Kenwood BM450 vs Panasonic 255

[Vanya28]

Vanya28why got excited? I don’t help anything, never. Everything mixes up perfectly in Panas, and sometimes I forget to put a rye blade in, it mixes well with the usual one too. And pure rye, and mixed with wheat, and with corn, etc., etc. By the way, there were no complaints on the forum about impurities in Panas. I read about others.

[Vanya28]

Programming, window, backlighting is a controversial issue who needs it, who doesn't
Vanya28 Pure rye, without additives, it is not often baked, judging by the forum

[Vanya28]

Programming, window, backlighting is a controversial question of who needs, who like a goat button accordion, an extra stray and not yet reliable (bulbs tend to burn out)
Vanya28 Pure rye, not often baked without additives. judging by the forum

You are right, Sazalexter.

People, is it really in Panas that the bucket is wobbling like in Kenwood?

Hello!
There is no bread maker yet, and never has been.
But very hot
Naturally, I want to buy the most
Here I read about Panasonic and Kevud
There are questions - 1. Does Kenwood have a function for automatically adding nuts, etc.
2. Dough for dumplings? Panasonic has this feature. And Kenwood?

Help, pliz neophyte ...

1. A device for automatically adding nuts, etc., is called DISPENSER.
DISPENSER for Kenwood BM450 - yes
DISPENSER for Panasonic SD255 - yes
2. Kenwood BM450 can store 5 additional user programs in memory for any of your baking tasks (recipes).
Panasonic SD255 - no

Note.
The dough for dumplings is quite heavy (flour - 400 gr., Chicken egg 65 gr. - 4 pcs.) And it is better to mix it with a special kneader, where a spatula is from the palm of a person and roll it with a special nozzle into layers. The set will pull 2-3 bread makers.
If interested, write in private messages.
The dough for dumplings in bread makers can only be mixed with medium consistency.
If you overdo it with the density of the dough, the motors will not burn out the Kenwood BM450 and Panasonic SD255, the protection will work for 5-7 minutes and after the blade is released, you can continue mixing, but you often don't need to tempt fate.

In gratitude, we put a plus in reputation.

Tell me too.

I choose the first bread maker. Of these two models, for now, I lean towards Kenwood because of the appearance and the window.

A couple of questions:

1. I understood correctly that the essential difference between them is only in the Rye Bread program. Will I be able to cook everything on Panas at Kenwood, or will Rye bread not work without the appropriate program?

2. Are there any significant disadvantages of these models that you should be aware of?

There is no separate program for baking rye bread in this model. But since rye bread requires only one long kneading, you can knead the rye dough in the Dough program, let it stand, and then bake the bread in the Baking program. Or, after mixing in the main program, simply pull out the mixer. It seems difficult now, but when you start using it, you will realize that this is nothing.

[Rita]

Tell me too.

Both bread makers are doing well
with its purpose,
but colleague Rita somewhat loosely interprets
the possibilities of programs already built into the bread machine
and an optional programming feature in Kenwood.
For example the program Rye in Panasonic leaves much to be desired, it was not written in Russia. Lack of special program Rye in Kenwood 450, this is rather his plus, well, they do not know how to bake rye bread there.
For completeness see
the breadth of programming possibilities Kenwood 450.
With programming, just choose
user program 1 to 5
and write in it step by step:
1 Temperature equalization - selectable from 0 - 60 min
2 Mix 1 = select from 0 - 10 min
3 Mix 2 = select from 0 - 30 min
4 Ascent 1 = selectable from 20 - 60 min
5 Mix 3 (deboning) = 15 sec does not change and is switched on if lifting time 2 is selected greater than 0
6 Rise 2 = select from 0 - 2 h
7 Kneading 4 (deboning) = 15 sec does not change and is switched on if lifting time 3 is selected greater than 0
8 Rise 3 = choose from 0 - 2 h
9 Baking = choose from 0 - 1h 30 min
10 Heating = selectable from 0 - 60 min
And we save it in memory.
It's hard to write a recipe that can't be implemented.
Add preinstalled programs here.
Now about the possibility of baking rye bread
in bread makers, it is very easy and simple if
be able to and know how. We read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
Both bread makers deserve a choice.

in an hour they will bring KENWOOD vm450
bought in Kiev in an online store. the price is 1340 hryvnia ($ 174).
First I chose between panasonic 255, moulinex 5004. Then Kenwood was added.
The window, the body, the programming, and the dispenser bribed me.
In general, I'm getting ready to please my family with my first bread by the evening ..

the first bread was baked according to the recipe from the book. egg bread. it turned out, as I think, beautiful and very tasty ..

[trading]

trading, well done! It looks very appetizing.

Both of these stoves live in my house. Out of interest, they bought after Panas Ken, because I wanted to program. General impressions of the comparison of the results:
both HPs bake bread equally well, Panas usually produces smoother and more flavorful loaves (the top crust is smoother, in Ken the center rises steeper, the edges are lower). The main mode is thus equally good. In Ken, mode 3 is successful, I bake bread in it according to Panas's recipe "Bread from several types of flour", it turns out higher, fluffier and more porous than before in Panas in the "Basic" mode (this mode is suggested in the instructions). I think this is due to the fact that program 3 in Ken has more proofs and the flakes swell better. But there is a significant difference in the regime of French bread. I wrote the results in the subject
The second bread maker - is it necessary? I will repeat myself. Two white breads were made according to one recipe, the simplest: yeast, water, salt, flour, no sugar. French regime in Qena 3h. 40 minutes, in Panas - 6 hours. Both breads turned out to be the same weight: Ken - 826g, Panas - 821g. But there is a significant difference in height: in Ken, it is 5 cm lower. The top crust in Kena is pale (I noticed that it is the same on other breads), maybe the fact that Panas does not have a viewing window and better thermal insulation from above plays a role here. Once I did not close the dispenser at Panas, and on the bread I got a light spot on the top crust just the size of it: the effect of non-uniform isolation. For the mode, there was no such main difference (although everything is the same about the crust). In general, look. The first is Ken, the second, higher is Panas.

[an_domini]

an_domini
Do you have a six-hour schedule for Panasonic every minute? If I tried to program Ken the same way, I wonder what the result would be?

But there is a significant difference in the regime of French bread. I wrote the results in the subject
The second bread maker - is it necessary? I will repeat myself. Two white breads were made according to one recipe, the simplest: yeast, water, salt, flour, no sugar. French regime in Qena 3h. 40 minutes, in Panas - 6 hours. Both breads turned out to be the same weight: Ken - 826g, Panas - 821g. But there is a significant difference in height: in Ken, it is 5 cm lower.

For the mode, there was no such main difference (although everything is the same about the crust). In general, look. The first is Ken, the second, higher is Panas.

You specified two sizes for each loaf, and the brick assumes three parameters: height x width x depth, that is, I have a question: does the volume of finished bread also differ?
Maybe the bottom of the Kenwood bucket is larger in area, so the height is less? Or are the buckets the same?
And one more thing: you have the opportunity to compare the taste of ready-made pastries in Panas and in Kenwood, is it very curious whether it is different?

And Rita, in my opinion, is right, but what if Kenwood was programmed according to the Panasonic French regime ...

More comments on the French bread experiment:
1.size of buckets
for Ken: length 18 cm, width 13.5 cm, height 14.5 cm;
for Panas: length 19 cm, width 14 cm, height 14.5 cm.
And the bread is 5 cm lower in Ken. In Panas, he rose to the edge of the bucket, in Ken - no.
Conclusion: the volumes of the loaves are different, in Kena less.
2. Both breads taste good, French, baked. But in Kena the crumb is denser and less porous.
Apparently, it is not in vain that everyone notes the French regime in Panas, there is no such long French regime in other stoves, it was not in vain that they invented it.
3. The meaning of the experiment was to compare exactly the standard modes.
Ken was bought to develop the programs. But I program rye bread on it, it turns out easier than in Panas, because in Panas you need to manually switch programs (the rye mode does not suit many on the forum). The quality of the rye in Ken is excellent (in Panas, however, too, just more fuss).
I don't need to bother with French in Qena - I take Panas and bake, although, of course. if interested, someone can try to make a corresponding program.
I think that there is no ideal HP, like everything else in this world, you need to select the most suitable ratio.

an_domini, you convinced me that if I have to buy the next stove, then the choice will be between Panas-255 and Kenv-450, while Kenwood is winning.
But I really hope that it will not be necessary to choose soon, my stove does an excellent job with all the tasks assigned to it!

Today in the online store Eldorado I saw Panasonik sd 255 for 5999 rubles, made in China. Is this normal or are there these HPs from other manufacturers?

[irisha20068]

It's very good (price) that's just Eldorado
On the website of Panasonic Plaza 8 499 rub and out of stock
And the production of HP for Russia and the CIS republics, so far only in China.
Same as Kenwood Delongy https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11629.0
irisha20068 I don't know what city you are from. Search

Today in the online store Eldorado I saw Panasonik sd 255 for 5999 rubles, made in China. Is this normal or are there these HPs from other manufacturers?

This is quite normal, but in E .. that store there are often refurbished or used models that customers have returned. Look carefully at the stove for signs of use inside, the bucket must be absolutely clean, without a single scratch or scuff. Look at the mixer and the oven itself inside - take out the bucket, it should also be absolutely clean, no dust, no carbon deposits. Check the dispenser, etc.

I wrote all this, only then I saw that it was an Internet store ... everything is complicated, it is very likely that it is used ...

Both of these stoves live in my house. Out of interest, they bought after Panas Ken, because I wanted to program. General impressions of the comparison of the results:
...
The second bread maker - is it necessary? I will repeat myself. Two white breads were made according to one recipe, the simplest: yeast, water, salt, flour, no sugar. French regime in Qena 3h. 40 minutes, in Panas - 6 hours. Both breads turned out to be the same weight: Ken - 826g, Panas - 821g. But there is a significant difference in height: in Ken, it is 5 cm lower.
...

Of course there will be a difference in the height of the loaf and the porosity of the crumb, the rise time is different.
The taste is the same, this is the expected and understandable result. It's very good that you write about it. Many people are interested in this.

Good day, bakers!
A month and a half ago I bought myself the Kenwood discussed here. And today it burned down with me. Like this. By itself, I liked the stove very much - it's beautiful, comfortable - the presence of a window is still a big plus. (y) I ordered on the Internet, like all household appliances. They brought the stove in a double original package, no doubt new, made in the notorious rank. A week ago I was baking bread, and at that moment when I needed to fill in the additives, something struck in it and a fuse in the dashboard blew out. After the restoration of the power supply, the oven started working as if nothing had happened.Since I now live in the country house and visit at home once a week, there was no time to tinker with the workshops, and since the oven was working, today I decided to bake bread again (after that incident I baked another one, everything is fine, the store is now eating completely I don’t want to), and when the baking stage began, the oven peacefully turned off and everything, no more signs of life, I baked the bread in the oven. Tomorrow I'll go to the guarantee. And one more thing I don't like about her is the short electric cord. (n) I have enough email in my kitchen. sockets, but from the place where the oven is most conveniently located to the el. The cord gets out with difficulty and during baking you have to push it all the time, and you don't want to lay out all sorts of extension cords on the kitchen table at all. So think, those who have not yet made their choice. Based on the repair results, I will try to unsubscribe.

... Based on the repair results, I will try to unsubscribe.

We are waiting for the cause of the breakdown. According to external signs, a short circuit at the entrance to the stove (possibly an electric cord) or a problem with the heater, which is less likely.

I don't know, maybe at the entrance, when the flash was short, it was near the window with the lamp (or in it?), But one way or another, the lamp did not burn out.

[IrinaVOt]

IrinaVOt I sympathize very much If you ask the service, tell me that it was powered by you through a surge protector (Pilot), it is better to keep silent about the fuse

Thank you! Has already passed. Super! They promised to fix it within 45 days! And after 10 days call them, then they will say what is the cause of the breakdown.

Hello everyone!
I'm thinking of taking the stove home. I choose from these two models so far. Because I'm interested in a stove with a dispenser. And there are not so many of them. (But if there are more options for stoves - write plz until you find anything worthwhile)
The presence of programmable modes in Kenwood is very interesting. But tell me, do you often use them? Or standard programs are enough. There are no more differences, as I understand it ??
And it's also dumb that there are already cases of marriage. Both here and on the Yandex market there is a similar case (unless, of course, this is the same person).
So I thought: maybe it's better to take Panas, which has proven itself only from the best side, and which, in theory, should be more reliable?
If they bake equally tasty, then the question of reliability remains. And prices. Kenwood rubles 700 cheaper))
advise))) can there be inexpensive analogs?

Buy Panasonic and don't think. Most recipes can be adapted to ANY oven. Panas is VERY reliable. Today I changed my 207 to 254. There are NO PROBLEMS with them !!! Panasy do not break !!!

just between these models and decide ... Panas 254th or programmable Kenwood 350 or 450th. I understand that Panasonic also bakes dark bread, but how good is it?

just between these models and decide ... Panas 254th or programmable Kenwood 350 or 450th. I understand that Panasonic also bakes dark bread, but how good is it?

You can compare correctly Panas 254th and Kenwood 350 (these X / Ps are not programmable).
The Kenwood 450 is a new and programmable model.
The remarks made about the Kenwood 450, in my opinion, do not implore a lot of its merits.
If you want to bake rye bread or other rather complex recipes, then it is more convenient to do this today in programmable bread makers.
Read on the forum different sections about equipment and baking, a lot will become clear before purchasing a bread machine.
You can see about baking rye in different H / Ps here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

just between these models and decide ... Panas 254th or programmable Kenwood 350 or 450th. I understand that Panasonic also bakes dark bread, but how good is it?

Here is my Rye-Wheat from E. Bo "As easy as shelling pears". Only from HP Panasonic 254! It's still hot, so I can't show the crumb, but it's wonderful, the taste is excellent, the aroma is for the whole entrance! The husband at the elevator knows that we bake bread, and two neighbors also bought HP, they were struck by the aroma of homemade bread! Leku by leaps and bounds (for now!), But without any improvers!

Photo on a mobile phone, sorry for the quality

I choose between these two models.Please tell me if I understand correctly that when kneading the dough (well, that is, if I just want to make the dough for later use not in a bread maker) Panasonic will "level the temperature" for at least 25 minutes before starting to stir, in most programs? And can I get rid of this pause if I don't need it?

Kenwood, as I understand it, lacks this feature. That's just ... Panasonic is in the store across the street, but Kenwood is nowhere to be found. Perhaps via the Internet

I choose between these two models. Please tell me if I understand correctly that when kneading the dough (well, that is, if I just want to make the dough for later use not in a bread maker) Panasonic will "equalize the temperature" for at least 25 minutes before starting to stir, in most programs? And can I get rid of this pause if I don't need it?

Kenwood, as I understand it, lacks this feature. That's just ... Panasonic is in the store across the street, but Kenwood is nowhere to be found. Perhaps via the Internet

You are right, Panasonic does not have temperature equalization only in 4 programs: Fast baking, Gluten-free bread, Pelmeni (dough), Pizza (dough). It is impossible to get rid of this stage in other programs, you can simply combine it, turn Alignment into Lifting, for example. I don't know about Kenwood, I'm sorry. Alignment in Panasonic has its advantages in working with HP and in baking quality. The quality of the dough prepared by Panasonic is excellent! ... Think, decide! Good luck!

[OneLittleMouse]

OneLittleMouse Yeast dough and for dumplings begins to stir immediately, only in the Pizza mode (yeast dough) it slightly warms up, so that the yeast "plays"

I am struggling with this "leveling" of temperature quite simply. As soon as I thought about bread, I turned on the HP and only then I begin to "collect" the products in the bucket. There is also such an option (when I'm not lazy). Since I bake with live yeast, I mix it with liquid and some of the flour and send this "dough" to the bucket to the rest of the flour, salt, sugar, butter. Just the yeast will have time to "wake up" and start working, and the proteins in the flour that went into the "dough" will swell.

Hello everyone! I want to insert my own, as they say, five kopecks on this topic. We bought Kenwood 350. As for the attached recipes, I'm not happy, we only bake a simple white one. I mainly use the recipes posted on this site. As for the operation of the stove itself - no complaints, everything is OK. The only thing I want to ask for help from the owners of the same model - does anyone know where you can find a detailed description of each program, that is, as indicated in the previous post? Thank you very much in advance

[LaRuNa]

LaRuNa, Hello .

Is there no such printout on the last page of the recipe book?

No, Qween, unfortunately there is nothing like this. In general, the accompanying documents are useless - there are 3-4 recipes in the manual, the rest are on the disk, but this information is not there either.

I didn't have to bake bread from the manual. I take recipes on the forum. The bread turns out to be excellent, moreover, if the recipe is successful, then the bread is obtained in all bread makers. Don't get attached to Kenwood recipes. Many Kenwood users have already expressed their opinion that they do not like bread according to their own recipes.
I have a lot of supporting documents, and in different languages, and with a minute list of all programs. True HP Kenwood 350 2008 and 2009 release differ in the 7th program. It used to be a quick bake program, but now it's a yeast-free bread. I wonder what 7 program do you have?

Hello Bee. We have 7 programs that are fast baking, by the way, it has not been tested yet. Could you give me a schedule of the homemade dough program? Well. of course, if it doesn't cost you a lot of work Or maybe some reference ..... Thank you in advance

[LaRuNa]

LaRuNa , read -
Rustic dough .

The program is strange, but for this Easter I made dough for cakes on it. It didn’t work to the fullest.

It takes a lot of time to schedule each program for you. Because in almost every program there are 3 loaf weights and 3 crust colors.
Now I'll try to take a picture, maybe we'll see.

You can write on which program you bake (weight and crust), and I will write you this program. I can have several.

Now I will look for a layout for "Village dough".

Here, I took a picture of "White bread", but it is a little inscribed there.
If the quality suits you, then I will throw off the rest.

I can basically see it.



And here is the "Village Test":

Queen, thank you very much! I read the link, all the questions have disappeared. It was just interesting what-how-why. And thank you so much for the pictures, it's even embarrassing that I strained you so. The most offensive thing is that I can't find this information on the internet, but I know that there is - it flashed somehow, but it was not necessary. Now .... Thanks.

[LaRuNa]

LaRuNa , you are welcome .
And you can see something from the pictures?

Qween, apparently, to be honest, it's bad, but oh well, I found out what I wanted

On the previous page, for a month and a half I wrote about the breakdown of my HP kenwood450, promised to report the results of the repair. So that's it. The promised 45 days have passed, during which the service center had to repair the warranty. But the result is zero. Today I was informed that the burned-out board for this unit never arrived and it is not known when it will come (a spare part can be made for a spacecraft in 45 days). And now I need to go to the service center again and write a statement about the continuation of the repair, and if I don’t write, then they will not be repaired. And so on ad infinitum! I feel like I was cheated. It seems that they are not going to repair it, they will continue to bother with their 45 days. I wanted to call the Kenwood dealership, because there are no phones on their website! There is only an email address - one way communication.
I have already forgotten the taste of my bread.And I do not want to use that stove at all, even if a miracle happens and it is repaired, I want to sell and buy another, but I’m very sorry for the money spent on this junk, because you can’t sell it at that price.

Irina, check the rules in your region. If it is not possible to perform warranty repairs on time, then the warranty statement should offer you to sign a refusal to repair or write an act on the impossibility of performing repairs. Maybe in this case, the seller should exchange the product for a similar one?
(I took this opportunity a few years ago when it turned out that the refrigerator had one of the compressors inoperative; the master himself offered to issue a refusal to repair, they had difficulties with ordering spare parts, and the sellers exchanged the refrigerator with the appropriate documents without problems)

I live in Moscow, but where can I read more about these rules?
That is, if I sign a refusal to repair, then I have the right to change the product for a new one from the same seller from whom I bought it? I was not given such information in the service center .... Thank you very much! I'll go to the service center the other day, I'll talk in more detail. And tomorrow I'll write to the Kenwood dealership just in case, although of course I really don't like that they don't have phones.
I remember once there was a problem with the washing machine (Asko), I called the service center, there were some illiterate people sitting there, called the company's representative office, they explained and told everything very well. And here there are not even telephones ... (

[IrinaVOt]

IrinaVOt
here is a topic about broken HP https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2671.0
In a nutshell, write a refusal to repair, referring to the OZPP article on exceeding 45 days !!!!

[Kenwood]

Dear owners Kenwood 450 who have been using their stove all the time, say, since spring, tell me, how is the coating of the bucket and stirrer doing with you? I read about cases when they accidentally scratched themselves, but besides that, is it strongly "wiped off"? Yesterday I finally managed to compare the coatings of Kenwood and Panasonic buckets with my own hands - the second one has a smoother surface
Oh yes, but to the owners Panasonic I also have a question: who has been using the stove for more than a year, has it become more baking in your crust? I read that they make a good, dark crust even on the "light" mode, and for someone in the second year of use, everything began to burn, especially sweet pastries
Being a silly girl, I can't choose between the beauty of the Kenwood and the reliability of the Panasonic.

Choose Panas, I’m going to hand over my beautiful, but no longer good unit, and I’ll probably take a Panasonic, although I really want a hitachi, all the same, no matter how a native Japanese, but they do not sell it with us already .....