natalka
Thank you!!!!!!!!
Celestine
Quote: natalka

Eh girls. : :) I started this topic, and now I am more and more convinced that Panasonic is YES. There is no better choice. You can adapt to anyone, but enjoy perfection - only with this one.

I wrote somewhere: what you need to try first, and then compare Congratulations on the end of the disappointment and wish that this would be the biggest disappointment in your life
natalka
Quote: Celestine

I wrote somewhere: what you need to try first, and then compare Congratulations on the end of the disappointment and wish that this would be the biggest disappointment in your life
Thank you!!! But I also wrote that it was not exactly a disappointment, but rather bewilderment about the lack of weight and crust adjustment on most programs. Apparently, all the same, Panasonic has it somehow automated because I baked (on a program without adjustment) bread in 500 grams. and 1000gr., and the bun both times turned out both in appearance and quality and in all other parameters - one to one. And in general, everything that I had time to try on this stove (except for the first cake) is PERFECT! but also with the first "pancake", I think we will sort it out with time.
Katrin
I read the discussion, I realized that I would have to carry the bread maker for repair

Recently, I noticed that my Panasonic began to bake bread of a very brown color.
And this is with a Light crust!

The recipes are all long-standing, proven, before they turned out as it should: light and "tanned" crust in the appropriate modes. And now I take out the dark brown bread. The crust has to be cut off.

I realized that it was the temperature sensor.

Can you please tell me how I could spoil it? It seems to be gently wiping with a cloth inside.

I sin on two occasions: once very strongly, with a bang, I closed (or rather, dropped from my hand) the lid of the bread machine. Well ... it just happened.
Another case: I made dough for dumplings according to a "non-native" recipe. The stove creaked terribly, then the characteristic smell of burning wiring went.
I turned off the stove, it then worked normally.
Only now the bread began to burn ...
Sofim
Panasonic 255 has worked well for almost a year, but here it began to burn a crust in Easter cakes, it was necessary to turn it off for 13 minutes earlier. No special changes are visible on ordinary white bread, only on sweet pastry. The cake according to the same recipe was normal, now burnt, if not turned off earlier. Have Milineks some screw people twisted, and in Panasonic really something to do? Easter is coming soon, but here is such a disaster. I want an automated process
Boo Boo
I always burn a little sweet pastries.
Sofim
Some Panasonic initially like that :) on the forum a lot has been said about this, but everything was ok with my stove, but here you are
Aglo
There is no magic screw in Panasonic, try to set the minimum size, light crust.
Sofim
I always do this
tatulja12
My crust on Easter cakes is also very ruddy, although I put it on light.
Sofim
The fact of the matter is that it WAS normal, albeit quite ruddy, and now burned in the same recipe .. and with bread everything is ok, makes both light and dark, as you ask
Aglo
So it’s not a matter of technique, but of the components of the recipe. All kinds of additives and substitutes used in their manufacture appear in such an unexpected way.
Sofim
No, it's a matter of technology. There is always a tanned crust in Easter cakes, but here the oven has obviously increased the baking temperature and this is more visible on the crust of the cake than on the bread - sugar after all ..And I don't put in additives and substitutes, except that sugar, flour and butter have become very different in composition - which is unlikely, this is not mayonnaise :)
Looks like I'll have to come to terms and turn off rich bread earlier :(
Pakat
Sofim, since there is no temperature and time adjustment, turn off the stove ahead of time. And this time will have to be calculated experimentally, say, first turning it off 10 minutes earlier ...
sazalexter
Allow me to express a seditious thought: maybe in service?
The oven was almost a year old, it began to burn a crust in sweet pastries. What to do? The WARRANTY is not over yet?
Aglo
And what about the service? There are no complaints about plain bread, so the temperature regime will be within the tolerance range. And the claim will be difficult to formulate - the cake recipe is not from the instructions for the stove.
And I do not put additives and substitutes, except that sugar, flour and butter have become very different in composition - which is unlikely, this is not mayonnaise :)
Sugar, flour, and especially butter, can contain anything.
sazalexter
The stove has a temperature sensor covered with a metal casing (looks like a spout)
So, is there any carbon or deposits on the casing?
Sofim
I don’t think about the service, as Aglo correctly says - it’s impossible to prove a breakdown. An increase in the baking temperature by one or two degrees affected only sweet cakes.
There is no visible plaque on the sensor, I think there is a microscopic one, but I'm afraid to rub that place especially, as the instructions say - wipe it carefully so as not to damage the sensor ..
bibor
You bought a Panasonic 255 stove, set the stove to try it for the first time, but got confused in the buttons, put "M" - "XL" instead of the desired size? the program is running, the size cannot be changed, the question is what will happen? Will it burn? no? can turn it off before it's too late?
bibor
I can't change the program, I tried it. So say, don't worry. And what changes the size, as I understand it, the duration of baking. That is, if you put the ingredients on a small size, and put them on a large one, will it bake longer and may burn?
Qween
bibor , it can be fried if the dough is rich.
I often bake with the wrong size. The baking time is slightly longer for each successive size.
bibor
So if it is fried, it will not be tasty to eat? And if I interrupt the program 5-10 minutes earlier, can I?
Qween
Sure you may. But, my bread never burned, even when I baked 500 grams on the 1 kg program.
Most often you have to interrupt baking on your model when sweet yeast dough (kulich) is baked, because there is no special. programs for baking.
l.olegovna
stels, I have the same crust problem now. Let me ask you how your epic with the SC ended and how your HP is baking now.
SchuMakher
That is, the larger the size, the longer it takes. and the darker the crust, the higher the temperature?
W I wonder what ... I baked buckwheat bread 2 times, put everything the same ... only the second time I replaced milk + kefir with water = milk powder and changed the size to XL .... my mom kicked out, don't worry .. ... 2 times higher than the first time ... So I sit and think, why? Who thinks about this?
zeta
Time, it seems to me, does not change from size, even in a Panasonic book almost everything is written from and to so many minutes, but baking is always the same time. But the temperature ... I don't know. When I bake rye, I always use 400 g of flour. If you wait until the end of the program, then the crust turns out to be darkish, and even thick. Therefore, I turn it off 10 minutes earlier.
Admin
The baking times for 900 and 1100 gram loaves are not very different, about 10 minutes.
But the difference in temperature is 20 * C.

For 900 gram bread, the baking rate is 180 * C and the baking time is shorter.
For 1100 gram bread, the baking rate is 160 * C and the baking time is increased by about 10 minutes.
It is logical - for a larger volume, a longer baking time is needed.

From the program instructions to x \ n Binaton
Zhivchik
Quote: zeta

Time, it seems to me, does not change from size, even in a Panasonic book, almost everything is written from and to so many minutes, but baking is always the same time.
Time changes. In my HP, the time difference between a small loaf and an average one is 5 minutes. So it is between medium and large.
Aglo
In Panasonic, the baking time does not depend on the size.
SchuMakher
And what then changes when you set the size?
Chef
Quote: ShuMakher

And what then changes when you set the size?

This question is also interesting.
Pakat
In the instructions of some bread makers, a time table is given from which it is clear how the cycle time changes, in different modes, depending on the choice of size and crust. Temperature constant ...
Here is a portion of such a table:
Choice of size and crust
SchuMakher
Pakat respect and respect !!! So it turns out the larger the size, the longer the time
But in Panasik, the main mode is always 4 hours, so most likely the increase in the baking time in it is due to the decrease in the time of the last distance
Aglo
I will repeat. In Panasonic, the baking time is constant - baking starts when the display shows 50 minutes (the time until the end of the program for the main mode).
If the baking time is constant, then, for example, the crust color can only be adjusted by changing the baking temperature.
Pakat
No, it is mainly regulated by the baking time, due to the temperature equalization time.
Take a look at the instructions for Piglet, nowhere is there a change in temperature. Here is a table from the instruction -

Choice of size and crust
SchuMakher
Quote: Pakat

No, it is mainly regulated by the baking time, due to the temperature equalization time.

but for sure ... when I put the size xl, I noticed that she started kneading earlier ...
Aglo
Indeed, Panasonic is almost nowhere covered about the temperature regimes of programs.
The instructions do not say about changing the temperature, but they say about the constancy of the baking time - one number is indicated.
If the baking time is constant, and it really is constant, then only the temperature control remains.
Due to the temperature equalization time, there can be no way, because the equalization time takes (depending on the temperature in the kitchen) only specifically one of the two values ​​given for each mode - or 25 minutes. or 60min. (for main mode).
But not 23min. or 58min.
zeta
Pakat, yes, you yourself laid out the scan instructions, there the baking time is really constant. So I join Aglo
SchuMakher
What about the difference in lifting figures? and kneading?
Aglo
And the difference in the rise figures is determined by the temperature equalization time: the longer the equalization time, the shorter the rise time. This compensates for the increased temperature in the kitchen from the point of view of the stove.
What determines the kneading time, I don't know.
an_domini
the equalization time takes (depending on the temperature in the kitchen) only specifically one of the two values ​​given for each mode, or 25 minutes. or 60min. (for main mode).
Here we are with a friend fighting her Panas. After a year of work, he now for some reason always wants to have a temperature equalization time of 60 minutes. Neither the temperature in the kitchen nor the previous pastries affect this. 25 minutes it only happens if you put the baked goods delayed by the timer, until the morning, for example. As a result, the bread does not have time to rise, it turns out flat. Or you need to stop the process, wait for the rise and turn on baking separately. Is it electronics malfunctioning? And will it be repaired in the service?
Aglo
Operating temperature range 15-25 degrees C.
Nowhere is it specified at what specific temperature what time of standing should be.
25 minutes it only happens if you set the baked goods delayed by the timer until the morning, for example, that is, the electronics still work. The temperature in the kitchen is lower at night.
Try chilled foods.
an_domini
The temperature in the kitchen is the same all the time, checked. Food is always out of the refrigerator. By the way, my Panas (and this is a friend's fault) threshed all summer at the dacha without a break at any temperature, and there are no such quirks. This kind of oddity appeared in the work, because before this was not the case - and the kitchen is the same, and the products from the same refrigerator.A friend wants to carry it to the service, tired of low loaves (an alternative is to bake in the morning in a delayed mode).
Aglo
Let it demolish, but when formulating the problem, you should not link low loaves with the leveling time. Let the service figure it out.
An alternative is a timer oven with a minimum time of 30 minutes. So will it ride?
SchuMakher
No, well then you tell me what changes in the work of HP when you set the size? What is such a parameter for then? Well, they swelled food there and bake themselves, that 300 flour that 600 ...
zeta
Maybe it’s just the kneading time that changes depending on the size?
Aglo
It seems to be temperature dependent too.
Due to the cold weather, the temperature in the kitchen dropped to 17 degrees. The oven stirred the usual portion of the dough for 20 minutes, although under normal conditions it takes 14-16 minutes.
ElenaRoss
Good people, tell me plz ... a bread maker (Panasonic 255) was bought 2 weeks ago, everything is cool ... that's just the color of the crust confuses. I choose "light", but it turns out as if "average" .. is that all so ???
sazalexter
ElenaRoss Reduce the amount of sugar, and immediately take out the bread as it is ready and you will be happy
ElenaRoss
the fact of the matter is that we take it out right away, and on size M (the smallest) I put 1 tbsp. l. sugar is very little ...

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