Kenwood BM450 vs Panasonic 255

If this is not a figment of imagination, give a link.

Here is this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65691.new;topicseen#new

[Vanya28]

Vanya28 please https://Mcooker-enn.tomathouse.com/s-image/2896/upload/iblock/161/sd-256_sd-257.pdf

Thank you, sazalexter!
Such small changes in new models that it is difficult to call them new.

So there are already 256 and 257!

I know that there is, but here they are not yet sold anywhere! means no!

I know that there is, but here they are not yet sold anywhere! means no!

Ahhh, well, if you look at the question like that, then yes (before, atheists used to express themselves like that, we don't see it, so no) But in Russia there is! I have already found them in several online stores at affordable prices. I will find out more details and think that I will order.

[Alexa13]

Alexa13, someone gave a link to new Panasonic bread makers a long time ago (I just had them in mind), these are not 256, 257 models they do not look like these at all - that bread maker is not the same design, it has a handle for transferring from above , it even forms almost the same. Maybe this is certainly not done for our countries, but she is so cute !!

[Girulka]

Girulka, such I have not yet met. We must try to look for new items. And 256/257 are exactly the same as 254/255, only a diamond-coated bucket.

[ZHIRULKA]

ZHIRULKA, "Was not the great emir regretted about this belt?" (from)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44300.0

It seems that about it. Interesting little things, but it's not clear about the programs. It's a bit tight with Japanese.

I can't judge both models - I used only Kenwood 450 (since September 2009)
Much has been said about its fabulous beauty, so I will try to convey my feelings of exploitation as objectively as possible:
- wheat bread is tasty and beautiful;
- rye bread tastes good, but it is quite low and dense, although I just didn’t dance with a tambourine around (I don’t exclude the option of crooked hands);
- an excellent dough comes out both for dumplings and for pizza, pies, etc.;
- jam - is cooked and good muffins are baked.
- there is nothing particularly complicated in management, I tinkered a little with programming and a timer;
- the stove is noisy: during the day it's okay, but I put it on a couple of times at night - I wake up behind a closed door;
- after a couple of months the bucket got loose - not fatal, but unpleasant;
- the window in the lid is not very convenient, but everything is fine with the roof of the bread;
- I played enough with programs after six months;
- the divisions on the measuring glass and spoon were erased after 1.5 months (drew with a marker);
- a few months later, together with the stirrer, a decent piece of crumb began to break out of the loaf;
The most unpleasant moment - after 3 months of work, the backlight broke (it was repaired for 3 weeks), and after another 2 months it broke again. This is despite the fact that after 1 minute the light is turned off forcibly, that is, it does not use up its resource. This is not fatal, but very inconvenient, especially at its cost.
In general, now my beauty is once again being repaired, and I am thinking about buying a Panasonic

Otozh, and I say acre of beauty nothing and there is no sensible in this 450! This is so that used to play, but all the same, after the ordeal for services, in the end, Panasonic is bought !!!

Zhirulka, well, I would say that the oven is good, but with some But, one of which is reliability.
By and large, I bought into the programming ability (limited by the way), and my husband bought design.

Z. Y. Today they returned my money for my beauty and I persuade my husband to go to Panasonic. It is a pity that there are no 257 in our city yet, but it’s unbearable to wait - the store bread doesn’t climb down your throat

We have a holiday in our house for a week now - we are eating our own bread
And since we bought the 257th Panasonic, I can compare it with Kenwood.
So,
- Panas works much quieter and takes up less space (for me this is important, since the kitchen is only 10 sq. M.),
- all the baked breads turned out perfectly, and without tracking a bun, even rye bread on the program of the same name (I am delighted, because.in Ken, I didn't get a decent rye even once),
- subjectively: my men said that bread from Panas tastes better, I don’t presume to say this, but the texture of the crumb is more finely porous and seems to be softer.
I haven't baked sweet bread yet, but I think it won't disappoint either.
In short, I am very happy with the new stove

With the acquisition of you, Egecihora! And with good bread!

since the kitchen is only 10 sq. m.

Total?! Many people can only dream of such a kitchen size! There are kitchenettes of only 4 (!) Sq. m.! Although, in an amicable way, the kitchen should be at least 12, so that there is where to "turn around".

but it seems to me if I had a kitchen 20kv. m (a dream, having my 7 sq. m), then I would also have little space! not with mesyachishko I would have held out, so to speak in the euphoria of the fallen space, but then would quickly ooooooooooooochen Homesick!

[Fugaska]

With the acquisition of you, Egecihora! And with good bread! Total?! Many people can only dream of such a kitchen size! There are kitchenettes of only 4 (!) Sq. m.! Although, in an amicable way, the kitchen should be at least 12, so that there is where to "turn around".

Thank you so much!

Well, a 4-meter kitchen is generally a mockery
I was so carried away on my wall cabinets and shelves that now the air conditioner has nowhere to hang

I think Fugaska right - 20 m. would have been enough for me too ... for the first time
Although if you imagine how many km you have to wind in such a kitchen in a day

Although if you imagine how many km you have to wind in such a kitchen in a day

THEN THERE IS A PROBABILITY OF NOT COOLING! well, or at least keep the existing forms!

And my KENWOOD finished me off.
Today it is exactly 5 months since I bought it, and yesterday it burned out for the second time ...
There is a great desire to throw it out the window ..

Bought Kenwood last September, we bake it regularly happy- of the breakdowns, only the backlight does not work, but I don't even need it, so I didn't even think about repairing it.

- I put white and sweet bread mainly on morning baked goods
- I also got used to rye on sourdough, I knead it in the evening, leave it in the oven until morning - baking in the morning ..

I noticed an interesting thing in the Kenwood BM450.

If you put food in the oven in a sequence like in Panasonic, that is, dry down and liquid up, then the result - bread is much better - and higher and the roof is always perfect. And then after half a year of operation, there were punctures in the bread - it will not rise periodically when I put it on at night, although the products are the same. And now everything is great.

And I put it in my Panasonic just the opposite Now there are no punctures everything is fine

I am a happy owner of both ovens. At first, having caught fire with bread baking, I bought a Kenwood 450, I was pleased with the squeak - backlight, window, programmable - well, all the pros, I liked everything. And only having bought Panasonic 257 a couple of days ago, I realized that it was possible to start with it and stop at it. All this is just my personal opinion, I do not enter into disputes. I will give reasons that have not yet been presented here (perhaps I did not find in the wilds of the forum).
I approach the process of baking bread very carefully. I compare stoves not by designs and the presence of a light bulb, additional forms, etc., but by modes - how exactly they bake bread. And now I can say - Panasonic really bakes differently! From start to finish in a different way. Starting with the shape of the spatula and the bucket, it is different, the kneading starts differently, and preliminary equalization of temperatures is necessary to achieve the best result. The kneading is faster than in Ken, the breaks are different, after opening the dispenser, the batch goes a little bit, and in Ken, it was like that. Then in Panas, the batch is accelerated. Indeed, P. much quieter than K, not to mention the sound of the opening dispenser. Tena are located at different heights, Panas is lower than in Ken. Programs in P. are longer, but the result! .. The roof is always flat, never pale, but the rules of the kolobok are, of course, observed everywhere.
Now a few more words about Kenwood programming. It cannot be programmed as you like! (as I thought).For example, there is only one kneading, without a pause, and it cannot be broken (so that the dough rested). Also, you cannot program a normal rye - kneading for 45 minutes and raising for 2 hours, there the first rise is up to 1 hour and then the kneading is mandatory - if you refuse it, there will be no second rise. In general, Kenwood's programming is far from perfect! Plus a terrible glitch, when you program without baking, the program will automatically give you 10 minutes of baking! You can ruin the dough, easily, if you don't take it out in time.
My conclusions - 2 stoves are good. I will use Kenwood if necessary, and cook jam in it, I will not spoil a bucket at Panas. French and grain breads - only in Panasonic. In principle, both stoves are good, only in my opinion, all the advantages of Kenwood, such as a window and a light bulb, can be easily changed to exactly how Panasonic built its bread baking modes. Respect to the Japanese.
off. it's like with a multicooker, at first I bought a Panasonic 10, I was happy I was jumping, and now I got a 1054 cuckoo and realized what a multicooker should be with a capital letter (well, in principle, it's even a pressure cooker, not just a cartoon). The difference in food quality is incredible! so with these stoves, maybe not so clearly, but so.

[I will use Kenwood if necessary, and cook jam in it, I will not spoil a bucket at Panas.]

I will use Kenwood if necessary, and cook jam in it, I will not spoil a bucket at Panas.
quince, I was no longer the only one who wrote about the passage of Ken's buckets over time. I have after a year of operation, now I put the products as in Panas (I also have two of these stoves), otherwise the liquid flows directly onto the table or. even worse, already in HP, then everything burns. you have to chip off the frying. By the way, because of this, the bucket stopped turning, all the time it is somewhat crooked in one position. But it works. So I just would not have become, the bucket is already bad (not in the sense of scratches), but pour sweet syrup over the turntable - what then?

[an_domini]

an_domini, so these black crusts exactly under the bucket in the center of Kenwood - is this a leak ?? and I so did not want to believe it! = (((((just change the bucket, or bakes only in a round

[quince]

quince , it's easy to check. Place the bucket on the table and pour water into it. Let it stand for a while (not one second), then raise the bucket and see if there is water on the table. This is exactly how I noticed the leak: I poured water, began to measure the flour, hesitated, time passed, there was a puddle under the bucket.

I also always say "you can choose from 2-3-5-100 models as much as you like. But if the technique, upon close examination," sticks "to your hands, then you need to take it"
This will be the most correct choice.

well said, I went to the store, stopping at the Kenwood model (after reading all the reviews), and left with Panasonic.

Good day!
I would like to say a few words ...
IMHO which model of stoves from the topic title to choose, everyone in the store will have to decide. In my opinion, this is a dispute about what is better Mercedes or BMW? !!? It is believed that Mercedes is for those who have achieved something in this life and, speaking figuratively, climbed a steep wall on a plateau and now walks (or drives) on an even one, and BMW is for those who crawl along the wall ...
As the owner of KENWOOD BM 210 and PANASONIC 257 (by the way, a very tasty cake from Elena Bo comes in it: hleb: with chocolate droplets) I can definitely confirm what I said earlier, expensive or not very stove, it doesn’t matter IMPORTANT desire, experience, hands, everything else will arrive. In KENWOODe I baked according to the instructions, from the site ... white, cupcakes, wholegrain, rye (Ivan 28 RESPECT and UVAZHUHA !!!!!) if not the first time, everything works from the third time, everything is AMAZING TASTY, Panas bought recently for Moscow , and I'll take Ken to the village, let him cook the berries, bake the bread ... (with every needle it makes us happy, makes us happy) By the reliability of KENWOOD ... I drive a Land Rover car, too, a parable in the world of the automotive world, and not for the better BUT!!!!
the choice of this car is not a choice of the brain, but of the heart (which, in general, is not typical of a husband.) and I don’t want to change it because this is what I dreamed about and saw in a dream !!! And dreams are not accepted to rush
Of course, I never dreamed of X \ P KENWOOD, but my first acquaintance with homemade bread took place precisely thanks to her, and I will not exchange it for any De Longy and Panasa, please live together, who is better, who is worse SHUT OFF !!! Bake, try, come up with your own ... but what is the difference? If you want to participate in the process, the stoves are easier, there is no time and desire for a cooler one.
May the great power come with you, BREADERS !!!

Zhabak, welcome to our forum!

It is very nice to meet a like-minded person! I also adhere to the opinion that all CPs in the principle are the same and having mastered the information in the "Basics of Baking" section, you can bake wonderful bread in each CP.
And if you have the time and the desire to improve, later switch to baking bread in the oven from the dough prepared by HP.