the tightness of the stove and its operation? And how stable will the stove cover LIEU and will there not be unforeseen distortions?
Is there some kind of latch on the stove cover when it is closed?

[stels]

stels, the lid of the bread maker does not have any latches. It seems to me that it is better not to experiment with the screw: the cover may accidentally fall off or the screw may be lost. It is better to hang the kitchen cabinets higher. Or another option: you can not outweigh the cabinets, just take out or raise the lower shelf slightly upward, that is, the bottom of the cabinet under which you plan to put the bread maker.

[stels]

stels, the lid of the bread maker does not have any latches. It seems to me that it is better not to experiment with the screw: the cover may accidentally fall off or the screw may be lost. It is better to hang the kitchen cabinets higher. Or another option: you can not outweigh the cabinets, just take out or raise the lower shelf slightly upward, that is, the bottom of the cabinet under which you plan to put the bread maker.

I think you are absolutely right !!! It is worth lifting the hanging cabinet and in this case it will be possible to open the lid in the stove, but it will not be possible to pull out the bucket, since to pull out the bucket, a vertical distance is needed - more than 74 cm (as it is written on the pages of the forum). On the strength of what I can do by lifting the hanging cabinet, is to go 60cm.
PS. The hanging cabinet has two vertical doors and no horizontal shelves that could be temporarily dismantled !!

[stels]

stels, I have a 56 cm niche and I load and take out a cotton bucket from the side without any problems. I just tilt it a little and hold it with both hands, and pour in the liquid when the bucket is already installed in the stove. The doors in the cabinet cannot interfere with the loading, since my lower cornice is 4 cm, that is, the niche is reduced to 52 cm. And yet I have never touched the cornice with either a bucket or a lid.

[stels]

stels, I have a 56 cm niche and I load and take out a cotton bucket from the side without any problems. I just tilt it a little and hold it with both hands, and pour in the liquid when the bucket is already installed in the stove. The doors in the cabinet cannot interfere with the loading, since my lower cornice is 4 cm, that is, the niche is reduced to 52 cm. And yet I have never touched the cornice with either a bucket or a lid.

Yana, excuse me for my importunity and meticulousness, but let me ask you a couple more questions:

-What cornice are you talking about?

I have a wide double-winged bedside table on the floor, and a hanging double-folding cabinet (which I plan to raise higher) hangs above the bedside table. On this bedside table there is a microwave oven on the left, and even to the left of the bedside table (microwave oven) there is a gas stove. There is a small free space on the nightstand on its right side. If I put my stove in this place, then tilt it to the left. I can't, since there is a microwave there. I also cannot tilt to the right, since there is already a wall there.
All that remains is to lean forward or to load the bucket, the stove must be removed from the bedside table!

-Is it possible to tilt the stove FORWARD to load a bucket into it, that is, without removing the stove from the bedside table?

[Yana]

Yana, excuse me for my importunity and meticulousness, but let me ask you a couple more questions:

-What cornice are you talking about?

The photo shows this cornice. It covers the two upper shelves from below: an open corner one and with a stained-glass window.

stels, I do not tilt the bread maker. I have it standing motionless. When loading, I tilt the bucket from the bread machine. But, judging by the description, this option will not work. The best way is to hang the top cupboard higher, as you originally wanted.

I have already ordered a Panasonic SD 255 and next week I will have 100% stove. On this forum I read that the height of the stove with the top cover open is 54 cm, and to remove the bucket requires a height of 74 cm. With a kitchen area of ​​7.5 sq. m I have the most "suitable" place is ONLY the windowsill. The kitchen has metal-plastic windows made of expensive "purebred" materials.
The stove is warming up, there are products of the stove operation, which must leave the stove cavity in the form of hot steam or hot air through the technological "windows".
Questions: Where are these windows on the stove located and will the escaping steam (hot air) damage the material of the metal-plastic windows and the plastic window sill? How much does the stove heat up and "puff" the steam?

on my windowsill. I have never seen traces of fogging on the glass. Although it is precisely with the rear opening that it stands against the glass. Well, not end-to-end, of course. There is a multicooker nearby. From her on the glass there is always a noticeable misted spot. And in general, I don’t even remember that it was hot next to the HP during baking ... but maybe I didn’t notice ... but when you open the lid at the end of the program, the lid is cold ..

[Yana]

Yana, excuse me for my importunity and meticulousness, but let me ask you a couple more questions:
-Is it possible to tilt the stove FORWARD to load a bucket into it, that is, without removing the stove from the bedside table?

I have a shelf height problem too. Before getting the bucket, I push the stove forward towards myself (the front legs even hang a little from the table), load everything and push it back to the wall so that it does not interfere. It's a matter of seconds.

[Yana and Leska]

Yana and Leska, You are true friends of the candidate for baker !!!
I don't know, maybe I will repeat myself, but here: 🔗
I found interesting things.

I already want a stove !!! Tell me please does Panasonic jam?

Panasonic has a Jam program.

I already want a stove !!! Tell me please does Panasonic jam?

Now almost all stoves make jam, at least those that do not, I have not met, but I suppose that there are still such

Everyone at Panasonic makes jam-jam. LG has those that make jam, and there are those that bake muffins. My old 151 was with jam. She has a JE index.
Now you can also find both those and others, but there is a combine (that is, it cooks and bakes)
🔗
Basically, older models have this difference. New - almost all are already combined.

I also have a stove on the windowsill, and also next to expensive plastic windows, and everything is fine. There is almost no steam coming out of the holes on the back wall, hot air comes out only when you open the stove after cooking. This is how my stove stands.

I have a Panasonic SD 255 bread maker ALREADY PURCHASED, but it is located in Kiev from friends. Next week a car goes to Kiev and will bring it to me.
Everywhere in the photo there are white gloves in which hot bread is taken out of the oven. Are they included in the delivery set or do you need to purchase them?

No, gloves are not included in the kit and you do not need to buy them!
You only need potholders for hot to pull out the bucket.
Gloves there for "show-off" (sorry for the jargon)

Tell me, does the Panasonic SD 255 have overvoltage protection as in 254, and do the dispensers work even better?

Since yesterday I have become the proud owner of 255 Panasonic. And only thanks to this wonderful forum I decided in her favor. I like everything so far. Yesterday I made the usual, the simplest, bread. Here's what happened:

Today I want to try to make dough, but I haven’t read anywhere how to measure butter. I apologize for the stupid question, but first you need to melt it and then measure out the spoons? Or is it somehow different?

Sorry for the stupid question, but do you need to melt it first and then measure out the spoons? Or is it somehow different?
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you need to melt)) otherwise you will dial with a slide and as many as three will turn out)))

you need to melt)) otherwise you will dial with a slide and as many as three will turn out)))

I don't drown. First, you can dial without a slide. Secondly, excess dishes get dirty. Well, thirdly - you can't spoil bread with a third spoonful of butter
And in general - replace butter with vegetable oil.

Okssi and Country Stove, thanks for your prompt answers. I will try to melt it all the same, so as not to deviate from the recipe. I will master sweet pastry

Okssi and Country Stove, thanks for your prompt answers. I will try to melt it all the same, so as not to deviate from the recipe. I will master sweet pastry

IMHO, if you melt the butter to liquid, then you will need a little less liquid too (navigate by the bun)
I just cut the slightly softened with a knife "by eye" As you noticed correctly, you can't spoil bread with butter)))

I never heat butter. I cut it off by eye - and into the stove in small pieces. While the temperature is equalizing, it softens and mixes well.

That's right, in the baking, extra 15 - 20 grams of butter - only better

And I bake ordinary bread with vegetable (since it is now just the sea - mustard, sesame, peanut, linseed, etc., etc.)

(navigate by kolobok)

I remember an anecdote fashionable in the 80s: a wolf caught a kolobok, twirls it in his hands and says: "You should at least farted for orientation."

Yesterday I made the usual, the simplest, bread.

If you make simple bread according to recipes from the 255th oven, then it's a good idea to add 2 tbsp. l. dry milk - otherwise it really turns out to be simple.

If you make simple bread according to recipes from the 255th oven, then it's a good idea to add 2 tbsp. l. dry milk - otherwise it really turns out to be simple.

While I will try those recipes that are in the booklet, and then I will improvise, otherwise it’s scary

And yet such a question is ripe. In HP, can you knead any dough according to your own recipe or only observing the proportions from the booklet?

And yet such a question is ripe. In HP, can you knead any dough according to your own recipe or only observing the proportions from the booklet?

You can knead any dough, but follow the rule:
minimum - 300 g of wheat flour
maximum - 600 g wheat flour
(this is written on the last page of the instructions).

For a tough dough, I would not make more than 450-500 g of flour.

You can knead any dough, but follow the rule:
minimum - 300 g of wheat flour
maximum - 600 g wheat flour
(this is written on the last page of the instructions).

For a tough dough, I would not make more than 450-500 g of flour.

Thanks for warning. I didn't notice this phrase

how to measure butter. Sorry for the stupid question, but do you need to melt it first and then measure out the spoons? Or is it somehow different?

In 1 tablespoon from Panasonic 15 g of oil. Therefore, I measure the required amount on the scales and put in pieces in flour.Sometimes - softened, sometimes - immediately from the refrigerator, sometimes - in the microwave at low power I soften a little. This does not fundamentally affect the final result)

This does not fundamentally affect the final result)

Not only cardinal, but in general NO!

at all NO!

I cannot agree. More than once I noticed that if oil from the refrigerator was sent to the bucket, then the stove in the most impudent way used the maximum time to equalize the temperature, and if the oil was at room temperature, then the time was minimal (all other products were at room temperature). As far as I understand, the duration of the rise of the dough directly depends on this.
However, a beautiful bread turned out that way, that way))

and for the first time I weighed butter on a weight, and now I put it on my eye ... I checked myself - the discrepancy is 1-2 grams, no more

You can knead any dough, but follow the rule:
minimum - 300 g of wheat flour
maximum - 600 g wheat flour
(this is written on the last page of the instructions).

To knead the cake from Elena Bo, according to the principle of a red curl, I divided the dough in half (I made two kneads - one with cocoa, the other clean)
It turned out that I put 1.5 cups of flour (225 g). The dough had to be helped to knead as the small bun did not cling to the edges of the bucket. Held with a spatula.

Well, please respond the happy owners of 255, what does she do if she knocks out plugs, I often have it. I already really want to own and bake, but I suffer between 255 and 254, and the sellers can't say anything.

Well, please respond to the happy owners of 255, what does she do if she knocks out plugs, I often have it. I already really want to own and bake, but I suffer between 255 and 254, and the sellers cannot say anything.

Save the program for 10 minutes.
If there was no electricity for more than 10 minutes, then it resets.
(this is also in 254 and 255 models, they differ only in the rye bread program and the dispenser)

Well, please respond to the happy owners of 255, what does she do if she knocks out plugs, I often have it. I already really want to own and bake, but I suffer between 255 and 254, and the sellers cannot say anything.

If you are present when "knocking out plugs", then it's okay at all, just "insert" the plugs (within 10 minutes), and the stove continues its work further.
The most "difficult" case is that you are not here, and the light went out for a long time during the baking phase. Not fatal!
Come restore 220 volts. Start the baking program and use your eyes and a wooden straw to bake the bread.

255 has more options. Whether you use the automatic dispenser or not is your choice. The main thing is you will have it!

I cannot agree.

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However, a beautiful bread turned out that way, that way))
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They didn’t agree, didn’t agree, and they didn’t agree!

maybe, maybe ... Only with prolonged equalization of the temperature, the crust of bread sometimes cracks, I think that it is precisely from the lack of time to rise and to fully "develop" the yeast. And in general, I prefer the oven to work longer, and not waste precious time on all sorts of alignments
well, it annoys me when she stands and does not do anything)) but could knead or let the bread rise))

Well, please respond the happy owners of 255, what does she do if she knocks out plugs, I often have it. I already really want to own and bake, but I suffer between 255 and 254, and the sellers can't say anything.

put the plugs more powerful. I changed when the washing machine was installed. I have 15 A.

maybe, maybe ... Only with prolonged equalization of the temperature, the crust of bread sometimes cracks, I think that it is precisely from the lack of time to rise and to fully "develop" the yeast.And in general, I prefer the oven to work longer, and not waste precious time on all sorts of alignments
well, it annoys me when she stands and does not do anything)) but could knead or let the bread rise))

it seems to me that the program time is not calculated
Total Time - Temperature Equalization Time = Baking Time + Rise Time + Kneading Time
A Total Time - (Baking Time + Rise Time + Kneading Time) = Temperature Equalization Time.

That is, the countdown starts from how long it will take to raise the bread, and the remainder is already going to leveling. Therefore - the warmer it is in the apartment, the longer will be the "downtime" at the beginning, ie, the bread in the distance will need less time to rise.

This stove has power outage protection for 40 minutes, not 10.
Here's a description from one site:
Bread maker
PANASONIC SD 255 W
Country: PRC
Power: 550
Loading capacity (kg): 0.6
Dough preparation mode: yes
Pizza dough preparation mode (min): 45 minutes
Jam preparation mode: 1 hour 30 minutes
Automatic dispenser for nuts, raisins and dried fruits: yes
Overvoltage protection: up to 40 minutes
Overall dimensions (H * W * D) (cm): 37x28x33

I myself sometimes turn off the power when I want the bread to fit better. Sometimes I forgot to turn it on after 10 minutes, but it continues to work normally after 20.

the countdown starts from how long it will take to raise the bread, and the rest is already going to leveling. Therefore - the warmer it is in the apartment, the longer will be the "downtime" at the beginning, ie, the bread in the distance will need less time to rise.

Quite right.

It seems to me that the program time is calculated, i.e. the countdown starts from how long it will take to raise the bread, and the rest is already going to leveling. Therefore - the warmer it is in the apartment, the longer will be the "downtime" at the beginning, ie, the bread in the distance will need less time to rise.

She looked at this icon "Available functions and required time" and decided what and from what, according to the logic, should be taken away :) The total program time is unchanged, the baking time is also unchanged, the kneading time "walks" by 10-15 minutes. (I still did not understand how the stove determines when it’s 15 minutes, and when it’s all 30 minutes to knead), the difference in time indicators for temperature equalization is approximately equal to the difference in time for rising ... But with all the same initial data, I have equalization time directly depends on the temperature of the food when laying ... if I take food directly from the refrigerator or accidentally overheat them above room temperature, then the oven uses the maximum time for leveling. So think here that it evens out - the temperature of the laid products in relation to each other, or even manages to measure the temperature "overboard" and determine the time to rise ...
The other day I baked simple white bread, threw butter out of the refrigerator - the maximum leveling time, today I baked corn bread on the diet program, there it is from 1 hour to 1 hour 40 minutes, I specially warmed up yogurt and butter, the time for leveling went minimal ... the temperature in the kitchen did not change. And it’s not the first time that I notice such a dependence ...
oh, and that it was me who got into such a jungle))

I did not deliberately deal with such notes (now I will definitely do an extreme experiment - once all the products are cold, the other - all warm). But I clearly noticed that in the summer (the temperature in the room is about 30 + -), and the leveling time is almost always 1 hour. In winter, in the kitchen, it is 18+ -, and the leveling time is 30 minutes. + - (although it turns out that both vegetable oil and water are cooler than summer ones)

I will definitely do an extreme experiment now - once all the products are cold, the other - all warm). But I clearly noticed that in the summer (the temperature in the room is about 30 + -), and the leveling time is almost always 1 hour. In winter, in the kitchen, it is 18+ -, and the leveling time is 30 minutes. + - (although it turns out that both vegetable oil and water are cooler than summer ones)

please do it)) Maybe I'm wasting everything now?))
But winter and summer have not yet had the happiness of comparing
Somewhere in my mind it was clearly laid down that a long time for alignment is bad, so I began to follow it especially carefully.

I can only after March 11 ((not yet near HP
I have a bakery for a year. Therefore, accustomed in winter and spring to 30 minutes of standing, I was shocked when in the summer it began to "stand idle" for 1 hour

I was shocked

I was shocked when I put the French bread, and the oven did nothing for 2 hours. Well, everything, I thought, the end came to her. At the third hour it worked. Then I rushed to the instructions. In the kitchen, it seemed, everything was as usual, nothing pushed her to the maximum, but the oil went straight from the refrigerator to the oven ...

I can only after March 11 ((

In, I was still asked to repeat the "encore" of yesterday's corn. So I'll try it now with the same initial data, but I'll send yogurt and butter straight from the refrigerator.

I'm telling you. When baking corn, I repeated everything with the same precision as yesterday. The only thing, I took yogurt and butter right from the fridge. Instead of yesterday's hour, the oven spent 1 hour and 40 minutes on leveling - the stated maximum for this mode. The gingerbread man when kneaded was not as fragrant and stunning (yesterday I wanted to sniff and sniff it like the most pleasant perfume) The bread turned out a good 3.5 - 4 cm lower. Yes, the bread is beautiful, neat, if there was nothing to compare with, then there would be no doubts. For myself, I make an unambiguous conclusion, from which stage the stove took these 40 minutes, henceforth I will warm up all the cold ingredients. And everyone is free to decide for himself whether it is critical for him.

Yesterday I baked this bread in the main mode and that I noticed (I just rarely bake it on it) the last deboning of the dough was 30 minutes before baking. It looks beautiful, tasty, but still 30 minutes ... Although the preheating was exactly 1 hour (warmed up the yogurt - it was well warm, and the oil from the refrigerator (soft)