Bread maker LG HB-152 CE

milka80 do not worry, because you can mix the dough with a mixer, and bake in the oven and you will have very tasty bread.

milka80 do not worry, because you can mix the dough with a mixer, and bake in the oven and you will have very tasty bread.

Well this is understandable, I just really wanted fresh bread for breakfast

Maybe your model is just one of those that are equipped with an additional oil seal and you forgot to insert it, or it (pah-pah) is completely lost. Check and make sure what your mistake is. In theory, it can only flow from this.
I recently came across a Ukrainian site with spare parts for LG, now I'm going to look, I wrote it down somewhere for my mother. Its old stove, too, if installed without an oil seal, then it turns out with a large hole in the bottom.

Here, I found it. 🔗
If there is such a thing in Ukraine, then you can probably find it in Russia.

Maybe your model is just one of those that are equipped with an additional oil seal and you forgot to insert it, or it (pah-pah) is completely lost.

thanks for work! I looked at the instructions, there is no omentum there And it flows along the spindle, which rotates the spatula for kneading the dough It loosened up and a gap turned out. My husband had the idea to add a small amount of flour before cooking, and then add all the ingredients. And I think he can mix everything quickly with a mixer or by hand, put it in a mold and let it knead further ... What do you say?

[milka80]

milka80As far as I understand, the oil seal is the gasket (seal) between the bowl and the shaft (spindle) on which the blade is attached. Maybe you should contact the service center and you will have it changed for a reasonable fee.

But changing the bucket itself is inappropriate, someone on the forum wrote that it costs half the cost of a bread machine.

In any case, try to consult a service center.
In my instruction there are 15 addresses of LG service centers in Moscow.

Here are some phones

946-46-04, 117-64-60, 118-01-56, 912-76-23, 236-45-51, 361-49-33, 417-16-54,
282-70-50, 913-39-39, 150-82-71, 946-46-15, 537-82-07

[milka80]

milka80As far as I understand, the oil seal is the gasket (seal) between the bowl and the shaft (spindle) on which the blade is attached. Maybe you should contact the service center and you will have it changed for a reasonable fee.

I tried ... In our case, only replacing the entire bowl - then it's easier to buy a new oven And the seal doesn't even come off ... Right now I will experiment with the manual first batch so that the liquid does not spill ...

Or, as your husband advised, you can first fill in dry ingredients (this is provided for by some manufacturers), and then liquid ones. It may well be that this will be enough. We, after all, in Panasonic, too, first fall asleep everything loose, and then pour water.

I baked a couple of breads, what came of it, you can see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2969.45

Or, as your husband advised, you can first fill in dry ingredients (this is provided for by some manufacturers), and then liquid ones. It may well be that this will be enough. We, after all, in Panasonic, too, first fall asleep everything loose, and then pour water.

By the way, after baking the first bread, the crack was clogged with baked dough and now the pot does not leak My husband said that I probably washed the pot a lot after many years of inactivity of the bread machine

Who tried to bake cupcakes in it? The ones attached to the instructions ...

I have HP LG151, as I understand it, differs only in the difference in functions (jam-cake). I'm very happy so far. For my small family, where two people eat bread, it is quite enough. I gave it to my son on March 8, a little in advance, but it's even more interesting, they had time to try it longer, a 14-day trial period.
She made different breads in it, including rye, which did not work out the first time, like Borodinsky, but it still worked out by testing. French bread is a safe bet. Thanks to the members of the forum for prompting me about the temperature of the ingredients, I will warm it up a little or set it on a timer, at least for 1 hour. I made jam in it, I liked it very much, it was orange. The dough turns out to be excellent, especially what I did for dumplings or dumplings, yeast made for buns, but until the buns themselves turn out to be high, after proofing they increase in area, not in height, it's a shame: - * In general, a smart thing, necessary in the kitchen , and with the purchase of HP, the cost of the store is reduced. As one of the members of the forum rightly noted, you do not have to go out for bread, and, as a rule, you will want to buy something else to him. And so bread is always at hand, your own, home. And certainly without potato sticks, which spoil the crumb in just a day. yes, there is such bread in stores.

Before Easter, my bread maker put out a real test, baked 3 cakes, and what is the beauty - all at least a little bit different, according to the recipe. I can’t get enough of it, but in the finale I baked my family’s favorite French bread. I read somewhere that LG doesn’t make tall rolls, my clever girl dispelled this myth. True, it was warmed up well, after all, three Easter cakes, with an interval of 2 hours for cooling. And I set the French on the timer, for 4 hours, and as a result, the mixture came to the desired temperature, after kneading the bread, it did not reach a little under the window, light but high. And I put a little less yeast than according to the recipe. In general, she made me happy. I love her more and more every day. Excellent combination of price and quality.

When I started reading the posts, I tensed a bit - I have LG HB-152 CE. And as I read it, I relaxed. Normal stove. The bakes are great, as well as you need to adjust to any unit. Bakes both crust and not fried. It happens for everyone. And I am also satisfied with the value for money.

Hello! Tell me .. I have an LG HB-152 CE, so French bread rises only to the middle of the bucket, I tried to preheat the ingredients, put on the timer, whatever. I decided to check about preheating, it is said that the oven heats the food for 20 minutes. I started it at idle, I touch the heating element - it's cold, well, I think it might start to warm up in 20 minutes. I waited 20 minutes, started mixing, the element is also cold ... I didn't check it further and it was so clear that something broke, it didn't warm up. Tell me how she actually behaves? Does it start heating immediately after pressing START? Is it worth taking it to the service or is it easier to buy the same new one?

ps. She was poor, always standing on the washer, and when it wrung out, it vibrated decently, maybe over time something inside the bread maker came off because of these vibrations.

Yesterday my husband and I bought a bread maker - LG HB-152 CE.
I read the instructions and we baked White bread with the oven, on the Basic program.
Here's the result: and could not stand it, they cut it still warm:
The crust is not so dark (filmed in the evening), so the camera down.

Congratulations on your purchase! The oven is wonderful, and there are a lot of delicious recipes here, the only thing I count on is 450 g of flour or even 300 g (we don't eat much bread).
Good luck to you, especially since the first bread turned out to be simply magnificent!

Katyushka, thanks for the congratulations!
I bake every day - I liked it so much ...
How do you count recipes? I have everything in glasses, and I read, a lot in grams in recipes on the forum.
Weigh how much my flour and water from a glass weigh on the scales and make a start from this, right?

Water is given in ml. and there is nothing to weigh it, but in a standard glass of 240 ml. flour is placed 160 gr. Here on the forum have already been considered. And to count ... if the recipe is given for 600g, and you have 450g, then 600/450 = 1.33, and then all the ingredients from the recipe for 600g. divided by the coefficient. 1.33 and we get the required dosage for 450g.

After the bread machine, they gave me a scale and I practically do not use a glass (I have a spoon from HP lying there), even measuring water on the scales.
And before the appearance of the scales, I proceeded from the fact that my glass - 230 ml - contains about 150 grams to the brim (maybe a little less)

[Katyushka]

Katyushka, the scales have just been presented to me, but I am still not as good as you have mastered them, it is still more convenient for me to measure it with a glass-spoon.

Tell me, pliz!

Should it be somehow visible which crust mode is set?
I understood that by default, if you do not touch anything, then HB exposes an average crust, right?
And, purely outwardly, is it somehow visible?
Friends bought the same model as mine, my crust is medium, and theirs is always white.
They ask why this is so, but I do not know what to answer, since I myself bought HP at the beginning of the month.

I leave the medium crust, but at first I put it on a pale one (my daughter asked for a white skin). It seems that if you leave bread on the heating, then the crust darkens, here somewhere there is a topic about a pale crust. I just don’t bother about it and that's it.

I also have an eLechka, though from the latest models (LG HB-2001BY), but I still try to read everything where they even mention our "sisters", I read somewhere on the site that the crust would be darker, the window should be covered with foil, which I do almost all the time. Try it, my crust turns out darker ...

Thanks for answers!

Katyushka, I think I'll say about heating - there is no risk.

sweeta, when my cake ran almost under the lid, I covered the window with a towel.
But that's my bread maker, it's scary to experiment with someone else's.
Let me tell them, let everyone here read and look for the answer, right?

I am new to both the site and as a bread maker owner. I bought it only in February and I really liked it. And today the measuring spoon has disappeared! Neither the children nor the husband confess, they are searching hard, but no one can find. Judging by what I read on the forum, I am not the first one with whom this happened. The instructions say that the volume of a spoon is 15 g and 5 g. But the volume cannot be measured in grams. The husband said that 15 g of water = 15 ml. That is, the volume of the spoon = 15 and 5 ml? Indeed, with the same volume, the weight of different substances is different. Tell me the volume of the measuring spoon HB-152CE. You are welcome!!!!! Perhaps there was already such a question, but I have not figured out yet with the search on this site.

Svetlana I, your husband is right, the volume of spoons is really 5 and 15 ml.
You can replace it with a disposable syringe or there are small measuring cups in pharmacies, there is also a division price of 5 ml, you can use it. And there are also sets of measuring spoons (I bought in Ikea)

Good evening everyone!
Tell me, pliz, is it normal that the spatula almost always remains in the bucket?
I fill the bucket (after it has completely cooled down) with warm water, wait 15-20 minutes, and lately the scapula has been removed with great difficulty.
And every time she almost half-hangs on the pin.
Maybe I am doing something wrong, or, on the contrary, I am not doing something that should be done?

Good evening everyone!
Tell me, pliz, is it normal that the spatula almost always remains in the bucket?
I fill the bucket (after it has cooled completely) with warm water, wait 15-20 minutes, and lately the scapula has been removed with great difficulty.
And every time she almost half-hangs on the pin.
Maybe I am doing something wrong, or, on the contrary, I am not doing something that should be done?

And I think that if the scapula remains in the bucket, it's very good. The bread is neat, with one small hole at the bottom.

You are doing everything right, let the bucket cool down, and then you can fill it with hot water, then the spatula is easier to remove.

Luysia, and the fact that the spatula is so firmly "baked" to the pin, is that really normal?
Of course it's convenient. when the scapula remains (it is not necessary to take it out))), but I'm worried about X / W - I wouldn't hurt from inability.

Girls, Easter is on the nose, who can tell you a proven recipe for cake for this oven? Last year I didn’t succeed according to the recipe from the forum ... ((

[milka80]

Girls, Easter is on the nose, who can tell you a proven recipe for cake for this oven? Last year I didn’t succeed according to the recipe from the forum ... ((

milka80, I just found it, took note (I didn't bake it myself), but there is also a beautiful photo.

🔗

I baked this Very tasty cake from Elena Bo

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

Really very tasty, but you need to slightly reduce the proportions (got out of the bucket).

Only now I saw that our stoves are slightly different, but I think this is not at all important.

I bought my mother LG-152 CE for the New Year !. They made bread, nothing came of it. I read the forum, dumped everything on flour from the recommendations, began to sift. After that, French bread came out once. Then everything is bad again. They changed the flour. Then I found out that yeast was brought from abroad almost in the USSR (dry yeast !!!!!!!, at that time !!!!!!!!!!!!). I bought fresh ones. The first bread is super! The second was not very likely due to the fact that the bag was open. Now I bake kulich according to Elena Bo's recipe. I got up very much, once kneaded. Waiting ...

[milka80]

milka80, I just found it, took note (I didn't bake it myself), but there is also a beautiful photo.

🔗

I baked this Delicious Easter cake from Elena Bo

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

Really very tasty, but you need to slightly reduce the proportions (got out of the bucket).

Only now I saw that our stoves are slightly different, but I think this is not at all important.

Thank you so much!

Hello, I lost the instruction from the LG-152 ce oven. Tell me how to restore cooking recipes. Maybe on some forum there are recipes?

Here is an instruction with recipes for LG HB-151 JE

#

My link does not open, I beg you to copy the recipes here, thanks in advance.

[Foot_step]

Foot_step, on the left of the forum information in the column - Manufacturers
find Lg, then - HB-151 JE and there is already an active link Operating instructions 1.5 Mb (PDF file)

or so try:

https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=blogcategory&id=24

Hello dear forum users! I am asking you for help. I have HP LG 152 for a year and a half. I bake bread all the time, the whole family is very satisfied with the quality of the bread, we can't eat at the store. I use recipes from the forum, from the instructions I bake only French. Proven recipes, I bake the bread that our family loved. Yeast Saf-moment. I use only these, I haven't even tried others. Wheat bread was always tall, with a dome. Rye-wheat or grain slightly lower, denser, but also with a dome. Recently, bread does not rise well, I tried three types of flour, changed the yeast, took fresh ones. But nothing has changed. French is obtained with a small dome, the loaf is 3 cm below the edge of the bucket. The grain is even lower, with a flat top, rye-wheat is generally 1/3 of the bucket, like a brick. What could be the reason?

Good day.
In the near future I will become the owner of this particular model
I would like to clarify one point - in reviews on one of the sites I saw that in this oven you can bake bread with additives - potatoes, bran flakes, nuts, etc.
Is it so?
The low price just confuses ... and the oven can interfere with the dough, cook jam, and bake different bread ...

Go immediately to study this section. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0, and bread can be baked with any and any additives, regardless of the model of the bread machine.
What bread can be and what recipes to use, see here and choose yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0, there you will also ask questions about each bread

[Admin]

Go immediately to study this section. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0, and bread can be baked with any and any additives, regardless of the model of the bread machine.
What bread can be and what recipes to use, see here and choose yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0, there you will also ask questions about each bread

Admin, thank you very much, the second day I read your recipes and the baking manual for beginners I diligently study
Thank you for the links, I will definitely use
Tomorrow I'll go buy my baby

:)Good evening. Please help with the problem. Maybe they didn't notice it before, because they used mainly the "French" mode, now I noticed that the "main" and "wheat" buttons do not respond to pressing. In principle, the characteristics of "French" and "wheat" are exactly the same, but I wanted to know the cause of the problem and how to fix it. Thank you in advance.

Good evening!
Today we found a x / stove LG 152CE! But they lost the instructions for it (
Please write how to use it and some recipes.
Thank you))

Hello everyone!

girls, I have such a stove. I am now in your ranks too

please tell me where do you store yeast? the package says what to store in a cool, dark dry place.
now I'm baking French (first time), Saf-moment yeast. I put the opened package in the refrigerator. Are the others much better?
and I am also very interested in dumplings. As I understand it, you can also do it without problems in our HP?
the recipe must be kept there until the end of the program. isn't that much? can pull out earlier, after kneading the second?

[Hostess)))]

Hostess))), with the purchase of an assistant. It is better to keep open dry yeast in the refrigerator in a container with a sufficiently tight-fitting lid. I can't say about compressed yeast, I hardly ever use it.
I have always kept the dumplings dough for a full cycle. But you can take it out after the second kneading and leave it under the film for 30 minutes, and then sculpts dumplings.

[Bridge]

Bridge, Thank you!!
ok, so I'll put the yeast into a jar, otherwise I just hooked it with a clip.

I understood about the dough too! it's great that you can do it. and then they scared me at first that there are no specials. regime and this stove does not. but to me, in fact, it was very important)))
still girls tell me French baked yesterday night. baked at 1 am, until 4 am on heating, as I understood (I was already asleep), and then until 7 am I sat in HP. and when I took it out, the bottom was wet and it seemed to get wet in places inside and out.
Is it because you didn't get it in time? probably not so much to keep him there? is it better to program the readiness for the morning?

[Hostess)))]

Hostess))), the bread slightly damp, even if it is left only on heating for all 3 hours. And if you keep the bread in the CP after the end of heating, then it is completely wet. Therefore, see what is more convenient for you - either on a timer for the right time, or bake and get it right away.

[Bridge]

Bridge, OK. I will do so. and tell me, in recipes, everything is measured in cups. you need flour to the brim (as it is written), and water? also to the brim or to the risk of 230 ml?

[Bridge]

Bridge, OK. I will do so. and tell me, in recipes, everything is measured in cups. you need flour to the brim (as it is written), and water? also to the brim or to the risk of 230 ml?

Use this table The amount of flour and other ingredients for making bread of various sizes

It all depends on the amount of ingredients in the recipe, if it says "cup" then a full cup is taken to the brim

All useful info on bread for beginners and not only is here: CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Adminthank you

I bake Rye.

the recipe is 3 cups of wheat. flour and 0.75 cups of rye.
But the instructions say that the max. the amount of flour is 3.3 cups. And here it turns out more.

girls, who baked rye in this HP, is the recipe correct?