Greetings breadlovers generally and 253-users in particular.
Shocking discoveryFollowing up to jake I thought it was a browser or windows setting? It comes up...
I bought mine a little less than 2 years ago and was instantly delighted however in the last 4 or 5 months it has produced (I'm not adventurous and only make wholemeal 70% or 100%) loaves which consistently fail to rise to their usually splendid height and are often lower at one end - I'd say the loaf is about 60% of its best volume and hence it's much heavier and stickier in texture. I've torn out my hair and done double-blind tests to isolate the culprit - in fact I know it's not my ingredients since my partner has an identical machine elsewhere and I've used the same batch ingredients to produce a perfect loaf on that machine.
Having contacted my nearest panasonic agent and repair-person, he's informed me that the problem is the printed-circuit board and the cost of repair is greater than a new machine at discount!!
I think it's appalling and grievous that the only alternative seems to be to send this machine to its maker so I wonder if my experience matches anyone else's and if they found a workaround or remedy with panasonic themselves?
Curiously, and I did a fairly exhaustive search before coming here, I the same symptoms on an erstwhile perfect breadmaker. He was looking for advice but only hand-bakers seemed to be interested in the thread and there was nothing useful posted. I've emailed the above but the address is ficbreastious so no response.
Any thoughts anyone? I can't believe this is the only dud out there and I have a feeling that this could have been a batch-quality control problem. It would sure be useful to challenge panasonic with this if anyone would like to join in....
