Kneading paddles

Try to loosen and remove the "propeller" from the shaft.
Pour the bucket with water and soak the dried dough.

I am reporting. On February 20 I ordered 2 mixers for 253 for her and a measuring cup for her (I won't tell you why a glass). A couple of days ago they called - they say the blades have come, you can go to pick up. My husband stopped by tonight and brought home 2 scoops. Compared, tried on - exactly the same! The cost of one scapula is 344 rubles. (For comparison - in another authorized company they offered me one for 720 rubles.)

I'll attach a photo tomorrow, I really want to sleep.

p. from. And I can wait up to 100 days for a glass ...

I got sd-254 on Friday, just tested it today, it only confuses a certain "rumble" when mixing, the instructions say that the spatula should touch the bottom of the mold, but mine has a decent gap. To the service? Tell me please!

I got sd-254 on Friday, just tested it today, it only confuses a certain "rumble" when mixing, the instructions say that the spatula should touch the bottom of the mold, but mine has a decent gap. To the service? Tell me please!

The scapula should not touch the bottom, would you like to scratch the bottom?

I think that this was done on purpose, so that it would be easier to get bread))
I have a 50/50 spatula in the bread, then it remains on the shaft)))

I noticed that if the bread is taken out as soon as the signal squeaked, then the spatula remains on the shaft. Because the bread is still quite soft and crumbly.

And if you let the loaf begin to cool right in the mold, then the shoulder blade may remain in the loaf.

Hello! I just registered here today. I have a problem. I bought Panasonic255 on May 10, but I have never baked normal bread. According to the instructions, the yeast is poured to the bottom, and I have a fairly large gap between the scapula and the bottom, about 2 mm. Then I pour the Tsar flour, then sugar, salt, oil and at the end, gently - water
I tried to bake only the usual helb so far to master the stove. So that's it. Every time, to a greater or lesser extent, it turns out to be complete bullshit. Yeast remains at the bottom, more precisely on the bottom crust of the so-called bread, the bread itself does not rise and is not baked. Then I started trying like this. I put a little flour on the bottom to raise the level, then yeast, flour again on top, and so on. The bread has gotten a little better, but again it’s not what we need.
So the question arose for me. Is this not a marriage? Can we run and take it back to the store as soon as possible?
Yes, I've already tried all sorts of yeast, all fast acting. For the last time with the chef pouring into the pot. There is still some kind of action.

There must be a gap, otherwise the blade will turn. What was the recipe for the bread?

germanowna, congratulations on your purchase

For your questions:

1. There must be a gap between the blade and the bottom.

2. Bread does not work, most likely due to the fact that the flour and liquid were measured incorrectly.

3. Use search. Questions similar to yours have been discussed more than once (search button - ABOVE the forum). Don't duplicate existing themes.

4. Be sure to read the topic "Attention to beginners":
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1500.0There are answers to all newbies' questions.

Good luck!

thanks for the advice!
I am really a complete teapot in this matter and need help. I'll try again.
Baking ordinary bread is the answer to the question, because you need to start with a simple one.
The main thing is that I have already lost the desire to take the stove back, because I really don't want to part with it.

How did you measure flour and liquid? This is most likely the problem. In general, of course, you need to read and study. But if you can't do it, I'm always happy to help.

thanks for the tips!
I am a really complete kettle on this issue and need help. I'll try again.
Baking ordinary bread is the answer to the question, because you need to start with a simple one.
The main thing is that I have already lost the desire to take the stove back, because I really don't want to part with it.

I am sure that you MUST succeed

For plain white bread, simply measure the food thoroughly and that's it.

Buy a scale. Flour is measured in grams, liquid in ml. and this is not the same thing. In your case, the flour-liquid mismatch. Read the link provided by the Village Stove. There is an ambulance and links on the topic of a kolobok, and many other useful things.

I measured PANASONIK 255 with a measuring glass, everything seems to be correct. But why then does the yeast bake on the bottom crust of the bread and full of unmixed flour on the bottom?

germanowna, I answered. Flour-water mismatch. Because of this, impurities. Read the forum. All these issues have already been discussed many times. And read about the formation of a wheat bun (by Admin).

Formation of a wheat bun
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0


HP's work in photographs
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1795.0


For beginners
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1500.0

You have flour in grams in your recipe, and you measured out ml of it.

I read Admin, it is interesting of course. But in his recipes, first, water is poured, and everything else on top, and in Panasonic, first yeast, then flour, and so on according to the list. I already wrote above that when I put the yeast doped not on the bottom, but on top of a small layer of flour, it turned out much better than it was. The bread still turned out, we can not be as good as we wanted (we will write off my inexperience). And in the case of a "correct" bookmark, as it is written in the instructions, it turns out a complete garbage. The yeast itself is baked, and the rest is a "miracle" by itself.
Who exactly has a Panasonic 255, how do you make a bookmark? My friend with Moulinex, too, is first filled with water, she has everything ok. Can I try that too? Who tried it?
I still mean that the scapula is set too high, like a factory bracco. It does not capture yeast when kneading. Why do they remain in an even layer below? how to explain something?

germanowna,
the gap has nothing to do with it.
YOU HAVE THE FLOUR WRONGLY MEASURED, as you have already written 6 times above.

Use an electronic scale to measure flour.
If there are no scales and you are measuring the flour with the supplied measuring glass, then keep in mind that 400 g of flour is NOT equal to 400 ml of flour in a glass.

Lay the products as written in the instructions.

germanowna, lay everything as the manufacturer advises. The meaning of the kolobok is not in the order of the bookmark, but in the correct ratio of flour-water. If everything matches, then the kolobok absorbs everything that is in the bucket and nothing remains on the bottom and sides. See the work of the bread maker in photos. And again - measure the flour correctly - it is in grams. In a glass from Panasonic 330 ml. liquids, flour there approx. 205 gr. (and how you fill it, you do not need to tamp it - they poured and removed the slide). It is more convenient to use weights.

I try it differently, then I will write the result

I, too, as someone wrote on the forum, was afraid to look into the stove during the process, but now I looked there, there is a bun! So cool! well, not quite round, but a bun.
Yes, it seems that there was not enough flour, I measured it out with a measured glass, thinking that there was 300 g, and there 200 in total
already corrected

[during kneading]

Don't be afraid to open the lid of the breadmaker during kneading and adjust (if necessary) the kolobok.

The beauty! everything worked out, and already twice. the first was eaten in an instant, then they baked the second, now we will launch the third
thank you all for your support and advice!

Once again, I ask you, do not create the same topic. The forum is viewed by a lot of people every day. You will definitely be answered.

Once again, I ask you, do not create the same topic. The forum is viewed by a lot of people every day. You will definitely be answered.

Dear Mams, please, explain how this is how I, in your opinion, create "identical topics" within the topic itself. The programmatic construction of this Forum, the ability to do this simply does not allow. Maybe you just wanted to ask me not to ask the Forum visitors one question in different topics? Regards ddm.

Only dried dough could jam it, you didn’t bent the shaft, the design is simple there. It is necessary to fill it with warm, up to 40 degrees of water, let it stand for an hour and then gently try to loosen the blade, first it will peel off, then the shaft will turn.

For this there is a separate topic for the operation of 207 or 253, 254, 255 bread makers.

Try from now on to take it as a rule, immediately after baking bread and freeing the bucket from it, pull out the mixer from it and fill the bucket with warm water and rinse it and the mixer. And only then do the rest of the kitchen chores.

Believe me, it will help you get rid of unnecessary problems!

Can you please tell me I have an SD-254 stove, the spatula fit well on the shaft, because there was a small rubber seal inside the spatula (I apologize, but I don’t know how to call it anymore), when I washed the spatula, this rubber thing jumped out and floated down the drain, now the spatula just dangles on the shaft, I am in shock, because I have never had a spatula in my bread, but now it remains, and I’m still afraid the motor might burn out.
Is it dangerous that the blade is now without this seal, or is it okay?

Can you please tell me I have a SD-254 stove, the blade fit well on the shaft, because there was a small rubber seal inside the blade

254 and 255 stoves are the same (practically). There were no "rubber seals" on the two blades that came with my stove. The shoulder blades dangle a little, do not sit rigidly. This has already been discussed earlier.

In the same way, in my 25, I periodically shove from 253 and vice versa. The backlash is there and is structurally incorporated, so that if the spatula is baked in the dough, you could shake the product out of the mold, otherwise you would have to pick it out with the risk of damaging the mold. And so the spatula will be removed from the shaft and the bread will fall out with it, baked like "raisins".

The 253 and 255 have exactly the same blades as the 254 and 207. They do not change the type and size of the blade, which is very convenient

Good day!
After several days of searching, I became the happy owner of the SD-255 (I took the last one from the window). But at home I discovered that there was no main kneading spatula, only for rye bread.
The shovel was not found in the store and was told that apparently they had "attached legs" to it.
In the service center - what they have only for rye bread, and these are not even in the database, so you cannot order.

My first bread maker, no experience. Therefore, the question is - what will the bread be if you use a rye spatula to knead other bread.
In general, what to do ?!

When using a spatula for rye bread, I sometimes have flour in the corners of the loaf. I think you should try. There is no choice yet.

As for the store, they just brushed you off too easily! The incomplete should have been sold at least at a discount.

It was on sale only.
The bad news is that only a glass and a spoon are listed in the Contents section.
When packing, everything was checked + a spatula in place. Everything seems to be OK.
And when I began to read the instructions, I found that there were 2 blades!

I'll try tomorrow, there really is nowhere to go ..

I'll try tomorrow, there really is nowhere to go ..

It's okay, just knead the dough better, and she won't leave anything, and if there is flour, help me intervene with a spatula

We baked white bread according to the main recipe and custard rye.
Everything is just super! The oven has perfectly kneaded and baked! Delicious.
No longer worrying about the scapula.

Hello, members of the forum!
First, I want to thank the creators of the site for such a wonderful site, but the main thanks to you, members of the forum! It was with your help that I decided on such a brave step as buying HP))))
Here, and now about her, darling) Today was my debut and it seemed to be quite good, since 2 minutes ago I barely got a pretty bread out of HP. But there is a question that concerns precisely this "with difficulty". I have a Panas 255 and now, when I got the bread, he did not want to "go out".After using the shovels and other utensils, I took it out and it turned out that it just sat tightly on the "shoulder blade". Therefore, the question is: is it so for everyone? or is it just an accident?
Thanks in advance for your reply

My bread does not pop out freely, I turn the bucket over and shake out the bread on a towel.

everyone has. Part of the dough falls under the shoulder blade and it is baked ... Until recently, I just had to shake it and the crust broke, but now it started to fall out with it, so uncomfortable

If anything, I have delongues

To make the bread pop out freely from the spatula, grease before loading
shovel and axle, non-stick edible oil, I use aerosol
PAM (PEM). In addition, I do not like large holes in the bread and, if possible, pull out the spatula before the last proofing and baking.

Thank you very much for your answers and here's one more question. Perhaps it has already been discussed, but I did not find it (So, while baking bread, you can raise the lid? Otherwise, it seems that you need to control it, but I'm afraid that the dough may shrink.

possible, but not for long and not during baking. While kneading - please

Thank you.
and now I understand. which is not the topic, but I really want to brag. Spekla 2 bread: one French (from the book). and the second with garlic and dill from the forum. Fortunately, the first pancakes turned out not lumpy, but very tasty bread)) Therefore, now another happy owner of HP has been added to your fraternity)))

The old Ski almost always had a scapula dry. At Panasonic - for 9 months of use - this happened a couple of times. In both cases, the dough is too thick. Almost always, the scapula remains on the spindle, it does not remain in the bread

There were a couple of times when I didn't want to get out of the bucket, no matter how I shook it. Somewhere there was a council that before taking the bread out of the bucket, you need to take the bucket out of the oven and let it stand with the bread for 5-10 minutes.
After that, the bread really jumped out without problems and the mixer remained on the shaft.

Imagine I lost this scapula, maybe I threw it out with the unsuccessful bread, maybe it got stuck inside it. I do not know what to do, I have already contacted the service center and they can not help. tell me good people !!! :'(What to do?

The fastest way is to make a copy from a spatula from friends with such a stove and order it at the factory for friends to make at least iron.
The second option is if the size of a shovel from Panasonic fits yours, ask your friends to sell you. Two shovels go to Panasonic! They are a little different, but everything is normal. This option is better

Order through the Panasonic online store.
🔗

I'm afraid shipping will be expensive.

no one familiar with the bread maker, I tried to order through the site, it comes out almost 1400. I ordered, but have not paid yet, it is interesting to pay upon receipt or pay first and then receive. the scapula is very expensive and you can't do without it

Look, on the website of the online store I read somewhere that the delivery is carried out to the service center and there is payment.