Panasonic Bread Makers Problems and Breakdowns

[vladimirIl]

Problems with the dispenser for the SD-2501 model and their solution from vladimirIl

Today my wife decided to cut an apple to the raisins, when she poured the slices onto the raisins, it turned out in a dispenser "with a slice".
I closed the lid and all this safely leaked inside, well by this time the stove had already been kneading for 10 minutes.
I took out the dispenser and, while baking the bread, did the following:
1. Disassembled


2. Stretched the spring a little:


3. I put everything back together, but it opened just as easily, with almost the same effort. Then with a file I slightly changed the profile of the platform on which the bottom hangs - I deepened the inside by 0.3 mm:


Now the bottom holds confidently, even with significant effort and opens easily when pressed from the side, where the stove opens it. All this took about 15 minutes (with photography):
,
tomorrow I will definitely check it in work and unsubscribe.

PS. And the bread turned out,

only the taste was preserved from the apples, but they themselves are not visible

Hello, members of the forum!
Has anyone had engine problems? I put on 600 g of flour not 360 ml of water, but 400 + more I add during the kneading process, when the engine is working hard (this is 3 months already). And the other day there was a smell of insulation from the stove. And today I put the bread down, and the motor pulls really badly, at times it stops and hums terribly (((Is that a part of the winding burned out and the power dropped ??? (What to do, is it subject to repair or is ALL already?

Hello, members of the forum!
Has anyone had engine problems? I put on 600 g of flour not 360 ml of water, but 400 + more I add during the kneading process, when the engine is working hard (this is 3 months already). And the other day there was a smell of insulation from the stove. And today I put the bread down, and the motor pulls really badly, at times it stops and hums terribly (((Is that a part of the winding burned out and the power dropped ??? (What to do, is it subject to repair or is ALL already?

[MIrinaS]

MIrinaS What brand of HP?

Panas, in my opinion255 (with a despenser), I don't remember exactly, for a long time she has

yes, Panasonic SD-255

Check the bucket - as it was already on the forum. The stirrer must rotate freely, without effort by hand

This is what I wrote. At first I thought it was a scapula. She walked really tight, and before each kneading I "work out" it to light rotation. It started 3-4 months ago, and I just started making a thinner dough and everything became normal. And now something like this happened, and I realized that it was not the spatula's fault, but that the power of the motor seemed to have disappeared, it does not pull even more batter than according to the recipe
Nobody has come across this? I'm just sad when I think that I will have to buy store bread ((

I'm just sad when I think that I will have to buy store bread ((

Have you had this specific HP for a long time?

3-4 years

Something worked a little for Panasonic. The service life of seven years is written in the passport ...

Dear colleagues in bakery: drinks: I recently bought a Panasonic 2502 oven. There was such a question at the first attempt - the spatula does not hold on to the stock, although the instructions say that it should be rigidly fixed: (Moreover, this problem with both blades (I also tried it for rye) The backlash seems to me too large, apparently because of the larger than necessary holes in the blade.

This raised a number of questions:
Is backlash the norm?
If not, how to decide?
If you insert a seal (part of a match, toothpicks) will it affect the operation of the bread maker?

I read the forum for the second day, until I found a solution. Thanks in advance for the answers :)

backlash is the norm. The paddle will not fly off, to check, put the paddle on the axle, slightly turn it clockwise until it stops and try to remove the paddle in this position.

I think the problem is in the not very clear translation. The paddle should not "sit firmly", but "put on the stop", that is, there should be no dough residues on the axle.

Thank you so much. And then the wife was upset, afraid that during the kneading, the spatula would fly off or bend it and she would scratch the bottom of the bucket. : yes: But it turns out that you need to turn it a little clockwise ..

do not turn your hands.This is me, for example, that when working, the blade will not fly off, it will self-fix. Just slide the stirrer onto the pin and forget about it. Just do not forget to remove the stirrer from the bread.

In violation of all the recommendations, I leave the bread to cool directly in the bucket to the point where I can take it with my bare hands, then the crust sweats and the stirrer can be easily removed either by itself (remains on the pin), or it can be removed with your fingers without fear of getting burned. And the sweaty crust will dry out until the bread finally cools.

Thank you very much Rina. Newbies, as I learned from the forum materials, are most afraid of breaking the oven, instead of thinking about the quality of the bread they bake. But I hope that thanks to the helpful advice, this "painful" period will pass earlier for me

[Helpful hints and help in baking bread]

and about the quality of baked bread (about the rules) read this ...

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Before getting started, please study
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
To the kolobok rule



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.
There is a section for beginners "The simplest white bread"

Moderator

Good day to all! My Panasonic 255 bread maker is about 4 years old. And now the last 4 baked breads rise well, and the crust on top is normal. And inside, as if half-baked, the pulp is sticky. Both rye and wheat. The flour and all the ingredients are the same. Didn't change anything. What could be the problem?

[Zhorzhevna]

Zhorzhevna Flour! Search the forum for "bread diseases"

[sazalexter]

sazalexter, Thank you!!!! Yes, it seems the same flour. More precisely the same grade. I'll try to bake from another. Just in 4 years of homemade bread, this is my first time.

I read about the "potato" disease, but there after some time the crumb becomes sticky. And for me, in fact, immediately on the first day. I began to sin on the thermostat. The required temperature may not be maintained during baking. Although "at the exit" the bread is well-risen with a good crust.

And where to buy a hook for taking out a spatula from bread? It does not come with Panasonic, the manufacturer believes that the spatula always remains in the bucket, but we have already taken it out a couple of times with the loaf, we had to pick it out with an improvised tool.
Here is a friend's bork, a pretty hook is attached to it

[Charlotte]

Charlotte There is such a useful thing, called a stick for sushi, by the way, it was also invented in the east where it is very convenient to take out the bread maker

yeah, thank you
I thought that something like that should be

and you can also break the "rule" to remove the bread from the mold hot. Let it sit in the bucket until it reaches the "grip" temperature - when the bread can be taken out with bare hands. The crust will sweat and soften slightly, the stirrer can be removed with your fingers. And the crust will dry up until the bread is completely cool.

and you can also use a plastic crochet hook

We bought a 257 bread maker, a month later the display and the red light began to blink, respectively, the bread stopped baking during this time, the services say that the oven is working. but does not want to work at home ..... maybe someone had such problems.?

We bought a 257 bread maker, a month later the display and the red light began to blink, respectively, the bread stopped baking during this time, the services say that the oven is working. but does not want to work at home ..... maybe someone had such problems.?

Most likely you have network problems. Either there is a poor contact in the outlet or the voltage does not reach 220. Try to plug it into different sockets or neighbors if they are hanging on a different "phase".

Hello! Tell me please! I have HP 2501, she is a week old) Confused by constant clicks. How to react?

Fear not, this ten turns on and off

The fact is that clicks were less common in the early days, but now more often ...Mom and sister have the same stoves, they all have recently, and no one except me has any clicks at all ((

Is your power grid normal? Is the voltage stable?

What is the room temperature? If it's cold, the oven can turn on the ten to heat the dough during kneading and proving.

How to check the power grid? The room is cool.

How to check the power grid? The room is cool.

So you yourself have answered the question, it's in a cool room, that's why the ten turns on more often. And your sister and mother simply do not pay attention to the clicks, but they are and must be!
Friends, here at my dacha it costs 253 now. The voltage there is in the cold (all the heaters turn on abruptly), God forbid, 200W, well, the microwaves can’t pull, but HP at this voltage bakes bread and bakes very well. baking time and all normal.

Thank you very much for your answers) So there is nothing to worry about) I will calmly bake bread))))

At 2502, for some reason, the yeast dispensary stopped closing and they immediately spill out. Who had this?

Hello.
A week ago I bought a Panasonic 2501. I did not use hp before. First experience. I baked wheat bread a couple of times (the first did not work out very well, the second worked out). One problem ... the smell is not very pleasant from the steam outlet when starting the baking cycle. It smells of either chemistry or acid. If you bring your nose closer (of course, so as not to burn yourself), then the smell is so sharp that your eyes begin to water. Did anyone have something similar?
PS. When buying, I was too lazy to check the condition of the sticky coating of the bucket, as a result, during the first baking, I just noticed a lot of small scratches on the bottom. Not fatal, of course, but very unpleasant. Moreover, all this pleasure in the service costs about 2 thousand (if I understood correctly). That is why advice to buyers: look carefully when buying, so that later you do not regret and do not spend extra money.

I also had 2501 and the old 254 had nothing like it, everything is ok

I have never dealt with baking before. Little experience in this matter. Maybe this yeast dough smells like that? Although the smell is very pungent and pungent. Yeast ordinary Saf-moment

maybe you have a hypersensitivity to some component of the material from which the bread maker is made. For example, I am very "sniffing", for a long time, it seems, several weeks instead of the smell of bread, I heard the smell of plastic from my 255th Panasca. This was not reflected in the bread. So, I heard this smell, but my husband and father did not hear.

Good day! Please help with advice. I bought KHP 257. For the first time I cooked white bread on the fast setting. turned out a little tight. I didn’t understand with yeast. Added only 1 tsp. instead of 2 tsp. I understood my mistake from the forum. And the second time I put bread with rye flour in French mode. The oven “baked” for 6 hours and as a result sprinkled the dough inside the oven and did not bake the bread. I thought that I did something wrong. washed the stove, cleaned it and set the usual white bread with raisins for 4 hours. Again the bread did not rise and everything was sprinkled inside the oven. Everything stuck and burned on the stove itself. The shoulder blades seemed to be fine. Apparently you need to carry it for repair? Hope

Hello.
x / n 2502. new, bought in early October, used five times. now, pouring the yeast into the dispenser, we found that after the last use (making the TEST) it remained in the open position. is it a breakdown or what?
Thank you.
/ * forgive me if it was - I didn't find such a problem in the forum * /

[nadezda]

After each end of the program, where the dispenser is used, it just needs to be closed with the handles. Did you do it? The dispenser itself will not close. Or are you talking about something else?
nadezda
Something strange. Did you not look into the bucket during the batch, did you follow the bun? It looks like you've poured a lot of liquid. If you do not have electronic scales, can you confuse grams with ml?

[Or are you talking about something else]

Or are you talking about something else?

rather yes than no.I'm talking about a yeast dispenser, it didn't work, it's springy ...

Hello.
A week ago I bought a Panasonic 2501. I did not use hp before. First experience. I baked wheat bread a couple of times (the first did not work out very well, the second worked out). One problem ... the smell is not very pleasant from the steam outlet when starting the baking cycle. It smells of either chemistry or acid. If you bring your nose closer (of course, so as not to burn yourself), then the smell is so sharp that your eyes begin to water. Did anyone have something similar?
PS. When buying, I was too lazy to check the condition of the sticky coating of the bucket, as a result, during the first baking, I just noticed a lot of small scratches on the bottom. Not fatal, of course, but very unpleasant. Moreover, all this pleasure in the service costs about 2 thousand (if I understood correctly). That is why advice to buyers: look carefully when buying, so that later you do not regret and do not spend extra money.

If you have scratches on your bucket, maybe they gave you a used one?

[Hope]

Good day! Please help with advice. I bought KHP 257. For the first time I cooked white bread on the fast setting. turned out a little tight. I didn’t understand with yeast. Added only 1 tsp. instead of 2 tsp. I understood my mistake from the forum. And the second time I put bread with rye flour in French mode. The oven “baked” for 6 hours and as a result sprinkled the dough inside the oven and did not bake the bread. I thought that I did something wrong. washed the stove, cleaned it and set the usual white bread with raisins for 4 hours. Again the bread did not rise and everything was sprinkled inside the oven. Everything stuck and burned on the stove itself. The shoulder blades seemed to be fine. Apparently you need to carry it for repair? Hope

Hope, right Andreevna. You most likely took flour with a measuring glass, focusing on the dashes? And they show milliliters, but certainly not grams. You put at least one and a half times less flour than required.

Take into account the difference in mass and volume (this is only for water 1 ml = 1 g). And yet, here are the very necessary links for you, there is ALL information

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
To the kolobok rule

Good afternoon, thanks for your reply. But I measured flour on an electronic scale and not with a measuring cup, but measured water with a measuring cup that is attached to the oven, yeast, sugar and flour too. I didn't follow the kolobok. Since the instructions say that the lid cannot be opened. The result looked only after 6 and 4 hours. Everything inside the stove izmazyukalos that I do not even know how to wash it.
Everything stuck. But nothing can be washed. Here I sit and think about what to wash. And there is no desire to try. I want to go and take this miracle to the store. Will they accept?
Thank you for the advice.

I have a scale too, but lately I've been using cups (not measuring cups!). Transparent cup (Luminarc type) with a volume of 200 ml. The proportions are: 1 cup liquid, 3 cups flour. I also add 2 tbsp. tablespoons of vegetable oil (also by eye directly from the bottle - 2 pours). After the start of the kneading (after 3-5 minutes), I open the lid of the HP and, if necessary, add 1-2 tbsp. tablespoons of flour - I control the bun. And fsyoyoyo! There were no punctures, especially in Panas! If it comes in handy, I'll be glad. Yes, and, of course, for bread as expected: yeast (ripe dough), sugar, salt, etc.
Py. Sy: so too lazy sometimes to pull out the scales - all the same, then you need to adjust it, taking into account the moisture content of the flour. According to the calculations in the cups it turns out the same, only less troublesome!

Hello everyone!!! I have a problem with French bread (oven 2501) at first it seems to rise normally, but then, somewhere 2.5 hours before the end of baking, there is another mixture and everything - the bread turns out like a cake, I tried different flour and yeast - the result is the same! did the oven fly?

[Straw]

Straw, first you need to decide what may be wrong with the recipe. We have a great theme "Help, nothing comes of it!"... Ask for advice there.Just indicate how many ingredients were used, how they measured, how the kneading was carried out, what kind of dough it felt. It would be very nice to post photos of the failed bread in the same subject.

In the meantime, read the Manual and the kolobok rule - this is the basis of the basics in working with HP. Links to them are two posts above yours.

And I think, in the fourth year of my life, the Panasonic decided to get sick. After I tormented the stove with a dough for chebureks (I tried to knead a tough dough on "dumplings"), the stove became somehow very difficult to stir ordinary bread dough ...

[Rina]

Rina How does the spatula spin in a bucket without HP, is it easy? Or with effort?