Non-stick coating problem

[CookMySock]

We have a kenwood chef mixer with a dough hook. That makes damn good dough (pizza!) but I've never made a loaf of bread from it. I'm gunna try it!


Steve

[grusomhat]

Thanks for the offer of checking out the dumped one - the pans aren't interchangeable as they have a spindle mechanism on the bottom that drives the blade when making the bread, so it would have to be a Panasonic SD-253 to be of any use.

So what the hell do I do with this?


Haha, I didn't check the make of the one I got it from so it could very conviently be the same make, wouldn't that be awesome. I would have grabbed the whole thing but some good person has smashed the glass on top so looking at it in hopes of a repair job isn't worth it.

[Beemer]

Thanks - but unfortunately not the same! Mine doesn't have those sort of 'wing' bits out the bottom of the underneath part! And the non-stick coating is a lighter colour than that! You would have been in for some beers (or a voucher for New World so you can buy them) if it had been the right one as it looks in pretty good nick. It may be from the Sunbeam or Breville - if you're in a shop check them out so you know what to market it as!

Stick in on Trade Me - someone will recognise what it's off and I saw one on sale there the other day - not the one I needed though. You may get a few bucks for it if the price Panasonic quoted me is anything to go by!

[Beemer]

We have a kenwood chef mixer with a dough hook. That makes damn good dough (pizza!) but I've never made a loaf of bread from it. I'm gunna try it!

Let me know how it turns out - because, doh, I've got one of them too! Never used it for dough, only cakes and pavlovas - yum!

[grusomhat]

Thanks - but unfortunately not the same! Mine doesn't have those sort of 'wing' bits out the bottom of the underneath part! And the non-stick coating is a lighter colour than that! You would have been in for some beers (or a voucher for New World so you can buy them) if it had been the right one as it looks in pretty good nick. It may be from the Sunbeam or Breville - if you're in a shop check them out so you know what to market it as!

Stick in on Trade Me - someone will recognise what it's off and I saw one on sale there the other day - not the one I needed though. You may get a few bucks for it if the price Panasonic quoted me is anything to go by!

Haha all good. I'll be able too have a look at the make tomorrow as I've got football which will help if someone wants it. I was surprised at the condition of it too, although it's slightly beaten on one of the corners but the inside is in good nick, just need to clean the glass shards out (not too good for bread!)

Looking at a few, including the one we have, the bottom shaft part does seem to differ a fair bit.

Ehh, worth a shot anyway. Someone on trademe can have it for $1 res. Good luck with the CGA

[Max Preload]

I've got a Panasonic breadmaker (model SD-253) that has a problem with the non-stick coating on the bread pan, which bubbled and flaked off after a short time. We've had two replaced under warranty but now it's out of warranty and when I contacted them today to see if I could get a replacement, I was told the bread pan came complete with a new kneading blade and it could be provided to me for just $150.48! Hells bells, the whole unit only cost me $199 in the first place!

Forget their 'warranty'. How old is the unit? You have rights under the CGA in that it 'should last a reasonable time'. The fact it's already been replaced twice for the same fault suggests a manufacturing defect.

[Beemer]

That's what I think too, to be honest. The first one bubbled inside three months (I think the unit had a 12 month guarantee) and they replaced it, then that one bubbled and they replaced it, and now that one has bubbled - but they don't appear to be keen to replace it, instead they want me to pay $150 for a new one. I may draft a polite letter to them this weekend, pointing out that my Sanyo pan was still in good condition long after the actual unit had died (after about 10 or more years constant use) and yet I've only been using this one for about two years and I'm on my third faulty pan already. I certainly won't be buying another Panasonic one when I get around to buying a new one. I'm pretty sure the invoice (that I didn't keep as the guy said it was no charge and to throw it out) said there was a 12 month warranty on spare parts - but I can't remember exactly when I got it.

Edited to add - just found a copy of the letter I sent to Panasonic after I got the last replacement pan - March 2008, so possibly outside the year warranty if there was one, but it should still last longer than that. I will attach a copy of that letter as I said in it: "I am concerned that the current breadmaker I have has only been in use for about 15 months and already I am on my third pan. If the breadmaker lasts as long as the Sanyo one did, I very much doubt the pan will last the distance.

I have followed the instructions, which say to use a soft sponge and mild detergent when cleaning the inside of the pan or kneading blade, so I can’t understand why the coating is not lasting. I use the breadmaker regularly – probably every second day – but that is exactly what I did with the Sanyo one and I never had any problems with that pan.

It’s certainly putting me off buying another Panasonic one in the future if the breadmaker outlasts the pan because it’s not like I can use something else when the pan coating comes off. As you are awaiting a new model, I doubt that spare parts will be available for long – or that any further pans will be replaced free of charge. I can’t see any way of recoating the pan without great expense, and a new pan every few months is not ideal either. I fully expect to be left with a non-usable breadmaker within the next year due to this problem with the pan, which makes this model very expensive!

You said that occasionally you get a faulty pan but two in a row is unheard of. I wonder if perhaps most people only use their breadmaker every now and again rather than several times a week as I do, which is why more have not been returned. This pan is far worse than the one I originally returned, but there is obviously a problem with this particular method of coating if this is the second one to bubble like this under normal usage."

I didn't get a response to the letter but thankfully I kept a copy on my hard drive! I'll let you know how I get on.

[CookMySock]

Let me know how it turns out - because, doh, I've got one of them too! Never used it for dough, only cakes and pavlovas - yum!

okies. It's a little denser than I would like, but for a first attempt, and winging every part of the process (no recipe, no cooking time), its not too bad. It went down damn good with a beer. 5 minutes to hiff everything in the mixer, 15min unattended on the dough hook, an hour in the hot water bath to rise, and 25 mins to cook (200degC).

Good fun!

Steve

[Forest]

The problem is that most breadmakers get used once then put away at the back of the cupboard (beside the electric knife and the other appliances that don't get used).

Where you've gone wrong is that you're using the damn thing.

Stop using it and I guarantee that the coating on the pan will stop bubbling.

[Beemer]

okies. It's a little denser than I would like, but for a first attempt, and winging every part of the process (no recipe, no cooking time), its not too bad. It went down damn good with a beer. 5 minutes to hiff everything in the mixer, 15min unattended on the dough hook, an hour in the hot water bath to rise, and 25 mins to cook (200degC).

Good fun!

Steve

Yum, doesn't look half-bad! I did discover one thing the other day too - the damned power went off twice and the machine reset itself two hours into the cycle. I knew if I started from scratch it would not be ready for lunch, so I set it to the pizza dough cycle, then rapid bake - and the loaf was almost as good as it is normally, just the crust wasn't as browned. Usually that setting is crap! If it hadn't been such a cold day I would have tried putting it somewhere warm to rise and then baking it in the oven.

I had thought using the damned thing was where I was going wrong!

[CookMySock]

Yum, doesn't look half-bad! I did discover one thing the other day too - the damned power went off twice and the machine reset itself two hours into the cycle. I knew if I started from scratch it would not be ready for lunch, so I set it to the pizza dough cycle, then rapid bake - and the loaf was almost as good as it is normally, just the crust wasn't as browned. Usually that setting is crap! If it hadn't been such a cold day I would have tried putting it somewhere warm to rise and then baking it in the oven.

I had thought using the damned thing was where I was going wrong!

Haha, never blame yourself! It's either a computer error, or the design is wrong, LOL.

Do let me know how you get on with your bread-from-scratch, as I wouldn't mind improving mine.

Making bread is good for the soul.
Steve

[Tank]

Making bread is good for the soul.
Steve

It is indeed. Using a machine to bake is a waste - and you never get the bread as nice. Its OK to do some of the mixing - but you do miss out on the 'fun' and therapy of mixing it yourself.

Cooking the bread in a nice wood fired oven gives you the best bread you will ever taste.

[Noidy]

We have a Panasonic SD200 with a pan that looks very similar to the one Grusomhat found. Purchased about 1998 and thrashed for 2-3 years by us and then a further few by the inlaws and now only gets used occasionally. Hundreds of loves been baked and apart from the drive belt nothing has been replaced. Pan is discoloured but still non stick. Wonder if the element is too hot causing the teflon to let go rather than the bad pans

[RantyDave]

We have exactly the same kind here. However, we tend to use it to make the dough then raise it in the oven. Takes sixteen minutes once the oven's heated up. We do this every day and put bits of seeds and stuff in the bread and our "pan" thing has really worn from it, the teflon is history. But apart from the occasional burst of teflon poisoning (joke, I hope) it seems fine to me.

Get it to mix the dough (there is a "dough" setting) the night before; pull the dough out and make it about a foot long; cover and leave somewhere to rise overnight; finish the job off in the morning.

PM me if you want more detailed instructions 'cos I'll have to ask the missus

Dave

[CookMySock]

Get it to mix the dough (there is a "dough" setting) the night before; pull the dough out and make it about a foot long; cover and leave somewhere to rise overnight; finish the job off in the morning.

Dave, where do you put the dough overnight for it to rise? At what temperature ish?

cheers,
Steve