Panasonic Bread Makers Problems and Breakdowns

[Surname]

Surname, this is not a defect at all. It happens so and so. As soon as you got the bucket, do you shake out the bread? It is better to wait about 10 minutes, the bottom crust of the bread will be steamed from condensed moisture, softened and easily cut with a spatula, which will remain in the bucket. And if a spatula is stuck in a loaf, it's okay, just a wooden sushi stick can be pried into the hole and pulled out. I do this if the scapula is already stuck.

It is better to wait about 10 minutes, the bottom crust of the bread will be steamed from condensed moisture, softened and easily cut with a spatula, which will remain in the bucket. And if a spatula is stuck in a loaf, it's okay, just a wooden sushi stick can be pried into the hole and pulled out. More details: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=445.0

Thank you!

Hello, I have a 2501 bread maker, recently I have been baking bread with 400 grams of flour (French, main, main fast) and I am upset that very often the finished bread is produced on the sides with pieces of flour in the amount of 1-2 tablespoons! That is, it feels like the dough has been kneaded in the center, and the flour has remained on the sides (((what am I doing wrong? Tell me, please!

Hello, I have a 2501 bread maker, recently I have been baking bread with 400 grams of flour (French, main, main fast) and I am upset that very often the finished bread is produced on the sides with pieces of flour in the amount of 1-2 tablespoons! That is, it feels like the dough has been kneaded in the center, and the flour has remained on the sides (((what am I doing wrong? Tell me, please!

Just an assumption that there is little vegetable oil and the bun sticks to one of the corners, and occasionally rolls into the other. There is also flour left, but not much. For rye bread, I generally grease the whole bucket with oil, otherwise the rye flour bun does not roll over the bucket due to stickiness, and only rotates in one corner.

Perhaps it's true because of the oil .., it's just interesting that this was not the case before, but now very often ((
Maybe the way out is to open the bread maker and remove the flour from the corners to the center, but usually I put the bread at night so that it’s ready in the morning, it’s impossible to control the batch (

[Katya lebed]

Katya lebed, Ekatarina, when placing the ingredients, when you pour water into the bucket, pour it in the corners of the bucket, and not randomly. Helps accurately, verified. Try it.

Good day everyone. Help advice, who knows. There is a Bomann CB 556 bread maker, shape for two spatulas. In general, everything seems to work, except for the engine. Programs switch, ten works, but does not want to interfere, that's all. The engine and sensors are working, I tested it on another RTC bread machine .. On the power board there are two relays and a BT136 simistor (someone already changed it before me) In general, the relay is working, the simistor is also working, I also tried to put BT137, the effect is zero. The question is, maybe we need a different type of simistor, my own, I don’t know which one was? And yet, could the processor be to blame? It stands on the control board. This is how everything works except for the engine. It is not powered. Thank you very much for your reply.

[Polishchuk]

Polishchuk, VT136 and BT137 differ in the strength of the switched current and the maximum voltage (numbers at the end of the marking) of the relay, check one of them to turn on the ten, according to the diagram, a small key transistor is usually installed between the controller and the triac, look at it.
PS: The stove is not expensive, is there any point in repairing at the element level?

sazalexter, yes, one relay turns on the heating element, and the other, which should turn on the engine, does not click, but it is working, put another one and changed places.There are 4 pieces on the board in one place. small transistors s8050, and there is also one 7805CT regulator. I checked it with a tester, like workers, although the stabilizer, probably as a transistor, cannot be checked. I haven't found another one yet.
The bread maker, but not expensive, but almost new. I would like to do it for myself. There is one RTC for 1kg. it turns out bread, but this one can be 1.5. The problem is that I don't know much about electronics. But still...

[Polishchuk]

Polishchuk.7805CT can be replaced by KREN5A 5V 1A 🔗

Found this information. Maybe someone will come in handy. There is such a model of the Clatronic BBA 2594 bread machine. This is a complete analogue of the one that I have Bomann CB556. So, when you start the first program, the engine starts working and kneading the dough after 20 minutes, on the second program after five, I don’t know on the rest, since I haven’t checked it yet. As you may have guessed, my bread maker turned out to be FULLY WORKING. Although I tried to repair it and tried before me. That could be. :-)

[Polishchuk]

Polishchuk, of course I had such thoughts ... it's good that HP turned out to be working

And I have such a thing now with my 2501. When I was kneading the dough on dumplings (very steep), it was obvious how the spatula was spinning very hard, sometimes it even almost stopped. At the end of the batch, I heard a slight smell of burning wires. Now, all the time when I bake regular bread at the end of baking, there is a very slight smell of the same burnt wire. So I'm thinking, is it worth contacting the SC again?

So I'm thinking, is it worth contacting the SC again?

What for? The engine is overheated, that's all. The protection did not work, which means there is nothing terrible.

Thank you, I didn’t know that there was protection and the engine would shut down in extreme cases. It's just that I didn't have protection on an expensive blender and the engine burned out from overheating (so they said in the SC).

[vitalya_pn]

vitalya_pn, So this is Panasonic, everything is thought out, has been releasing HP since 1987 one continuous patents. Engines that are interesting are their own production. Service manual https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383082.0 he has a principled person, who needs it

Thank you.

[sazalexter]

sazalexter, what could be wrong with my Panasik? I stopped baking normal bread in the "French bread" mode, that is, if I put in all the ingredients and choose the main program, I will get wonderful bread, in "French" (according to the same recipe) - brick.

[Sonadora]

SonadoraThe first thing that comes to mind is the abnormal temperature of the ambient air, the dough is allowed to rest on a long program. The second is "dead" yeast.

[sazalexter]

sazalexter, the problem appeared long before the onset of the heat, back in the spring. Checked yeast - workable.

[Sonadora]

Sonadora, have you tried to track the process of HP work in this mode? perhaps, if you are near, it will immediately become clear what exactly is wrong

Hello! Help me find tips for repairing the Gorenje BM 900 ND bread maker.

[Hmorhok]

Hmorhok, Section: Gorenje Bread Maker

Thank you very much, but I looked here and the last posts in the topic were a year ago. I don't know who will answer or not.

I use a Panasonic SD-207 bread maker in the country.
We often have short-term power outages for various reasons (for example, forgetfulness turned on too many appliances and knocked out traffic jams).
Earlier, turn on the plugs again, and the stove continued to bake further from the same place.
And now that's it. When turned on, she now does not remember what she baked and did not bake.
Writes that the temperature is high and until the stove cools down, it is impossible to turn it on.
What happens to the bread in this case is not hard to guess

What's the problem here? What can be done?

[Elena111]

Elena111, Himself nothing, to the master electronics engineer. Most likely to change the supercapacitor, the master knows.

And after a power surge, the oven does not show anything on the display at all, it was simply plugged into the outlet at that time, what could be?
Thank you

[little mouse]

little mouseHave you tried hitting start / stop?

[little mouse]

little mouseHave you tried hitting start / stop?

Yes of course

[little mouse]

little mouse, Alas, only the service will help you.

Hey. Please help me find the Service Manual for 2512.

[Shestock]

Shestock, It's not there yet, use a similar 2501, and why? HP is still under warranty.

Hello bakers))) tell me, can someone come across a similar problem, I have a "pani dormouse" 2501, began to overcook the crust, I choose a light crust, it gives out two times darker than average and thicker (in my opinion), wore it in the service, said not to be paranoid, everything is fine. Hence the question, what else can affect this moment and should I not scratch the service again, prove that there is a problem ?? Thanks in advance everyone

Hence the question, what else can affect this moment and should I not scratch the service again, prove that there is a problem ??

Try to set only the baking mode, reducing it from the nominal baking time by 10 minutes, that is, for example, if the program is set to bake bread for 60 minutes, then set it to 50 in manual mode and see the result. Have you changed the bread recipe? if you add more sugar, it directly affects the color of the crust of the bread.

I don’t change the recipe, if there are minimal discrepancies, I tried different modes, French, rye, usual, the result is the same ,, ,, I should try to shorten the time, if on my stove it is

began to overcook the crust, I choose a light crust, it gives out darker than average

It happens to me when the room is cold. In winter or autumn. In the summer, I never noticed this.

Panasonic 2512 users!

Today in the store the seller discouraged buying this stove, since the plastic drive often fails. Like a lot of returns. What do you think?

[marinica]

marinicaAnd Bork advised, am I guessing? Oh these sellers

And on the contrary, the seller advised me to take Panasonic, and the guys from the service center categorically told me that Panasy does not break!

marinica, And Bork advised, am I guessing? Oh these sellers

Yes, Bork. And also a redmond 1900, with a ceramic bowl.

[marinica]

marinica, Well done, you need to earn a bonus for NG, and the rebate shop and Panasonic, that he is trying to push it and "sells himself"

[sazalexter,]

sazalexter, Do I understand correctly that he is lying about frequent problems with the drive, to which the ten is close, from which this very plastic drive melts, and disgruntled customers massively hand over stoves to the store?

And, please tell me if Panasonic bakes normal bread, that is, with a hard crust and a soft, but moist and elastic crumb, naturally baked. But the one in the store, wadded, crumpled like a down pillow, I don't like.

[marinica]

marinica, The seller simply does not know anything, the carbolite drive cannot melt, the temperature in the HP is too low for this material.

Does Panasonic bake normal bread, that is, with a hard crust and soft, but moist and firm crumb, naturally baked?

It bakes, everything depends on the recipe, and not on HP.

sazalexter, do I understand correctly that he is lying about frequent problems with the drive, to which the ten is close, from which this same plastic drive melts, and dissatisfied customers massively hand over stoves to the store?

There are no reports of this issue on the 74 pages of this forum.

[sazalexter]

sazalexter, oleger, thank you, made me happy, but then I only aimed at Panasonic. Which one is better to take, 2512, 2502 or even 2500, it does not have a dispenser, I agree without it, if problems happen to it, but it is embarrassing that there is no rye bread mode in it, maybe this is nonsense, because at home I bake it in the same oven, like ordinary wheat cakes?

[marinica]

marinica, if you plan to regularly bake bread and other pastries with raisins or other additives with a delayed start, then a dispenser is certainly desirable. If you do not use the start delay, you can add additives yourself at a certain time of the program's operation, but you need to know when under which program it is better to do this. With a dispenser, of course, it is convenient. But I (talking only about myself) used it a few times.However, if I chose the stove now, I would still take a model with a dispenser (here's the second one, for yeast, I don't need it right now - I bake with fresh yeast).
For rye bread, a different kneading algorithm. Read here: Rye custard bread is real (almost forgotten taste). Baking methods and additives and decide whether to bake rye.
I don't know the difference between 2502 and 2012.

In my opinion, the simpler the unit, the fewer possible problems. I took it with a dispenser, but I hardly use it. I bake white raisins and toss the raisins by hand.
Rye tried to bake it several times in his 2501. It turned out quite good bread, but still not quite what he wanted. I didn't have the patience to bring it all to mind. And so for now I only bake white.

Bought! Panasonic 2502.

Congratulations!!! I have the same.

Hello bakers, once again I scratch the back of my head, when baking rye bread, the roof does not just tear, but tears into trash, I took recipes from the site, baked them more than once, and for two weeks already this parsley, yeast Saf moment, I tried flour change, if the problem is a short proofing, how to increase it? I have a 2501 Panas model, or a lot of liquid? a bun is kind of like it should be for rye, a little thinner than wheat, not a mess, but with a comma, there is no skirt at the end of the batch, everything is going