Panasonic Bread Makers Problems and Breakdowns

Good day.
Help me to understand .
She baked in Panasonic 2501 on the baking mode - program 12. Baked for 30 minutes HB. then I wanted to restart the baking program and instead of the program or mode, the display shows U 50 or U SO.
What to do? ??

[Babovka]

Babovka, this is not a breakdown, such a thing is programmed by Panasonic. Therefore, immediately put on the "Baking" program for the maximum time. there seems to be an hour and a half. We baked the first batch, took it out and immediately put the second batch in a working oven to bake.

[Babovka]

Babovka, Olesya overheating above 40 * C will cool down, the error will disappear

Babovka, this is not a breakdown, such a thing is programmed by Panasonic. Therefore, immediately put on the "Baking" program for the maximum time. there seems to be an hour and a half. We baked the first batch, took it out and immediately put the second batch in a working oven to bake.

Babovka, Olesya overheating above 40 * C will disappear, the error will disappear

Thank you, I took the bucket to another room with half-baked bread)) and HB arranged airing

[Babovka]

Babovka, Olesya overheating above 40 * C will cool down, the error will disappear

Uh-huh, here many people on Panasonic are scolding for temperature equalization. Like it stands and does nothing, and the higher the temperature, the longer it costs. Well, after all, everything is logical: cold yeast - maybe it will heat up, overheated yeast - immediately baked goods into the trash.

Added Thursday, 17 Mar 2016 9:04 PM

Babovka, this is not a breakdown, such a thing is programmed by Panasonic. Therefore, immediately put on the "Baking" program for the maximum time. there seems to be an hour and a half. We baked the first batch, took it out and immediately put the second batch in a working oven to bake.

Did they ask about "baking"? Simply, while the Panasonic is still hot, until it cools down, it will not allow you to make dough or bread.
And with "baking" this should not be.

Added Thursday, March 17, 2016 9:19 PM

She baked in Panasonic 2501 on the baking mode - program 12.

Oooops .. I have program 12 at 2500 - this is the main dough. I am sorry for the possible misinformation.

I have been using the SD-ZB2502 bread maker for 28 months. And yesterday I decided to do her prevention, and at the same time look at the notorious "capacitor"
I did not experience any difficulties with disassembly, since the bread maker is very maintainable
The main thing is not to make excessive efforts where it is not necessary at all. And if you record every step with a camera, then it will be very easy to assemble it
In my opinion, the problem with long-term operation is shaft wear drive ratchet due to strong pulley tension unhardened shaft steel and not very good lubrication
Unfortunately this part is non-separable and brittle. Therefore, this node requires frequent maintenance, as does the bucket drive, so that backlash and creaking do not appear.
Friends who were engaged in preventive maintenance or repair, what heat-resistant grease they used where did you buy and for how much? Please share your personal experience. Accordingly, I'm ready to share my own For example, the prevention of a bucket as one of the expensive spare parts

[CrenDel]

CrenDel, This node usually serves the entire period without prevention, if you really want to, you can lubricate it. A lot has been said about lubricants

Repair bucket Moulinex OW 5002

[CrenDel]

CrenDel, This node usually serves the entire period without prevention

I would like to believe, but this is more likely for those who use HP 2-3 times a month. But in my case, when HP works every 2-3 days, uneven shaft wear is visible to the naked eye.And there is almost no factory lubricant left, almost all of it, in the form of working off, has flowed down. We will experiment with lubricants

[CrenDel]

CrenDelI've been using Panasonic for 7 years now, of which 5 years just mercilessly on average 5 loaves per week, now I bake less than 2 loaves per week, during this time I have changed one bucket. The bucket drive unit did not disassemble, I do not see the need for this. True, my model is SD255. At the expense of lubrication, a bronze-graphite plain bearing is used in this unit, so the above silicone lubricant is not entirely appropriate here. Better probably PFMS-4S or VNIINP210 / 231/235 series, but they are very expensive.

[CrenDel]

Respected, CrenDel.
Let me be curious, what actually prompted you to disassemble the bread maker?
Did something stop working? Or natural curiosity?

[CrenDel]

Respected, CrenDel.
Let me be curious, what actually prompted you to disassemble the bread maker?
Did something stop working? Or natural curiosity?

I decided to clean the inside of the bread maker, otherwise the cockroaches can settle down. Joke!
In fact, any technique requires maintenance. And recently, the kneading of the wheat-rye dough HP has been doing strained with engine stops, which is not good.

In fact, any technique requires maintenance.

If this is indicated by the manufacturer in the user manual or, in extreme cases, in the service manual.

I have been using the SD-ZB2502 bread maker for 28 months. And yesterday I decided to do her preventive maintenance, and at the same time to look at the notorious "capacitor".

In the photo you have given, there are significantly more than one capacitors, they would have marked "notorious", perhaps they would have done a good deed.

In my opinion, the problem with long-term operation is the wear of the drive ratchet shaft due to the strong tension of the pulley, unhardened shaft steel and not very good lubrication
Unfortunately, this part is non-separable and brittle. Therefore, this unit requires frequent maintenance, like the bucket drive, so that backlash and creaking do not appear.

Your opinion, it is so yours.

If this is indicated by the manufacturer in the user manual or, in extreme cases, in the service manual.

What's all this about if CrenDel has his look?

Friends, who was engaged in preventive maintenance or repairs, what heat-resistant grease did they use, where did they buy it and for how much? Please share your personal experience.

Why do you ask for advice? Use any one that suits your opinion.

In the photo you have given, there are significantly more than one capacitors, they would have marked "notorious", perhaps they would have done a good deed.

This is the largest blue capacitor on the board, dimensions L = 45mm, W = 20mm.

Added on Tuesday 05 Apr 2016 11:19 am

Your opinion, it is so yours.

Unfortunately, this is not my opinion. Can't you see in the photo that the shaft has uneven surface wear, and the scuffs can be felt even with your fingers ...

Replacing the capacitor is a rather rare procedure, the description is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=445.0 for these purposes, for example, the type CBB61, CBB60, K78-25, any non-polar at 3mkf * 450v is suitable.

Unfortunately, this is not my opinion. Can't the photo show that the shaft has uneven surface wear, and the scuffs can be felt even with your fingers ...

Sazalexter already answered you, I will try to answer too.
It is a very reliable assembly, slight scratches and scuff marks on the shaft usually do not lead to leakage. Unlike similar units from other manufacturers. Yes, the node starts to creak over time, but it does not leak. An attempt at unqualified intervention can lead to:
1. to the occurrence of leaks;
2. to use inedible or toxic lubricants;
3. to the infliction of severe psychological trauma throughout the creative personality of the interfering: like, they are there in Panasonic all 3 2 times, and there is only one against them - d'Artagnan.

[format_ct]

format_ct, Grease from the bucket drive unit will never get into the bread and nothing will leak there.Judging by the photo, it was this assembly that was sorted out and not a bucket with an oil seal.

format_ct, Grease from the bucket drive unit will never get into the bread and nothing will leak there. Judging by the photo, it was this assembly that was sorted out and not a bucket with an oil seal.

I was inattentive, I confess.
Everything I've written concerns the node in the bucket.
How can the bucket drive assembly cause squeaking and tight rotation? Standard plain bearing (steel in bronze), but it will outlive us, even without lubrication and even with partial shaft wear.
The unit indicated in the photo will hardly squeak and impede the rotation of the kneading blade. The problem is most likely in the bucket assembly.
But this is a completely different story.

Added Wednesday, 06 Apr 2016 7:24 PM

sazalexter, Thanks for the corrections. Briefly, clearly and to the point.

People, guard! What is the name of the spare part that is broken below, and where in Ukraine can it be ordered?

People, guard! What is the name of the spare part that is broken below, and where in Ukraine can it be ordered?

What model and which manufacturer of the bread machine have you dirtied so enchantingly?

Added Sunday, April 10, 2016 9:10 PM

With a high degree of probability, you will also need a new bucket along with this unit.

[Lower Connector - PAN.ADE97A107]

What is the name of the spare part

Look for

Lower Connector - PAN.ADE97A107

From Service Manual to SD 2501.
The part is also suitable for models SD200, SD206, SD251, SD252, SD253, SD254, SD255, SD256 and SD257.

Panasonic CD-255. She is already 5 years old. I worked twice every day. No, well, of course you can clean it, but we urgently need to look for a part! And I already have two buckets, the first flowed. And where to look for it, to contact the service center?

Let's type in the search engine: "Spare parts for the Panasonic CD-255 bread maker" and ...
Here's a shot
🔗

And this is right for you

🔗
Expensive, however! There is an option for "Suddenly you get lucky!" We type: "I will sell Panasonic CD-255 bread maker for spare parts" and ... how lucky.
But the chances are slim.
Good luck!

Horror, well, the prices there for spare parts. Probably it will be inexpensive to look for non-working equipment on Ukrainian Avito, or even on ebee, taking into account the fact that this part is in a bunch of other models.
In the nearest service centers you also find out how much it costs to order spare parts, maybe it will be cheaper.

[Waist]

Waist, Thank you! Now at least I know what to look for. But I found this beast only on foreign sites!

Good day! I have a Panasonic SD-2501 bread maker.
Faced the following situation: in menu modes No. 08 "French bread" and No. 18 "French", the dough does not heat up the ten in the "Rise" process, although the oven emits sounds characteristic of raising and maintaining the temperature. The temperature does not correspond to the "standard" for a "warm" rise of 35 degrees, fluctuates between 25-26 degrees, the temperature in the room is 22-23 degrees. Tested according to the instructions in the service manual, the temperature rises to 40 degrees. Now I have put the bread on quick baking menu No. 02, in the process of "Rise" the tendencies are heated.
I have such a question: For these menu modes, there is no "warm" rise of the test, or is it a glitch of the board (program). How to be in this situation, the bakery has been in operation for only three months, if you contact the service center, they will test it according to the service manual.
I will be very grateful for the answer.

[Ksusha A]

Ksusha A,

How to be in this situation

Do not pay attention, continue to exploit HP.
If you really want to, you can contact the service center.

the room temperature is 22-23 degrees.

This is already a bit too much, the HP of course includes the heating element but for a second or two.

Good day! I have a Panasonic SD-2501 bread maker.
Faced the following situation: in menu modes No. 08 "French bread" and No. 18 "French" dough in the process of "Rising" does not heat the ten,
I will be very grateful for the answer.

it is French bread that is prepared in Panasonic at the lowest temperature setting. This is the longest time mode and the temperature there rises to a maximum of 28 degrees. So everything is fine with you.
There is no "default" temperature.
In each mode there will be a difference in temperature according to the manufacturer's intention and they can change at different stages during even one mode and, among other things, depend on the temperature in the room. Fast modes are the highest temperature, and the longer the mode, the lower the temperatures will be there, even during the proofing.

[sazalexter]

Do not pay attention, continue to exploit HP.

I noticed only when the bread did not rise, it was baked two times lower than usual. I sinned for yeast, but then when I put the dough on the "French" mode, it didn't rise at all. So I thought that something was wrong with my stove ...

it is French bread that is prepared in Panasonic at the lowest temperature setting. This is the longest time mode and the temperature there rises to a maximum of 28 degrees. So everything is fine with you.

Now it became clear to me

sazalexter, fffuntic, thank you very much for responding

[Ksyusha]

Ksyusha, you also need to pay attention to the time equalization of temperatures.
At a temperature of 26 degrees, the stove increases it. but kneading and fermentation of the dough sharply reduces, turning on the heating of the ten is minimal.

If the stove has already switched to summer mode, then you will have to adjust.
and there may still be glitches with a lack of voltage.

[fffuntic]

fffuntic, Thank you! I will keep in mind and watch the time

[fffuntic]

fffuntic,
My oven 2501 has the same thing - frail, low buns are not even French, but rather ugly. And the process proceeds approximately according to the following scheme: he bakes 10 rolls normally, and then it rushes (like Ksyusha's) - the stove goes into a binge, some time passes (a month or two) and again takes up the mind.

Added Saturday 28 May 2016 08:01 AM

But this is not the main question.
Recently I baked Easter cake on the 6th program and somehow it turned out to be sickly (it did not fully rise, the roof was cracked, but edible), in general, not that. Then the second time in a week I bake Easter cake and accidentally noticed that the stove was twisted. In program no. 6 (5 hours) the dispenser works at 3.42, accidentally looked at the time - 3.07 click time, and this is for program no. 3 (4 hours, bread with additives). On the main program number 1, everything is in its best form, even with the most feeble yeast, the flour is very good, Altai "Maria-Ra". And what is it, the firmware is buggy or what is such a detail? Tell me who had this problem and how to fix it. I have this second stove of the same name (still under warranty), the first one with the same defect is working with my daughter for the 5th year

And what is it, the firmware is buggy or what is such a detail?

Change flour and yeast to another manufacturer, bake according to recipes from the forum. If there is any doubt about the health of the HP, bring it to the service.
PS: 95% of Panasonic's "breakdowns" are due to user errors.

Hello, I would like to ask what is the best way to leave the bread maker after the end of baking - with the lid open or closed? And does this even affect the mechanism of the bread maker?

[Skyso]

Skyso, It is absolutely all the same as it is more convenient for you.

[contramot5]

contramot5,
If you are right about the dispenser, then you need to carry the stove to the service center... Since the time is programmatically regulated, you are unlikely to do anything at home, besides, the stove is still under warranty.
You need to make sure visually and by analyzing the entire mode, and not just by clicks. Because

the time 3.43 should be on the "winter" version of the stove operation, when standing for only 1 hour, if the stove switched to a reduced summer mode with standing up to 1 hour 40 minutes, then the dispenser opening on program 6 will be later according to the instructions up to about 40 minutes, then there may be at 3.07, depending on the temperature in the room and the time of the "summer batch". You need to observe when the kneading starts in program 6 and when opens!, and not only clicks, the dispenser. If it opens in 5-6 minutes until the end of the batch already at almost totally mixed dough - then everything is fine.

Otherwise, bring it to the service.

If no defect is found, then

on the 10th loaf, the stove starts to "glitch", possibly due to the fact that the temperature rises in the room and it switches to the "summer" mode, or if you mercilessly exploited it for a long time and did not pull it out of the socket, and there the voltage jumps (if you do not bake, let the stove rest, be sure to unplug it - reset and cool the electronics).
Even when not there is enough voltage, the stove starts to fail, heats up weaker. At the time of the glitch, you can run test mode and make sure of suspicions, then measure the voltage to eliminate network problems. If your network is so bad, then only the stabilizer will save the situation.

If, in reality, the stove starts to bake with defects for no reason and the modes shift, the dispenser opens at the wrong time - bring it to the service while it is under warranty.
If the technique is okay, then look for the cause in the technology.

No additive dispenser can stop the yeast from raising the dough. The additive dispenser can only add or cause draft during baking unevenly additives will intervene. But he cannot influence either kneading or raising the dough. And a draft when baking from a maximum of one side of the loaf will give a small defect in the form of an explosion, or the color of the crust can be affected in the worst case.

Your yeast doesn't work as described. There is no lift.
The roof bursts violently if dry dough or explosive growth of the workpiece in the oven, that is, underdevelopment, or both.

You knead in a smart bread maker, it can only under-weigh if the consistency of the dough is severely disturbed: either a tight lump rolls around the bucket, or a complete slurry, in all other cases it will cope with minor flaws, but in these two extreme cases the yeast will also not cope and may not raise the dough. In Easter cakes, liquid is often allowed, but there is a lot of thinness. Yeast will not raise excessive slurry or the oven will not bake.

If you think primitively, then the bread does not rise due to the poor performance of the yeast. If the yeast worked well, then even if it does bad flour, all the same good yeast will raise bread. It will turn out disgusting bread tastes good, but should rise if the yeast has worked.
If the yeast did not work, then either few, or they are in bad for them conditions.
The dog can be buried in a very hot time in "summer"operating mode of the stove above 26 degrees. And the dispenser will also work in summer mode later. reduces fermentation time and normal yeast rate can do not have time raise the dough, especially if they were activated in cold conditions, or vice versa, they are too raise hot dough - this case is not similar to yours in the description, because even with over-spreading, the bread is still high enough, only sluggish and large defects at the roof.

You gotta try observe the stove at every stage and find the error and adjust to your technique.
It is possible to adjust the amount of yeast and even the temperature of the water in warm weather. The instructions say "take water from the tap", but in summer and winter this water is not the same in temperature

The chances of mistakes only in your actions are high enough. Kulich highly tasty, with an increased amount of oil and sugar, product, yeast spoilage is not a problem. Kneading too steep or very wet dough is also easy enough. In general, check your actions a hundred times, especially for the careful attitude to yeast and their choice. Dry yeast is very easy to kill or weaken even with a cool dough. Direct contact with baking should not be allowed.

Cake theory is well described in separate sections.

The only thing that could still be checked: Altai flour, which with 12-13 percent protein can be very moisture-absorbing and strong and require increased mixing and increased amount of moisture. On program 6, kneading is gentle, it is intended for whole grain flour, which does not differ in increased strength.That is, there may still be a weak kneading of super-strong flour, and if there was also little moisture, then the yeast did not raise the under-mixed dough, perhaps even too much dry(maybe yes, maybe not. But the roof has burst, the lack of moisture cannot be ruled out, and yeast will not cope with the tight unmixed dough).
Track all the stages of mixing. I see no reason to change the flour if the cake tasted good. It is necessary to correct moisture, yeast (live yeast for cake is better, dry yeast is easier to kill) and you may have to switch to the main program.
In the main program, the fermentation is initially intended to be shorter, that is, the kneading is more intense and fermentation at higher temperatures. It is possible that more hot kneading and fermentation activates your yeast better, just as improved kneading makes it easier for it to work in the dough.
In short, at first glance, everything again depends on your picky yeast. Surely, according to the description, you can make a mistake, but it looks like they require an exceptionally warm batch, or maybe you should have put more of them in the cake. It was necessary to look at the rise of the dough in the process of fermentation.

The French and Diet regimens are distinguished by a more delicate approach and lower fermentation temperatures. And the most delicate in French. There it is necessary, on the one hand, to reduce the amount of yeast, but on the other hand to ensure their uninterrupted operation at lower temperatures.
The main mode is the most hassle-free and simple.

Hope you are lucky and the reason is not in the stove.

Added Sunday, May 29, 2016 02:25 AM

Hello, I would like to ask what is the best way to leave the bread maker after the end of baking - with the lid open or closed? And does this even affect the mechanism of the bread maker?

with the lid open, the bread maker is rather cooled and ventilated. If you are determined to bake several times after a short time, then it is better to refrigerate with the lid open and with the plug removed from the mains. If you still do not intend to bake soon, then

Skyso, It is absolutely all the same as it is more convenient for you.

just de-energize. This will help to avoid glitches, and the voltage in the network can jump.

[fffuntic]

fffuntic,
Thank you for your very detailed, professional answer. We will observe the patient, did not know that there is a summer and winter regime - it is not described anywhere.

We will observe the patient, did not know that there is a summer and winter regime - it is not described anywhere.

in the instructions in the table of modes floating standing time depending on the temperature in the room. Here in this thread they investigated this issue in practice and even deceived the sensor of the bread maker
Temperature equalization before mixing

Natasha found indications of clear temperatures for switching to reduced modes
https://Mcooker-enn.tomathouse.com/in...167.0

Here is the use of the test mode for practical purposes
"Warm" rise of the test in the Panasonic SD-2501 service mode
Well

According to my home-grown logic, the explanation for this looks like this: in the summer, the tap water is warmer, the room is warm, and the final dough may turn out to be warmer than the program intended, so the time for kneading and fermenting is reduced. Based on this logic, the engineers reasoned: if the yeast starts to work on time, then in a warmer dough it will work harder and raise bread as quickly as in a colder dough longer. This means that the fermentation time must be shortened.
But to taste, ordinary bread should lose due to the shortened fermentation, that is, in accelerated modes without loss of taste, in theory, it makes sense when it is hot to make pastries and add sour milk (whey) there for taste. Bread and whey will brighten up under-expression.

However, the likelihood of a mistake increases greatly in summer due to yeast, if the yeast is incorrectly activated, or if you take yeast that reaches its peak for a long time, then during the shortened mode they will not raise the dough well.

Flour can be overdried in the heat and require more moisture when kneading, otherwise a tight lump will wander around the bucket with all the ensuing consequences.

In the summer, these factors must be taken into account.HP engineers believe that we use yeast and flour ideal for HP. But this is not the case. In long winter modes, these shortcomings of our ingredients are invisible, but in summer they can become apparent.
It is necessary to follow the summer regime at all its stages and adjust our imperfect ingredients to HP.

And if you are not lazy, you can study the above topics and learn a lot of interesting things about the work of your beloved hp

I'm not a professional at all. I also studied on the forum.
Thanks to our technical guru Alexander, who researched the sensors and modes from a technical point of view, dear Natasha, who was looking for closed information on our hp, and all other participants who generously shared their observations.

I just carefully read the technical topics about our HP, I was not too lazy to poke a thermometer in order to at least roughly understand how the modes differ at the user level.
And all infa is on the forum, it just does not immediately catch the eye.

xp SD-255, brought with the words does not heat, everything else works, the heating element is intact, found one of the three killed, it is written MF, what kind of transistor?, is there an analogue?, and in general how to measure the control signal to the heating element? is it going? maybe the end of the processor has come. Tried it on dumplings.

[koordiant]

koordiant, On dumplings, HP should not heat and should not, check heating in service mode or on baking. Service manual here

SERVICE MENU BAKERY PANASONIC SD-255

transistors and the controller practically do not fail, unless there were external factors.

in, damn it, and I cook dumplings, logically they should be cooked, I looked at this MF like s9015, can anyone come across?

[koordiant]

koordiant, the "Pelmeni" mode is for kneading tough dough without yeast.

[koordiant]

koordiant, There is no schematic diagram for SD255. More convenient manual 🔗 similar scheme 🔗

Well, here I came with a question Bread maker in the baking process at some point COMPLETELY "chopped off", even on the display everything goes out Where to look for the reason?

This is the second time, NOT in a row. The first time it stood and on the remaining heat reached readiness, the crust was completely light.
Now I turned it off and turned on from / to the network several times and everything turned on again - it bakes on, on the display 32 minutes to the end.

But the problem already exists and action must be taken

Added on Tuesday 06 Sep 2016 17:56

Again "passed out"

Advise who knows what could be the reason.

It is VERY expensive and long to carry it for repairs, there is no guarantee. We will repair it ourselves.

[does it continue]

Natasha, I will only voice my thoughts.

The first thing that comes to mind is to look after turning it off - when you turn it on again less than 7 minutes from turning it off - is the time saved, that is does it continue program. If it continues, then the electronics are disconnected from the network, and not by itself. Only power failure occurs.
Then the problem must be looked for in the socket, plug, cord, and so on, and the electronic brains are in order. Perhaps they stepped on the cord, twisted the cord, pulled the plug inaccurately and there is a break somewhere inside, and when heated during operation, the contacts come off.
But if, when turned off for less than 7 minutes, she does not remember anything, then the problem is already deeper.
Try to chase away first tests productivity. Perhaps the overheating protection or something is triggered, and at what stage the test will find out.
Well, if this does not clarify anything, then it is necessary to analyze the schematic. That there can completely turn off the machine if it is cut out during heating during operation.

Also .. you can try calling the service center and asking about the problem. try to find out in which direction there may be a malfunction with such symptoms.
Perhaps you will be lucky and you will receive a consultation.

Judging by this

Now I turned it off and turned on from / to the network several times and everything turned on again - it bakes on, on the display 32 minutes to the end.

Apparently the program is saved, the failure occurs at the baking stage, that is, when hot steam comes out and the oven is hottest. After turning off, the stove turns on and continues to work. Although, when overheated, it usually does not turn on.
It seems that the electronics do not see the problem.
There appears to be a problem in the heating area in the cord. Contacts go there.
You write about switching back and forth several times. It looks like minutes to cool down at the break for contact again. When baking, the highest power consumption occurs, the plug and the conductors in the cord are hottest. If there is a rift somewhere, the shutdown is most likely on baking.
I would start with the plug and then check the cord, especially where the cord is hot. While in the hot fast cooling zone not observed, the cord will also have to whole check.

Put the stove on only baking and with the handles feel the fork for increased heating, although the device is more professional, of course, especially if there is a device and a man in the house
The internal crack in the contacts can be very small and not easily found.

[fffuntic]

fffuntic, Lena, thanks for your thoughts

The cord and plug cannot be damaged because they ... WHAT

Three pins. The largest is for grounding.

HP has its invariable place in the kitchen, I don't move it anywhere, there is no twitching with the cord, so their damage is excluded. The sockets here are also special, with a switch, so that the power supply can be turned off with a button, and not by pulling it out of the socket.

To estimate the size in general ...

I checked the plug for heating - everything is normal, does NOT heat up, neither in baking mode, nor in service mode.

In the Irish forks for a little bit serious equipment, fuses are provided, perhaps something with it. The husband will check in the evening, he has the necessary device.

I have a service manual, read it, maybe we can find it in it
Thank you for reminding!

[Waist]

Waistis very similar to breaking contact. If possible, check with a tester. It seems that somewhere on the bend (?) Contact is lost.

[Svetlana]

Svetlana, and you - thank you.In the evening, my husband will return and check the fuse and wire for a break

Now we have 13:30

[Waist]

Waist, First, try plugging into a different outlet with a switch, thereby you check the outlet.

[Alexander]

Oh, in time! Thank you!
Alexander, now I will put on the bread and plug it into another outlet.

Added Wednesday 07 Sep 2016 7:51 PM

I plugged it into another outlet, on another table, anyway, during baking, the HP turned off completely, the display went out completely.
The oven did not react to anything for 5 minutes. Then she turned on again after manipulating the outlet switch. The second time the oven has completely turned off 1 minute before the end of baking

Conclusion - it's not about the outlet.

Added Thursday, 08 September 2016 00:40

Waistis very similar to breaking contact. If possible, check with a tester. It seems that somewhere on the bend (?) Contact is lost.

My husband came home from work, told him about the problem. He didn't even test anything, immediately said that the problem was in the “brains” of HP. He said that if there was a problem with the wire, the fuse in the plug would immediately blown.

Today I did not "get" to the Service Manual, I will read it tomorrow.