Panasonic Bread Makers Problems and Breakdowns

[MamaDoma]

MamaDoma This is quite normal wear, you should have seen my shovel after three years of service.

Hello everybody!!!

Looks like I left the second bread maker. My bread stopped rising. Well, not that at all, but became much lower. Here I sit and think ... what to change, a bread maker or flour? My bread maker is pre-crisis. Therefore, she is about four years old. I use it almost daily ...

In order not to repeat my story with Kenwood ... Well, that is, when I spent six months translating food, time and my nerves, and the joint was in the bread maker itself, I decided to immediately chop the knot.

I, in general, what came running. My Panasonic has aged by the rules, or what? Or are all 255 models still tip-top?

[Hairpin]

Hairpin, I had the same thing ... That's it suddenly bread stops rising.

[Hairpin]

Hairpin, I had the same thing ... That's it suddenly bread stops rising.

Have you contacted the service?

[Hairpin]

Hairpin, I had the same thing ... That's it suddenly bread stops rising.

Jeffrey... and then what happened? What is this attack? I won't reread everything here ...

[Giraffe]

Did you contact the service?

Giraffe, I was the first to turn to the service for a life forward !!! Now - nafig !!!

[Hairpin]

Hello everybody!!!
My bread stopped rising. Well, not that at all, but became much lower.

Hi, Hairpin !
So glad to see you on the forum.

Somewhere in the depths of the forum I read the posts of Uncle Sam and other members of the forum that after a while bread in Panas stopped growing. Uncle Sam even put forward a theory something like that the coating of the bucket was aging and it negatively affects the dough (something like that). But then, it seems, the situation with the rise of bread returned to normal.

How long has this been in bread? Why do you associate it with the work of the stove?

[Queenie]

And hello to you, Queenie!
Two weeks. I have flour, yeast, and so on - everything is as usual. And here...

I THINK SHE'S GOING TO RENSE !!!

I THINK SHE'S GOING TO RENSE !!!

Somehow I can't believe it.

Does she warm inside normally, didn't she check with her hand?

And more about yeast: I understand that it's proven, but have you tried to bake it on others?

[Hairpin]

The problem is that the stove does not correctly detect the room temperature. Although the kitchen is chilly, she thinks she is in the tropics. Accordingly, it reduces the proofing time to a minimum and does not turn on the heating element at all right before baking. Hairpinto check if you have a case - set up an experiment. Unplug the stove for a long time, for several hours. Then apply a piece of ice to the thermal sensor for a couple of minutes. And only after that, plug it into the socket and immediately turn on the program. If at the same time the heater turns on for a moment, then the stove was tricked.

[Jeffrey]

Jeffrey... well, where there is a thermal sensor, maybe I will find it. But I only bake at night ... That is, if I have it, then on the timer I will no longer be able to bake?

That is, if I have this, then on the timer I will no longer be able to bake?

You can! one hundred% !

I do this in the summer in the heat. When I put the bucket on the scales to put the ingredients, then I put a jar with something from the freezer in the HP. Then: FIRST I turn on the program on the timer, and then I put the bucket with the ingredients for the bread (before that I take out the cold jar). Always high bread is obtained.

I think that Panas, even on a timer, first takes temperature measurements.

[Jeffrey]

Jeffrey... well, where there is a thermal sensor, maybe I will find it.But I only bake at night ... That is, if I have it, then on the timer I will no longer be able to bake?

On the front wall there is a pimp above the place where the heater tubes come out.

Let's go freeze the ice !!!

Well, then be sure to write down how the tests went there. We worry .

Let's go freeze the ice !!!

Wait a locomotive .... change the yeast, turn off the HP if you have it all the time in the socket for 30 minutes and turn it on again. My HP has been knocked for 3 years already, the flight is normal!

turn off HP if you have it all the time in the socket for about 30 minutes and turn it on again.

I turn it off all the time ... And yeast ... My bun dough rises normally, but bread ...

I turn it off all the time ... And yeast ... My bun dough rises normally, but bread ...

change yeast !!!

[Hairpin]

Hairpinand I will remind you:

And more about yeast: I understand that it's proven, but have you tried to bake it on others?

That is, I mean that yeast can be tested a hundred times, but you bake it on completely different ones, and tell us how you are doing.

Several times I baked bread with the addition of corn flour, and so the bucket at the bottom is all in stripes. In a short time, the bucket has become very old, and corn grits are generally like sand in hardness.

Knowledgeable people, help with advice!
I have a model 2501, it works (or, scary to say, worked) for 3 months. Everything was great. Recently we moved to new housing. HP, like all equipment, was transported carefully in their own car. Did not fall, did not shake.
Yesterday I decided to bake bread on program 01. "temperature equalization" is turned on and that's it, and it "stands", does not knead. I tried to switch to other programs, where there is a process of "temperature equalization", the batch does not turn on. On the pizza program, for example, everything is fine there. There immediately comes the kneading ...
You can't do without a service center, right?

"temperature equalization" turns on and that's it, and "stands", does not mix

... it's kind of normal. and then did not try to wait .. maximum an hour .. does not knead?

It seems to me that it would be normal if a person uses it for the first time. But if everything worked for 3 months, then most likely the service.

Yes, I seem to have already learned my HP. She baked almost every day ... She never evened the temperature for more than 30-40 minutes. And then I waited until 1 hour 20 minutes !!!! Probably, if she had not turned it off, she would have "leveled" all 4 hours.
Eh, it means service. Then I will definitely unsubscribe what happened.

Yes, I seem to have already learned my HP. She baked almost every day ... She never evened the temperature for more than 30-40 minutes. And then I waited until 1 hour 20 minutes !!!! Probably, if she had not turned it off, she would have "leveled" all 4 hours.
Eh, it means service. Then I will definitely unsubscribe what happened.

Read the instructions! 1 hour 20 minutes is quite normal alignment! Time is highly dependent on T * air and food

Dear bakers, develop my husband's doubts about the plastic parts in the oven, today I was at the top, there the sellers said that the mechanism that spins the spatula is erased, and the oven breaks, Bork offered and something else. Nonsense. Has anyone had something similar? I really want Panas, which is 2502. Before that there was Alaska. Help

Dear bakers, develop my husband's doubts about the plastic parts in the oven, today I was at the top, there the sellers said that the mechanism that spins the spatula is erased, and the oven breaks, Bork offered and something else. Nonsense. Has anyone had something similar? I really want Panas, which is 2502. Before that there was Alaska. Help

"Do not buy this Mercedes, in three years the ABS sensor for five euros will start to fail, buy a Lada Priora better, they give us a bonus for every sold ..."

Take Panasonic without hesitation!

Dear bakers, develop my husband's doubts about the plastic parts in the oven, today I was at the top, there the sellers said that the mechanism that spins the spatula is erased, and the oven breaks, Bork offered and something else. Nonsense. Has anyone had something similar? I really want Panas, which is 2502. Before that there was Alaska. Help

Complete finish, no words ... So only sellers can argue - people who have not seen this HP without a casing and have no idea how it works Panasonic in HP uses plastic only in the details of the case

Please tell me, in the 2502 model, the yeast dispenser does not always lock in, today I decided to pour yeast and everything spilled out into the oven (without a bucket) I had to shake it out for a long time

My bread stopped rising. Well, not that at all, but became much lower. Here I sit and think ... what to change, a bread maker or flour? My bread maker is pre-crisis. Therefore, she is about four years old. I use it almost daily ...

With warming on the street, my bread began to go out much lower in height. In winter, when they bought a stove, a loaf of 400 grams of flour came out almost under the top of the bucket, for 500 grams - a whole bucket. And now a 400g loaf at the exit is slightly higher than half a bucket. So short and neat, and before that they were like bast shoes, and very porous. I didn't change flour or yeast. Maybe this is how the loaves should be in size? And in winter, because of the coolness and low humidity, did such sandals come out?

I didn't change flour or yeast. Maybe this is how the loaves should be in size? And in winter, because of the coolness and low humidity, did such sandals come out?

I have the same bread in winter and summer, but I would still change the yeast

The day before yesterday I made onion with the same yeast - there was bast shoe, and today I made the main bread for 400 grams of flour - just a neat loaf.

[Staf]

Staf, but it wasn't my first winter ...

Well, I'm telling you. I tried to put the freezer on the sensor for half an hour before starting it. The effect is not noticeable ... I'm heading for a new bread maker ...

I'm heading for a new bread maker ...

Happy shopping.

[Staf]

Staf, but it wasn't my first winter ...

Well, I'm telling you. I tried to put the freezer on the sensor for half an hour before starting it. The effect is not noticeable ... I'm heading for a new bread maker ...

Have you changed the yeast? To another manufacturer? Better Fermipan ....

No, I haven't changed it yet, they haven't eaten that bread yet. I don't bake that often.

[Hairpin]

Hairpin Have you changed the yeast? To another manufacturer? Better Fermipan ....

[Staf]

Staf, but it wasn't my first winter ...

Well, I'm telling you. I tried to put the freezer on the sensor for half an hour before starting it. The effect is not noticeable ... I'm heading for a new bread maker ...

This is clearly not from the sensor !!!! And not from a bread machine! Change flour and yeast !!!

Changing flour is not a problem, but yeast ... I have pressed ones ... But I haven't seen cubes for a long time ... Okay ... I'm going in search of cubes ... I don't know any other pressed ones ...

[Spire]

Spire, sorry, I missed a little ... bread does not rise on only one program? French, have you tried whole grain (or what do we have there?)?

And yet ... do you add yeast directly to the dough? Or are you making dough? Maybe things will go more fun with dough?

I, in general, what came running. My Panasonic has aged by the rules, or what? Or are all 255 models still tip-top?

Some time ago my stove, which was less than four years old, stopped kneading normally. The husband changed the capacitor (once again, many thanks to our male consultants), now the horse is plowing again ...

sazalexter, Sash, there was something about a test mod. Does it seem to me or was there about temperatures at different stages of the program? Maybe there is an opportunity to check the stove without involving service?

[Rina]

Rina On our forum in the left column there is a service manual, we need to "smoke" it, but I still have no time

Changing flour is not a problem, but yeast ... I have pressed ones ... But I haven't seen cubes for a long time ... Okay ... I'm going in search of cubes ... I don't know any other pressed ones ...

Try yeast like Saf or Dr. Opener

I changed the capacitor in mine, but it turned out - not it. So I'll put in place the one that was ...

This situation reminds me of an old political anecdote. Leonid Ilyich was informed that the people strongly protest against the "peakless cap", and he took out a bottle of vodka from the refrigerator, unscrewed the cap, looked at it for a long time and said: "I don’t understand why they need a peak here?"


I have tried different flours and yeasts and still play with the flour-water ratio. And if the loaf reaches the edge of the bucket, I think that I am lucky. I suggest you "play chess by mail." Let someone from the guru give recommendations, and I undertake to strictly follow them and report in detail on the results.

[Rina]

Rina, I've tried both simple and French. I don’t use other programs. Dough ... Yes you sho !!! To make me so stressed .. I put the yeast directly into the dough. Pressed ... Dry ... I'm afraid ... But I'll have to try ...
In any case, it is clear that Panasonic starts to fail after 3-4 years ...

[Hairpin]

In any case, it is clear that Panasonic starts to fail after 3-4 years ...

Hairpin Your HP, as far as I remember, was bought in June 2009, mine in February 2009, it works like a waste and does not think to be buggy

I have tried different flours and yeasts and I still play with the flour-water ratio. And if the loaf reaches the edge of the bucket, I think that I am lucky. I suggest you "play chess by mail."

A. Try to "look through the soldering iron" on the power board for "cold" rations, and I would also change a couple of "small" electrolytes that are on it. To top it off, I would clean the contacts in the relay

[Hairpin]

And more about yeast: I understand that it's proven, but have you tried to bake it on others?

I put the yeast directly into the dough. Pressed ... Dry ... I'm afraid ...

Hairpin, I already beg you! Try another yeast !!!

To begin with, at least take the Saf-Moment (the one in bags of 11 g), if pressed are not from different companies.

It's too early to talk about changing your Panas.

I have the same bread in winter and summer, but I would still change the yeast

Yesterday I made bread with other yeast, changed the saf-moment to active yeast, which must be soaked. And put the dough for 500 grams of flour using this method:

I make a dough - I take yeast, HALF flour and liquid, and put it all on the "pizza" mode. The kneading starts immediately, after 5-7 minutes a bun is formed, and I estimate it. I reset the program, fall asleep and fill in the rest of the products and set the main program. ALL! And there is no need to guard the batch for the main one. By the way, if you want, you can put the second stage with a delay so that the dough will work for an hour or two right in the bucket. The bread is extremely tasty with all the simplicity of the recipe.

The height of the loaf is like a bast shoe, but the very sight of the loaf pleased me that something in it had changed for the better. But since I bake bread mainly at night and on a timer, then most likely the above method will not work, in 4 hours of the timer, most likely the dough will either run out of the bucket or stop.

Will not run away, checked.

A. Try to "look through the soldering iron" on the power board for "cold" rations, and I would also change a couple of "small" electrolytes that are on it. To top it off, I would clean the contacts in the relay

This has all been done three times already. Electrolytes, those that are native, in all respects are better than the new "best" from the radio market. I want to say that for some reason the method adopted here does not work. More or less the resulting bread comes out of a very liquid dough. It’s not a bun, it doesn’t just stick to the walls, but is smeared over the bucket. And if you make a bun, you get a low, dense loaf with a torn off roof.