LG bread makers

Good afternoon to all visitors! They do not want to give me a Chinese Panasonic in any .... Is there anything good in LG bread makers?
I was only told in the company service that their bucket breaks (some kind of oil seal leaks, then it just makes a hole) almost every month.
Tell us who has or had a "ski" experience, please ...
And which one is better?

Well, if the proprietary service said this, then is it worth buying LG? I wouldn't.

Well, don't tell me!
I have used the ski track for 3 years and it has never let me down. So she would have continued, if not for my restless menagerie, who dropped her more than once.
After the second time, local craftsmen repaired the electronics, but now ... They said that the treatment will be painful and it is not known with what result ... I am very sorry for my girl. But, since I can no longer imagine a day of life without HP, I bought Panas 255, without even thinking about where it was made. If my "first love" is cured, then there will be two.
And over the years I have not had any breakdowns due to the fault of the manufacturer: nothing flowed, nothing fell off, nothing jammed ...

[very happy]

Good afternoon to all visitors! They do not want to give me a Chinese Panasonic in any .... Is there anything good in LG bread makers?
I was only told in the company service that their bucket breaks (some kind of oil seal is leaking, then it just makes a hole) almost every month.
Tell us who has or had a "ski" experience, please ...
And which one is better?

I have had LG for about a year and I very happy! My favorite has never let me down. My bucket does not break in any way. And the bread is excellent and the dough is kneaded normally.

Since May of this year I have been using (2-4 times a week) Panasonic 255.
A month ago, I bought my parents LG-152. We baked bread more than 10 times. The choice fell on the most budgetary model in Vologda (2370 rubles). Moulinex, Daewoo, Kenwoods disappeared after reading some forum topics. And all the owners praised "Svoi Lyzhnulechki".
So. Advanced "Panas" versus budget "Ski"
What would I take from LG, and insert into my Panasonic:
display clock glowing in the dark (cool, not turning on the light in the kitchen, see the estimated cooking time),
timer adjustment not only forward, but also backward (rarely, but there is such a need),
an unexpectedly large recipe book,
the stove is by default on the middle (in color) crust (one press of the button less),
a window (but due to the lack of light in the kitchen, little is visible through it),
What did not like about LG:
with a smaller bucket (almost 2 times), the Ski takes up more space on the table,
it is unpleasant to wake up at 3 o'clock in the morning from the "offer" of the stove to throw raisins or something else (the buzzer for the "refill" does not turn off),
in the recipes, flour is given in glasses (I had to adjust the batch, and add almost 1/3 cups of flour),
Something was too clever in LG with recipes (they suggest putting 1.5 times more yeast than in Panasonic, the same story with sugar. In Panas, French bread is baked without sugar!).
To sum up. For your money, Ski is a decent stove in skillful hands!

Since the topic is still about LG, I want to say that it is great that it does not have a dispenser, like the "advanced" Panas, in which products remain that must be poured into the dough. In my "budget" LG, I put raisins right away and do not expect any signal at 3 am. She will knead everything without my participation. Another moment. For example, it is convenient for me that the flour is poured into glasses, and not grams and ml. I fell asleep a certain amount of glasses (measured) of flour and do not break my head. If necessary, add 1-2 tbsp. flour. into the bun, which I control through the window, or by opening the lid. Sugar is a matter of taste.If you make the dough without sugar, it will turn out to be a dough for dumplings or for pizza, not for bread !!! Even classic French pan bread or baguette contains sugar, otherwise the yeast simply won't raise it.

I think that the advice here will not help very much, since everyone gets used to and adapts to their stove and, accordingly, praises it later. What will be, and such and love. Get used to it and over time you will easily adapt all the recipes to it. In my old bread maker, all the recipes were given in glasses and I used to measure everything with glasses (even for other pies), the main thing to remember is the ratio of flour and liquid. In my new HP, recipes are in grams. I bought a scale on this occasion, and I am very happy about it, since I had been planning for a long time (sometimes it is very difficult in the kitchen without them), but then a real reason turned up. Now I can't even imagine how I could measure with glasses and be sure of the result. So, a person adapts to the circumstances of those around him. For example, in these stoves, I am more worried about the different volume of the bucket. Well, what is the maximum size of a roll of 680 grams (LG). Because of this, I did not consider it as a purchase option for myself. It's not enough for me. I also did not like the place where the shaft rotates. Inside the oven, where during baking, the temperature is quite high and suddenly there is a plastic part. Maybe it’s okay, but it alerted me But there are really a bunch of recipes there compared to the rest, but this is not a problem, there are even more of them on the site. You can find anything you want.

Well, what is the maximum size of a roll of 680 grams (LG). Because of this, I did not consider it as a purchase option for myself. It's not enough for me.

LG has 2lb (~ 900g) models

Yes? For some reason I have not seen such. Everything was indicated there in milliliters, there were just 900 of them. And 900 grams compared to 1500 grams in most new models is also not enough. And what pound is meant:
453.59237 g (453.5924277 g) - commercial;
409.51240 g - Russian;
373.241769 g - pharmacy, troy;
358.323 g - Russian pharmacy
327.45 g - Roman weight
0.5 kg - in Germany, the Netherlands, France, Switzerland
1 kg - in Italy
425.1 g - in Sweden
498.1 g - in Norway

How many I read the topics on this forum, most tend to buy a bigger stove, in the sense of baked kg. And in our family it’s the other way around, we would have less, since there are not many foodies either and we eat little bread (not bread alone), the stove is 1.5 pounds, that is, a maximum of 900g, so I deliberately reduce the recipes so that the bread is eaten faster ... After all, there are SO MANY tasty and different recipes, and you want to try everything, and you want variety, you want a different bread every day ... but you have to eat yesterday

"Russian chef" at LG, this is rye bread baking, cake
owls, pumpkin bread, etc. Just after a certain time, a signal sounds for the addition of ingredients (nuts, raisins). In Panasonic at this time the dispenser opens. In this mode, I bake rye bread and during an additional signal I can add seeds or the missing amount of flour. This makes your baking task easier. You don't think about the "menu", you just press the "Start" button and the baked goods are off.

Sugar is a matter of taste. If you make the dough without sugar, it will turn out to be a dough for dumplings or for pizza, not for bread !!! Even classic French pan bread or baguette contains sugar, otherwise the yeast simply won't raise it.

How will they raise! Try classic French bread from Panasonic without a gram of sugar. A light loaf barely fits in a bucket. Good flour + normal yeast (SAF from France, professional) = great union!

Today I had an opportunity to compare bread from Ski and Panas (I brought ski bread from the parents). As Griboyedov said, "the distance is enormous."
In Panas, it is delicate and layered in structure, while in LG it is simply porous (of course, better than a store one, but ...). I don't even mention the different taste.
the original products were the same, so there is a difference in the stoves. Because of the rectangular (top view) bucket, Panas pounds the bun against the walls, like Indian laundresses.And the Ski just turns it in a square bucket.

And once again he was glad to fix the bucket in his stove. All parts are metal, the lock holds it securely, the bucket will not wobble!

Can you please tell me where you can get instructions in Russian for the LG HB-205CJ stove?

🔗

lg website

Hello everyone. I read the forum. You are all like little children, I have a bigger toy, and you have a smaller one. Always, the toad will praise his swamp. Everyone chose their own stove according to their criteria and capabilities. All ovens are the same, designed for baking bread. I also had a choice between KENWOOD and LV. But in KENWOOD there is no instruction in Russian and not all stores provided a printout, especially the Internet. So I bought an LV.
I specifically compared the LV model (mine) and PANAS. There is no particular difference between them. The only size of bread, so I, for example, do not need this. I only bake a small or medium loaf (although there are 4 of us). And the fact that everything goes in glasses is so convenient. 1 measuring cup is written, so throw it. Don't weigh everything on a scale. And about the signal at 3 am, so don't put a function with a signal, that's all. The dimensions are also almost the same, only PANAS has more upward, and LV in length.
And as for sugar, in my opinion, you need to put at least a little bit in any bread, otherwise it will be like matzo and certainly not French. And French bread has never been unleavened.

Can you please tell me where you can get instructions in Russian for the LG HB-205CJ stove?

You have already found the instruction with translation. If not, I have write what specifically interests you, I will reset it without problems.

The parental LG was 4 months old, there was a breakdown, we can't live without homemade bread, that's why we immediately bought you Panas. All nonsense that bread in LG tastes better or is not worse than in Panas! The difference is huge! When I first took out French from Panas, I opened my mouth in surprise (the recipe is the same). It has risen 1.5 times higher than in LG. Then I realized what it means AIR! And before buying Panasonic, I sincerely thought that all ovens are the same in terms of finished bread. No, no. And Panas works much quieter, I can't hear him from the room, unlike LG.

Good day everyone! I also bought LG ... I bought it when I really wanted Moulinex, but at that time it was not available in the store ... after a while my mother-in-law bought Moulinex ... at first we ate bread from Moulinex and from flaxseed flour (good for health , yes, the bread turns out darker, tastier) ... at first I was upset, because there are already 14 programs in the mule, including Borodino bread, and in the current ski there are 7 programs ... but then it became clear that it was irrelevant! After reading the forum with recipes, I came to the conclusion, I realized that any recipe can be "adjusted" for any x / n ... I don’t dare to bake rye bread .... I’ve already read the whole forum, I will try! I hope for a good result! Someone baked rye bread, tell me, did it work out and were there any "punctures"?
I was also at first embarrassed by the weight of bread of only 680 grams, the largest ... but now this loaf (in a family of 3 people) is enough for us for 2-3 days, given that I only eat toast (to keep an eye on the figure, after all, it is necessary). ..

And in truth everyone chooses for himself!

[aquarius]

aquarius, for example, every toad ... oh, I also like about waders more. But I, for example, have real experience and I do not compare from scratch. I had Ski for a long time, more than 8 years. And it is already a year for Panasonic. I can appreciate the difference, by the way. But I always say the same thing to everyone - the choice is yours. It can be influenced by the price of the issue (for someone, and 2 thousand is expensive), it can affect like or dislike (it used to be like that, "white does not suit my kitchen style, only stainless steel"), someone "friends-girlfriends have this, and I need "... Etc., etc. It is possible and necessary to compare stoves.

As for the glasses, I won't even write much. When you come across raw flour, or too dry, remember you and the glasses, and the kolobok rule, etc. And when you want to try a new recipe, and it will be in glasses from another stove, remember too.

A scale in the kitchen is a must. And not only for bakery. But about this - in other topics.

I hope for a good result! Someone baked rye bread, tell me, did it work and were there any "punctures"?

I experimented unsuccessfully several times (and even once on the "Ski"), until I got black bread that the family liked.

Don't be afraid to create!

There is one secret: even the most unsuccessful bread makes amazing soup croutons.

Well, in the most extreme case ... the yard pigeons who appreciated your "black experience" will love you. =)

I tried black bread in the LG oven. I didn't remember the result very well, because I didn't like it. The recipe is simple, for a child: rye flour, a little wheat flour of the 1st grade, kefir, salt, sugar, butter, yeast. It seems that she was kneading, then one rise gave a long one (3 hours) and baked goods. I liked the black bread from multi more. Kneading in HP, heating in cartoon for 20 minutes, and then leaving it to rise all night, baking in the morning. In HP the dough has nowhere to grow, in the multi it has increased by 2 times, or even more. The bread came out porous, the taste is very similar to Darnitsky, baked. In HP, raw, dull.

Uncle Sam, thanks for the advice! I didn't even know ...

The first experience was unsuccessful - they made quick bread, they have not baked it in the apsche since then, and I don’t do it fast, it’s better to bake it for 3.5 hours .. although I did it with honey on a ski ... like 4 hours - I put on a special program .. and did not rise well, and the vapsche inside is raw ... it seems to me that the recipes in the instructions do not always correspond to reality ... 3 tbsp. l. honey for a roll 450 gr. this is a bit too much, especially since bread with honey should be dense and heavy ...

Yesterday I tried bread with garlic and Italian herbs on the French program (I took the recipe on the website and adapted it to my ski) - I put it on at night so that it would be ready by morning ... the aroma is something! for tomorrow toast with cheese and fresh bread - yum-yum ...

Those who think that first you need to keep the food at room temperature are probably right - I set the timer for 8 hours ... the bread rises better, although the crust is not quite average, but the light turned out for some reason ... but delicious!

and it's not very good that there is no separate program Baking - that would be useful to me (at least not in my ski) ... will have to be in the oven if that ...

7 years will work wonderfully and there I will already think about what new x / n to buy ...

and vapshche, in appearance, I prefer Moulinex more ...

In Ski, a separate baking program is called Keks.
Your model is not signed, so it is unclear whether you have such a regime or not. What is yours? CE-cake, CJ - cake, jam, JE-jam

Try
Darnitsa bread from fugaska
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

and Darnitskiy by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.180

Very tasty wheat-rye bread, prepared on the main program, the rule of a kolobok works
My Ski still bakes this bread without problems

Lenusya, I don't remember exactly which letters ... I'll definitely look at it today ... I just need to make a cupcake ... sweet bread in general, chocolate ... I have already found the recipe ...

I was just looking at this recipe ... I will experiment on the weekend ...

By the way, how many times have I made bread (my ski is 2 or 3 weeks), I have never added flour once ... I do it strictly as in the recipe in the instructions ... but I took it from the site, so about the same in quantity and I take flour and water according to the ratio ... and it turns out!

yesterday bought brown sugar, I will replace honey with it ..

[krivoshapka]

I just need to make a cupcake ... sweet bread in general, chocolate ... I already found a recipe ...

krivoshapka, in Cupcake mode, only baked goods are in progress. The dough for the cake is kneaded by hand or with a mixer and baked in KhP. From the instructions I really liked the "Golden" Cupcake (as I think it is called).

[krivoshapka]

krivoshapka, in my LG in the "fast" mode, I also got one kaka. Until I saw Elena Bo's Quick Bread
https://Mcooker-enn.tomathouse.com/in...ic=4459.0

it turns out great!

Well! looked ... I have JE and no cupcake! in principle, I don't really need it ... if there is an oven! yesterday I made a cake ... and tried chocolate bread for tea ... everything is as in the recipe in the instructions, the Fast mode and ... only the birds need to be given ... firstly, I did not interfere properly and how as a result, the top is all crooked-oblique ... secondly, for some reason it was not sweet ... well, and thirdly, the appearance leaves much to be desired ... once again I was convinced that the fast, not well thought-out regime and I will no longer choose it! it's better to wait 3.5 - 4 hours ...

although it will be necessary to try the Quick Bread from Elena Bo ... but this is only a thread later ... but for now French with Italian herbs mmm!

[krivoshapka]

and tried chocolate bread for tea .... everything is as in the recipe in the instructions, the Fast mode and .... only the birds have to be given .... firstly, it did not interfere properly and, as a result, the top is all crooked-oblique ... secondly, for some reason, it turned out not sweet ... well, and thirdly, the appearance leaves much to be desired ... once again I was convinced that an early, not thought-out regime and I will no longer choose it! it's better to wait 3.5 - 4 hours ...

although it will be necessary to try the Quick Bread from Elena Bo ... but this is only a thread later ... but for now French with Italian herbs mmm!

krivoshapka, at the beginning everything was similar:

- and failed quick chocolate bread (though I will say without "false modesty" - this is the only bread that I have failed so far!);

- and the decision not to bake on the Fast mode anymore;

But Quick bread from Elena Bo this is a nice exception:

It always turns out great, and a real lifesaver when time is tight.

Be sure to try, and you will change your mind about the ill-considered Speed ​​Mode!

And at the expense of rye, then try also Creamy rye bread

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4126.0

I will definitely try! but at home everyone said that it would be better to wait 3.5 hours and eat "normal" bread! so this is just a note, if suddenly guests appear on the doorstep!

rye is my dream so far ... I still can't buy rye flour ... I already know where it is sold, but I have to go there ... and who knows, you can replace it with flaxseed flour (also dark in principle). ..

By the way, Lenusya and Luysia, did you bake bread and cheese in your skis? I really want the same with cheese ... I think yum-yum should work out ...

[krivoshapka]

krivoshapka, delicious bread with cheese, baked:

Italian with tomatoes and cheese,

Bread with cheese and sausage - a favorite of the husband and son
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=460.0

And delicious with processed cheese, but you need to experiment (just not at a party!) And choose what you like best.

Hello dear bakers! More than a month ago I bought a LGHB-205CJ bread maker and I'm very happy. Works quietly, regularly. Maximum loaf for 950g, I bake mainly for 680g, but different breads. I immediately bought an electronic scale and counted the glasses of flour per grams, otherwise I use a measuring spoon.
Baking recipes from a bread machine, bread and muffins are great.
But I think that I got a good result right away because before that I carefully studied the instructions on this site. I follow the "kolobok principle" and follow the "instructions for use". Recently baked recipe rye bread
Elena Bo, everything worked out, thank you very much. Now I'm going to learn other recipes.
Happy New Year to everyone, I wish you happiness, good luck and success in baking.

Merry Christmas!
I bought HB LG-156 JE two weeks ago, it is written in the instructions that the volume of the bucket is 1.5 liters, today I measured it - 2.5 liters of water is included in everyone?
The quick bread program depends on the quality of flour and yeast, egg bread goes well

Merry Christmas!
I bought HB LG-156 JE two weeks ago, it is written in the instructions that the volume of the bucket is 1.5 liters, today I measured it - 2.5 liters of water is included in everyone?
The quick bread program depends on the quality of flour and yeast, egg bread goes well

I often bake quick bread on the program, first I used Saf-moment yeast, then I bought French NEVADA, the difference is huge, the bread is really tastier. Now Saf managed to buy French ones. But the first batch on this program I do twice, I came to this experimentally the bread is airy. Now I measured a bucket, 2.5 l

Hello everybody! We bought ourselves a LG 206 CE today. I read the instructions in English and Russian .. So these are 2 big differences .. In the 1st it is written that the max number of glasses is 4, in the Russian version - 3 .. Where is the truth?

PS is now baking the 1st bread .. True, I kneaded it 2 times, because while I was reading about the kolobok rule on the site (thanks a lot to the author) I missed the kneading, and the dough was liquid, interrupted the program and started it again, adding flour .. I sit and wait , maybe it will come out))

I often bake quick bread on the program, first I used Saf-moment yeast, then I bought French NEVADA, the difference is huge, the bread really tastes better.

I also have Nevada, excellent yeast. Just for objectivity, it should be noted that they are French only in theory, but in terms of embodiment, they are Turkey

I also have Nevada, excellent yeast. Just for objectivity, it should be noted that they are French only in theory, but in terms of embodiment, they are Turkey

I have it written Made in E.U. Made by S.I. Lesaffre France - this is how it looks.
So this is Turkey? And I naively believed that they were French (how to live in the world?), And I also bought saf-instant it says that it was made by the "Lesaff" 59703-Marcq-France company, but what don't you know? I will console myself with the fact that they are better than the saf-moment produced in Khimki, although even with the “moment” the bread was not bad.

I have it written Made in E.U. Made by S.I. Lesaffre France - this is how it looks.
So this is Turkey? And I naively believed that the French (how to live in the world?)

Perhaps you were more fortunate, since I had a sticker in Russian on the Nevada packaging, which specifically indicated the country of manufacture Turkey. Although, - "Made in E.U" is probably still not "Made in France".
But, again I repeat, I am very pleased with this yeast, no problems ...

hello, please explain about quick bread baking the same model as yours
What kind of teaspoon is attached or ordinary what do we eat?
measure with measuring scales?
and on which baking program to put this bread?

[KsunyNov]

hello, please explain about quick bread baking the same model as yours
What kind of teaspoon is attached or ordinary what do we eat?
measure with measuring scales?
and on which baking program to put this bread?

KsunyNov? I baked quick bread several times according to Elena Bo's recipe. Everything that was measured in grams on the scales, used the measuring spoon that comes with the bread maker. The only thing was that the color of the crust was set dark, otherwise it was too light. The rest of the bread is super!

And I also have a question for the owners of LG, if someone baked a Russian chef in the program, please share your impressions and what recipe you tried from this program:

[KsunyNov]

hello, please explain about quick bread baking the same model as yours
What kind of teaspoon is attached or ordinary what do we eat?
measure with measuring scales?
and on which baking program to put this bread?

KsunyNov, missed your question

But ren_adler, Correctly answered, I do it too.

"Everything that I measured in grams on the scales, I used the measuring spoon that comes with the bread maker. The only thing was that the crust color was set dark, otherwise it was too light. Otherwise, the bread is super!"
Khlib Shvidkiy program - program 5 C.

And I hardly use the "Russian chef", more often "Basic", "Fast", "Special", "French".

Guys, please explain how the modes differ in LG: main, special and Russian cook? I look at the book well, everywhere they have the same time ...

Special - the baking temperature is lower, I use it for sweet bread (grandma, kulich, that is, where there is a lot of sugar and butter or margarine in the dough) and in bread with cheese. (On the whole, even a light crust is very dark in these cases).

Basic - and so it is clear

Russian chef - like everything, but he squeaks and asks to put in additives.

Well, I don't know more deeply about the "Russian cook"!

But the LG microwave "Russian Chef" is just a miracle!
I use it all the time!

[Luysia]

Luysia, please reset the link to the recipes that you baked in a special mode. As a beginner in baking, I would love to try something.

And I also have a question for the owners of LG, if someone baked a Russian chef in the program, please share your impressions and what recipe you tried from this program:

I baked Easter cake in a Russian chef very much and those who baked were also delighted

[program 5 C]

[The program "Khlib shvidky" - program 5 C.

I don’t have such a Russian poavr, basic, special, French, fast, dough, cupcake, jam
and that's all, which one should I bet on?

[Fast bread.]

What kind of teaspoon is attached or ordinary what do we eat?
measure with measuring scales?
and on which baking program to put this bread?

The spoon that comes with the bread maker.
If there is a scale - measure it in grams, check the bun
Fast program

Fast bread.
Time in KhP - 1 hour 55 minutes.

Yeast 1.75 tsp
Wheat flour 450 gr.
Semolina 50 gr.
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Vegetable oil 40 gr.
Water 280 ml.

Basic mode is fast.

You can hardly distinguish this fast from bread baked at full speed. The recipe is a magic wand.

you are welcome
I also liked the cake very much in the Russian cook. Even in Ski, you get a very tasty jam You have already tried to cook it

you are welcome
And on the Russian cook I also really liked the cake. Even in Ski it turns out very tasty jam

yeah, at first I bought apricots, and then I look at peaches the same price here from peaches jam a fairy tale my friends are delighted
only with these jams the flask I uhandokala now the infection is leaking all the way to the service center I can't get to buy a new one from us in another city

, do you think the bucket began to leak because of the jam?
, I in my Ski for almost 3 years periodically did jam - everything was fine.

I baked Easter cake in a Russian chef very much and those who baked were also delighted

Thank you KsunyNov. I will definitely try the Easter cake soon. I have never baked cakes myself