LG bread makers

After long ordeals on the Internet, I chose this model of the stove for myself, but I did not find anything about it on the forum. Maybe someone still knows about her? I liked that she can jam, and it fits in size and there are enough programs, and of course the price ... I'm really looking forward to the feedback ...

She worked with us for more than 3 years. I would have worked further, but due to the voltage drops in the country, it burned out.
In general, the model is not bad. Workmanship for 4-ku. Reliable enough. The bucket is durable. The stirrer is plastic, like the upper window. It was used quite actively (especially in the first 1.5 years). Disadvantages - does not bake muffins, there is no automatic addition of nuts. The hereditary disease of HP LG is the leakage of the omentum of the bucket (I started to leak after 1.5 years, approximately), especially "killing" the omentum of cooking jam, as I understand it. I baked all kinds of breads (which I just haven't tried). The oven is not capricious, it bakes well with any flour. The jam (jam) turns out to be delicious (we especially liked the orange one), but you can cook a very small amount at a time (that is, it will be enough to drink with tea for 2-3 times, but there is no need to talk about the preparations). They kneaded a lot of dough on it (mainly for cakes in the country, which we bake right on the grill grate), since there are a lot of people - we had to increase the amount of ingredients, the stove can easily withstand a double portion during kneading, you just need to stir it well. To do this, after the first batch, you need to stop the program, and then start it again.
P.S. Spare parts for LG bread makers can be found 🔗 reasonably priced. Moderators, do not consider it an advertisement, but I myself found this store with difficulty.

The stirrer is plastic, like the upper window.

How is this plastic stirrer? It seems to me that you are slightly mistaken ... There is some kind of metal alloy, covered with Teflon.

How is this plastic stirrer? It seems to me that you are slightly mistaken ... There is some kind of metal alloy, covered with Teflon.

With all due respect, you are mistaken. My LG156JE had a plastic stirrer. My wife tried to cut it with bread with a good sharp bread knife. I cut a couple of millimeters - plastic. Metal stirrer with Teflon at 255 Panas, maybe that's why you are confusing. I can take a picture. Want to?

I can confirm in all LG plastic stirrers (and in mine as well). I just followed the link to the spare parts store, she is there alone for all the "sisters"
Well, the prices for spare parts! If something goes wrong, it's easier to buy a new oven.

With all due respect, you are mistaken. My LG156JE had a plastic stirrer. My wife tried to cut it with bread with a good sharp bread knife. I cut a couple of millimeters - plastic. Metal stirrer with Teflon at 255 Panas, maybe that's why you are confusing. I can take a picture. Want to?

Abaldet ... I had metal in Lyzhka 151y. Because I also cut it with a knife, and saw the insides ... But it was bought in 1999 ... Apparently, something has changed since then ...

I can confirm in all LG plastic stirrers (and in mine as well). I just followed the link to the spare parts store, she is there alone for all the "sisters"
Well, the prices for spare parts! If something goes wrong, it's easier to buy a new oven.

That is why, when it came time to replace the bucket, after 8 years of use it simply peeled off (but did not leak, although I cooked jam in it), looking at the cost of the bucket with a stirrer, we decided to buy a new stove.

I have an LG 156 JE since mid February. I understand that it is a short time, but I use it almost every day. And I bake bread and knead the dough.In the summer I cooked a little jam, for current use, not for the winter. I like everything very much. I also baked Paska, delicious I can't compare with "Panas", we don't have them on sale, but so far my stove suits my family and me personally in everything

Well, the prices for spare parts! If something goes wrong, it's easier to buy a new oven.

It depends on what to change ... I changed the oil seal and bearing myself. For the money, it turned out about 400 rubles. Anything cheaper than buying a new bucket. But in fact you are right - if the warranty is over and household appliances are broken, buy a new one. This is the policy of almost all manufacturers, and not only household appliances. I remember my inkjet printer broke down, brought it to the workshop. They counted $ 270 for repairs (labor + parts), while a similar new one cost in the store around the corner 110 !!!

I like everything very much. I also baked Paska, delicious I can't compare with "Panas", we don't have them on sale, but so far my stove suits my family and me personally in everything

Yes, a normal model, I also suited everyone. But you can't compare with Panas 255, of course ...

Hello everybody! Two days ago I became the proud owner of 202-CE. Happy as an elephant. While baking two bread - egg and milk according to the recipe from the instructions. I am happy with the result, tastier than the store, but I didn't need more. I was a little sad that there was no protection against power outages, but then I remembered that if they turn off it - by no means for 5 minutes, and it became easy and calm ... I am not going to cook jam (jam, that is) in HP either, we are industrial-scale jam we cook at the dacha In general, while I rate the device at 5. Perhaps someday I will want more, I have already read about Panasonic, but for a start - just SUPER !!!!

Dear bakers, tell me please - the fact that the oven crackles a little (quietly but constantly) when kneading dough - is this normal or is there a reason to change it? This does not seem to affect the quality of the batch, but the sound is not very natural, I'm scared
Kneads normally, it seems to bake too, a sound appeared on the second or third batch (at the first one I did not pay attention, although I did not leave it a step) ... I baked 3 breads and made dough 2 times ...

This question has already been raised in this Temka. I also hear a crackling sound, I think that this is the specificity of the HP motor during mixing.

I also cracked, especially when the dough is dense or there is a lot of it. But besides the crackle, no other negative effects were observed.

You, you know, I also started to crackle (I would even say that this is like eating. The discharge is very weak) somewhere on the second or third attempt to bake bread. At first I looked closely at HP, but then I got used to it. And now when I read that it’s like that for everyone, I calmed down completely.

Tell me please! today I bought HP Lg 151 jе. but there are only seven modes. and no cupcake mode. maybe it is worth changing to kenwood vm 210, which you originally wanted to buy?

Good day!

A bit of prehistory. The first HP was my LG. A simple model with which we learned the difference between purchased bread and bread of our own production. She served us well, but it's time to change her. As a result, we bought Kenwood BM250, but we use the recipes from LG.
And here a relative's wedding is coming soon. We decided to donate HP. We went shopping and ... there is no choice! Either LG (from simple to "Russian chefs"), or Kenwood BM256, or all sorts of Moulinex (the eye did not lay on them).
And the question itself is what the plan is: what is the PRINCIPAL difference between simple LG and "Russian chefs" (except for dimensions)?

On the LG website there is no information at all about bread makers (as if they did not produce them, but what we sell is "leftist")! It's strange somehow ...

Thanks in advance for the information!

Wash it was written above. But let us briefly answer as follows. The program "Russian Chef" bakes rye breads and some others. For example, I really like "Honey Mustard" from the recipe book. I honestly don’t know what’s the catch, but the same recipe for rye bread is different on the Russian Chef and on the Basic mode.Smarter LG 156 JE. What is there - the intensity of kneading or heating, who knows.

[tuskarora]

tuskarora, and in terms of noise level is there a difference between a simple LG and a "Russian cook"?

I can't compare in terms of noise level - I originally had a "Russian cook". I used it to bake paska on it - it's very tasty, on the whole it doesn't work that way. It seems to me that the temperature regime there is different.

[Margulis]

Margulis, is it the stove? Look here in the basics of baking, read about the bun (this is the most important thing) and you will succeed! And your stove is normal

And LG, as it turned out, is a continuous dance with a tambourine. I've been screwing with her for a week, I have never eaten normal bread.

Strange - I got normal bread from the first time in LG. Either your stove is faulty, or the food is not very good, or you are not measuring accurately.
LG are normal stoves. The bread is normal.

Jam is somehow no longer accepted to cook in our time.

Well, why immediately jam ... Jam or confiture for croissants, for example, comes out very well.

Either your stove is faulty, or the products are not very good, or you are not measuring accurately.

I would be inclined to agree if I were alone here in splendid isolation. However, this is not the case. There are other "lucky ones" too. And notice, no one gave him any good advice in three months. This means that everyone agrees that neither the recipe nor the substitution of products can solve this problem.

You all blame your stove in different topics, but it would be better to tell you what you did and how, and brought a specific recipe. You would tell us how you measure products, show us a photo of a kolobok. Photo after proofing, photo of bread. And then you all swear.
Here, try Elena Bo's Quick Bread https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4459.0 - wonderful bread. In fast mode it turns out great. It has already been tested by many on this forum (and I also have it like a lifesaver), it seems no one swore.
Make it, show us all the stages Place the products in accordance with the instructions for our oven - first liquid (not ice cold, lukewarm, but not hot), then flour, then semolina, salt, sugar, then butter and lastly dry yeast (you have them by the way, okay?). Select "Fast" from the menu. Just in case, keep an eye on the kolobok. Although in this recipe it turns out without any amendments, do not be lazy - you never know what. And don't forget to take pictures. We wait. Good luck!

I'll try to record all this disgrace on the weekend. Until the weekend - hardly. And today my wife will scoff at the stove, she will not bother with pictures. In the meantime, in words, I can only say that I do everything strictly according to the recipes from the recipe book. As strictly as possible to observe the accuracy of measurements by eye. What I tried to do "jumping to the side": replaced butter with vegetable, reduced the amount of sugar, reduced the amount of water, reduced the amount of milk powder, naturally changed the yeast. Yeast was bought in different places each time.

I'll try to record all this disgrace on the weekend. Until the weekend - hardly. And today my wife will scoff at the stove, she will not bother with pictures.

With such an attitude and mood, you will never succeed, you are initially set up for a negative result ... and thoughts are material.
Buy yourself a stove like that of your mother-in-law and do not suffer, perhaps you got a marriage, and you already pounce on all the stoves, or do not believe that people succeed?

how much accuracy can be observed by eye

hee hee in general, the scales can be useful to you. but in general - study the forum - there is information about how much flour and various products fit in glasses, spoons ...
at the expense of the book of recipes for the stove - in almost all of them it is necessary to control the bun. personally, I didn’t work out recipes for Fast bread in “Fast” mode. until I discovered Elena Bo and her Quick Bread !!! You can put aside the book with recipes from the oven for now and look - here is an ocean of tried bread! experiment after you can make the simplest bread.
And most importantly - do not despair - the stove is good, everything will work out for you! Good luck in baking!

[Margulis]

Margulis, I repeat once again - either the stove is defective, or something is wrong with the ingredients, or the problem is in the amount of the latter. The fourth is not given.
So, we will act by the method of exclusion - we will take initially high-quality products: buy good flour (for example "Nastyusha" or Finnish "Myllyn paras"), a package of dry yeast (when buying, look at the date of manufacture; best of all, from my point of view, French yeast " SAF "); if the recipe contains milk - also take a packet of PASTEURIZED milk 3.2% fat (this is the one that quickly sours); if the recipe contains butter - a pack of Russian butter with a short shelf life (if the shelf life is years, then imagine ...); also grab a bottle of still drinking water.
From my experience with LG - I never used a scale, I always managed with a glass and a measuring spoon. Pour flour into a glass so that it rises above the edge with a hill and then with a knife (or a fork handle) remove the hill from above. Sift the flour before laying, heat the water to a temperature of 30 degrees.If the recipe contains powdered milk, replace it with a 1: 1 mixture of milk and water. Place the ingredients in the bread maker according to the instructions. Turn on and watch the kolobok. By the end of the first batch, you should have formed a bun that does not stick to the sides of the bucket. Also, there should be no flour on the bucket. If there is flour in the bucket, gradually add one or several teaspoons of water. If the dough is thin, add flour gradually. Density of the kolobok in ideal conditions d. B. is the same as your earlobe.
If you comply with all these conditions, and the bread still did not work out, you are out of luck, your oven is defective.
P.S. DO NOT bake bread on the fast program.

Why not bake bread on the fast program ?? it's not about the program, it's about the recipe

Good time of the day, everyone! People are kind, but tell me especially "gifted")))) And what is the difference between the "BASIC" and "SPECIAL" programs Oh, sorry, I forgot to say, I'm interested in LG HB152-CE. Well, I didn’t find a difference there .... but why two identical programs? I can misunderstand something, educate pliz ... Taken from the "program characteristics" page number 11 .....

:) Well, I suspect that this is due to the heating temperature of the furnace. Or a divorce of the manufacturer-type 5 programs

and here are 7 programs ... 7th cupcake !!!! i.e. baked goods ...

Good time of the day, everyone! People are kind, but tell me especially "gifted")))) And what is the difference between the "BASIC" and "SPECIAL" programs Oh, sorry, I forgot to say, I'm interested in LG HB152-CE. Well, I didn’t find a difference there .... but why two identical programs? I can misunderstand something, educate pliz ... Taken from the "program characteristics" page number 11 .....

But look at page 8 for basic specifications. Maybe the temperature regime is different, but what I know for sure is that on a special program there is a sound signal for adding additional products, but on the main one it is not. Also wheat mode with French.

and here are 7 programs ... 7th cupcake !!!! i.e. baked goods ...

Quite right, on this program you can bake bread, charlotte and whatever you want.

I would venture to add my "5 kopecks": I use the most simple HP LG HB-151 JE for 1.5 years without a few days. The choice was due to three factors: 1) in the period before the purchase of HP, store bread for some reason constantly came across ugly, 2) the price should not be too high, so that if I got tired of it, it would not be a pity for me, 3) the functionality of the unit should be tall enough to feel for sure whether I need HP on the farm or not.
The first bread according to the recipe book was pleasing to the eyes and nose - it was beautiful both outside and inside, and smelled breathtaking, but did not please (me) with too sweet taste with a touch of yeast. Even while reading the recipe, doubts about the amount of sugar crept in. In the next baking of breads according to the instructions from HP, the amount of sugar was always significantly reduced.
The shop bread disappeared from our table.I made jam eight or ten times - not bad, of course, but the jam is better, because there is more of it. But the function "dough" is used with might and main, almost as often as the main and French. After the appearance of HP, they stopped buying store dumplings. And I can probably call the stocks of homemade noodles industrial.
During all this time, I got three unsuccessful breads - on the fast mode according to the recipe from the instructions; the tested bread did not work due to a power outage in the middle of the day (the oven worked on a timer); I missed the suitability of the yeast (in the initial period I used dry and did not test them for "reactivity").
Of the shortcomings of the oven, I can note the lack of a baking mode - well, it's my own fault, I had to take a more responsible approach to the choice of the model. And the only thing that really bothers you is the impossibility, if necessary, to turn off the sound signal, which the infection, before the end of baking, non-tunefully yells two times (the first - to grease the hump - 20 minutes before the end).
But the whole family loves to stare out the window.

[klava]

klava

Such a good message! Nice to read! You will always get delicious bread, because you have the mood for it!
I tried all the recipes from the instructions for LG and even before communicating on the forum I realized that the fast mode is of little use. ;) I bake all quick bread on the main one.
I reduce the yeast by 0.5 tsp, because there are a lot of them in recipes, and sugar is generally more than 1 tbsp. l. do not put. I bake French bread even without sugar.
Good luck and delicious bread!
P.S. Sorry, before I sent a message to the wrong topic.

I fully support the two ladies who wrote above - we have good stoves. No quirks. A very simple and accessible menu.

And the result is always positive, of course, if you understand the process and know when and what needs to be corrected (this is if you experiment with recipes).
If the recipes are correct and everything is accurately measured, you can charge, and ... is free, HP will do everything herself and call when necessary.

Tell me, pzhlsta, is the 155 model designed for a max. 680 g of finished bread?
And the 205 is 900 g? What is the minimum bread size for both models?

[Margulis]

Take a better Kenwood BM-210. A proven option. And LG, as it turned out, is a continuous dance with a tambourine. I've been fucking with her for a week, I have never eaten normal bread.

Good day, dear Margulis!
Mdyaya ... Something you have is clearly not right. If the conversation was about the car, then I would say: change it urgently. For in my long driving practice there was such. The purest discrepancy between the machine and the person. And neglecting such is fraught with sad consequences. The bread maker probably also has its own character.
I bought myself an LG. As soon as she, poor, was not mocked (unconsciously). Managed to make every conceivable (and inconceivable identity) mistakes. Up to the point that from a "smart" head he tried to pour water not into a bucket, but into the body. And nothing, the stove suffers. It's about reliability.
Now about the quality. I can’t call myself any experienced. Salaga in bakery. But! My better half (this is what I call my wife) no longer eats store-bought bread. And if someone is going to come to us, then a phone call with something like this is first heard: "Dad (or grandfather, or Nikolai - depending on who arrives), we'll come tomorrow evening. How about bread?" And after the guests leave, there is no freshly baked bread left (which they don't eat - they will take it with them).
I did not notice "continuous dances with a tambourine". It is hard to perform shamanic dances. For he is old, sick and lazy. The only "witchcraft" that I allow myself is ALWAYS add a few drops of Holy water.
So the stove is not to blame (in my opinion).
In such cases, the carriers say: the gasket must be changed. Between the steering wheel and the seat.
Think about this topic.
Yours faithfully,
old cat.

What is the minimum bread size for both models?

In all LG models, the minimum bread size is 450g. This is a 3/4 cup liquid mix.

[Elenka69]

Elenka69, thanks!

Tell me, does the rye bread program work normally, or do you also rework everything manually?
Can someone describe this program (duration of kneading / proofing, total time)?
How do you bake Borodinsky?

[RybkA]

RybkA ,
maybe I'm wrong, but I don't know the LG model that has the rye bread program.

[RybkA]

RybkA ,
maybe I'm wrong, but I don't know the LG model that has the rye bread program.

A Russian chef doesn't it include the possibility of baking rye bread?

And if there are no such functions there, how do people do without these programs? How do you combine?

[RybkA]

RybkA, there is no rye bread program in my oven. I bake this bread on the main, and more often on the French program. In fr. I bake almost all the time. because I bake all the breads on cold dough, and in this mode, it is initially warmed up for 20 minutes. The result is great!
For anyone interested, take a look here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14160.0
So there is no need to combine with regimes, and I also baked Borodinsky.

My opinion: LG, to put it mildly, misled everyone - Russian
the cook is an ordinary main mode, which beeps for reloading
additives (a kind of dispenser for the poor).
There is no Rye program as such (with the classic number of mixes and proofs, etc.) in LG !!!
When I was choosing HP, I bought into deception, BUT rye bread - only an inscription on the body ...

This is my first HP. I like her. But ... but NOW I know
what model will I buy, then, someday, later ...

[alyona]

but NOW I know
what model will I buy, then, someday, later ...

alyona , but tell me in secret (and the whole world) which one you have chosen. Otherwise, I rush about in doubt ...

I will tell everyone, in secret: Kenwood 450 (Ali Panas 255).
Or maybe by that time something will be better drawn ...

[alyona]

alyonaand I am of the same opinion!
Only Panasonic seems to me capricious ...
Well, while my ski is working properly, it's a sin to complain about it.
And I really liked the Kenwood 450! Her design is just super! It's not a shame to show people. and I want to push my stove into the far corner - so unsightly ...

[Elenka69]

Elenka69, thanks!

Tell me, does the rye bread program work normally, or do you also rework everything manually?
Can someone describe this program (duration of kneading / proofing, total time)?
How do you bake Borodinsky?

I have LG-202 and the function of a rye bread baking machine is called wheat. Now I'm just baking it

[TanyaK]

TanyaK, and I didn’t even notice that the instructions say that on this program the amount of "wheat flour is 50%", I always bake in French. You have to try and feel the difference. Thanks for the tip.

Elenka69, in the recipe for this bread you need to be careful with citric acid. The first time I baked I threw acids according to the recipe, but it turned out to be such a nightmare. Now I either do not throw acid or sprinkle quite a bit

[TanyaK]

in the recipe for this bread, you need to be careful with citric acid. The first time I baked I threw acids according to the recipe, but it turned out to be such a nightmare.

TanyaK , thanks for the warning!
I baked this bread only 1 time, almost a year ago, when the HP first appeared. The result was not very good. I also didn’t get a bread woman for tea.
Now I bake wheat-rye breads according to the recipe Darnitsky from Fugasca or Ukrainian with different variations of ingredients and in different proportions of flour. It is very good for acidity to replace water with whey or diluted kefir, it is good to add malt or dry kvass.
And I used to bake these breads the French regime, now I will try now on wheat(I have not used it for something).
The modes seem to be identical, but there is some difference in them. I'll try!

I have LG -205, worked for 6 months and had to be repaired, the shaft in the bucket stopped rotating, the service said the oil seal needs to be replaced, today I call and say some detail is still waiting. In general, trust in LG has eroded.I wanted to buy Panasonic right away, so I didn't fit into this one, now you won't get around problems. This is their weak point or something, maybe during operation some kind of special care is needed? Although after each bake I wipe the bucket, keep it clean, or is it a marriage?