Bread Maker Panasonic SD 255 (part 3)

After everything I read, I also ordered a Panasonic in the internet! I bought it 2 days ago. Essno, immediately baked a small milk bread. Only now there is no one. It turned out well. True, I often opened the lid, watched the process go. I'm waiting for my student brother from vacation - he is my main consumer. I will delight the guys in the hostel with delicious bread. Hands itch to bake something else.

True, I often opened the lid, watched the process go.

When kneading, open the lid not only mono, but nuna But when baking - no, no

Girls, tell me how to use the stove correctly. My stove has the Basic program installed by default. XL size and medium crust color are indicated by arrows. Today I baked (for the second time) bread according to the French Izyuminkin recipe, (slightly changing the recipe, taking into account yesterday's not very successful bread), but on the main program. Other programs cannot be configured. After the end of baking Basic, I allowed the oven to cool for 2 hours and recharged it in French. The French program is installed, but the crust size and color does not want to be set. Started baking without these functions. Oh, something will happen ....! What to do, how to find a common language with my stove, what am I doing wrong, tell me, plizz!
My bread is French on Basic:

[Margit]

Margit, re-read the instructions. The fact is that the size and color of the crust is not set in all programs. Believe me, everything will work out, there is little difference.

If there are problems with installing the program itself, then you need to take into account the peculiarity of Panasonic - with a blank screen (or zeros, if you just turned it on), first expose the program, then the mode, then the size, then the color of the crust (the last two, if the programs allow), then ( if necessary) a delay timer and only after all this press "start".

[Margit]

Margit, re-read the instructions. The fact is that the size and color of the crust is not set in all programs. Believe me, everything will work out, there is little difference.
If there are problems with installing the program itself, then you need to take into account the peculiarity of Panasonic - with a blank screen (or zeros, if you just turned it on), first expose the program, then the mode, then the size, then the color of the crust (the last two, if the programs allow), then ( if necessary) a delay timer and only after all this press "start".

I did just that, the stove was set to zero, and I was able to install the French program. Then, as it is written in the instructions - the mode, size, color of the crust. But the buttons don't turn on. Maybe this is only in the French regime, I somehow did not think about it. The instructions do not say anything about this.
Tomorrow I will try the Rye program.
Thank you, Rina!

Maybe this is only in the French regime, I somehow did not think about it. The instructions do not say anything about this.
Tomorrow I will try the Rye program.

The instructions contain a table of modes, where it is noted on which program, which functions are available. On rye, the size and color of the crust cannot be adjusted either.

[Margit]

Margit, see instructions on page 5, list of programs and modes - table. look at the main -size, crust, timer. On the main fast one - size, crust, no timer. French - no size, no crust, there is a timer.
Oh, while I was looking for instructions Cubic already answered

[Rina]

Thank you Rina, Cubic, Lina! You helped me a lot! Thanks to your advice, I figured out the stove, understood the principle of working with it.
I thought I got a defective one, but I just inattentively read the instructions!
THANK YOU!!!

Hello! I plan to buy a bread maker in the near future, there is already a cartoon
I also wanted Panas 255. Is there a mode for baking without yeast bread?

Hello! I plan to buy a bread maker in the near future, there is already a cartoon
I also wanted Panas 255. Is there a mode for baking without yeast bread?

Da. Gluten free.

No test results yet.
The reason for contacting the service is that it does not knead the bun, it feels like there is not enough engine power.

Don't overload. Observe the recipe strictly.
Maybe not enough liquid?

Good evening, dear members of the forum!
Today we ordered an SD-255 bread maker with delivery, tomorrow they will bring it.

Please tell me how you can check it in haste ...

Thank you in advance!

Good evening, dear members of the forum!
Today we ordered an SD-255 bread maker with delivery, tomorrow they will bring it.

Please tell me how you can check it in haste ...

Thank you in advance!

Switch on the Pizza or Pelmeni program. In these programs, the stirrer starts rotating immediately. So the motor is running.

Thank you very much!

Selena888
And where did you order it ?, otherwise I'm going to. I think where it is better to order.

🔗 - those who have already bought advised at work.

[Selena888]

Selena888, if brought from the cold, then in any case you will have to wait until it warms up. How to check most of the performance, read here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8318.0

Hurrah!! I got my Panasonic. Satisfied
I did not reveal any shortcomings in a couple of days. After 2000, this stove is just perfect.
I didn't even follow the kolobok. And in the mulk I constantly watched, because the bread was always different, although I made it according to the same recipe. Behold

friends tell me 1h. l. is it on the edge of the spoon or is it 3/3?

friends tell me 1h. l. is it on the edge of the spoon or is it 3/3?

1h l. it's on the edge of the spoon

Is there such a 3 \ 3?

Is there such a 3 \ 3?

a mistake probably. )))

a mistake probably. )))

if the recipe says 1/2 tsp. then this is 2 of 3 pictures (as you think)
maybe all the same 3 out of 3?

1/2 tsp this is the same as 0.5 tsp. - This is half a teaspoon, and 3 \ 3 - this is 1 tsp. just like grief from the mind

[you see 3 parts on a measuring teaspoon]

friends tell me 1h. l. is it on the edge of the spoon or is it 3/3?

Does it bother you that you see 3 parts on a measuring teaspoonand it is divided into 4 equal parts(the fourth from the risks of the last to the edge of the spoon!). therefore 1/2 teaspoon - two risks from below!.

Hello everyone. I am very glad to have joined your ranks. I couldn't wait for my stove. I ran home from work and quickly got down to business ... I baked milk bread and was somewhat disappointed, put it on a medium crust, and the crust on top turned out to be almost white ... The second bread is ordinary. I put it on a dark crust. Well, it turned out better. But the top crust is thin as a sheet of paper and wrinkled a little (is this normal?) But in general, I am very pleased and happy, because the bread is very tasty. Soon I'll start cooking with different goodies. Tell me where to start a young baker ???

[Tatochka]

Hello everyone. I am very glad to have joined your ranks. I couldn't wait for my stove. I ran from work and quickly started
...
Soon I'll start cooking with different goodies. Tell me where to start a young baker ???

Tatochka, upload photos for help.
You have already started, but to choose a new recipe here,
you can flip a coin.

[Tatochka]

Hello everyone. I am very glad to have joined your ranks. I couldn't wait for my stove. I ran home from work and quickly got down to business ... I baked milk bread and was somewhat disappointed, put it on a medium crust, and the crust on top turned out to be almost white ... The second bread is ordinary. I put it on a dark crust. Well, it turned out better. But the upper crust is thin as a sheet of paper and wrinkled a little (is this normal?) But in general, I am very pleased and happy, because the bread is very tasty.Soon I'll start cooking with different goodies. Tell me where to start a young baker ???

Congratulations on the purchase of a bread maker, Tatochka and - Welcome to our bakery rows!
And the crust may be light from what comes through in the kitchen. And yet, if baking has begun, then you cannot open the lid. There are a lot of subtleties here, the stove is very smart. Also, for example, to reduce the time for leveling t-ry, I put half an hour - an hour in cotton before starting work, a frozen bag with milk or dumplings that is currently in the freezer. I read about it here on the forum, it really works, and how! The equalization of the t-ry is now taking place for only 30-35 minutes. Good luck and delicious bread!

[Margit]

in order to reduce the time for leveling t-ry, I put a frozen bag with milk or dumplings that is in the freezer at the moment in half an hour - an hour in cotton before starting work.

Margit , I mean ... and turn on the stove or just lay down to cool the bucket?

[Tatochka]

Forgive me, but what prevents you from turning on the stove and preparing a bookmark of products when the timer is already counting down? Why cooling tricks? If you speed up the start of kneading, and therefore increase the aging time of the dough, you can turn on the oven for a few minutes in pizza mode, knead the dough and switch to the main mode. That is, the yeast that same 30-40 minutes (temperature equalization) will already work, and the gluten will swell.

Tatochka, according to what recipes did you cook, in what proportions? What was the gingerbread man like? Did you accidentally remove the dispenser from the lid (could affect the temperature)? I usually have a thin upper crust, if the very little bit too much liquid, that is, not enough for the "roof to fall through".

[Margit]

Margit How strange life is, some people, the countries of the rising sun, worked on the creation of HP with a mechanism that allows you to get a guaranteed result with an unstable room temperature and condition of products. Others, from the former land of the Soviets, are looking for a way to "cheat" the "dumb Japanese piece of hardware"

If you speed up the beginning of kneading, and therefore increase the aging time of the dough, you can turn on the oven for a few minutes in pizza mode, knead the dough and switch to the main mode. That is, the yeast that same 30-40 minutes (temperature equalization) will already work, and the gluten will swell.

and I do that too.

[Margit]

Margit , I mean ... and turn on the stove or just lay down to cool the bucket?

I don't turn on the stove, it's off, I put it not in the bucket, but in the stove itself. At this time, I put the ingredients for baking bread into the bucket.

Forgive me, but what prevents you from turning on the stove and preparing a bookmark of products when the timer is already counting down? Why cooling tricks? If you speed up the start of kneading, and therefore increase the aging time of the dough, you can turn on the oven for a few minutes in pizza mode, knead the dough and switch to the main mode. That is, the yeast that same 30-40 minutes (temperature equalization) will already work, and the gluten will swell.

In this case, you need to be near the stove, in my example everything works and you can leave and go about your business. I use this method when baking a French bread program.

Margit How strange life is, some people, the countries of the rising sun, worked on the creation of HP with a mechanism that allows you to get a guaranteed result with an unstable room temperature and condition of products. Others, from the former land of the Soviets, are looking for a way to "cheat" the "dumb Japanese piece of hardware"

This is a national trait of our people. "Need for invention is cunning."

[Margit]

Margit How strange life is, some people, the countries of the rising sun, worked on the creation of HP with a mechanism that allows you to get a guaranteed result with an unstable room temperature and condition of products. Others, from the former land of the Soviets, are looking for a way to "cheat" the "dumb Japanese piece of hardware"

Well. this is directly to Zadornov in the program

I don't turn on the stove, it's off, I put it not in the bucket, but in the stove itself.At this time, I put the ingredients for baking bread into the bucket.

And how long is frozen food in the HP?
What about the moisture that will be generated from the thawing process of food?
For me, personally, the process of laying food takes a maximum of 5-6 minutes, is it really possible to greatly reduce the time for temperature equalization during this time?

And how long is frozen food in the HP?
What about the moisture that will be generated from the thawing process of food?
For me, personally, the process of laying food takes a maximum of 5-6 minutes, is it really possible to greatly reduce the time for temperature equalization during this time?

I can stand it for about half an hour. Sometimes I forget, then I put the bucket with the ingredients in the refrigerator, put the frozen bag in the cotton, and after half an hour I do everything right and turn on the stove. During this time, the products do not have time to thaw and there is no moisture. Try it, you will definitely like it! It is very easy and there are no problems with the temperature.

[Margit]

Margit, I'll be honest ... for me all these manipulations with frozen bags look like one continuous mess, and what I win with this is not really clear.
But are you saying that chilled foods take less time to level out than ordinary room temperature foods?

People, why such troubles? Do you have heating everywhere in all modes ??? And on the main one?

yes, everywhere except dumplings

You will only scare away people choosing C / P with stories about such manipulations. Personally, I also use the leveling time for flour swelling. That is, a 2-minute knead on pizza. Then I switch to the main one. And 25 minutes, cat. the stove hesitates - the gluten swells. And no bags, refrigerators ... Less actions, more benefits. Here somewhere on the site it was told about such a method. From there I copied it.

And if the liquid is, for example, a little lukewarm, will it also heat ??

And if the liquid is, for example, a little lukewarm, will it also heat ??

You did not understand It does not heat, it evens out the temperature of the pledged. And the lower the room temperature, the less time it takes to align. More on the rise. And vice versa. Made to prevent the dough from fermenting in hot weather.

Since I read it, I have been mixing according to this scheme https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19835.0 , especially since I practically do not bake on the timer and I bake on pressed yeast. Try it. Recommend.

[Margit]

Margit, I'll be honest ... for me all these manipulations with frozen bags look like one continuous mess, and what I win with this is not really clear.
But are you saying that chilled foods take less time to level out than ordinary room temperature foods?

If this is one big problem for you, then, of course, not worth it. After all, everyone finds exactly the option that is most convenient for him. I live in my house, it is always very hot in our house. You have to heat it like that, because there is an elderly person in the house - a disabled person. And this method became a real godsend for me, two hours to equalize the temperature seemed too much too much, and, I noticed, the quality of the bread is worse from this. And now everything is fine! I was looking for the author of this method, I went on many topics to write a link here, but I could not find it.

[Tatochka]

Tatochka, according to what recipes did you cook, in what proportions? What was the feel of the gingerbread man? Did you accidentally remove the dispenser from the lid (could affect the temperature)? I usually have a thin upper crust, if the very little bit too much liquid, that is, not enough for the "roof to fall through".
[/ quote]
As a novice baker, of course, I cooked according to the recipes and proportions given in the book. I did not touch the dispensary. But I want to say that my second and third breads were excellent. I've already calmed down. And I have already learned to follow the kolobok
Thank you for support.

If you did everything correctly, then the display will show the total operating time of the HP, in your case 4 hours and a drawing of bread with raisins (such a speckled loaf) and the countdown will begin. Now if you press the "time" button (penultimate), numbers will appear on the screen, which indicate how many minutes are left before the signal for loading raisins, etc. additives.
Congratulations, you have made an excellent choice, I assure you with your Panasik you will become friends very soon!

Hello everyone!
So I became the happy owner of the Panasonic! I have a question about operation: tell me if it is possible to pause the program and then continue it (well, for example, in order to take out the spatula and quickly rinse the bucket) ... I tried it, but then it turns on from the beginning .. but I need to continue. .. maybe there is such a function, please explain

(well, for example, in order to take out the spatula and quickly rinse the bucket) ..

Don't really understand the meaning of these actions?
Alternatively, without turning off the machine, pull out the plug from the socket, but no more than 10 minutes. and then insert. The machine will continue from the same place, but the alert will light up that there was a power failure.

Don't really understand the meaning of these actions?

Well, why, there is a point in taking out the scapula. Either aesthetic (although this is Panas, and the spatula jumps out of the baking without problems), or to remove the extra batch. In any case, this is done after the end of the batch and does not require turning off the stove. But why rinse the bucket (especially since I generally try not to wet it once again) is also a mystery to me.

Help.....
I decided to bake bread with onions and cheese, poured cheese into the dispensary, turned on the mode with raisins ... But now the oven is baking, I can hear the smell, and in the dispensary the cheese is still there ...
What I did wrong

[Tatochka]

Tatochka Most likely, the Basic mode was selected. And it was necessary to Raisin, this is a common mistake, do not worry