How do you wash the bucket?

I wanted to ask how you wash the bucket of the bread machine. After baking my bread, small spots remain on the outside of the bucket. In order to wash them, I have to rub the bucket hard with a sponge. So I would like to know maybe there is some more gentle way of washing, otherwise you can scrape off the coating this way.

The inside can be washed perfectly. First I soak for a while, then my soft sponge with faerie. And on the outside I also have stains, but I honestly do not wash them.

My inner side is also washed very well. I thought maybe there was some means so that the outside could be washed just as easily.

You can try lightly rubbing the stains with a damp cotton swab and baking soda. But this is only the outside of the bucket.

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I wanted to ask how you wash the bucket of the bread machine. After baking my bread, small spots remain on the outside of the bucket. In order to wash them, I have to rub the bucket hard with a sponge. So I would like to know maybe there is some more gentle way of washing, otherwise you can scrape off the coating this way.

Don't wash it. On the outside, these spots do not come into contact with bread, most likely it is soot from flour or other products burnt on the heating elements.
It is best not to wash the bucket in any way. I just wipe the inside after baking with a dry soft towel or paper towel.
There is no dirt there, and there is no particular reason to wash. The bucket will be more intact.

Is it possible to wash this bucket in the dishwasher?

There is no dirt there, and there is no particular reason to wash. The bucket will be more intact.

Well, don't tell me. I tried not to wash. I didn't like the result. Better to wash.

I wash the inside of the bucket after every bake. The outer side of the bucket, as well as the stains on the walls of the stove, I wash with a cleaner for stoves and dishes (I have "Help"), but not often, just a couple of times. They are washed and do not rub hard.

I wash my bucket after each use, fill it with water, then just use a soft cloth and wipe it dry; from the outside I just wipe it with a damp cloth - I don’t wipe the stains, they don’t bother me
I sometimes clean the stove inside with a vacuum cleaner and wipe it with a damp cloth (when it looks indecent

Since the beginning of operation, I have never washed the bucket, only gently cleaned it with a soft dry paper towel, even after the test, which can be easily removed when dry. There was no need to wash. I suppose that any extra contact of the bucket's surface with water or detergents does not add to its health and longevity in any way.
I admit the thought that it will still be necessary to wash the bucket with water, but only if the stove is preserved for a long time. But for now, the device is being used in full, so this idea is purely hypothetical ...

Shl. Of course I'm lying. I washed it once, after unpacking, just before starting operation

With my water, no detergents. Basically, you have to wash it because it sticks and bakes between the spatula and the rod on which it is planted. And the bucket itself saves a good coating - no dirt is formed.

I have the same model of the stove, indeed, the dough sticks and bakes between the spatula and the rod, but it has the consistency of a crust, which is relatively easy to remove in a circular motion along the shaft with a tightly pressed dry napkin / rag, or by the spatula itself at the beginning of the batch.If there is a little something left in the scapula or on the rod, but the scapula is put on the rod, then this is something less critical for HP than "wet cleaning", and does not affect the taste and smell in any way. By the way, the remnants of the rusks on the shaft or in the blade mounting hole at the same time reduce the starting play of the blade on the shaft - Panasonic for this, among other things, did not adjust the shaft diameter exactly to the blade hole: no one said that it is imperative to clean this connection perfectly ...

I completely agree! Therefore, detergents were immediately excluded from the arsenal of the bread machine.

I must have my bucket. firstly, as mentioned above, the dough (bread) remains between the shoulder blade and the spindle and under the shoulder blade. Little. but still. secondly, sometimes some product may remain above the rise of the bread (dough remains during kneading or the products are simply not neatly loaded), this is baked to the walls in a thin layer. wipe dry - I'm afraid to scratch the coating. thirdly, it is not very pleasant (for me personally) to find on rye bread, for example, a piece of fragrant vanilla cake near the shoulder blade

I usually soak it in hot water for 10 minutes, and after that with a soft sponge with ordinary laundry soap (I don't like odorous detergents) I wash it inside, then wipe it dry with a towel.

Something you, my dear, are talking about some kind of passion. What, is it so baked inside you to the walls that you can't just wipe it off with a rag? Then you have a problem either with the stove (overheats) or with the bucket (very scratched to the meat).
Do not be afraid to scratch the bucket dry, be afraid of water bringing death to any metal. 99% of the percentage of scratches in the bucket are formed, as has already been mentioned here many times, from kneading the increased hardness of the components in flour, when shaking out the finished product and from inept operation.
And about the remains on the shaft and on the blade, I already wrote above, water is also not needed. After dry cleaning of this size, you do not have pieces that you distinguish in a product of another recipe. Well, unless you try really hard on purpose

Shl. All this I mean is that for HP dry cleaning is less wearing out. Wet is needed only in extreme cases, or absolutely when the working surfaces of the device are in poor condition.
PS 2. By the way, it is not in vain that in Panasonic's instructions water / liquid is added last: there is less likelihood of a "liquid" liquid getting into the rubbing parts of the shaft, plus at the start of kneading the flour almost does not "dust" since it is initially covered with liquid. IMHO a wise decision. Although even Panas has written exceptions here. Technology however ...

Then the "sweetest"
from what passion? there are no problems yet, but I don't want to experiment. at the expense of water - it is present in the recipe and is in the bucket longer than the time that I wash it. and about ten minutes soaking is even written in the instructions for my bread machine.

To wet, and wet again! But! Only in emergency emergencies, of which, in theory, there should be very few in normal operation ...

Shl. I apologize, but your nickname and photo did not give reason to assume the opposite sex

yes, in the photo I turned out well, all doubts are swept aside in the profile

the fact is that in my bucket, after baking, the spatula always sits very tightly on the spindle after baking - it cannot be removed, therefore, even in the case of clean walls, you need to soak

I absolutely agree with you, every time the blade "sticks" to the shaft. But! No water again! We make several movements with the spatula up and down and at some time the blade will certainly move off the shaft and develop.
If it seems to you that it is very difficult and difficult, then do not forget that water is less harmful here than the working surface of the bucket than inevitably penetrating into the interior of the bearing on which the shaft sits, and further, where it does not dry out before the next baking session ...

Shl. Although, for the sake of objectivity, I must say about the potential disadvantages of the "dry" method of cleaning.First: dry dust of the remains of crackers gets into the rubbing parts of the shaft and theoretically can contribute to the premature wear of its parts. And the second: with an inept rough removal of the blade "dry" there is a chance to prematurely loosen the bucket shaft assembly.

Why remove the scapula? Now I just wipe the bucket with a clean towel. I don't take off the paddle.

Right!
Better yet, do not pull the bucket out of the stove at all

Shl. But seriously, here over time everything can become so stuck that you even struggle to tear off the scapula with water. I use two scoops, I often bake rye, and I indulge in muffins from time to time, so this option is no longer possible ...

you can not open the lid
I do not only make bread in a bread maker, not all processes require a spatula.
I will try to wet the bucket less. let's see what happens

In general, it seems to me that this topic can be argued for a long time, with no prospects and no result. Objective results can only be obtained with very long bench tests. Or, at worst, an objective collection of statistics. It's not even a fact that time will judge who is right, because it is not known from what the device or its components will die more. Timid and undecided, it is correct to follow the instructions and recommendations of the manufacturer.
So let's just take note of our styles of caring for our stoves.

[Gin]

Gin

I will try to wet the bucket less. let's see what happens

A teaspoon of water is enough to soak the remains of the bread that prevent the spatula from being removed from the shaft. Being absorbed into the remains of bread and being held by them, water does not very much penetrate deep into the gland. The entire bucket is wiped with a damp and then dry cloth with a cloth.

From the very beginning, I fill my bucket, right after baking, with hot water, stand up, my foam from a couple of drops of washing liquid, inside and out, only the oil seal from the bottom, I try not to wet ... Also my spatula. Always clean and even almost scratched bucket ...

From the very beginning, I fill my bucket, right after baking, with hot water, stand up, my foam from a couple of drops of washing liquid, inside and out, only the oil seal from the bottom, I try not to wet ... Also my spatula. Always clean and even almost scratched bucket ...

I do exactly the same. For almost two years now. Occasionally, I turn the bucket, dried after washing, and drip a couple of drops of machine oil from the outside onto the rotating parts.

At first I washed the bucket and the spatula every time after use, now I just shake out the crumbs from the bucket and remove the remains of dry dough from under the mixer with my finger. ))))))))))))))

At first I washed the bucket and the spatula every time after use, now I just shake out the crumbs from the bucket and remove the remains of dry dough from under the mixer with my finger. ))))))))))))))

In, in, I also washed before, and then I read Dyadushka and stopped. So it's Uncle Sam's fault.

In, in, I also washed before, and then I read Dyadushka and stopped. So it's Uncle Sam's fault.

Girls, if he decides to jump off the bridge, will you follow too?
Personally, I don't like scraping out dried rye bread crumbs before baking wheat I would rather wash

Sometimes, when I bake rye bread, I take out the spatula after kneading to increase the proofing time. In this case, the dough sticks to the core and is baked so that you cannot liquidate it with any napkin. Therefore, the most optimal option for me, as for many, is to cool the bucket, fill it with water, let it sour and gently wash with a soft sponge, then wipe it with a towel. And no chemistry, and no scratches, and no pain!

Sometimes, when I bake rye breads, I take out the spatula after kneading to increase the proofing time. In this case, the dough sticks to the core and is baked so that you cannot liquidate it with any napkin. Therefore, the most optimal option for me, as for many, is to cool the bucket, fill it with water, let it soften and gently wash with a soft sponge, then wipe it with a towel. And no chemistry, and no scratches, and no pain!

And I do the same, the least traumatic option for a bucket.

A very controversial statement. Well, you need to try very hard to scratch the bucket with the remnants of wood chips during dry cleaning: it is mainly scratched during kneading and when removing bread. But the remaining water in the shaft mounting system is really not good. IMHO ...
And the sticky blade can be removed simply: from the bottom of the bucket, with the fingers of one hand, we fix the rotational bar, and inside it with the other hand we make a couple of soft rotational movements with the spatula left-right. Due to the provided backlash between the blade and the shaft, flour "scale" is crumpled and frees the blade. Know-how is called

What are we arguing about here at all? Everyone does what is more convenient for him and in accordance with the instructions for caring for his HP

When baking on a timer and a bookmark: flour into water - the liquid stays in the bucket much longer, such a bookmark is recommended by the manufacturer
I don't think that an extra 10 minutes with water will change the situation so much
In general, this whole dispute reminds me of a joke about how the female hostel differs from the male

[wet]

Is it possible to wash this bucket in the dishwasher?

In my instructions it is written that you cannot, and generally cannot be dipped in water, in the dishwasher, for some reason ... and the cleaning process itself also looks almost dry: "clean the pan and spatula with wet fabrics and dry thoroughly ", though then finish adding, and if necessary, you can gently rinse with soapy water.

I don't know how anyone has it, but first of all, a lot of dough is baked to the mixers, and we have 2 of them, and often one remains in the bread, and the other sticks to the pin in a bucket .. here .. and how not to twist it dry, you always have to soak .. and this should be noted from the very first use began ..

A question for experienced bread maker owners. I decided to wash the bucket outside yesterday. I sprayed it with a stove cleaner and, it seems, the top coating was removed, that is, the surface was not shiny, but some kind of matte and stained.
And here I am sitting all in frustrated feelings and wondering: "And what are the consequences for the further exploitation of the bucket, or did it only affect aestheticism?"