Panasonic Bread Makers Problems and Breakdowns

Ha ... I also had a couple of times - all of a sudden I stopped making bread. I already thought that the stove had come to an end. But no, it turned out that a trusted manufacturer had one batch of flour, to put it mildly, of poor quality.

Ha ... I also had a couple of times - all of a sudden I stopped making bread. I already thought that the stove had come to an end. But no, it turned out that a trusted manufacturer had one batch of flour, to put it mildly, of poor quality.

I just baked from this pack. But! Before that, I made bread on water, and those that did not come out - on milk and kefir. Maybe this is the case? Now it seems that the dough is even liquid, but it seems to be warming and rising, as usual. Straight confused))) However, these two bread are edible, albeit unsightly. From one the husband made crackers, the second eats like that.

and milk and kefir are not "long-playing"? The fact is that I don’t trust such milk - I don’t believe that a dairy product can last long without antibiotics. And since antibiotics, then yeast will be inhibited.

and milk and kefir are not "long-playing"? The fact is that I don’t trust such milk - I don’t believe that a dairy product can last long without antibiotics. And since antibiotics, then yeast will be inhibited.

Well, we are trying to buy with a "smaller" shelf life, but ... We are in Moscow, here, in my opinion, in principle, it is difficult to find natural products.
I don't drink milk, but I make cocoa for my child. Thought now. It seems like there was recently a program about milk and antibiotics ((

The bread turned out)) I have not tried it, but it looks good, it has risen slightly lower than usual. Or I'm already finding fault (I'm making a small loaf). In general, it's good that I went to the forum, and did not rush to the service right away))

The bread turned out)) I have not tried it, but it looks good, it has risen slightly lower than usual. Or I'm already finding fault (I'm making a small loaf). In general, it's good that I went to the forum, and did not rush to the service right away))

I report: today I changed my bread maker for a new one. In the store, just in case, I took a camera on which a creaky batch was filmed. The guys were impressed. The guarantee was delivered from today, so there are two weeks of daily tests ahead - I will feed everyone with bread, if everything is fine mmm At the moment we have already kneaded the dough - it was practically inaudible !!! The bucket is fixed rigidly. In the first hp it was still slightly dangling, maybe because of this it creaked? How I want the stove not to fail!

I also !

Alas! Finally, all the same, I bought a bread machine! Panasonic 2501. Yesterday at 18-00 I ordered it. The husband brought from Eldorado at 21-00. At 6 in the morning, I could not sleep, sat right next to the instructions (and just the 16-hour pizza dough came up). Without thinking twice, I put in a batch of pizza dough. After 15 minutes from the start of work, the table began to shake, the bread maker creaked. I went to the forum. I made a mistake on a badly installed bucket - OOPS! but it is tight and not fixed, but everything is like in your video, after several attempts to establish it well, I realized that this is a marriage and the bread-baking industry needs to be changed. In addition, in addition to the squeak, she began to delight my ears with a grinding sound. And by the way, I kneaded the dough well for 20-30 minutes (I did not use the entire 45 minute program). So it looks like it's a standard marriage of these bread makers.

[Kharza]

After 15 minutes from the start of work, the table began to shake, the bread maker creaked. I went to the forum. I made a mistake on a badly installed bucket - OOPS! but it is tight and not fixed, but everything is like in your video, after several attempts to establish it well, I realized that this is a marriage and the bread-baking industry needs to be changed. In addition, in addition to the squeak, she began to delight my ears with a grinding sound. And by the way, I kneaded the dough well for 20-30 minutes (I did not use the entire 45 minute program). So it looks like it's a standard marriage of these bread makers.

You see, I'm not alone with this problem. Yes, there is already a lot of marriage ... Kharza Where are you from?
I called the online store again, I'll take it on Monday, I don't know what they will say

I'm from St. Petersburg. Today I have already gone and changed the bread machine for the same model, but a new one. By the way, we changed it without any problems. At the change, a young man who is testing the equipment, launched a new bakery and the one I brought. On the one I got rid of right away, without any eye test, it was clear that the bucket was shaking, and the scapula was scraping the bottom of the bucket. The new one worked fine. Today I will knead the brioche dough. I'll see how the bakery will behave. If the same defect appears within two weeks, then I will hand over or exchange it for any other model. I will unsubscribe about the results. But the conclusion is still disappointing 2501 and 2502 - the series is unsuccessful and is not worth buying.

I'm from St. Petersburg. Today I have already gone and changed the bread machine for the same model, but a new one. By the way, we changed it without any problems. At the change, a young man who is testing the equipment, launched a new bakery and the one I brought. On the one I got rid of right away, without any eye test, it was clear that the bucket was shaking, and the scapula was scraping the bottom of the bucket. The new one worked fine. Today I will knead the brioche dough. I'll see how the bakery will behave. If the same defect appears within two weeks, then I will hand over or exchange for any other model. I will unsubscribe about the results. But the conclusion is still disappointing 2501 and 2502 - the series is unsuccessful and is not worth buying.

I have 2502 and why is it unsuccessful? Simple and unpretentious.

well, yes "simple and unpretentious" only "the dispenser does not open something"? Actually, it is not difficult to read the previous pages 10 at least ... Conclusions suggest themselves. Although I understand that many people even like the "difficulties". But my advice is not to those who have made a good purchase or are suffering from an unsuccessful one, but to those who choose. If I had guessed to look at the Panasonic problems of these 2 models, I would never have bought. Anything that is more expensive than 5 thousand should correspond to the application. And to wake up in the middle of the night from how IT dough interferes .... Moreover, many may have problems with the exchange .... so I would choose another model or wait for the next, more successful Panasonic models.

well, yes "simple and unpretentious" only "the dispenser does not open something"? Actually, it is not difficult to read the previous pages 10 at least ... Conclusions suggest themselves. Although I understand that many people even like "difficulties". But my advice is not to those who have made a good purchase or are suffering from an unsuccessful one, but to those who choose. If I had guessed to look at the Panasonic problems of these 2 models, I would never have bought. Anything that is more expensive than 5 thousand should correspond to the application. And to wake up in the middle of the night from how IT dough interferes .... Moreover, many may have problems with the exchange .... so I would choose another model or wait for the next, more successful Panasonic models.

Well, my supplement dispenser did not open because of my bungling, did not remove or rinse.

I have 2501, a month everything was fine, and now it creaked
I took it to the warranty, I'm waiting for an answer ...
bought in Yulmart

So test number 2 - the brioche dough 2501 was more or less successful. I just did No. 3 - dough for dumplings, and again there was a creak - less than in the previous bread maker, but noticeable. Moreover, if you hold the bucket with your finger during kneading, the creak disappears. My husband and I came to the conclusion that all these creaks are the result of the design features of the attachment of the bucket in this bread maker. Why did this creak appear almost immediately in both bread makers?
I think, because I kneaded the dough for pizza (see above) and dumplings in small volumes - each piece of dough weighed 300 grams in total. And this piece winds along the bottom of the bucket and gives such a pronounced "spread", which means a pronounced creak. A piece of brioche dough probably weighed 700-800 grams, and the creak did not appear.

well naf ...But was the manufacturer to change the fastening design? Just for the sake of using the old buckets? And we just always praised Panas for the quietness of work

In our SD-2501 bread maker, immediately after the purchase, the bowl began to knock and dangle. Now you can't put it on at night, the noise in the kitchen does not let you sleep. We bought it at N.G. And the bread bakes well.

Strange, I have 2502 but nothing rattles ...

My mom often has a bucket in her bread maker (Panasonic 2501). You have to install it several times.

Yeah, here's the quietest stove for you
And what to do now?

That in 2501 they made the mount cheaper ??? why only claims on it ???

But in the problematic 2502, is it not because of the mounting creak?

Hello! I would like to ask for advice and help. I have a Panasonic 2502 bread maker. The problem is that the bread has stopped rising. I know it's not a rare problem. I changed flour, yeast, tried another program - no result. The dough also rises worse. Subtracted that the problem may be in the thermal sensor. The crux of the matter is what other breakdown can lead to this. And how realistic is it to fix the thermal sensor or replace it in the service. I'm not sure that the service in our city is so high-quality to figure it out. I want to understand whether it is worth getting involved in repairs at all or whether the bread maker will have to be changed. I would be grateful for your help.

It seems to me it's not about the bread maker, but about the ingredients, if the dough doesn't rise. How long have you had a bread maker? And the dough rises worse (and which means worse) or does not rise at all?

[evidence]

evidence! To exclude the failure of the thermal sensor, I recommend putting two tests. One in the usual way - manually. That is, knead by hand, put in a warm place and wait for the rise. And put the second dough in a bread maker. If in both cases there is no rise, we change all the ingredients. It's about them. If the dough, placed in a warm place, rises, but not in the bread maker, you need to change the bread maker. Good luck to you!

[Lagri]

Lagri, the bread maker has been for quite a long time, more than a year, there were no such problems. I tried to change the ingredients, I took different flour and yeast. On program 01, it turns out very low, 7-8 cm bread (from 400 g of flour), yesterday I put on program 08 - French, not much better than 9.5 cm height. But there the program is longer, probably from this and the result is a little better. It bakes, but does not rise + naturally smell of yeast (

Wit, I tried something similar, though with 1 test. I put the dough on pancakes in HP, it was kneaded, but did not rise, and it was at room temperature to the touch. Then I put it in the oven for the dough rise program (rate 40 degrees), there it rose better. I don’t know how significant this is, maybe I’ll try to follow your advice.

People, poke me into a post where a screw is twisted in Panasonic, I want to try.

People, poke me into a post where a screw is twisted in Panasonic, I want to try.

In my opinion, there is no such screw in Panasonic. He's not needed. There is such a screw in the mulk. Type in the "search" box (this is at the very top of the page) "twist the screw" and - choose what your soul desires. Here's a quick example: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1433.20

[Wit]

Exactly Wit, I here and read too.

[Lagri]

Lagri, the bread maker has been for quite a long time, more than a year, there were no such problems. I tried to change the ingredients, I took different flour and yeast. On program 01, it turns out very low, 7-8 cm bread (from 400 g of flour), yesterday I put on program 08 - French, not much better than 9.5 cm height. But there the program is longer, probably from this and the result is a little better. It bakes, but does not rise + naturally smell of yeast (

Not in service. I'm already afraid to get involved with them. And they did not help and the bucket scratched everything. Maybe someone else will respond, wait. In the winter I had problems with baking bread, although the flour was from the same manufacturer: the dough was somehow sticky and did not rise well. I also changed flour and yeast.But while proving the dough, it was warm in the oven. Is it warm in the oven during proofing? Check it out. Only not at the beginning, but somewhere in half an hour. You open the stove and warm air is in your face.

Post number 3 on the work of Panasonic 2501.

If anyone is interested, see the first 2 posts on the page above. I continue the topic.
So, dough for dumplings. I kneaded it in a bread maker, but I decided to make dumplings the next day - I don't have time to do everything at once). Dough in a bag - in the refrigerator. I reach, hmm, a strange grayish color, but did not bother on the table. AFTER 3 hours - the filling is ready, the form is sprinkled with flour. I take out the dough from the bag, cut it and gasped. Dough with pronounced gray stains! In the trash heap!
The last 300g of flour - a little for sprinkling, the rest in a bakery, - kneading, proofing. Normal dough turned out without gray streaks.
The reason, I think, is this. No wonder the manufacturer writes in the instructions - first dry ingredients, then liquid. I am aware that half of the site here does the opposite. But the first time I made the dough for dumplings, pouring water first, the second time in the reverse order. I would recommend all the same to fill in the dry ingredients first, because only the gasket can give a gray color, there is nothing else, so it is not necessary for water to come into contact with it once again at the temperature equalization stage.

Now about baking: I baked bread 4 times a week.
Plain wheat c. from,
dairy mustard wheat c. from,
50x50 - wheat in. with + rye KhZ + red farm malt,
peasant - 3/4 wheat 2c + 1/4 rye KhZ
I took all the recipes from this site. Each time the bread turned out to be slightly wetter than we would like ideally. Maybe this is also due to the model of the bread maker, TK flour was used differently, but the result is the same. That is, you need a little less water than prescriptions. Otherwise, there are no complaints about the bread maker.
Except one:
I recall, for some reason, L. Lurie, who, in one of the best guidebooks around St. Petersburg, left a review about “The Tale of the Invisible City of Kitezh and the Maiden Fevroniya” - “a fabulously beautiful opera”. It was about a production at the Mariinsky Theater. We visited this opera in anticipation of the beautiful, and there, please, the artists in sneakers will skip))) But the opera is wonderful, isn't it? The execution is impeccable, what is more?
So here: "You will wake up in the morning without an alarm clock from the wonderful smell of bread spreading throughout the apartment."
No, comrades!
You will wake up in the middle of the night. Because when kneading, this unit rumbles without any squeak! And you will not need an alarm clock, because it beeps disgustingly until you press the "stop" button.
As for the rest - if you are lucky with the bread maker, everything is fine! Bakes. Delicious bread. The dough is excellent.
TODAY I made jam from frozen berries. Yum-Yum!

Hello! I would like to ask for advice and help. I have a Panasonic 2502 bread maker. The problem is that the bread has stopped rising. I know it's not a rare problem. I changed flour, yeast, tried another program - no result. The dough also rises worse. Subtracted that the problem may be in the thermal sensor. The crux of the matter is what other breakdown can lead to this. And how realistic is it to fix the thermal sensor or replace it in the service. I'm not sure that the service in our city is so high-quality to figure it out. I want to understand whether it is worth getting involved in repairs at all or whether the bread maker will have to be changed. I would be grateful for your help.

I had exactly the same situation as yours. I also thought the thermal sensor crashed. I took it to the service, my hp stayed there for a month and the service wrote that the hp was completely operational. I brought it home, while the flour and yeast were different, I put the bread and you know everything worked out. So the reason is only in yeast or flour, but most likely the yeast died. Buy live pressed yeast and see the result.

[Kharza]

Kharza, normally the stove should not give any streaks.What was the dough with? The fact is that lately I have often dough with eggs, sour milk products and soda, when stored in the refrigerator the next day, gives out gray dots on the surface, there is some kind of reaction. I associate this "beauty" with eggs - such a picture often appears the next day in eggs shaken up with salt (only eggs with salt), into which flour from schnitzel has fallen. The dough does not need to be thrown away, it is completely edible.

But that's not how I describe the norm. Of course, there should be no divorce. I always use regular products. DO NOT recycle from anything. Egg, sifted flour, bottled water, extra salt. All. The divorces were precisely from the bread maker. Perhaps related to the fact that the furnace was operated 4 times. But the fact is that the divorces repeated the movement of the batch. This is a gasket.
A few days before, I did exactly the same kneading with a mixer and also left the dough in the refrigerator - normal dough of a beautiful color.

So, dough for dumplings. I kneaded it in a bread maker, but I decided to make dumplings the next day - I don't have time to do everything at once). Dough in a bag - in the refrigerator. I get it, hmm, a strange grayish color, but did not bother on the table. AFTER 3 hours - the filling is ready, the form is sprinkled with flour. I take out the dough from the bag, cut it and gasped. Dough with pronounced gray stains! In the trash heap!

Kharza, "a strange grayish color" - it happens from eggs the next day, believe me.

In this life, everything from the egg

Yeast dispenser does not close in Panasonic 2502, I close it manually. Who faced?

took her violin from the warranty service today)
the shaft rotation mechanism is faulty
the shaft was replaced, today I will test ...

took her violin from the warranty service today)
the shaft rotation mechanism is faulty
the shaft was replaced, today I will test ...

Congratulations on your successful renovation. Let it not break anymore. Good luck and delicious bread!

Thank you
I've baked it three times already ... no creaks and the bucket no longer twitches ...

I report: today I changed my bread maker for a new one.

wow, there are still decent shops
and my mischief creaks every other time, and not as much as before, now there is no point in going to court, suddenly they will start checking, and she will decide to quietly interfere
bakes great, better than the old 255

And they did not help anything and scratched the bucket.

and when you handed over to the service did not describe the bread maker?
I was given a paper for signature, on which it was described in what condition the bread maker was handed over to the service, and when it was returned, I checked whether it was in order and also signed the paper

and when you handed over to the service did not describe the bread maker?
I was given a paper for signature, on which it was described in what condition the bread maker was handed over to the service, and when it was returned, I checked whether it was in order and also signed the paper

When I handed over the x / stove, the paper said "Appearance: minor scratches" and that's it. The receiver said that this is how they always write that they used the technique. Then no one warned me and I hoped for the decency of the servicemen, and when they already scratched the bucket and said that it was just like that, it was too late. What a score. I bought a new bucket through them for 2000 rubles, but unfortunately it began to leak on one shaft and I was told that it would soon fail, and how to use it if it stains the dough. As a result, in Moulinex I use an old bucket for kneading dough. I bake in Panasonic and generally use it more.

What a score.

I bought a new bucket through them for 2000 rubles, but unfortunately it began to leak on one shaft

yeah, it's lucky that in the service the inspectors didn't even get a bucket
it was written in my paper - a normal state, if they returned it with scratches, I would have written it - scratches on the bucket and only then would I sign (this is how they advised on one forum, returned with defects, describe them in detail and only then subscribe), probably worth even taking pictures

what about the guarantee?

what about the guarantee?

Is this a guarantee for a new bucket? They said in the service that there is no guarantee for the bucket sold.

How to return a defective product
Product without guarantee

In this case, you can submit claims related to defects in the goods only if you prove that the goods were initially of poor quality. You have to stock up on evidence that must be in writing. It is necessary to conduct an examination of the quality of the goods - if it shows that the defect is factory-made, then by law the seller is obliged to satisfy your demand and compensate for the costs of the examination. If the seller refuses, you should go to court.

Well, I used the bucket for 7 months, although rarely. And I don’t know how with the examination, I’ll hardly do it (you’ll lose more health once). Let him stand and wait his turn. Well I have 2 of them and if anything - one of two will turn out. It's a pity that it happened, now I will know how to buy buckets for bread makers without a guarantee.

I ask for help !!! : this: Twice I baked Easter cake according to the recipe specified in the instructions for HP Panasonic-254, and twice it did not just burn, but practically burned out. Today I tried to bake it again, about 25 minutes after the start of baking, the smell of burnt dough began to smell, and there were still 35 minutes left until the end. I waited another 15 minutes, the smell of burnt Easter cake intensified, and then I did not wait any longer and took out the cake. From below and from all sides it was black, that is, it was burnt, and from above it was only slightly browned. When I cut the cake in half, I saw a rather large lump of raw dough in the center. The cake was not baked inside at all, but burned out on the sides. And that's even when I reduced the baking time. Can anyone help with good advice? Why is that? By the way, when I bake bread on the "French" program, it never burns, it turns out great.

[fish]

fish We have a separate branch for Easter cakes, everything is described there how and what to do, and recipes are available.