Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Olga]

Olga, 2512 - Same as 2511, but with yeast dispenser.
2511 - one additive dispenser, not rattling on all programs. Convenient.
2512 - two dispensers, yeast rumbles on all programs. If the stove is within earshot, it can be very annoying.




Svetlana, $ vetLana, other stoves have one programmable user mode with flexible settings. But if Panasik had introduced this, his evolution would probably have ended. There is nothing more to come up with. The ideal would be. Themselves would have zabakhaya krustina.

abandoned the production of multicooker.

Very sorry. I have Panasik 10. (I also bought the second one in reserve - now I gave it to my son).
We are insanely happy with it! None of my Cartoonies bakes a biscuit SO like Panasik. And he, after all, is not one of new developments!
Bowl!!! Super, everything just bounces!

Although I dearly love my two Phillips cartoons for their functionality, the cups they already have ... they stick, the porridge runs away ... and besides ...

I grumbled that programmable cartoon-panasy, and when I rushed to buy - a surprise And the last chic models were. Flexible.
and with HP this may well be. We need to really look at things and monitor the situation.

Buy from the leftovers can be quite in time.

You can't buy a Panasonic 10 multi-cooker ... In reserve.

the programmable panasya grunt, and when she rushed to buy - a surprise

Lena, beckon me, what kind of Panasia is she? I will also "monitor"

you can’t remember. I haven't even seen them on Avito for the last two years. Apparently they work and people can only be pleased. Nobody wants to sell.

work and people only please. Nobody wants to sell.

Exactly, Len.

Yes, I would even buy 10. Only a new one. And I would have hidden "in the strategic reserve" (After all, there were two, but you can't take away from your son - the chip was cut!)

About HP, you scared me a little ...
And actually, I think, they do not curl up! While our site is alive!
Russia, what HP will stop buying? Lenok, look at the map! How much of that Europe, let them not buy. And we will!

Here were the programmable multi-panasonic, multi-cook. Truncated .. it's in the past. And do not say that there was no demand for their excellent technique

Multicooker Panasonic SR-TMX530
Multicooker Panasonic SR-TMZ550 and SR-TMZ540
that's simpler
🔗
Multicooker with multi-cooker Panasonic SR-MHS181
if I'm not mistaken, there were also little ones

and there was also a pressure cooker. three pressure levels)))
Multicooker-pressure cooker Panasonic SR-PE55

[fffuntic]

Wait until it becomes more acceptable.

fffuntic, Lena, you know, it's not at all a fact about cheaper prices. I just looked at the price of 2501 on the Amazon. It costs exactly the same as when I bought it 4 years ago. Well, there are Black Fridays and some other promotions, but most of the year the price is the same ... That's what quality, demand and ratings mean ...

[Svetik]

Svetik, you will have time to monitor. 2501 has never cost this sky-high, so it may have nowhere to go. And Krustina is now off scale.
The time of discounts is not going anywhere. The price for it will obviously not rise any more. So .. The only risk is not to leave the market with HP.



Actually, a completely new production, a different line. It must be recouped. Probably krustina will always be more expensive than conventional models. But the question is how much.

[Ritual]

Yes, I would even buy 10. Only a new one.

Ritual, track on Avito, there are absolutely new ones, and at a divine price.

maybe buy another one of the same, suddenly run out

And would hide "in the strategic reserve"

Oh, as I see, I'm not alone, the same idea comes to my mind, I'll wait for Krustina to become cheaper, only now it won't be very profitable to buy it because of the hill, from 200 euros it is now taxed ...

[Olga]

Olga, Olya! Only Panas !!! honestly! I had a few before him, so I also mainly baked bread in the oven, and now I am lazy and the Panasy are working, I grabbed the 2nd out of greed almost for free.

[Vikus]

So I plan to grab as soon as there is free money. On Avito it is possible for a couple of sput. buy and quite in good condition.



Vikus, I already understood that you did not write to me, but I support your opinion by all 1000%

[Vika]

Vika, thank you all, I think which one to order 2511 or 2512, thanks to Lena, it's clear what the difference is. On the official website I have already thrown 2511 into the basket, but delivery only after 10, and my hands itch

[Olga_Ma]

Olga_Ma, Ol, look and wait. fffuntic business advises! The more pleasant it will be to meet with the long-awaited Wishlist.

By the way, I don't use a dispenser at all. Completely switched to compressed yeast. Bread tastes better to me

[Svetlenki]

Svetlenki, Light, and I don't use dry yeast at all

Completely switched to compressed yeast. Bread tastes better to me

another one became adept only with living yeast. To me, too, Brutus started on HP
I was already tortured to explain to everyone that dry yeast is also good, and if it stinks, reduce the amount or revive it first. But useless, I bring them a proud saf-moment gold, and as soon as I turn away, they pop something soft brown
It tastes better to them This is self-hypnosis

I was already tortured to explain to everyone that dry yeast is also good, and if it stinks, reduce the amount or revive it beforehand.

Okay, Lena, for the gifted ones, like me, how can I make this animation? There are also saf-active dry yeast and saf-gold. Using the example of the main program 01 (HP 2501), what should I do? About picking up the amount - I understood, but how to revive it?

[Svetik]

Svetik, but I'm just having fun, kidding.

Live, they are undeniably comfortable, but they deteriorate if not used on time. But for you it is irrelevant.
I like dry ones, because I bake less often and it is more relevant for me to stay in the refrigerator for a long time and not spoil. I won't be able to use the live ones now.
But in all honesty, it's easier to love living people. Revive - unnecessary movements. And if they gasp during work, the negative effect may be evident, which is not observed with the living.
According to the rules, you should not let them experience temperature shock from the refrigerator. That is, you took them out and thoroughly mixed them in a glass with a little flour, left them to stand and warm up. They have to accept the temperature of the room, they cannot be used earlier. The same can be done in the HP bucket. The essence should be allowed to temper and there should be enough time before kneading, that is, filling with moisture, for normal yeast heating.
After this "tempering" you can use it as you like: make flour and dough right away, or you can revive it in hot water at 40-45 degrees. There is a subtlety - dry people like it hot. You cannot kill, but 35 degrees is also not enough. With sugar and a little flour, hold up to the cap. Just like the living in a chatterbox revive, only for the living they take just warm water, but here you need hot water.
This is especially important for Easter cake, when you can transfer a lot of products. And the revival and check for lice is obtained.

Hello! I am here recently and still poorly navigate the site. Please tell me a proven recipe for yeast dough (what would be suitable for pies, pies, buns, rolls) for Panasonic 2501. The HP of this model acquired only yesterday (before that there was another one) and has not yet figured out the programs. Yesterday I baked the first bread (it turned out great).
Thank you all who responded for your help.

[Antonina]

Antonina, I use these recipes:

Yeast dough for pies, buns and buns (Corsica)

Cabbage pie with sour cream (DonnaRosa)

and this is like a dietary option, if that

Dough patties with oatmeal and rye flour (Linadoc)

I do it on pizza and then let it stand in a bucket in the service mode until it doubles, then I bake it.

Thanks for the links to the recipes!

service mode

What does it mean?

Panasiks have a so-called service mode, it is not recorded in the programs, but is turned on by pressing the buttons in a certain sequence, read it here, there with pictures: "Warm" rise of the test in the Panasonic SD-2501 service mode

read here, there with pictures

ABOUT! Thank you so much!!! (y) I'm going to be educated. )))

[mamusi]

HP Panasonic 2501. HP of this model got only yesterday

Greetings.
I also have 2501.

I was tortured to explain to everyone that dry yeast is also good, and if it stinks, reduce the amount or revive

Why are there dry ones to revive?
I do not understand !!!!
Nothing they stink from the word at all !!! That is, bread with them.
From time to time I use pressed Lux ​​or dry Pakmaya.
(Honestly, I didn't notice any difference in bread.)
Probably the nose is not the right one, the mouth is not the right one, or ... I’m stupid ... But both are delicious to me. Alive, subject to freshness, of course, and a pleasant smell (such as mushroom).
Sometimes you buy it, and they ... they don't smell like that.
I immediately throw them away. I keep it on the refrigerator door.
I just keep the dry ones in a closet under a paper clip in a tin box.
All!. Private mamusi finished the report!

I have 2511, but for which I adore panasiks, in the sense of baking, the recipes on all panasiks work the same way, almost always a guaranteed good result And the service mode works in all panasiks, only in the new 20th series they have not yet tested

[Antonina]

Antonina, here's another dough for you.
I bake pies and pizza on it. You can put on program 13 Dough in our Panasika. 2 h 20 min At the end, immediately sculpt pies and bake.
You can act as the author of the recipe, that is, knead for 10 minutes and in the refrigerator. For later.

All-purpose Sweet Dough Peter Reinhart (Anise)

And here is a more convenient option, everyone's favorite pies. Delicious, fragrant! I rarely do it.

Cabbage pies (Scarecrow)

Yes, I did the same for the Chuchelkins, good pies turn out Anis - I did not, I will have to try the lean version

I just keep the dry ones in a closet under a paper clip in a tin box.

Here I am the same way, but this time I did not fully use the SAF-levure - the remainder (a couple of teaspoons per eye) died, although there is a large package of 100 grams, and small 11 grams are easily stored under a paper clip.

[Antonina]

Antonina, which means you take any butter dough you like

and do in Panasonic. The only thing is that by the very end of the batch, and until the end let it smear it !!!, a very soft, better soft - like a comma, even a bun from one end sticks to the wall. Or in other words, it stopped smearing under the shoulder blade, but at the very end. It's softer than harder here. And for the dough regimen, and if there is time, then diet dough. It's just that the longer fermentation, the tastier the result. This rule always works, even for baking.
You can take any recipes you like and the only thing is to adjust the bun with milk and water, so that it does not smear at the end. The softer the bun, the softer the crumb and the larger the pores will be.
Try the diet and French regimens on your usual favorite recipes. They are long lasting and bring their own flavor.

And also you can simply use HP as a kneader, that is, knead on Dumplings to the level that suits you, and then turn on the service mode - that is, fermentation at 37-39 degrees and manually knead. Well, then manually turn on the Baking program.

Try the pre-mix option right away. That is, lay the food and just mix them on the dumplings until wet. And only then turn on the selected program. The bottom line is that the flour stood and swelled until the main load - kneading on standing. Only make mixing cool, not hot, our flour does not like hot temperatures. This improves the kneading quality for our domestic flour. She loves that. But the strong bourgeois in fig. As a result, the crumb changes. Make an experiment for yourself, check it out.

In addition to the above, I will comment on this excellent link above.
Cabbage pies
Chuchelka has a very detailed description of the correct kneading for muffins for general education. When there is a lot of fat, it is better to add it at the end of the batch.

Further, the recipe is very fast and can be done one-to-one, but if you
1. lengthen the process according to the classics: wander a little longer, knead a couple of times - only tastier.
2. If you will not be there conjuring with a complex introduction, but immediately send the program to the TESTO with a soft kolobok at the end, you will get a tasty treat on the machine
You can, of course, put fat in at the end of the batch, BUT: for pies-buns, it is especially relevant, more for Easter cakes. This technique improves airiness, gives a more elastic crumb, in pies it has been dreamed for a hundred years. If you are lazy, you can cheat.
3. Add a little bit there, a couple of tablespoons of non-acidic live whey as an improver from sour cream, fermented baked milk and so on .. it will be tastier. Serum is the perfect improver.

Uff, until nothing else comes to mind

Ritus,
actually dry yeast - can be a rare bastard if they decide to die in the dough. And the smell can give and spoil the taste of the whole dough.

And they can die in some cases.
1. Stored for too long or incorrectly, that is, they are already breathing in incense.
2. Refrigerators are different for everyone. If you take out the yeast at about 4, or even from the freezer, mix it badly with flour, that is, there will be access to the "bare" yeast body, immediately make a warm knead. Thermal shock will result in partial death and this will affect the taste.
3. Picture as in 3, but knead in ice water.
Then you can revive
1. If you use ordinary yeast in baking, that sugar does not like, not instant osmolerate. Then they lift badly, slow down, it takes a lot of them. When they are revived, they immediately tune in to work, as if everyone will come to life, immediately join the work, and not die or go crazy in the presence of sugar.
In a normal dough, this activation of the yeast will require less yeast.
If you remember, our grandmothers for Easter cakes always revived even the living in a chatterbox. For two purposes: to check the operability, and to immediately turn on everything at the same time. This made it possible to lift even heavy dough with good results without an increased amount of yeast and excess taste.

Today, all these dances have greatly lost their relevance, if the yeast is of high quality, suitable for use. If you mix well with flour. If you use them according to their purpose, that is, for a high amount of sugar in the dough - special ones.
However, bread is a living instance)))) What you change is reflected in the taste. Revitalizing dry yeast can appeal to the unhealthy foodie who smells the dry yeast in the dough. Revitalization removes even a small percentage of their death and makes them akin to living.

I myself do not bother so much, but I broadcast the theory myself that I am alive, that I shove dry ones as they are into flour and am happy. I do not have gourmets on yeast, my biggest problem is to remove sugar, and a whole war is being observed here.

I keep it on the refrigerator door.

dry yeast!! living beings. As soon as the package was opened, they begin to breathe and love warmth. The more oxygen and heat - the sooner they come to life and ask for food, but there is no food - they die.
Therefore, what colder and nothing breathe, so much the better. They hibernate again, last longer. Therefore, vacuum the bag as much as possible and in the coldest place in the refrigerator. Some even put them in the freezer, but I have not tried it personally. In theory, for dry, this should be quite justified.

This is no longer the case with the living. They contain a lot of moisture and are already breathing, they cannot be killed by lack of breathing, but only slowed down, so vacuuming is no longer necessary, let them breathe a little. All you need is cold, which slows them down. Freezing from this point of view can spoil their quality due to internal water, which, when frozen, can expand and break the body of the tremors.
From the point of view of theory, live yeast should be stored simply in the coldest place of the refrigerator. It is good to seal the package so that there is no shrinkage-evaporation, well, so that they do not breathe just like in a pine forest, they can only do this in dough.

[mamusi]

yeast rumbles on all programs.

I like this.Rumbled, so it's time to go watch the kolobok



mamusi, you have so many multicooker. Which model do you like best?
We have an old Dex-60 normal, but I don't like Mulinex at all. So I decided to consult an experienced multicooker

SAF-Levure

As far as I understand, Lyuda, girls, SAF-Levure are not instant, but active ... something like that. So you need to put them less. And activate in advance. And they have a smell in the dough, if you treat them like a PAF moment. They should be used in different ways. I didn't make friends with them. I bought it, did not use it to the end.

I keep it on the refrigerator door.

Lena, I meant LIVE HOLD on the refrigerator door.
And dry only in the closet.
In extreme summer heat, I can put them in a box, but in their own foil packaging with a paper clip, in the refrigerator
I have been doing this for many years. Nothing has ever changed. The result is always smooth. This storage method suits me ..
What is this dry yeast? For 2 loaves of bread - a bag leaves, count. My family has 2-3 days. When should they disappear? Lazy?

SAF-Levure ... SAF- moment.

I finally don't understand anything in such yeast, I'm "afraid" of them and call them chemistry, progress has bypassed me.

[Galina]

Galina, well, if you are used to living and like it, then why not. I also love the living.
But I always have dry ones at home! Always. As a strategic reserve.
He quickly opened it, measured it out with a measuring spoon, filled up and order.
Yes, there is nothing "progressive" about them. They have been on the market for more than forty years ...

[Ritochka]

Ritochka, yeah, I pour SAF-levure into the liquid and while the temperatures equalize, they just start up. And the SAF-moment, respectively, I fall asleep in the flour and stir it a little, so that the yeast is "covered" with flour, but not wet.

Greetings.
I also have 2501.

Thank you! Glad to join

, here's another dough for you

Thank you!

means you take any butter dough you like

Thank you! Very useful information. You need to print all this for yourself so that you always have a cheat sheet at hand.



Many thanks to all who responded! You are very responsive forum users! All health and good bread! ;-)

[better]

Girls, as you like, do so.

My job is to convey the theory, and with practice you will figure it out yourself better me. I myself always violate everything, and it also seems to work out nothing. I put salt along with yeast, I can forget the live ones on the table and remember in two days, but it's a pity to throw it away

Galina, nooo, I trust science, so after studying the yeast question, I came to the conclusion that all these are scarecrows.

In dry, the same dried yeast + food for them at the time of revitalization. The food is absolutely not scary. It and the scary word lecithin can actually be found in sunflower oil.
For me, what is dry and what is alive is one. But the dry ones demand respect for themselves, so I also like the living ones more because of laziness. And now here and dry I fell in love with hot
In dry, there are simply many subtleties. Type it is necessary to read the manufacturer's recommendations and strictly follow them. Because at the moment of revival, that is, waking up from suspended animation - a very crucial moment, yeast has different protection. For example, saf-levure is more critical than saf-moment. Less protected from being killed by improper handling, hence the stronger yeast smell when not revived properly: they die easier. There are fewer protective shells. That's the whole difference.
By the way, one of the reasons why there are instant, and there are active, is due to prejudice about yeast. Instant ones are supplied with good nutrition and shells - which frightens some with unusual names, and active ones, if I'm not mistaken, are just for shy buyers - there is no food and, in my opinion, even protection. Solid only dried yeast without everything. Hence, it is necessary to revive them exclusively in the water, so that they are immediately only in comfort, and dance lezginka around them, otherwise they will suffocate.
Not .. yet, since all revived dry yeast is weaker than live one, not offended by shrinkage, then we still have to take into account that they are also more critical to the environment.Living a lot of sugar will simply survive - they are macho, and these are weakened, for a sugar environment you need to take instant tolerant ones, there the protective shell is stronger and they survive sugar dehydration easier.

Antonina, the best cheat sheet is the links in the header of this topic. The best recipes, methods of working with our machine - all our Natasha-Taliya gathered there in one place. Don't pass by
And we knew for sure that you would not be disappointed when you were promoting Panasik.


Still our shy Natalie I was ashamed to put one of the most beloved recipes in the hat.
pay attention to
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
and here is the last find, not yet wearing a hat
rye-wheat "Bread of Passion in Versailles"
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 7471

Why are there dry ones to revive?

And I do this with yeast, no problem☺

[Thalia, Natalia]

Our shy Natalie was also ashamed to put one of the most beloved recipes in a hat.

Really???!!!

Thalia, Nataliaplease take out the recipe, huh? He helped me a lot to "grow" a little more in baking, to pay attention to what I had previously ignored (absolutely in vain).

[Marina]

Marina, I can't laugh, that's how we all do it. BUT, a novice guest will read us, buy "Newbies Unknown to Us" yeast, put it straight into flour, and you only need to first put it in some water according to the instructions on the package, and come to complain that you have not been taught correctly.
Theory is a theory for that, to know how and why. And what we are going to do in the kitchen is exclusively our business.

Hello everybody! I decided to stop using Makfa VS for baking white bread and switch to Makfa, let's say a more useful one ...
I ask the experts to tell you which one is better to try

[fffuntic]

fffuntic, Lenok, actually on dry instant (and I just meant them) the manufacturer writes: combine with flour.
So I did not mislead newcomers. Never.
When did this happen?
And the Engineers of Panasonic offer us the same.
And if someone has non-standard yeast ... then what are the grievances against us?

according to the instructions on the package,

Exactly.
And Tanya Admin has a topic on yeast. And in the internet information, and on the packaging. Dry there are various... Read, people!
I’m above and wrote the difference between dry instant and dry active.

Well, we write the same thing on every page.
If I'm new - I go and start from the first page of the topic. I'll go through the main links. And then I ask questions.

Here's a word, why blame us ...

[WLAD]

WLAD, start with the first grade, just the bread will become a little lower, but the taste is not very different. It's just that I have never seen a makfu except the highest grade.
I often bake breads on a 1: 1 mixture of 1-grade flour and whole grain, I have such a recipe in my instructions, though with raisins, so you don't have to put it. But again, I have, but, an hour before baking, I take out the spatula so that the bread does not crumple once more and be higher

[Ludmila]

Ludmila, Thank you so much...
I used to want all the loaves to be higher and more equal ...
And now I remembered that someone either told me or read something (there is no memory at all), that bread of low grades is much more useful, so I decided to find out from the specialists
There is no such recipe in my oven

[WLAD]

There is no such recipe in my oven

WLAD, just in case:

Dry yeast 1h. l.
Wheat flour, in recipe V. with., I put 1s 200gr
Flour c. h. 200gr.
Salt 1 tsp l.
Sugar 1st. l. I do not put it at all or replace it with honey 1st. l.
Vegetable oil 1.5 tbsp. l.
Water 280ml
Sometimes I replace the water with whey, but yesterday I poured the "brine" from olives into a measuring container and added up to 280 ml of water, I didn't pour salt anymore, it turns out a very fragrant bread, just like with olives
Diet baking, I hope you have it

[Ludmila]

Ludmila, Thank you ... I will definitely try

[WLAD]

WLAD, can be added to. from.: whole grain, you can add bran, you can bake from pure c. z. (I'm not sure if the taste will like it, but someone likes it).I bake for Pounds with bran (it's easier for me to buy it)

[diluting]

I bake on Macfa, but almost always diluting her in half c / s French trick. MacFoo is more convenient for us to buy. We got used to it, somehow it is a strong flour in terms of gluten and lifting. I am her, probably as an improver harness... Everywhere at least a spoon, but I put it.
Although, Vlad, you're right, the first grade is more useful. I tried to switch to Hostess Secrets a hundred times. Good flour, but on sale we have extremely irregular ... It is not there again.

[Svetlana]

Svetlana, Margarita, Thank you very much

and I have a whole grain spelled (flour), my current love, I even put a couple of spoons in rye bread. You just need to make sure that it is fresh and at the beginning of the expiration date, it easily deteriorates.
It seems to me that it gives more taste to the usual CH.
I did Westphalian passions at night. That was exactly where the spelled went. It seems to me that with her it turned out somehow richer in taste.

mamusi, you have so many multicooker. Which model do you like best?
We have an old Dex-60 normal, but I don't like it at all when I bought Moulinex. So I decided to consult an experienced multicooker

Sorry, Anatoly, I just saw your message.
Yes, except HP Panasonic, multicooker 6 pieces of me. But I'm not the only one on the forum.
There are people who have more! Much larger and more expensive and sophisticated.
But I'll tell you about my ...

I have two little Filipke (Philips 3060) - they can do everything, I love them dearly. There is a choice of temperature. Manual mode.
Panasonic 10 is a kid too. The pastries in it are super! Milk porridge, Stewing (very delicate, convenient double boiler, no yogurt program). I still want one more in stock.
Big Toshiba (cottage cheese, rice and rice dishes).
Shteba's multicooker pressure cooker (regular liver pate, compote 1 minute at 0.7 bar, a large mug of yogurt or yogurt per night. Beef stew in one hour is our everything! And a lot, a lot ...
Little Redmond 02. Clever little one. Baking (but a little aggressive for me). I constantly cook broth on the Soup Mode. Only in it there are a few stewed vegetables, meat. Good for baby food. No Manual Mode. Everything is pre-installed.
Here's a park! )
I like. Everything suits me. Interchangeable.

This topic is certainly not for the Multicooker. I'll clean it up afterwards.
Otherwise they will scold us. But since you asked ...