Bread Maker Panasonic SD-ZB2512KTS

Turn on the "Baking" mode for a few seconds - the ten should heat up. In the "pelmeni" mode, the engine is checked. Well, click on the scoreboard, moving from program to program. Check nothing else. You can take out the bucket and turn it over. Are there any traces of some previous activity, in case you have not used the stove before.

Hello everybody! Happy New Year! Finally, I ordered myself 2512 for 7989 rubles in Eldorado. Please tell me what to look for and what to check, otherwise the price is too suspicious, suddenly a fake ?!

Good afternoon and Happy New Year to you! Do not think for a long time, I think that everything will be fine with them, why I don’t know why such a summer price, but I already bought myself in Eldorado on the 30th through the online store for the same 7989 rubles, absolutely new and in its original packaging, I did not check anything, I opened only at home, everything is fine, new. On the 31st, I had already baked the first bread in it, although I puffed up 3 times more yeast in the first program, the bread "fell off the roof" and yeast is felt a little, but inside it looks excellent ..., good luck !!!

[Creamy]

Creamy, Vladimir-K, Thank you! I can't wait any longer!

Panasonic -2512
basic mode 01 - regular wheat recipe - medium size, dark crust
Crust color - microwaved - grill - 4 minutes
Home baker experience - 10 days
For a pensioner, a real occupation.

Just watch the strength, it can be from 3 to 9%, respectively, a little more weak, a little less strong.

Thank you, I just didn't pay attention to this! I thought that all fruit were the same percentage.

Home baker experience - 10 days
For a pensioner, a real occupation.

Class! How did you make such a beautiful diamond lid?

I make diamonds with a knife before baking.
Where in 58-59 minutes on the timer.
Baking starts at 55 minutes.
In my opinion, the roof becomes higher and stronger, does not fall after cooling down.

Very nice! And I'm afraid to open it, suddenly the roof will fall.

this method was suggested to me by my wife.
She has more experience.
The diamond strengthens the roof and hides flaws such as a lack (excess) of yeast or water.

4 minutes in the microwave - grill mode - you can add a convention (who has one), but no more than 4 minutes - 4m 30 seconds, otherwise it burns out.
- the crust of the roof becomes beautiful, crisp
- the crust on the sides becomes very crispy.

I make a batch in the "dumplings" mode for 5-6 minutes. Then I turn on the main mode.
I took this hint here on the forum. I don’t remember who. But thanks a lot.
Now the alignment takes place in a kneaded state, and not in a dough "swamp" and, most importantly, does not "dust the dough".
During the "dumplings" mode, the bucket is covered with a towel.
I don't get anything for the bucket and clean HP.

Such subtleties! Thank you! It's a trifle, but it's useful. I will also ask, are you just drawing diamonds with a knife, or, again, is there some nuance?

We also bought 2512! Prior to that, 3 years was 2501. I gave it to my husband's parents. In the new one, low-yeast bread was immediately baked. It turned out very tasty and beautiful. did not even expect. Children and husband now only ask for this. And the cake came out better than in 2501. The pizza dough was also better. We are very pleased with the device.

Such subtleties! Thank you! It's a trifle, but it's useful. I will also ask, are you just drawing diamonds with a knife, or, again, is there some nuance?

I just cut diamonds without nuances

Today in the evening I loaded the stove and by the morning, according to the 2nd program, I had already baked the 3rd loaf: 1st according to the 1st program, pure white, but the 2nd and 3rd already on the 2nd low-yeast bread with wheat bran flour - 300 g, white and 100 - bran flour, in the latter I put a little less sugar than a tablespoon, the previous one seemed sweetish. Yes, the minimum size is M, the crust is medium, the bread is golden brown, the top is slightly raised, the inside is excellent porous.But the question arose, something was the last time the poor stove groaned and creaked, as soon as the stirrer moved, you can hear the sound of a rubber belt slipping, this is with the smallest batch, but what will happen with the maximum? Well, the bucket, when kneading the ball, somehow sausages, it walks with a shaker, is that right?

vibration - normal
the bucket is not rigidly fixed - therefore a slight backlash
As for the belt, I can't say. But you can hardly hear it. Probably short starts - 1 second at the beginning of the batch, so as not to throw flour all over the stove

made Wheat-rye from the instructions for HP. Mode 02

Wheat flour 480 g (80%)
Rye flour 120 g (20%)
Sugar 2 tbsp. l.
Vegetable oil 2 tbsp. l.
Salt 2 tsp
Water 370 ml
Dry yeast 1 tsp

The first time I made it strictly according to the recipe, the second time - 350 ml of water.
It turned out better. I will dwell on this recipe for now.

I tried not to use a towel at the beginning of the batch. A thin film of flour turned out to be on the lid and inside the HP.
I will continue to use in the beginning - knead the DUMPLINGS, 5 minutes with a covered bucket so that it does not get dusty.
Then mode 02.
I noticed that HP drops dry yeast from the dispenser onto the bun, and not onto the spread dough.
Then he kneads and pushes the yeast into the bun.
Therefore, you can safely use the 5-minute kneading dumplings dough, and then at 02.

[paykin]

paykin, Tell me, what is your dark crust?

yes, crust - dark mode
if desired, you can also in the microwave for 3-4 minutes in the grill mode, convection

I just cut diamonds without nuances

Thank you again! On your advice, I am now kneading on a dumpling dough, while I peep behind the bun. Plus, she revealed that apparently dry air in my apartment and all recipes need +10 ml of water. And then they turn out handsome! I have not tried to make cuts yet, because you indicated the time for the standard program, I will try next time, as I bake simple white bread.

And now I have turned out handsome.



For recipe no. 04 from our recipe book, medium crust, size M but slightly modified.
- Wheat flour - 400 gr.
- Wheat bran - 1 tbsp. the spoon
- Salt - 1 2/3, tsp
- Sugar - 1 2/3 tbsp. spoons
- Vegetable oil 1 2/3 tbsp. spoons
- Fried onions - 2 tbsp. spoons
- Grated cheese (parmesan - hard took) - 3 tbsp. spoons (I like cheese)
- Water - 270 ml. (according to recipe - 260)
- Yeast - 1 tsp.

I didn't find flour with bran, so I just added 1 tbsp. spoon in regular wheat flour. And I did it without bacon and without garlic, and with fried onions - 2 tbsp. spoons. That is, cheese, onions, bran. +10 ml. water on top of the norm. And I began to get normal roofs for loaves, even at size M. That's how your advice about kneading dumplings dough on the program saved me, I wouldn't even think of it!
I'll try sometime with bacon or smoked sausage.

three times already made wheat-rye with the addition of malt.





Photos are of poor quality.
XL, dark, mode 02, 480 wheat + 120 rye
The last time I used corn instead of sunflower. The taste is not reflected.
Fermented rye malt - 2 tbsp l without brewing, just flour and sifted
1 tsp ground cumin
Disadvantages: no matter how I try, it tears the roof - it pops slightly.
Everything is strictly according to the recipe. I will decrease, increase, adapt to my torment.

But the smell and taste are amazing - the surrounding people appreciated.
A slice of snow-white bacon is a must for him. And do not forget a glass.

Could you fully share the recipe?))))

recipe from instructions for 2512
wheat 480 gr
rye 120 gr
malt 2 tbsp
ground caraway seeds (grind in a coffee grinder to keep it fresh)
sugar 2 tbsp
salt 2 tsp (I took 2.5)
water 360 (I used 380) ml
rast oil 2 tbsp (I used 2.5)
yeast 1 tsp (I took 1.2)
mode 02
(avoid dustiness and contamination - yeast in the dispenser - dumplings mode - 10 minutes)
on mode 02
baking starts at 55 minutes on the timer
i'm at 60 minutes ------
a table knife dipped in butter right in the bottle and made cuts

Thank you!

Based on French bread, I decided to try to make "Basic"
The main idea was sugar-free.
I changed the recipe, slightly increasing:
Wheat flour 600 g
Salt 2 tsp
Powdered milk 2.5 tbsp. l.
Butter (23 g)
Water 420 ml
Dry yeast 1.5 tsp
menu ‘10’

Flour used-1 grade
Powdered milk and butter, hid between a layer of flour
Here's what happened:

Weight 915 gr.
The lid of the bread fell off, only after cooling.
It turned out more airy than "Basic" and without sugar)

He baked the first bread before the New Year, according to the first program, the very first recipe, from wheat flour, size M - 400g, then he began to add wheat bran, 300 + 100, then increased the size and introduced rye -
300 + 100 + 100 (everything else is the same as in the recipe for "whole grain flour" according to program 2) - the bread turned out darker and darker, and the last one made this 200 + 200 + 100, the bread turned out to be fragrant, dark (I two began to put a theme crust, but I take it out 10 minutes earlier so that it does not darken too much), like a usual Darnitsky, somewhat lighter, I really liked it! The only thing I don’t understand yet is, maybe there’s not enough yeast for him in this program (I put 500g as in the recipe 3/4 tsp) the top is poorly raised, the roof is almost even ...?! In the middle there is excellent porous bread, and the top is flat! True, it is with dark bread and in the store is not high! Has anyone done something like this, how is it?

So dark breads themselves with a flatter roof are obtained. If the light fails, then there is too much liquid, and the dark one, I think, has a flat top, this is almost normal. I only have a wheat-rye Frenchman who holds the roof normally, but there is only 100 grams of rye flour.

Can someone tell me what's the matter !? On mode 01 (main bread), the bread always has a yeast smell (not sharp, of course, but everyone can feel it)! I have already changed flour and yeast, I do it strictly according to the recipe! Uselessly! On 02 mode, with the addition of whole grain flour, there is no such problem! Why is that!?
Friends say that there is a problem with stoves ... they cannot withstand the required temperature and therefore they advise me to run, take it for repairs ...
But it still seems to me early to panic ... the bread is baked at 100%

I have no yeast smell. And they did not try to put less. At first I misunderstood the size of the measuring spoon and made bread at half the rate and everything worked out great.

Can someone tell me what's the matter !? On mode 01 (main bread), the bread always has a yeast smell (not sharp, of course, but everyone can feel it)! I have already changed flour and yeast, I do it strictly according to the recipe! Uselessly! On 02 mode, with the addition of whole grain flour, there is no such problem! Why is that!?
Friends say that there is a problem with stoves ... they cannot withstand the required temperature and therefore they advise me to run, take it for repairs ...
But it still seems to me early to fall into a panic ... the bread is baked 100%

I baked my first bread before the New Year and, in a hurry, read inattentively and not everything, did not find a link with * and according to the 1st program, on 400g of flour I added both lines B and R yeast - as much as 3 tsp !!! Here, yes, the smell of yeast was present, and now I baked according to the 2nd program and 500 g - 200 white wheat, 200 - wheat bran and 100 - rye, and yeast 2 times 3/4 tsp, the last time I poured 1 tsp because of flatness I increased the top, but nothing has changed, before baking, the bread is high with a well-raised top, and when by the end of baking, the top still falls off (I bake the last on a dark crust, but I pull it out 10 minutes earlier so that it does not fry too much). The inside is perfectly baked and with good porosity! So with 1 hour, there is no smell of yeast!

according to the 1st program for 400g. I put flour 1 hour. l. yeast ... as per instructions. It's strange ... everyone succeeds, but apparently my hands are not like everyone else's ...
I'll try to reduce the amount of yeast ...

according to the 1st program for 400g. I put flour 1 hour. l. yeast ... as per instructions. It's strange ... everyone succeeds, but apparently my hands are not like everyone else's ...
I'll try to reduce the amount of yeast ...

I am of course the same beginner, but try to change the yeast, everyone praises the saf-moment, I bought other 2 types before them, I did both on them and on the saf-moment, I did not see the difference, but, interestingly, when you open the package, then smell the dry yeast itself, here I have 3 different varieties and they all smell differently, there is almost no smell, there is with a specific yeast ... Well, for 400g, I think 0.5 tsp is enough, there are programs of low-yeast bread ...

Here is my bread for the 2nd program. Experimental composition) Flour 1 + 2 grades, rye flour) I blinded him from what was

[Vladimir-K]

Vladimir-K, Thanks I will experiment ...

Here is my bread for the 2nd program. Experimental composition) Flour 1 + 2 grades, rye flour) I blinded him from what was

Well, normal bread, then that the top is sideways, so this is how the last batch is over ... but how much yeast was put here and on what total weight of flour? The top is up!

[Vladimir-K]

Vladimir-K,
Structure:
Wheat flour 240 g
Flour of the 2nd grade 120 g
Rye flour 120 g
Water 305 ml
Salt 1.5 tsp
Sugar 1 tbsp. l.
Vegetable oil 0.5 tbsp. l.
Yeast 1.5 tsp
Powdered milk 2 tbsp. l.
When setting the program, I indicated the average size of the loaf.

I don’t complain about bread. I myself see that it comes out no worse than others) The bread is always baked, all the ingredients are well mixed (no lumps have ever come across), the top is always raised! Here the furnace works out 100%! In terms of taste, I'm not a big fan of "gray" bread ... but like nothing) And then, as I said above, an experiment! I'm looking for my recipe)

I will add that the recipe is taken here:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2972.0

[Irina shika]

Irina shika, With the size it is clear, but what program did they do - 1st or 2nd? The crust, as I look, is it dark?

Program - 2, crust color - medium.

Question for the recipe from this book. Bread made from different flours. I had done it before, but I didn’t open the lid during kneading, but then I decided to look at a bun when kneading on dumplings, and there was no bun. How is that? And I seem to have normal loaves. Apparently, this is how the flakes and corn flour are soaked up later, or you still need to add flour. Nobody looked at the kolobok while preparing this particular type of bread?
I'm waiting for the baking while, then I'll see what happens ... but while I'm sitting, I'm worried about the result.

This is how bread turned out. Size M, dark crust. But I added 80 grams of flour to the recipe. And yet, should there be a bun on this recipe. Someone baked it? Or there is something wrong with the recipe. Prescription: flour 225 grams, 4 tablespoons of corn flour, 4 tablespoons. spoons of different-grain flakes, water 220 ml., salt, sugar, oil. For me, something is messed up in the recipe with flour.

panasonic 2512
made a simple corn
Wheat flour 450g
Corn flour 100g
water 330ml
powdered milk 2 tbsp. l
Salt 1.5 tsp
Sugar 2 tbsp. spoons
Butter 35gr
Yeast 1.5 tsp SAF
Turmeric 0.5 tsp

[paykin]

paykin, Vladimir, did you open the lid when mixing.? Is there a kolobok - just a classic one? And then I complained a little above ...

dense bun
I determine by the trail of the scapula - if there is no smeared dough under the scapula, then ok
if the bun is soft, it means ok
I used to show curiosity and drop in while drinking
as a result - a fallen roof
don't look in now
I trust as myself
special attention to yeast
My example: I made bread, used dry SAF from a large 100 g pack.
The yeast intensity gradually decreases. If at the beginning of the open pack you took 1.5 spoons,
then at the end of the pack I took 2 spoons.
Be very careful with SAF yeast. Better to underinvest, well, it will not be so high.
And if you shift it, then the fallen roof and the flattened dough at the bottom of the loaf.

[paykin]

paykin, I do not take saf, a lot of cantrofact. (we have criminal cases).
Why am I talking about a bun? I looked, of course, only during kneading, a recipe made from different varieties of flour, and then there was a mess. I guess it's all about flour. At first I thought there was a typo in the recipe, but no, everything is OK, my flour is weird.
Today I also poured in, 80 grams. Earlier, on the contrary, I added water.Now every time I knead on a dumplings (program 23), up to 5 minutes, watch the bun and only then put on the bread program. The flour is very unstable. Thanks for the advice given in this thread.

I do not have much experience, but I am ready to share even this small one.
Specifically according to this recipe - plain corn.
I took the basis of the recipe in the topic - under the same name.
https://Mcooker-enn.tomathouse.com/in..._smf&topic=316860.new#new

Scales, bowl, mesh drushlag - I sprinkle wheat and corn flour.
I pour milk powder, a couple of grams of water into a half-liter jar, grind it.
I fall asleep salt, sugar, turmeric, oil warmed to a liquid state, water - stir.
I leave it for a couple of minutes, sift the flour.
I smoke, and after 10 minutes (so that the milk swells) I pour it into the flour in a bowl.
I stir for a couple of seconds and in a bucket.
Why am I doing it? Since December, my stove has been clean, with no debris in the middle.
The first time I did it according to the instructions - and the whole stove was in flour - it scatters flour during kneading.
30 minutes alignment. During this time, the flour is evenly saturated with moisture, kneading begins - you can immediately see a lot of water or not.
It is especially useful if I knead with wheat-rye.
You can always add a couple of tablespoons of flour.
And that's all. Then do not open the lid until the end of baking.

I also tried it through "Pelmeni", spreading and "baking". The result is the same, only more trouble.

[paykin]

paykin, thanks for the detailed layout, very helpful. For some reason, my stove does not get dusty and there is no dirt in the middle, although I began to put a bag-cap on top just in case. Sometimes I rub the insides.
I did French yesterday. This is basically my favorite bread, but in this oven I tried it for the first time. Didn't disappoint. Great bread turned out. I read in this thread, I do all the recipes through kneading on the dumplings program. I track the proportion of flour / water.

[Bast1nda]

Bast1nda, Exactly the same story with the "disappearance" of the kolobok. I always put bread from different types of flour overnight. The bread is excellent. Once I put bread in the afternoon. When the batch is over, I think, let me sprinkle it with sesame seeds, open the lid - and there is a mess. I was very surprised, I think I made a mistake in measuring the liquid. I already wanted to add flour, but after thinking about it, I came to the conclusion that oatmeal takes a lot of liquid.

[degteva]

degteva, Thank you so much! You have confirmed my guess. I also looked in quite by accident and was surprised, I added flour, thinking that I was mistaken in the amount of flour, and the bread turned out worse and lower, in the post above there is just a photo of this not very successful loaf - I hammered it with flour. So now I will know that the kolobok is not provided in this recipe in principle. ))))))

Hello! Take to your ranks!
After the New Year, I joined your ranks, but until now I have only read. But today I have a question. For 3 months I made simple loaves, did not use a dispenser for bulk additives. And today I decided to bake a cake according to the recipe instructions, I put everything as it says there, but ... the raisins did not get enough sleep. I had to mix it by hand. At this time, the oven switched on the kneading mode! I wanted to pause, but turned it off altogether. After that I chose mode 11, it seemed to be more suitable for the remaining time ... Now I sit and wait, what nonsense I can do
Please tell me when the dispenser should be triggered and whether you need to do any additional actions?

[Gamachka]

Gamachka, the raisins should be poured into the bucket somewhere at the end of the second batch, and not during the first batch. When did you expect during the first or second batch? If it was not used, then it must open, and you will have to close it manually, because if the bread is high, it can rest against this lid and crush the top of the bread.

[Gamachka]

Gamachka, I read that this happens and something was pushed up there. But they wrote above correctly, today I also baked cake, however, not for the first time and not for the first year, it does not open at the first batch, maybe you just did not wait?

Hello everybody! Take me into your ranks, yesterday I became the owner of this HP. While I am in a state of mild euphoria. I have already read a lot, and questions still arise. Yesterday I stocked up on all the necessary ingredients according to the selected recipes.I will bake! And the question is, tell, please, experienced users, in what cases should you use a kneading spatula for rye bread? In all recipes where rye flour is present? And then I somehow did not find a recipe where they take her alone as a basis.

[Mother bee]

Mother bee, I use a rye blade when I bake bread on "heavy" flour, rye, whole grain ... But in principle, I have it in reserve, the main one copes with everything