Rina
The difference between the availability of the 257 dispenser model (the ability to automatically add any raisins / nuts / seeds) and the rye program.

When using the 256th model, the additives will have to be added "on the whistle" manually (HP will give a signal);

Plus the presence of a dispenser: you can put bread with additives on a delay (no need to watch).
Cons: the dispenser is relatively small, it is better not to put sticky additives like cheese, sausage, chocolate in it.
Zvezda askony
I put finely chopped cheese (Tilsiter) and sausages (2 pieces) into the dispenser - everything spilled out without problems.
I baked several recipes on rye - everything was baked perfectly.
So the regime is also in demand.
The only negative 257 is popularity.
I have several people already staring at 257 - but they are not there again anywhere, or the price is mom-dear what !!!!!
No, there would be demand.
And everyone would be good !!!!
And what really surprised me!
A question for the Ukrainians.
Do you sell Panasonic with a sticker on the front or not !?
In Okey, in the Metro - I see Panasonic without stickers.
Leftist!? or What!?!?
Why no stickers?
Andrey zaz
hello tell me please I have a Panasonic -256 bakes well thanks to the site "Bread Maker" to bake different bread and rye too. But after reading the ad for Panasonic -2502 my eyes lit up and a function of rye and preservation after baking. The question is whether to change the bread maker thanks
Lagri
While it bakes well, bake on it. Rye bread can be baked in almost any x / oven. If you only want to purchase an additional new x / n (for joy), then it's another matter. I have 2 of them (Mulinex and Panasonic) and both work, alternately. In Panasonic 2502 (which I bought because I just wanted to buy it) I rarely use the "Rye" function, although I bake rye breads. But at first I did. And I don't use the heat preservation mode at all.
Creamy
Quote: Andrey zaz

... I have learned to bake Panasonic -256 well thanks to the site "Bread Maker" to bake different bread and rye too. But after reading the ad for Panasonic -2502 my eyes lit up and a function of rye and preservation after baking. The question is whether to change the bread maker thanks

You are doing everything successfully, why should you change? Let the good old proven stove work. But when she categorically asks for a pension, then you will look for her worthy replacement.
Andrey zaz
Thank you very much and all the best!
Andrey zaz
Thank you again for your attention YOU wrote that you almost never use the program "rye", do not share your wisdom. And how does Moulinex bake what her strengths are and forgive the importunity Panasonic -2502 that he can do well Thank you
Lagri
Quote: Andrey zaz

Thank you again for your attention YOU wrote that you almost never use the program "rye", do not share your wisdom. And how does Moulinex bake what her strengths are and forgive the importunity Panasonic -2502 that he can do well Thank you
To bake rye bread, you can knead the dough on the "Gluten-Free" program (in my Panasonic 2502) and then there is a proofing for 40 minutes. Then turn off the program and let the dough increase by 2 times exactly (that is, another 40 minutes). And then turn on program 12 Baking for 1 h. 10 min. up to 1 h. 30 min. (depending on what kind of bread: rye-wheat or pure rye). In other words, to bake such bread, you need to knead for 10-15 minutes, then there should be a rise without mixing (until the volume of the dough increases by 2 or more times), and then Baking.
Panasonic does everything well, I think this is the best x / stove. I would not hesitate to take it. I just do not really like waiting for the temperature to equalize, although I think this also has benefits.
Mulinex (I have 502430 with a baguette holder) also does everything well, there is no need to wait for this alignment, but in Mulinex the Kneading is loud and the Crust is always thicker (I don't like it). But I also bake in Panasonic and Moulinex (each is good in its own way). If you have questions - ask, that's what the forum is for
Andrey zaz
Thank you very much for the detailed and very interesting advice, I bake rye bread, I only put the "dietary" program when the dough is raised for 1.5 hours or a little more, depending on how to rise the dough, the kneading is done on the "pizza" program for 10-12 minutes, I bake for baking 1 hour. I will think about whether to buy a word, and you use ready-made mixtures and which ones are most optimal for your taste for x / ovens again Thank you
Lagri
Quote: Andrey zaz

Thank you very much for the detailed and very interesting advice, I bake rye bread, I only put the "dietary" program when the dough is raised for 1.5 hours or a little more, depending on how to rise the dough, the kneading is done on the "pizza" program for 10-12 minutes, I bake for baking 1 hour. I will think about whether to buy a word, and you use ready-made mixtures and which ones are most optimal for your taste for x / ovens again Thank you
On the "Diet" program, there may be mixtures (dough molding) during the "Rise", I don't remember exactly, and rye dough doesn't like mixtures. It is necessary to make "Kneading" and proofing ("Rise"), then "Baking". Therefore the Gluten Free program seems to be more appropriate. Before "Baking" you need to have time to turn off the mode and let the dough stand a little longer until it rises normally (and then turn on "Baking"). And then this is not only my opinion, but also the opinion of many experienced members of the forum-bakers. In general, everyone adapts to their own way of baking bread, the most important thing is that everything works out and suits you.
I don't use ready-made mixtures, I don't quite trust the person who prepared them, and then I bought a x / stove to mix everything myself. I like to create myself.
Andrey zaz
I fully agree that it is interesting to create, I try to add a little rye oat buckwheat flour on the "dietetic" program, I set a timer on my phone and give an hour for the hour to start at about 1.05-10, turn it off and put it on again. You rightly noticed that "rye" does not like admixtures, I also emphasized this from the site FOR WHAT A BIG THANKS TO ALL Formuchans I read, studied, did Thank you
Andrey zaz
I began to look at the information on the website and Panasonic SD-ZB2502 and Panasonic SD-ZB2502BTS there are differences in them except for the price Thank you
Lagri
I think not. The last letters simply indicate the delivery area.
Andrey zaz
Today I baked bread at your prompt, the "glucogen-free" program, thanks, it's convenient, I don't know how to upload a photo on this page THANK YOU for the information
Rina
Quote: Rina

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum member to whom you are grateful. Such gratitude will last forever.

Moderator
Marina-Diva
I have a Panasonic SD-YD250. What is the difference? I just can not find a similar HP on the forum. Tell me!
sazalexter
Marina-Diva Write in Russian, please! There is very little information on this HP and mostly it is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3270.0
Marina-Diva
Quote: sazalexter

Marina-Diva Write in Russian, please! There is very little information on this HP and mostly it is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3270.0
Spasibo za ssilku. Na russkom pisat 'ne mogu, t.k. v nalichii tol'ko angliiskaya klaviatura. Izvenite za neudobstva.
Lagri
Quote: Andrey zaz

Today I baked breads according to your hint - the program "gluten-free" thanks, it's convenient, I don't know how to upload a photo on this page THANKS YOU for the information
You can upload a photo through:
🔗
or:
🔗
Rina
Marinochka,

At first, happy Birthday!

Secondly, Congratulations on finding our forum joining its ranks!

thirdly, with transliteration will help you 🔗 (write the text right there in the window, then copy it here)
Marina-Diva
Quote: Rina

Marinochka,

At first, happy Birthday!

Secondly, Congratulations on finding our forum joining its ranks!

thirdly, with transliteration will help you 🔗 (write the text right there in the window, then copy it here)
Thanks for the compliments! And for a kindred story! I used the "French Bread" recert from the forum and it was good for me! I used to bake according to recipes made from instruments and the bread was "heavy", to put it mildly ... And here's a birthday present !!! First time - such a result! I am delighted! And I print in Russian (for the picky ones). And the difference is in HP - on top there is a separate hole for dzhzhi, they are added later, after kneading.
sazalexter
Marina-Diva That's how well everything turned out with which you and congratulations
Rina
We're not picky. Writing in Cyrillic is a tradition of the forum.
Marina-Diva
Quote: Rina

We're not picky. Writing in Cyrillic is a tradition of the forum.
I already understood! Sorry again! I am new to this site, other sites do not have such requirements. And one more thing: many thanks to the moderators for the site, for their attention, and for the tips. I learned a lot of interesting things here! And how many recipes ... There is room for experimentation! See you soon!

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