Panasonic Bread Makers Problems and Breakdowns

[Yulia Yulka]

Yulia Yulka, This is not here for you, but to Tatiana Help, nothing happens with bread !!! (Ambulance)

Thank you for the correct message))))

Hello dear)

The Panasonic SD-ZB2502 bread maker was bought less than a week ago.
Baked 5-6 loaves.

Under the bowl, at the place where it was connected to the engine (or how to say?), Very fine metal shavings (now rather just the smallest pollen) appeared, black.

What is it? Is something wrong or is it supposed to be? Some kind of lapping?

[Twarda]

Twarda, Do not pay attention. everything is fine.

[Twarda]

Twarda, Do not pay attention. everything is fine.

Thank you) Yes, there seems to be less of this pollen.
Is there anything else you need to clean up? Wipe dry with a cloth?

[Twarda]

Twarda, You can use a vacuum cleaner, damp cloth, sponge. Preferably without aggressive cleaning agents.

Baked 5-6 loaves.

Under the bowl, at the place where it was connected to the engine (or how to say?), Very fine metal shavings (now rather just the smallest pollen) appeared, black.

And I thought Panasonic keeps the brand ...

Hello bakers! I recently purchased a Panasonic SD-ZB2502 bread maker. I bake bread for the second week. And my bread maker, where the heating element holder has a brown coating. This is normal? The bread bakes well.

[Marina]

Marina, in mine too it is. I see no cause for concern.

this is normal, I am generally grimy .. the flour flies .. then it burns out, does not affect the work .. no need to scrub, oil will soon appear on the walls .. which also cannot be washed ..))

[Angelica]

Angelica, reassured: lol: I have it too.

[Taia]

Taia, I am also now calm, otherwise I began to pester my husband and say that there was no order with the bread maker.

I generally have grimy .. the flour flies .. then it burns out, does not affect the work .. no need to scrub, soon there will be oil drips on the walls .. which also cannot be washed ..

I cover the bucket with a plastic bag, when the bundle forms a bag, of course, I take it off. The package must be of sufficient length and width so that it can cover the bucket with a margin in width, and in length it can also be pressed with a lid. Of course, this method is not suitable for night baking, but I do not bake at night. But inside the stove, nothing flies out when kneading.

Galina, this is still a new stove, you buy a silicone spatula for it, moderately soft, for raking flour :)) + a shower cap.
And my already ... it's too late :)), I'll get ready to clean it somehow - I'll buy a hat for her :))

+ shower cap.

Mine is already more than five years old, it has been soiled there for a long time, and I don't feel like scrubbing with chemistry. I didn't like using the shower cap - it's inconvenient to put it on. When the bucket is already in the stove, the hand gaps are small and the bucket handle gets in the way. And if you pull the hat outside the HP, then it is inconvenient to put the bucket. It's easier for me to lay a regular package. And I cover the bucket not for the beauty of the walls of the HP, but so that the flour does not burn on the heating element.

Good day to all! I am a novice user of HP Panasonic (I have 2511). Today I baked wheat-rye bread (80/20) and found that a little flour got on the lid and walls of the stove, that is, she "threw out" the flour during the kneading process. Well, a little bit at the bottom of the loaf is a white speck (I'll tell you that the lump is not stirred up this). This is problem? Or does this happen and is it normal? Sorry if the question is stupid, but I just fell in love with HP and shake over it like a chicken over an egg

I would not say that it is a problem. This happens, so people cover the bucket. Some with a shower cap, some in a different way - with a package, napkin.If you cover with something, then take care of the size of the "cover" in order to fix the HP lid. At first, the dough was pulled into itself a couple of times by a paper napkin and a plastic bag.
A white spot is not a mess, more often when the size of the bread is small and the flour / liquid balance is disturbed.

[Amenalav]

Amenalav, my flour often flies to the lid, this is not a problem. Also not a problem of technology - a lump of flour. Rather, a violation of the flour-liquid balance. Try to expose a photo.
Already answered before me.

I got it. Thanks for answers. I will delve more into the process of baking bread

Good evening! On December 7, we bought a Panasonic 2501. The cotton stands in a large room and for the first time baking bread, the batch was not heard at all, although we were sitting at the computers a meter away. The second time the x / n began to creak wildly.
Here is a link to record 30 sec. video (this is the second stage of mixing - less creaks here) - 🔗
What do you think is a problem, marriage? Do you need to take x / p while there is still 1 week? Or maybe it will pass by itself?
I just read reviews that Panasonic is famous for its quiet mix.

The second time the x / n began to creak wildly.

And then the normal bread was baked? I'm just guessing that maybe I got it wrong with the ingredients and was a very tight kolobok? If the bread turned out to be normal, then we reject this option.

Yes, the bread was excellent. I baked 3 times from wheat flour to a different size, and every time the cotton was kneaded, it creaked. And when I baked Khlebburg from a mixture, there was no squeak. A spatula in a bucket without food is spinning a little, IMHO.

I poured water for wheat bread according to the recipe from the book, but for the mixture I poured 20 ml more (as indicated on the box - pour 250 ml for the x / p Panasonic).

Buy people, Panasonic and rejoice ..
About six months ago, the blade drive creaked for the first time.
Disassembled, oiled. Details on page 66 of this topic.
Recently, again, problems - a dry loud crunch when the mixer shaft rotates.
Disassembled, oil painting - under the oil seal heap of burnt dough. It's time to change ..

Now attention, here it is !!

Today I dropped into the service center of one LARGE city on my way
with the desire to buy a "Bread Maker Bucket Drive" - ​​I looked at the price tag and osensoredl
-2600r, and the bucket for WTS2500 - 4600r.
That's it, it's easier to buy a new one.

****** RIP *****
*** Panasoniс ***
*** WTS 2501 **
05.2012-12.2014
**************
Everlasting memory.

Buy people, Panasonic and rejoice ..

So to buy or not?
Which model will please, in your opinion?

[Taia]

Taia, buy Maybe yours will live for 10 years, or even more. People also have different life spans.

[Taia]

Taia, buy Maybe yours will live for 10 years, or even more. People also have different life spans.

She bought it already! Almost 3 years ago.
I read-read the message from Andrzej nov, tried to understand his sarcasm or whether he is serious ...

Yes, no joke, to buy a thing from a "cool" firm for ~ 6000 rubles. And after 2 years to throw it out = very funny.

[Andrzej nov]

Andrzej nov, and you do not admit that you are corny unlucky?
In my previous, another company, bread maker, after 11 months, a bucket bye-bye. And I use the bread maker relatively infrequently, 1 - 2 times a week.

[Andrzej nov]

Andrzej nov, one of my relatives has a "trick" - whatever equipment he buys, it will be defective.
We go, change to the same model - everything works for years So now he only buys meters then they slow down
I am happy with my stove, it went to its second year. And baked, and kneaded, and made jam.
Maybe, when you disassembled for the first time, you left extra details. Or maybe as she said Taia, You're just out of luck.

[Tatyana]

Tatyana, you have a chic relative in terms of counters. Is there a queue for him to buy? Or is it all about him and his family?
I have a friend who can wear any, very low-quality shoes for years and nothing will happen to her.

[Tatyana]

Tatyana, the rest were not checked But we no longer admit to buying equipment. The last time it was a screwdriver: the battery refused to charge

Well, at least it's useful for a family with meters

Question about rye-wheat bread (50/50). It can be seen that the bread does not rise on one side (not an even brick, but a “slide.” Not quite flat, of course, but still a “slide.” I changed rye flour. Maybe this is connected with this?

[Maria]

Maria, the bread rises in the same way. Perhaps the bun was kneaded tight, then after kneading it ended up in the corner of the bucket. Therefore, the bread is obtained with the roof on one side. Normal phenomenon.

Maria, I sometimes bake small rye-wheat bread from 350g of flour. So it always turns out like a slide, I have already nicknamed him "iron". After kneading, the gingerbread man remains in one side, this side is obtained higher.

I don’t know where to write, help me, I don’t understand anything, I bought a Panasonic 2512 bakery, I do everything according to the recipes in the book, and I’ve never turned out the bread is always raw, I’m just checking it’s dead end.

[Fighterboxing]

Fighterboxing, and what is the recipe?

[Fighterboxing]

Fighterboxing, and how was flour measured? On the scales or glasses?

[Fighterboxing]

Fighterboxing, and what is the recipe?

I took the recipes from the book in the instructions that came with the breadmaker

[Fighterboxing]

Fighterboxing, and how was flour measured? On the scales or glasses?

a glass but grams are written there

[Fighterboxing]

Fighterboxing, what kind of recipe (there are a lot of them in the instructions)? And how did you measure the ingredients? Did you expose the size? Crust color?
Better to start here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
I specifically went to look at my glass - there are no grams. Milliliters only.

the first recipe was elementary ordinary white bread, I tasted milk, and the rye result was the same and I tried to put more shivers and added water and milk in different recipes and reduced everything to ashes on my stove already worn out constantly baking once only milk turned out after again made everything is the same, but it didn’t work out and I also have bread, even which turned out, does not always rise, but on the contrary with a hole of some sort in the center

[Fighterboxing]

Fighterboxing, but can you do the same, but with punctuation marks?

[Fighterboxing]

Fighterboxing, right in the glasses, how much flour they poured. There are NO grams on branded glasses, only milliliters. If they were measured, then the error was in the amount of flour.
Was the yeast laid down, as it should be, under the flour? Didn't they get wet at your place?

Practice on plain bread before changing flour / water amounts. Here's the simplest recipe. It should work. Then you will experiment with water. And I will give advice, buy a scale. Without them, it is extremely difficult to accurately measure the weight of the flour. In the same glass, with and without tamping, with and without sifting, the amount of flour will be DIFFERENT. This is important for kolobok training. By the way, gingerbread man. Did you get the right one? What does the dough look like one hour after the start of the main program?

Another question. Which mode do you choose - normal or fast?

What yeast? Dry, levure (granules) or live? How do you measure? Or by eye?

Maria, I sometimes bake small rye-wheat bread from 350g of flour. So it always turns out like a slide, I have already nicknamed him "iron". After kneading, the gingerbread man remains in one side, this side is obtained higher.

Many of our bakers have tested that small bars in our ovens will be "ironing". This is due to the size of the bucket. The best loaf is obtained from 500-600 gr. of bread. Out of 400, so as not to be ironed, before the last standing, slightly smooth the dough with your hands so that it lies evenly in the bucket. Otherwise, it gathers in one corner and, due to the small amount of dough, there is simply not enough of it to spread over the entire form. Here's the iron. Does not affect taste

I did not measure in a glass for a bread maker, I have a glass that shows grams, but about yeast I did not put them under flour, my instructions say that they are put in a dispenser and I put them there. the yeast that I put in is fast-acting, I tried the usual first and fast mode, I’ve already tried so many things, it seems to me that it’s a stove that I got into complete nonsense

.

here is the last comment well, very useful, just like my oven

[Fighterboxing]

Fighterboxing, if the roof collapses, then this means:
1. Lots of yeast, reduce by a quarter
2.Or a lot of water.

but how to determine how much is needed if I put how much is written in the recipe