Panasonic Bread Makers Problems and Breakdowns

[Jefry]

Jefry According to the description, yeast is to blame and it must be checked by radical replacement with another type, from another manufacturer

After 6 months of operation, a problem with mixing started yesterday. The bread was not involved in the main mode. I laid out the contents from the bucket - switched on alternately the modes of dumplings, pizza - no kneading. After some time, after turning on the dumplings program, the batch started. The next day, again the same story - the shaft is spinning (I tried it with and without a bucket), then no. What could be the reason?

After 6 months of operation, a problem with mixing started yesterday. The bread was not involved in the main mode. I laid out the contents from the bucket - switched on alternately the modes of dumplings, pizza - no kneading. After some time, after turning on the dumplings program, the batch started. The next day, again the same story - the shaft is spinning (I tried it with and without a bucket), then no. What could be the reason?

To a service or store under warranty, do not fix it yourself

[sazalexter, pinochio, Jefry]

Half a year has not yet passed, and I have already cured the stove !!!
In December 2011, reported here about the problem of power loss during mixing. I read everything, told my husband. A capacitor was bought on the radio market for 10 UAH.
Such-


Disassembled the oven strictly following the instructions and advice sazalexter, pinochio, Jefry... We got the "brains". The husband dropped the "sick" capacitor. To output the wires, two holes were drilled in the board. The new Conder was glued and welded. Finished work:



Thank you Rina for the correct diagnosis.

Surgical operation time - 40 minutes. ("doctors" are still "teapots")

Patient Ooo very alive, kneading like in youth
Hopefully, these procedures will last for another 3.5 years.

[Stafa]

Stafa, take 5-6 grams of live yeast, knead the dough, then add the products and leave for 4 hours. This will already be an analogue White bread on a long dough... Use the proportions of the recipe.

With tested normal products, the result

Thank you. I'm fine with HP. Looks like all the same yeast pumped something up. True, I liked the method of kneading with half the flour and water. Now that's how I bake bread.

Good time of the day, members of the forum! I am a beginner in baking in general and, of course, in the operation of the Panasonic 2501 Bread Maker, now I have the first bread on the baking according to the main recipe, already in the process there were questions, one of them is the following - the spatula knocked during the kneading, this is how it should be, or what something is wrong with the stove, this is my first experience and the unknown is somehow scary ...

Maybe not a spatula, but a bucket on the mount / base?
This knot has been simplified by Panasonic in comparison with previous models.
Also in one position, the bucket drum (out of 2). Got enough ...

Friends, please tell me what could be the problem. Furnace SD 2502, less than a month old. The first few loaves were great. Yesterday my wife decided to try the "dairy" recipe book. It turned out something like ... in general, a low, heavy brick, with a dense and "rubbery" crumb. I thought there might be a mistake in the recipe and decided to put in a regular, proven recipe. Almost the same thing happened. The bread did not rise, there is practically no porosity, the roof is cracked and slightly moved away from the "body". The first thing I sinned was trembling. I checked their work, as indicated on this forum, everything is in order, foaming, working. I tested it on the same products that I baked. Flour - makfa, trembling saf-moment red. The scales were used as always. The oven bakes, but the dough does not rise. I didn't take a photo.
Maybe this is some kind of oven malfunction? How to check that the oven is working. I read somewhere on the forum that you can somehow reset the settings, but I just can't find where it is. Maybe where there is a manual for the maintenance and repair of this oven, or similar. To check the performance.
I will say right away that I did not open the oven during the kneading, I did not follow the bun. But before that, several times the same recipe (main) turned out excellently.
I look forward to your advice and help.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132450.0 Just the other day I had the same problem, I changed it to another flour and the bread began to bake well.

the fact is that before that (and not even a day had passed), when everything was normal, flour and yeast were taken from the same package, and for testing the yeast, the same.

[joka]

joka Change yeast, most likely it's in milk, read the topic #

Check the temperature in the oven during proofing, it should be more than 30 C. And you can still hear how the relay clicks including the ten.

Antibiotics or preservatives can be added to current milk, and here's the result. Yes, and if milk from a cow needs to be boiled or diluted with water, there are many enzymes in such milk and they suppress yeast

Check the temperature in the oven during proofing, it should be more than 30 C. And you can still hear how the relay clicks including the ten.

but the discovery will not affect the bread?
Or is it possible to test the entire cycle without loading products?
I just tried to buy another batch of yeast, although the same - the result was the same both times. My wife looked at the instructions and cleaned the shaft of the bag in the bucket with a toothpick, there was a little dough (just a little), I don't know how it affected, but they just took out the bread - and it turned out.
And yet the question remained, I can’t find how to properly reset the bread machine, and when it is applied, I’ll write myself down so that I don’t look for it later.
Thank you to all who answered, although the reason is not completely clear. But the fact that it was not about flour and yeast - 100%.

Maybe your mains voltage is junk!

And yet the question remains, I can’t find how to properly reset the bread machine, and when it is applied, I’ll write it down for myself, so that I don’t look for it later.

There is no reset to HP. You can try to "reset" if it has not been disconnected from the network. By removing the plug from the socket and holding it off for more than 50 minutes (during this time the supercapacitor soldered to the processor board will be discharged). All the same, it's not about the stove, but about the products, or the "operator's" error. Very similar to bad milk!

but the discovery will not affect the bread?

If you open the lid for a short while during the batch, nothing will happen (I always look)

Or is it possible to test the entire cycle without loading products?

Without loading, I would not risk it. And the point is, you won't see how the dough formed ...?

My wife looked at the instructions and cleaned the shaft of the bag in the bucket with a toothpick, there was a little dough (just a little), I don't know how it affected, but they just took out the bread - and it turned out.

))) Do not be offended, but this is from the "kick the wheels and open the hood" area ...

the reason is not completely clear. But the fact that it was not about flour and yeast - 100%.

Miracles do not happen! Weighed flour on electronic scales? If not, you definitely need to peep and correct the bun.
If on electronic - my scales have glitches during the simultaneous operation of the microwave and weighing.

1. The liquid must be cold,
2.the milk is still desirable to be diluted
3.weigh flour more carefully

1. During kneading, it is not only possible to open the stove, but it is also necessary to control the bun (see the rule of the bun, link on the first page).
2. Even flour from the same bag may give different results due to dampness or drying out. In any case, sift the flour before kneading, control the bun!

Good afternoon, members of the forum. I have a question. I made dumplings only twice in a year of operation of the stove, and both times during the kneading an unpleasant smell appeared, similar to the smell of burnt plastic, in general, the motor was clearly overheating and began to stink. (Flour is measured on a scale, water with a measuring glass). Now the warranty period is approaching, I took her to the service center to check, well, and understand the reason, because in theory this should not be, if there is such a recipe in the book attached to the stove. There they simply tested and carried out a control baking (namely baking, and not kneading in the "pelmeni" mode). Verdict: serviceable.The question is: what could this threaten me with (will the motor fly in six months), who had it, and what to do? To fight with the service center to the end, or to score and not steam and bake bread?

What kind of stove do you have? Otherwise, besides the dumplings dough, do you like it? And if the burning smell is only on the dumplings mode, then this is definitely a strain on the engine to do such work. Has it ever occurred to you to make the work of your stove easier, for example, lay 75% of the weight, which is recommended in the book? The bun will be as elastic as a dumpling dough should be, just the bun itself will be a little smaller? And you will be with a good old stove and dumplings. Just make, instead of one batch, two dumplings. I would have tried that and saved the stove.

There they simply tested and carried out a control baking (namely baking, and not kneading in the "pelmeni" mode). Verdict: serviceable. The question is: what could this threaten me (will the motor fly in six months), who had it, and what to do? To fight with the service center to the end or to hammer and not to steam and bake bread?

If Panasonic, nothing will happen to him. It's just that the new engine did not pass the running-in, all business

I have a Panasonic sd-257.

And if the burning smell is only on the dumplings mode

Yes only. I did it 2 times with a difference of six months and both times it stank.

lay 75% of the weight

- I haven't seen such advice in a book, but thanks, I will use the advice. I'm even ready to put less flour than in the recipe, and then mix it by hand, I don't cook dumplings so often. The most important question that worries me is whether the motor of my bread machine is "half burnt out", and whether its service life has halved after such a heavy kneading.

Dear Cooks, the dispenser is clapping so loudly at the new 2502 stove, it is already breathtaking - you think now everything will be covered !!! Is there a way to turn it off? Or it goes away with time. In short, O-o-o-very unpleasant function .... Maybe the question was discussed somewhere? Thank you

[milvok]

milvok, of course, it won't go away with time. The opening yeast dispenser is the STANDARD job of a bread machine. Most likely, you just have to get used to. Or arrange baking so that the sound does not interfere (for example, so that the oven starts working in your absence). Many 2502 users claim they quickly get used to the sound of the dispenser dispensing.

This is at first, then you get used to it ... I got used to it, although when the first time it worked, I almost jumped from surprise myself

[Oh-oh-oh-very unpleasant function]

Dear Cooks, the dispenser is clapping so loudly at the new 2502 stove, it is already breathtaking - you think now everything will be covered !!! Is there a way to turn it off? Or it goes away with time. Shorter Oh-oh-oh-very unpleasant function .... Maybe the question was discussed somewhere? Thank you

You can always find a good solution, for example, change to 2500, or turn off the dispenser by removing the wiring!

Dear Cooks, the dispenser claps so loudly at the new 2502 stove, it takes your breath away - you think now everything will be covered !!! Is there a way to turn it off? Or it goes away with time. In short, O-o-o-very unpleasant function .... Maybe the question was discussed somewhere? Thank you

I have a model 2501 .. there is no dispenser (like most other users of not only Panasonic, but also other models) .. we pour yeast into a bucket right away - and we don’t bother ... but the result is the same .. think about it question ....))))

Good afternoon, members of the forum. I have a question. I made dumplings only twice in a year of operation of the stove, and both times during the kneading an unpleasant smell appeared, similar to the smell of burnt plastic, in general, the motor was clearly overheating and began to stink. (Flour is measured on a scale, water with a measuring glass). Now the warranty period is approaching, I took her to the service center to check, well, and understand the reason, because in theory this should not be, if there is such a recipe in the book attached to the stove.There they simply tested and carried out a control baking (namely baking, and not kneading in the "pelmeni" mode) Verdict: serviceable. The question is: what could this threaten me (will the motor fly in six months), who had it, and what to do? To fight with the service center to the end, or to hammer and not to steam and bake bread?

after ...
My advice is to knead the dough that is not so steep. On a dumpling (really dense) dough, I "planted" a capacitor. Fortunately, the repair was inexpensive (the price of a capacitor), since it was done at home.

Knead the dough with an incomplete FLOUR. It is better then to knead the dough on the board with your hands to the desired consistency. In this case, the stove will still do 75% of the work.

You can always find a good solution, for example, change to 2500, or turn it off by removing the wiring!

or 2501 - the additive dispenser works ONLY when the corresponding program is set, ie "with raisins".

or 2501 - the additive dispenser works ONLY when the corresponding program is set, ie "with raisins".

And I don't even use it ... I throw everything at once ... wash less then ...

And I don't even use it ... I throw everything at once ... wash less then ...

Well, only if a soft prune, it is better in a dispenser.

Yes, I also used my 255 dispenser a few times over the years. Nevertheless, I will also buy the next one with a dispenser - so far I live so that I can track both the batch and the time of additions, but after a while I will have to rely only on the stove ...

You can always find a good solution, for example, change to 2500, or turn off the dispenser by removing the wiring!

This is at first, then you get used to it ... I got used to it, although when the first time it worked, I almost jumped from surprise myself

I have a model 2501 .. there is no dispenser (like most other users of not only Panasonic, but also other models) .. we pour yeast into a bucket right away - and we don’t bother ... but the result is the same .. think about it question ....))))

Thank you girls for the advice. I realized that this horror would not get rid of, except to disconnect. I realized that the dispenser is an absolutely unnecessary thing for me, I never used it in the previous one, but this one was presented, they thought how best to do it, damn it ........ I DO NOT ADVISE ANYONE TO HAVE SUCH "GUN" - I'm afraid to even imagine if it will work at night

Write a long abusive letter to the manufacturer, let them scratch themselves, pests ...

I have a Panasonic SD-254 bread maker. There was a small problem. For a long time she did not use her assistant. And now she has taken back her place of honor, but when baking, the mixer is now constantly baked in bread. I did not change the recipe, the proportions are still the same. What to do?

I have a Panasonic SD-254 bread maker. There was a small problem. For a long time she did not use her assistant. And now she has taken back her place of honor, but when baking, the mixer is now constantly baked in bread. I did not change the recipe, the proportions are still the same. What to do?

You can do nothing if the scapula is stuck, I take it out with a stick for eating sushi. Try to carefully wash the shaft where the paddle is put on, if there are crumbs, the paddle may remain on the rod.

Write a long abusive letter to the manufacturer, let them scratch themselves, pests ...

I am afraid that if these "Pests" are sent all the curses and wishes / proposals for modernization even from this site, then a completely different device will have to be put into production, and its name "maybe" will not be a BREAD BAKER ...

[Hairpin]

Hairpin&Fugasca, I finally managed to extract your stove from a year's supply of toilet paper.
It took two large loaves of bread at once. I hope that from the photo you can immediately determine which of them was baked in a faulty HP ...

My HB Panasonic 2501 knocks when mixing, they did it under warranty, but the problem remained and the service refused to take it. What to do?

Knocking inside the mechanism? Knocks ALL the kneading time? Or is the bucket knocking when the stirrer starts rotating?

Yes, and also ... knocking while kneading the dough? Or during idle work?

[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! Shaw with your bread maker there?

[Hairpin]

Hairpin! Shaw with your bread maker there?

Shpilkina KHP is now standing at mnu's house, waiting for Fugasca to take her ...

I reread 38 pages looking for a solution to my problem. Found 2 more or less suitable topics, but there is no solution to the problem.

I experimented with the proportions of the ingredients and their quality. I did it purely according to the recipe and with recipe changes: I added and subtracted water and flour. The quality of the kolobok was normal in all cases. I chose medium and dark crust, but the result is the same: pale, thin, parchment and soft TOP crust !!! That is, none !!

But I don't even know where to stick myself. My second bread turns out to be frankly white. I bake, as always, medium size, medium crust. Inside, the bread is baked, but the crust is light, and the top is white (although it seems to me that there is still some undercooking, but it can only seem). I even checked the temperature inside the loaf at the end of baking - 96-97 degrees.

And now specifically about my problem. Panasonic 257. Almost 2 years.
In February of this year, I wrote in the topic about the effect of stress on the work of HP:

I cook mostly quick bread. always turned out ruddy and with an even crust - feast for the eyes. And in recent times - a torn roof, almost white. The bread is low, slightly baked. And what else can be besides tension? All ingredients are from the same packs. Electronic scales. Everything is exactly according to the recipe. Nothing else comes to mind.

I was advised to change the program. Since then, I cooked on all other programs - basic, French, rye, bread always turned out - for a feast for the eyes. But the other day it was necessary FAST ..... I open the lid after the sound - the bread is white, but high, with signs of baking that has begun. A couple of seconds - a stupor ... Then I close the lid (regretting that I turned off the stove) and rush to heat the oven. This took 5 minutes. I take out bread from the HP, put it in a preheated oven, bake for 10 minutes. + 5 minutes and +5 minutes. In total, it took 20 minutes for the bread to brown well. The result is beautiful and well-baked bread. I'm at a loss, wondering what this means. My next baking went like this: the program is a quick main one. I control the start time of baking - 50, 45, 40, 37 - no. Only 35 minutes before the end of the program HP turned on the heating element !!! 7 minutes before the end of the program, I turn on the oven and bring white bread to bake further. The same 20 minutes. The next baking is the main one in 4 hours. I control the start time of baking - 55 minutes !!! Wonderful, ruddy, even bread! What are the conclusions? Lost the quick bread program? do anything? The husband says - it makes no sense to go to the service, it will be more expensive. cook, speaks on those programs that work normally, what are the problems? that's how it is, but just wondering - what is it?

Already 2-3 times for 2_ months after baking, the ten does not turn off. In this case, all other modes, such as batching, etc., are normal. The bread turns out to be a little dried, on the verge of burnt. Not off ten and when you press the Start / Stop button. When pressed, Temp appears on the indicator. It can only be disconnected by unplugging it from the outlet.
Suspicion of a ten relay, or rather, contacts burnt and sticking from time to time (for 4 years of operation, approx. Every other day). Can anyone come across such a problem, or it was discussed. Tell me.

It may well be a relay. Checked only by replacement ...

["I can't get bread in Panasonic"]

Good day, tell me about my problem ... My husband bought a Panasonic 2501. with a dispensary for raisins and a timer and everything is all there. for the first time she baked bread with active dry Pakmaya yeast. 1 tsp spoon as in the recipe Mode - basic fast. did not rise at all and damp ... Yesterday the second time I baked so ... the same. the size from the table is 5 centimeters. Probably the problem is yeast. put in half a packet of 11 gram quick-acting instant yeast. Pacmaya. put on the mode - normal. that is, for 4 hours.
And here's the problem - let's say it's yeast. then now the bread should rise and bake, but I baked the bread 2 times and there was flour on the bottom and on the bread and on the mold. that is, a paddle (it says in the instructions - put the paddle on the shaft so that it touches the bottom), my paddle is sitting on the shaft. does not touch the bottom. millimeter 2 or 1 remains. this is normal?
Kneading the dough, the same. take out of the form. I did not take all the flour, did not mix it. remained at the edges. what is it? factory marriage or is it right?

Thank you very much I will wait

This is not for you here (here is a topic for technical faults), but in the topic "I can't get bread in Panasonic" (click on the name of the topic with the mouse, you will be taken directly to the desired address).

Mari_S, do not rush, please read the first message of the topic, go through the main links - a guide on baking bread in a homemade bread maker, a fairy tale about a kolobok, simple recipes on the main (!!!) program (and not on the "fast" one).

Everything will work out for you!

It may well be a relay. Checked only by replacement ...

Yes, I would replace him ... it's time already. Where can I get it? In service - not an option. Can anyone have thoughts?

On the relay case, rewrite the marking here if possible ..

Search for example here - 🔗

or
🔗

Similarly: operating voltage ~ 250V, contact current ~ 5-10A, operating voltage ~ 12-24V ??

Such a stupid question - the bread maker plugged into the socket makes a noise, that is, you can hear something quietly humming inside ... I didn't seem to notice this before. I used it for about a month, every day. Is this the way it should be or will it be brought in for repair soon? Maybe I’m scared in vain, but the noise is very audible ...