Bread Maker Panasonic SD-257

[Bread Pete]

Bread Pete, and where do you store your solution in the refrigerator? Or not necessarily?

I recently bought HP Panasonic257, I am very satisfied. I had a question, today I was baking rye bread for the first time, and when I started to wash the XN, I noticed that the temperature sensor / which is located below the bucket is on the side / darkened and does not wash off, tell me is this normal? If not, how can it be washed.

I read in one of the topics that you can turn off HP for some (for what?) Time before the end of baking (5-10 minutes?) Of "very tasty klulic" according to Elena Bo's recipe, so that it is lighter, and not so black
I just want to clarify, do you need to turn it off by pressing the "Stop" key? And will these forced shutdowns not affect the operation of the stove?

I recently bought HP Panasonic257, I am very satisfied. I had a question, today I was baking rye bread for the first time and when I started washing the XN I noticed that the temperature sensor / which is located below the bucket, on the side / darkened and does not wash off, tell me is this normal? If not, how can it be washed.

And my white porcelain holder of the spiral (not the sensor) also darkened, it cannot be washed off with a slight wipe ...

I have not paid attention to the holder for a long time - dark brown, almost black.

Turning off the stove with the "start / stop" button - holding the button for a couple of seconds until the sound signal and the screen goes out - will not bring any harm to the stove. This is a normal manufacturer's action. I am constantly running the stove, turning off programs at various stages.

I understand that the new model is more improved, with a Teflon diamond coating on the bucket, and the temperature equalization in the new model will be no more than 30 minutes. That would certainly be great!

When buying, I compared the bucket with the closest competitors Kenwood 450 and Moulinex 600230.
Panasonic has the most solid bucket! So fat.
And if you tap your finger, the sound is more solid, solid!
The time for temperature equalization was not registered fast enough.
Less than an hour 100%.
Even less than half an hour worked!

In anticipation of a miracle, I leafed through the ABC book.
REST program from 25 minutes to 2 hours (for French bread)
Everywhere there are tolerances from and to.
I didn't quite understand what it depends on. Apparently from the temperature of the starting products and something else.

[Zvezda askony]

Zvezda askony And more from the ambient temperature with the update

[Zvezda askony]

Zvezda askony And more from the ambient temperature with the update

Thank you!!!!!!!
It's warm in my kitchen when the temperature was 23-25 ​​degrees

Experimentally, I realized that it is enough to hold the ice on the temperature sensor in the bread maker for just one minute, and the temperature equalization will take minimal time according to the instructions.

but we also bought this model and only at home noticed that there is no rye bread baking: pardon: Maybe someone has already baked rye bread in this model?

[Olia]

but we also bought this model and only at home noticed that there is no rye bread baking: pardon: Maybe someone has already baked rye bread in this model?

Olia
What is your HP model? You write in the topic 257 models, and there is a Rye program
In the profile, please fill in the HP model and place of residence, so it will be more interesting and complete communication on the forum.
Without the program Rye we bake rye in any HP, and we will teach you

I have the 255th, but they bought it as a present for my mother - I was sure that it was the 257th.
It will be necessary to look again.
Well, thanks for the help.

Girls I have a 255th model and for three years the bucket is like new, I do not wash it after each baking, but wipe it with a soft dry cloth, and after the test I try not to wash it. Maybe I'm lucky, but after work, the dough or bread bounces off the mold. I washed it 4 times as I bought it and when absolutely necessary. And I bake almost every day !!!
And by the way, go to the link, this is a market in Yandex, there is a comparison of models 254,255,256 and 257.
🔗

Experimentally, I realized that it is enough to hold the ice on the temperature sensor in the bread maker for just one minute, and the temperature equalization will take minimal time according to the instructions.

Wrong!
The term "temperature equalization" means different times for raising the dough before baking, if the room is warm, the rise time must be reduced, respectively, the equalization time is increased; if the temperature in the room has dropped, then the time for raising the dough must be increased (so that the dough has time to rise before baking!), and you, at an "elevated temperature (in the room), try to increase the time for raising the dough (the program was 4 hours, and remained!" ), but it is warm in the room, the dough can stand, "swell" more than necessary, etc.
So your idea, to indicate to the stove that it is cold in the room, does not give any positive result, and on the contrary, it harms the baking process!

Wrong!
The term "temperature equalization" means different times for raising the dough before baking, if the room is warm, the rise time must be reduced, respectively, the equalization time is increased; if the temperature in the room has dropped, then the time for raising the dough must be increased (so that the dough has time to rise before baking!), and you, at an "elevated temperature (in the room), try to increase the time for raising the dough (the program was 4 hours, and remained!" ), but it is warm in the room, the dough can stand, "swell" more than necessary, etc.
So your idea, to indicate to the stove that it is cold in the room, does not give any positive result, and on the contrary, it harms the baking process!

For a whole year of operation of the bread maker, I did not notice any difference from the time of temperature equalization, on the contrary, my bread becomes more and more tasty every time. It's in the hands and in the head, and not only in the automation of the bookmarking of products.

Delicious? Well, glorious!
I just revealed the algorithm of the Panasonic bread machine!

[Poul]

I just revealed the algorithm for the Panasonic bread maker!

Poul
That is why the bread bakers on the forum turn out delicious bread! Together with automatic HP, they bake original bread! it a little bitwhat makes the ordinary - unique! You must learn to feel the dough
Happy loaves!
Thank you for the algorithm! Very informative ... And where is the source of information, if not a secret?

Delicious? Well, glorious!
I just revealed the algorithm of the Panasonic bread machine!

The fact is that I, like many other members of the forum, bake sourdough bread in cotton with a minimum of yeast. The longer the temperature equalization, the longer the sourdough will remain in the bucket unmixed with flour (that is, without a fresh portion of food), and the more acidic the bread will be. And, the sooner the sourdough gets its portion of fresh food, the faster it will start to work, and not starve (peroxide) in a bucket of a bread machine.

Nuuu!
On sourdough, it's a completely different matter, and alignment is really not necessary! But only, at the same time, the holding time of the bread (dough) before baking increases, it is fraught!

And the source of information - (blush)

[Poul]

Nuuu!
But only, at the same time, the holding time of the bread (dough) before baking increases, it is fraught!

And the source of information - (blush)

Poul
Significance and understatement ...
Please read the materials of the forum (the richest experience is collected here!), Bake a few dozen loaves and then ... let's talk ...
Your phrase "the holding time of bread (dough) before baking increases, fraught!"looks like it's softer for you ...

Colleagues,
tell a newbie:
I bake a standard recipe, standard bread. And it turns out somehow not very well:
1) bread cracks all the time (tears off the roof =))
2) turns out to be "heavy", the holes are small-small
3) smell and light taste - like a dough for fishing (such as flour + water + oil).

what can I do wrong:
a) I use "SAF-moment" yeast, measured according to the instructions of the bread machine
b) I measure the flour with a measuring glass. At the first preparation, the bread was not baked - I decided that there was not enough flour. Now I shake the flour in a measuring glass - it turns out you pour it into 700 grams - you shake it down - it's 600 grams. (for XL size). The bread is now baked, but if you cut it, you can see areas of dough of different density
c) flour "Makfa", the highest grade.

Guys let's be friends! (from)

Pay attention, those who tell how to "cheat" the sensor have been baking for several months. And they know quite well the features and behavior of yeast dough.

For beginners, it is best not to cheat on the stove, to learn how to work with automatic programs and standard products. Poul is right about that. Newbies in baking often do not have any practical experience with yeast dough in general, that is, even "on you" with it!

With time and practice, a person will determine for himself whether he needs to "cheat" HP or not. Whether to interfere with the work or not. Sorry, but sourdough is already aerobatics.

[Fortunatto]

Fortunatto,
Please, in more detail, how do you measure flour? A measuring glass for HP? How many glasses do you put in?
Do you control the mixing process? What is the consistency of the dough?

[2 Rina72]

2 Rina72

A measuring cup was bought separately: there is water, flour, sugar, etc. On it you can measure 600 gr. at once. Perhaps my mistake is that I shake the flour in it - and, in the end, I get more than necessary. But if so, why is the bread not baked without shaking? All other measuring containers are from the HP kit, they measure out water and spoons. (I agree, we need electronic scales, but nearby, as if on evil, everything ended =))

After kneading, the dough is in a bun, the elasticity and consistency did not look.

Yes, I also remembered:
d) for the first two times, first put everything loose, then poured water. But because of this, caverns with flour appeared in the crust (usually in the corner). After that, I began to fill in water first, and then add bulk ingredients.
e) I use coarse salt (not the one that iodized, bleached, etc.) - it tastes less salty.

[Poul]

Poul
Significance and understatement ...
Please read the materials of the forum (the richest experience is collected here!), Bake a few dozen loaves and then ... let's talk ...
Your phrase "the holding time of bread (dough) before baking increases, fraught!"looks like it's softer for you ...

Well, you're straight Dr. House! Like: "It's all ... t!"
Firstly, about the meaningfulness and understatement, I just wanted to say that I have a big head, I myself try to reach everything (to which I can, of course!), Not without the help of others, of course!
Well, and secondly, for your information, these very, well, which are called loaves, I have already baked at least a hundred, probably there have been cases (when baking ordinary white bread) when even the lid was lifted at the oven, and more than once! Of these cases, as I remember, once for sure, the lid was lifted (this hot summer) due to a bad experience with chicken from the freezer, on the advice of local regulars! After that I scratched my head (like that smiley face in my message), hoping to find the truth in the legitimacy of Panasonic engineers, who came up with some kind of, you know, temperature equalization. Then it was concluded that this is "f-f-f" for a reason!

[2 Rina72]

2 Rina72
d) for the first two times, first put everything loose, then poured water.

there in the instructions it is written that you need to fill up in the order in which they are indicated in the recipe, that is, yeast on the bottom, flour on them, then salt-sugar-eggs-oil-water.

I also have 257 and the first times it turned out too hell knows what. I was already disappointed - is this really bread from a bread machine?

now I'm also experimenting - either milk instead of water, then I will pour nuts, then sesame seeds (if I have time to catch the moment.

I pour the flour with the plastic one that came with the stove. Three stoppers, without ramming, not to the very edges, but where the risks end.
In yeast, it seems to me the case. First I bought a SAF-moment, such a white pack, in it 200-250 grams, in balls. With them, the bread is wet and smells of yeast, and then I began to drink the same SAF, only small red packets, for two teaspoons. It seems to be better with them. And not wet and does not smell.

[Poul]

Well, you're straight Dr. House! Like: "It's all ... t!"

Poul
What she didn't want and what she didn't even think about ... 🔗

that I have a big head, I myself try to reach everything (to which I can, of course!), not without the help of others, of course!
Of these cases, as I remember, once for sure, the lid was lifted (this hot summer) due to a bad experience with chicken from the freezer, on the advice of local regulars!

So you need to choose the right advice: to the place and on time! 🔗

Then it was concluded that this is "f-f-f" for a reason!

🔗
I like the approach to baking men 🔗 With deep respect
How do you feel about sourdough bread? To leaven in general?

[UNDERSTANDING BREAD IN HOMEMADE BREAD]

Dear men, first read this to yourself UNDERSTANDING BREAD IN HOMEMADE BREAD with the study Rules for the formation of a dough piece, but simply Kolobok. Then you will understand whether you have a lot or little flour, what the consistency of the dough should be.

To Lana7386: And I liked your absurd pigtails and perky, upturned, powdered nose!
About ... to the place and time ...: it seems boring (as I am now!)
And about the leaven: I don't really belong to it! I bake, myself, bread. I eat it. I praise myself and my wife for deciding to buy a bread machine. You can rarely buy such bread! They bake similar only in rural bakeries. And here, in Yekaterinburg, there is bread in the shops - frank der .. mo! It is impossible to eat! Therefore, we bake our own bread, eat only it, and praise it! What we wish you too!

Good day!
Hurrah! finally, and I bought Panechka!
but it has a very short cord and does not reach the required outlet. (
I have a question: you can't do this at all if I connect it through an adapter to a regular outlet without grounding and grounding?

buy an extension cord with grounding of the required length, plug it into the desired outlet and you will be happy

The adapter must be grounded.

Certainly!
But the presence or absence of grounding does not have any effect on the operation of the furnace. Absolutely!
The requirements of the instructions are dictated only by safety rules, in order to exclude cases of electric shock to consumers (users), and this is what the instructions say.

Happy owners of hb Panasonic SD-257, tell me, when buying hb does the kit include a measuring cup and a spoon? Or do I have to buy it separately? Thank you?

[Brahmaputra]

Brahmaputra a measuring cup and a spoon are included, only a glass for liquid, weigh flour, buy a scale

Come in! And a glass and a spoon, like two!

Thanks for the quick response. And then I was going to buy a stove, after reading the forum (I chose between Kenwood 450 and Panasonic SD-257, inclined to the latter), I sit by calling online stores, and so the managers say that apart from the instructions and the hb itself, nothing else is included in the kit. I started calling from the lowest price and so on in ascending order, I managed to call 5 stores and saw your answer. I went around in a circle, from the beginning to call, in the first two they had already finished, in the third they raised by 200 rubles, in the fourth the delivery would be only on 01/27/11. I did not expect that such a demand for cotton is snapped up like hot cakes.

Happy owners of hb Panasonic SD-257, tell me, when buying hb does the kit include a measuring cup and a spoon? Or do I have to buy it separately? Thank you?

Comes in and a glass (lies in the bucket of the bread machine) and a spoon (under the lid).

Good day to all! Finally, the long-awaited and desired PaniSonya appeared in our family
The bread in it is, of course, just a fairy tale! Already 4 recipes have been tried, each one is more beautiful than bread. Here is only one I can not figure out in any way, help dear gurus please! I wanted to grease the bread with an egg and sprinkle with sesame seeds, but alas, I could not find it anywhere, when and how this can be done, please tell me or throw a link, otherwise you can’t do it yourself ...
PS: And here is a photo of our first child

You can grease just before baking, about 5 minutes
The bread is very beautiful! Probably only preserved in the photo ?!

[Spreads / shaving brushes for bread when baking]

I wanted to grease the bread with an egg and sprinkle with sesame seeds, but alas, I could not find it anywhere, when and how this can be done, please tell me or throw a link, otherwise you can’t do it yourself ...

Here's a link:Spreads / shaving brushes for bread when baking
and further Baking glazes

[lega]

The bread is very beautiful! Probably only preserved in the photo ?!

Yeah, flew away still hot I have 3 men in my family, young and old, I got a crust
The husband, like a little child, ran around the house exclaiming "He's delicious", "Why didn't you say it was delicious before? I would have given it to you earlier !!!" And the youngest (1.6) just shamanic dances around the table where bread is baked suits

thank you lega and Arka for help!

Yeah! Now you won't get them out of the kitchen !!!

I just caught the youngest (3 years old) for an indecent action - I tried to poke around the dough with a fork, which is kneaded in the HP for cheesecakes. This is three minutes after the explanation that you can't stick your hands in HP (my kids love to feel the dough).

So much for shaman dances

You can't use your hands, so you can use a fork!
Children's logic is super!

In-in, and what am I talking about ... I had to forbid anyone to approach KP without a mother ...

Hello ! Today I hope to become the proud owner of Panas 257! After reading all pages of the topic, I learned something, but nowhere is there a complete set of HP. In order not to immediately build a courier from the delivery, please explain: should there be 2 types of shovels (for regular and rye bread)? Thank you.

In the set:
measuring spoon with two ends (on one side a tea spoon, on the other - a dining room)
measuring cup
spatula for kneading wheat dough

paddle-comb for kneading rye dough

Thank you ! Capaciously, quickly, available

Finally, today they brought me HP, immediately got down to business, and baked ordinary wheat bread on the main program. The bread turned out oh-oh-very beautiful, I danced in front of it, for joy did not know where to put it, when I finished manipulating the bread, rearranging it from place to place, I decided to cut it and not wait until it cooled down a little ... Inside, he also turned out to be handsome and everyone liked the taste.
I'm posting pictures of my first child:

[Brahmaputra]

Brahmaputra, the bread was a success!
Just don't forget that bread continues to prepare cooling down until it reaches room temperature.
Make it a rule to wait for the bread to cool, after all, this is the aging of technology, and then your bread will be not only handsome, but also of excellent quality! Good bread to you, Brahmaputra!