Alex23
The other day I decided to get into trouble and bought the HP indicated in the topic.
When studying the Instructions, a question arose. The characteristics of the first three programs "Russian Chef", "Basic" and "Special" are exactly the same in terms of the times of operations (Warming up, Kneading, etc.). Are these errors in the Manual, or are there any differences?
And it's also not clear: I make recipes strictly according to the instructions, and the bread turns out to be not lush, but some kind of dense. I suspect that less water is indicated in the recipes than necessary, or the second reason: as soon as the dough begins to rise, the spatula breaks it.

P.S. The taste, however, is better than that of the store.
hlebopek
In the Russian chef, baking is carried out at a higher temperature, basically there is no sign for adding extra. ingredients, and in special. there is a signal. that's all the difference.
irysska
And here is what I was told on the official website of LG in Ukraine about the same time for programs (this question also haunted me), a quote from the answer received:
"Algorithm of programs (start and end time of kneading, spreading, baking; temperature of the shade in these processes, sound signals, etc.) are selected and tested by the company's employees.
In the program "Russian Chef" the optimal algorithm was selected for the "heavier" dough, in the "Basic" program - for lighter additives or dough without additives, the "Special" program is most optimal for making bread according to
formulations that are high in sugar, fat and eggs.
The main differences are in the mixing intensity and temperature conditions. "
irysska
Quote: Alex23

Thank you very much, friends. My inquiring mind became a little calmer.
We are always glad to help in any way we can! At first I also thought that there was a typo in the instructions, well, it couldn't be that the programs had different names, but were no different.But after I received an answer from LG, everything fell into place
hlebopek
The intensity of mixing on the Main and Special is the same (personally verified), the difference is only in the signals.
hlebopek
And the Russian chef bakes at a higher temperature, therefore the top crust is darker! Therefore, I now bake on it.
irysska
Quote: hlebopek

The intensity of mixing on the Main and Special is the same (personally verified), the difference is only in the signals.
It is quite possible, for what I bought - for what I sold. And if the difference is only in the signal, then the manufacturer could not bother with 2 programs, but make one with a signal - whoever does not need it, he will not react. Maybe the difference is also in the baking temperature? Didn't you measure it? I'll have to measure it myself with a thermometer for the oven, see.

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