LG bread makers

Hello everyone !!! I have LV151. Hmm ... The model is not the newest of course ... I hurried a little. And the choice was between Panasonic 255 and all the rest. And it's not even about money, I thought for a long time, my friend said, why do you need an expensive bread maker, you will play enough, it will gather dust in the corner. And I got into the excitement: kolobok: bakery and now, by typing, it is necessary to adapt many recipes for my shy woman. I agree with many that the jam function is especially unnecessary. But baking would be very useful. And everything is strictly according to the programs. Therefore, buying bread makers, weigh the pros and cons !!!! Study models on the internet and on the website !!! It's a pity that I didn't get to this site before: '(But nothing, but there is no end of work for creativity! In general, live and learn! Successful shopping to you, gentlemen!

Here I am! I think I will bake with might and main and I want a good stove.
And take me into your ranks! I am in the choice of the stove. I read it and decided that I want LG. I am friends with this company, microwave (I took it right away with convection, grill, because I knew what would be in demand) for 10 years and TTT. Advise not to be mistaken with the choice of HP. I would like a model with a large selection of functions so that you can bake different breads, both rye and grain, and knead the dough. The functions of yogurt and butter are not needed While choosing between models HB-206CE, HB-1002CJ, HB-159E, HB-155CJ. I lean towards HB-206CE or HB-159E. Help, pliiz, I looked here on the site for a brief overview of the models, it seems not everything is right there ... Well, I want to hear the opinion of the owners and not be mistaken with the choice!

I did not wait for the council, I chose and ordered 206CE in the online store. In a day or two, they should bring it. Now I'm looking forward to it.

A question for the happy owners of LG bread makers! We have been using the HB-152CE model for so long that it is inconvenient to say. The last 2 times we noticed that it does not interfere with such zeal and perseverance as before. Slowly, in a word, that's why the quality of the bread is appropriate. I looked at the state of the drive - I did not find any visible and tangible problems, but there was such garbage - 2 times within 2 months the belt flew off. What are your thoughts on this case?

Tell me, which model has the function of rye bread? From budget options.

I recently bought an LG HB206CE. She has rye bread in the "Russian cook" function. There is a recipe with sourdough in the instructions. But I haven't tried baking rye bread yet. When choosing a stove, I reviewed and re-read a lot. Download the instructions for the stoves from which you will choose, then it will be easier to decide.

and yesterday I bought HB-206CE .... today I baked my first bread, an ordinary white one ... but it is SO TASTY !!!!!!!!!!!!!!!!!!!!!!
and here is a photo report

Tell me, which model has the function of rye bread? From budget options.

I have an LG HB1051CJ bread maker.
There is also a program "Russian cook" with baking of rye, pumpkin, honey-mustard, sour cream bread, as well as Easter cake. I have been using it for almost a year. Fine.

I bought LG HB - 1001 СJ, in Eldorado for 5500r, the consultant insisted that I buy scales for it for 700 rubles (it is very important to buy scales, since the recipes on sites are in grams, not in measuring cups).
I brought her home in the evening, I couldn't wait to try it out as soon as possible.
Chose the recipe for "quick bread" (for tea) 1000gr. a roll - the instructions indicate 0.5 cups of raisins, while this dose is 700 grams, which is 1000 grams. I decided that since I would have more bread, then I would add a third of a glass of raisins (it turned out that it was impossible to do this, who knew).There was no Saf-moment yeast, there were Saf-Levure - I thought what a difference - it turned out that this is not the same thing.
After I threw everything into it, I never opened the lid (and it is necessary to carefully control the formed kolobok for both first batches, as Admin advises). As a result, the bread inside remained damp, cakes. I got angry. I almost threw out the stove, and the consultant wanted to insert the scales in one place.
The next day I found this site - read all the local tips from Admin.
Took the Italian Bread recipe from Admin. I measured everything on an electronic kitchen scale, put it in a bucket, though I left two tablespoons of flour in stock. I chose program 2A (the main one - 3 hours 30 minutes), put a crispy crust, pressed Start, and with the lid open on the first batch, adding a little bit of the remaining flour, I made a good bun, checked the dough with the back of my fingers, at the end of the second batch it was elastic , did not stick to your fingers. After that, I never opened the lid.
The bread turned out to be awesome (you need good quality expensive olive oil, you can feel its taste in the bread very much).

Immediately I made a second loaf - I decided to be creative, instead of salt I put a chicken cube (dissolved in water). After the second kneading - I realized that there would be garbage - I didn’t get the bun, the dough was sticky to my fingers, for some reason there was not enough flour (it’s strange, after all, it seems that I did everything one to one, like the first time, except for the cube, did it really affect the consistency test.)
I took it - pressed Stop - reset the program - and turned on the same cycle 2A again on a new one - now I added flour, but ... damn it ... I overdid it - there were heaps of flour in the corners of the bucket!
I pressed Stop again and pulled the bun out of the bucket (it already turned out to be awesome elastic, it's nice to take it in your hands). I poured excess flour out of the bucket - I reset the program, put the kolobok in the bucket and turned it on again according to the new 2A - for the third time from the very beginning. Thus, this bun was kneaded three times before the cycle of the first ascent, nevertheless, it only benefited him.
I did not open the lid again until the very end. The loaf turned out to be larger - more magnificent, the taste is even better than the first one, with a beautiful crust.
Here are my first two days with LG - from complete disappointment on the first day (all out of ignorance) - to puppy delight on the second day :-)).
Bottom line: an excellent stove for your money!
But! - this is not a robot - here in the process you need your participation - though only at the moment of the first two batches, eye and eye.

And my favorite stove has been baking for 2 years already, without any problems (t-t-t), the whole process of my participation consists in setting the ingredients and slightly controlling the bun in the first batch. But often the latter is not required. I use flour from one manufacturer. Almost always by leaps and bounds. Once I experimented with sourdough - the homemade ones were rejected, again switched to yeast.
May God grant my HP and further safe uninterrupted and maintenance-free work!

Hello bakers! Recently became the owner of the LG HB-1051CJ stove. I began to try and the result was somewhat disappointing - the bread turns out to be dark, heavy, dense, damp ... I have already baked 5 rolls and all the time the same thing. I bake on the Basic bread program, according to the recipe from the recipe book White bread. I strictly follow the recipe, I have already tried to put in a little more sugar, so that the yeast works better, and I tested 3 types of flour (Makfa, Sasha + Masha, Pudoff) and tested 2 types of yeast (Pakmaya, Saf-Levyur - all fresh, release date - April 2010, valid until 2012). With all the experiments, the result is the same. I even took some pictures, I bring them out for your discussion:
loaf 500 gr. , I expose the color of the crust - dark, but it turns out that it is generally pale


and a larger slice:

It is embarrassing that the dough is not a "kolobok", but some kind of smeared ... Although I follow the recipe indicated in the recipe book. I tried the same French - the same, only sweet.
Tell me, experienced bakers, what could be the matter, I really want to achieve that the bread was light, airy! And then I already want to return the stove to the store, maybe a defective one, until 2 weeks have passed.

[It is embarrassing that the dough is not a "kolobok", but some kind of smeared.]

It is embarrassing that the dough is not a "kolobok", but some kind of smeared...Although I follow the recipe indicated in the recipe book. I tried the same French - the same, only sweet.
Tell me, experienced bakers, what could be the matter, I really want to achieve that the bread was light, airy! And then I already want to return the stove to the store, maybe a defective one, until 2 weeks have passed.

What's the question? You yourself answered it. If you didn't like the dough, you had to add flour.

I was afraid to deviate from the recipe, maybe this is how I need it, how can I know how the "correct" dough looks like. The question is what you can try to fix to get the best result.

I have the same problem. Does not bake in any modes. Even when I baked a poppy seed cake in the baking mode, it also turned out damp. Although the bun is excellent, as Admin writes. Perhaps the problem is that the stove operates from the same outlet with a refrigerator and a radio? Now I connected it to a separate outlet - I'm waiting for the result.

This happens if there is not enough voltage in the network.

the result of the experiment is deplorable. Baked mustard wheat on the "Russian cook" mode. I checked the bun - the bun was excellent, the bread did not rise and was not baked. I'll take you to the store tomorrow. Can someone tell me what else I might have errors. I follow the order of laying the products, I warm up the liquids a little, I strictly follow the recipe.

the result of the experiment is deplorable. Baked mustard wheat on the "Russian cook" mode. I checked the bun - the bun was excellent, the bread did not rise and was not baked. I'll take you to the store tomorrow. Can someone tell me what else I might have errors. I follow the order of laying the products, I warm up the liquids a little, I strictly follow the recipe.

I think that if the dough does not rise, what is the fault of the stove, it does not raise it, this is a problem with yeast, and if it does not rise, then it will not be baked

I was afraid to deviate from the recipe, maybe this is how I need it, how can I know how the "correct" dough looks like. The question is what you can try to fix to get the best result.

Have you read about "kolobok"? such a dough should be, but the proportions can fail, the moisture content of the flour may be different, etc. So, watch out for the bun Winking

That is, as far as I understand, the whole thing may be in yeast. I use saf-moment yeast, which everyone on this forum recommends, not expired. But cupcakes are not baked in the "Bake" mode either. I'm going to experiment with yeast. I've been experimenting for a week, 2 times a day. I feel that the desire to bake homemade bread will soon disappear

Alena88888, but I did it !!!!!!!! finally the bread has risen! I bought the yeast saf-moment (production date August 2010) and added flour. Light, airy - in general, as it should! at last! now I will try with a timer, otherwise my husband does everything: I want a hot roll for breakfast

I did it too !!!! I bought another yeast - "Magic Tree" - rose better and baked well. now I understand that it's not about the stove. We need to experiment. Hooray!!!!

Girls! If it doesn't work right away, don't be discouraged! Check the freshness of the yeast (it is better to store them in the refrigerator, by the way, like powdered milk). Flour is also different. There are many useful tips here on the forum. LG recipe instructions are good too. Good luck!

Are there LG HB207JE owners?
Unsubscribe, please, is it as good as 206?

Greetings to all bakers! Please accept gratitude for your help in purchasing a wonderful assistant. Wandered the forum for a week before deciding to buy. Special thanks to Admin for her titanic work (studied her Guide for beginners).
Yesterday they brought LV-207. Baked without frills, just according to the recipe book, the program is basic, the color of the crust is medium, the bread is table wheat.
How handsome he is! Rovnenky, rose to the edge of the bucket, the top crust is slightly lighter than the side. Miracle! Saf-moment yeast, flour Sun Altai. The crust turned out to be tender, not dry, the crust is thin and crispy.Now French is stirring in the baker, on Voronezh yeast
About the model - 900 gr, Russian chef (rye, Easter cake, sour cream, pumpkin, mustard), main, special, French, DOUGH (DUMPLINGS, pizza, etc.), jam. No cupcake. A very handy little book, programs are scheduled in time, recipes for three weights, so far everything is clear. Happy as an elephant !!!

Today I became the owner of LG HB 155CJ - URA! tell someone tried to bake sourdough bread. I have kefir sourdough in my fridge from Admin. baked in the oven before. how to bake in HP? maybe first the "dough" mode, then turn off and wait, then "cupcake"? who baked with sourdough in the Ski, share your experience and links ...

I bake sourdough bread in HP. Take the recipe any from the forum and bake on the main program. Just make sure that the weight of the ready-made bread according to the recipe does not exceed the capacity of your bucket. (In the sense of the maximum weight)

Thank you. my bucket is maxim. for baking 680 gr. but mostly recipes with sourdough are large, 1kg minimum. will probably have to be counted in a smaller number. the truth is, I still do not know how to do it. help ... for example this one how to count https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4586.0 Something I was upset that I have such a small bucket, when I bought, I lost sight of it. although the family is small and probably small loaves are better ... but with the recount now I am tortured or is it not so scary? Do you need to count only flour or sourdough too, or all?

yesterday baked Italian bread from Admin. turned out 4 before baking in Kenwood 150 (girlfriend's HP - there are only 3 programs) there it turned out very tasty bread, porous. and in my new LV the bread turned out to be not very porous and not airy, the bun was good. and the crust was very very light in comparison with the sides, although the mode chose the Basic mode and the medium crust 2A


my men (son and husband) liked it, but I can find fault ...

I bring the line of three years of operation of the LG HB-151 with my father.

Mode of use: a loaf of standard bread once every 3-4 days, dough for baking and pizza once a month.

User: an engineer who methodically writes down all the recommendations, and carries them out with the help of a scale and a sieve mug, takes good care of the apparatus.

The first malfunction: in the first year of work, the mixer broke in two, while they were waiting for the original one, they used a homemade one made of food-grade aluminum.

The last drop: 2 months ago the "start" button stopped working, they thought that it was just a loss of contact, they powered the circuit with a bypass button, but it turns out, in addition to the "brains flew" button, on any crust (and without baking) the stove began to burn loaves (the temperature sensor is alive and on site).

Verdict: thanks to the stove, she worked her way, she will be buried with honors, but I no longer want to buy cheap brands and models.

I also had my HP LV, but the truth is, after 8 years of operation, both in the tail and in the mane ..

Verdict: thanks to the stove, she worked her way, she will be buried with honors, but I no longer want to buy cheap brands and models.

In this regard, the question is: What kind of oven would you take for yourself? I just can't decide what to take - the cost of HP is not a problem

For myself, I chose a long time ago (it seems in May 2006) Panasonic 255.
(special thanks to our site, only then there was a discussion of this model)
Then I bought it very cheaply (just don't throw slippers at me) for 3500 rubles (because one corner of the box was dented).
It works like a Kalashnikov assault rifle (the sound of the dispenser is very similar) reliably and not whimsically.
And it doesn't look like the first day. But it works !!!

If tomorrow I bought myself a new one, I would stop at the 2500 series Panasonic.
I have no need for programming HP. But the function of a separate yeast tray will be in demand. Even in the current oven, I first knead the dough "named after comrade Kolobok", pour yeast on the side and set it on the timer.

Somewhere I read one of the definitions of the word "MASTER" - making a high-quality product with minimal effort and with apparent ease.
This should be written on Panasonic bread makers.

Holders of LV, tell me how the dough is kneaded on dumplings and if you still need to mix the dough after, or can you just add flour in the process? and is there still a separate function in the new ovens: baking?

it mixes up perfectly in my stove and you don't need to add / subtract anything

I just make baked goods in the Keks program

Hello everyone!
I'm just going to buy a bread maker. Most likely I will focus on LG. Tell me, which LG models have a function (and is there any at all) .. mmm ... I don't know what to call it ... to knead and bake a yeast-free dough? Cupcake, for example. Precisely, so that there was a batch.
And yet, does the dough on the dumplings turn out to be of the right thickness at once? Or do you need to mix it manually? Does HP handle it normally?

I have LG HB1051CJ
The program "Cupcake" is.
The "Dough" program does an excellent job with dough for dumplings, dumplings, pasties .. The dough is obtained immediately. Unless it is necessary to roll it into a layer and cut it out.







But the recipe for the test is not from the instructions for HP.

Tanya-Fanya! Thank you! This is for you! Lenten.
Oh, and I like the HP dough. I can't cook it with my hands.

Oh, I'll lick the monitor now. Such beauty! Juicy, aromatic!
Ol, what about the dough recipe? You have LG, and I have Panas. The dough in the studio, pliz.

What do you want?

here is the lean dough, the dumplings of which you sent me :-)

Boiling water dough https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=82706.0
and this is how I prepared it with the help of HP 🔗

Well, you adapted it to HP.
My friend and I were preparing custard yeast dough on Sunday. Because of the boiling water, I kneaded it with my hands. and you are brave and well-aimed :-) in a thin trickle right into the HP! Didn't it splash? Or did you pour boiling water in the breaks?

Leela in a very thin stream while the HP is slowly stirring.

... we were preparing custard yeast dough ...

Can't you reset the link?

I have LG HB1051CJ
The program "Cupcake" is.

and there he kneads and bakes or only bakes?

The Keks program starts right away with baking, there is no kneading here. Therefore, the dough already prepared for the cake is put into the HP bucket.
There is also the "Jam" program. There, too, there is no kneading, only baked goods.
All other programs have mixing.

Good evening! I want to buy a bread maker and the question of choice is between LG 2001 and LG 207. Please help me make a choice. What do I expect from a bread machine besides the basic programs:
- baking rye bread
-mode "dough"
-mode "baking"
- maintaining the temperature after baking
-saving the program after a power outage
- program delay timer
If both bread makers have these functions, is there any advantage to one over the other? Please, please, I would rather like to start baking!

in 2001 there is a cooking function yoghurt and oils
PS I have 1001 (like 2001, only without yogurt and butter)

Programs: 1 Russian chef
2 Main
3 Special (with additives)
4 French
5 Fast (never did)
6 Dough
7 Cupcake (only baked goods !, sometimes used for additional browning of the crust)
8 Jam (spoils the bucket))

Thank you for quick response! And I am also interested in this: if they are the same in function (if, of course), then how are they doing with the "internals"? Which of the two buckets (2001 and 207) is better?

buckets for all C / P lg are the same (but there are 2 types: for 1.5 l = 700 g and for 2 l = 1000 g, in 2001 - 2 liters!).
I find the 2001 model easier to find parts.

I HAVE A LG 3002 BAKERY, THE LATEST LG MODEL. FUNCTIONS: bread, dough, muffin, butter, jam, yogurt. I HAVE SHE SINCE MAY OF THE MONTH, VERY SATISFIED WITH HER, BAKING ALREADY ALL THE BREAD ACCORDING TO THE SUPPLIED RECIPES, EVERYTHING IS PUNCTURED IF AND THERE DEPEND ONLY ON THE QUALITY OF THE FLOUR OR FLOUR. THE DOUGH MIXES EXCELLENT. JAM VARILA, BUT IT TURNS IT VERY LITTLE, BECAUSE I DO NOT SEE SENSE TO DO IT IN A BREADMORE, MORE AS I READ- THE COOKING OF JAMS HARMs THE COATING OF THE BEDROOM. MAKING YOGHURT TASTE LIKE YOUNG MEAT, THE CHILDREN HAVE GOTTENED TO THE STORE, BECAUSE I DIDN'T LIKE IT VERY MUCH. THE OIL HAS NOT YET BEEN MAKED, HANDS WILL NEVER GET THERE. MANY OF MY KNOWNS HAVE DIFFERENT MODELS OF BAKERY LG ALL SATISFIED AND THE PRICES ARE ACCEPTABLE FOR THEM, THEREFORE I RECOMMEND - WILL NOT REGRET.