Baking LG HB 155 CJ

Hello! I have . In the instructions there is a table "Program characteristics". And in the first THREE columns (that is, the programs "Russian Chef", "Main" and "Special"), exactly the same numbers are indicated! That is, everywhere:
1st batch 7 min
rest 5 min
2nd batch 12 min
1st rise 40 min
forming 4 sec
2nd rise 26 min
forming 4 sec
3rd rise 60 min
baking 50 min
cooling down 20 min
total 3:40
Then how do these modes differ from each other (except that there is no beeper in the Main)? It seemed to me that if the "Russian cook" mode is specified separately and rye bread is baked on it, then it should be longer than others?
And about the Special in the text of the instruction it is written that it is for "... a large amount of sugar and fat, and for fast-fried foods ..." And it is the same in terms of parameters as the other 2.
Or is there a typo in my instructions?

they most likely have a difference in temperature, but you only have time intervals

Hello! I have an LG HB 155 CJ. In the instructions there is a table "Program characteristics". And in the first THREE columns (that is, the programs "Russian Chef", "Main" and "Special"), exactly the same numbers are indicated! That is, everywhere:
1st batch 7 min
rest 5 min
2nd batch 12 min
1st rise 40 min
forming 4 sec
2nd rise 26 min
forming 4 sec
3rd rise 60 min
baking 50 min
cooling down 20 min
total 3:40
Then how do these modes differ from each other (except that there is no beeper in the Main)? It seemed to me that if the "Russian cook" mode is specified separately and rye bread is baked on it, then it should be longer than others?
And about the Special in the text of the instruction it is written that it is for "... a large amount of sugar and fat, and for fast-fried foods ..." And it is the same in terms of parameters as the other 2.
Or is there a typo in my instructions?

Likewise in my oven. I think it's either an advertising gimmick or it's a matter of temperature.

they most likely have a difference in temperature, but you only have time intervals

Is rye bread baked normally during this time? And then, over there, in other stoves 3 hours 55 minutes and people shout "not enough!"

I bake rye bread on a 3 hour mode. 40 minutes and quite enough.

I bake rye bread on a 3 hour mode. 40 minutes and quite enough.

I bake rye on the main mode for 4 hours, that's enough. I tried to do it on a dietary one for 5 hours - the result is the same.

Is rye bread baked normally during this time? And then, over there, in other stoves 3 hours 55 minutes and people shout "not enough!"

Not enough, if with sourdough, because less yeast, or no yeast at all.

If the oven is on yeast, then there is enough in the field.
In Panasonic the rye program is 3.30. Of these, 30 minutes. equalization of the temperature, a total of 3 hours remain. How is the rye bread program different? It is kneaded for 30 minutes. , then proving (without settling the dough, in contrast to the main program) and baking.

I'm happy with my Ski so far!
I haven’t tried everything yet (the book is too thick), but they are mostly correct. The only thing that surprises is why our narrow-eyed friends add dry milk to recipes with live milk? I, for example, put either one or the other. Too much yeast was given to the water recipe (I can't remember where exactly) for Basic mode, but you will see for yourself. They also have an unreasonably many recipes for the Fast mode, although it is better to bake them on the main one. Well, with this you will also figure it out in practice.
The glass has only liquid marks on one side and measuring cups on the other.
Good luck!

Please tell me what is your model? How much milk (liquid) do you put if, for example, the recipe indicates 2 tbsp. l. dry milk? there are recipes that indicate 4.3 cups of flour, and the instructions say that the maximum amount is 3.5 cups. How much is 4.3 cups? And another question about the crust (this is the main problem on which I changed the previous HP), I now bake "egg bread" in fast mode, on a medium crust, and the top is white (5 minutes left until the end)

And another question about the crust (this is the main problem on which I changed the previous HP), I now bake "egg bread" in fast mode, on a medium crust, and the top is white (5 minutes left until the end)

leave your bread on the keep warm function for an hour - it will have time to brown

Yes, the time intervals of the processes are the same, but the temperature regime and the combination of mixing and forming methods may be different.

We bought the LG HB-1001 CJ bread machine today. We haven't done anything yet - we are studying the instructions.
I would like to know what the following means in bread recipes: the "Programs" column and there it is different everywhere: 4A, 5A, 2A. What is it? Maybe I read the instructions inattentively, but I didn't find anything about this! Tell me please.

See how your stove runs the programs according to the list: 1- Russian chef,
2- basic, 3- special? That is, this is the program number, and the letters are the color of the crust (A-middle, B-light, C-dark).

If, for example, it costs 5A, then it is recommended for this recipe to select the fifth program (quick bread) and an average degree of fried crust.

Instead of the broken Mulinex, an LG bread maker was purchased. Based on the short experience of using Mulinex, the selection criteria were - the simpler, the better. Therefore, I gave up 2 knives, as in Mula, and bought with one knife. I didn’t regret it! A virtually silent oven! And Mulya growled strongly when mixing. The second criterion is color. Metal-gray plastic fits the refrigerator and microwave

To confirm the correct info on the site - "the oven is not important, the recipe and the mode are important" I will say that the first couple of loaves of different breads did not work out very well, then I made conclusions and adjustments to the recipes and voila - Easter, wheat-rye and French turned out to be a bang. Now I'm working on rye

To the pluses of this oven I will also include excellent instructions and a detailed breakdown of the replacement-settling-baking modes and the absence of unnecessary and slightly different modes (such as 15 in Mulinex and only 8 in LG)

So we bake further ...

These are experiments with LG. I wanted rye bread, because I treat white bread so-so Previous experiments with rye ended in partial victory
The batch was only 450 grams, so a small loaf is like that. The recipe from the forum "Rye without everything", but I can't say exactly what modification it is from that branch - there are many options ... The resulting bread was 100% satisfying.




This is Wheat in Fast mode. For an hour with a penny, I got such an edible loaf. Only the roof was blown off, which is no wonder - the proofing, apparently, is a bit short in this mode, the al with the water did not get back to normal, although the bun was perfect - I have not enough experience for global conclusions. But let's go forward!

Here are the fruits of yesterday's labors


"Rye without nothing" recipe Gashi on beer Porter + apples.
I didn't really like it because of the color. The photo does not show a slight yellowness inside from the beer - for some reason it was inspired by Botkin))) But it tastes great!

The same "Rye without nothing", but on kefir + water + cottage cheese. The bread is delicious, but there is a certain original taste, apparently, from cottage cheese.

In short - the conclusion: all bread machines are equal in the presence of non-crooked hands))).