Bread maker LG HB-2001BY (with functions of yoghurt and butter)

Hello Girls! Take to the company. I bought my 2001 BY bread maker 2 weeks ago. Everything seemed wonderful - both butter and yoghurts and bread! Get it all! But then a problem arose - the lid of the bread began to bake something badly, I wanted to try it on the dark crust mode (c) and then it turned white in general - I don’t know what the problem is. So I decided to check again in French - but the crust in mode (a) is again light. Although I covered the window with a towel, I am not happy with the result. Can someone tell me what my mistake is - or is it a bag of this stove ..

[olivskaya]

Dear Pechk1n, tell me, what baking mode is needed for rye bread?

Hello olivskaya, rye bread, in our bread maker, can be done in the "Russian chef" mode or in the main mode (if you are not going to add anything during the preparation of the kolobok) ... I use the main mode.

Girls, hello! I really want to buy a "ski" baby, but 3001, hence the question: is the presence of a window in HP important? Thank you in advance for your reply!

Girls, can you tell me where you can download instructions and recipes for LG HB-2001BY?

Girls, hello! I really want to buy a "ski" baby, but 3001, hence the question: is the presence of a window in HP important? Thank you in advance for your reply!

I have 3001, so I miss the window - I constantly have to lift the lid to watch the process, and every time I'm afraid that the bread may fall from this. But I really like the design of the 3001.
Happy shopping !!!

Hello everyone))) I've also bought myself 2001, or rather not myself, but my mother as a gift
we are delighted with the bread - so far we will cook according to the recipe book, but I want to try butter making .... maybe someone can do and tell you what and how ... otherwise the recipe book says about 32% cream, but we have homemade ones in the same place much more fat)))
Girls, dear, unsubscribe who cooked)))

it's me again))) could not stand it, read the whole Temka, found butter recipes))) you made a cool Temko)) thank you all, after the 3rd day I promise to add interesting recipes))

Thanks to Pechk1n for the rye bread recipe. , only I didn't have kvass - I used dark unfiltered beer and dill seeds for the smell, but it turned out to be not enough. Next time I'll add caraway seeds.

[aniretak]

Girls, can you tell me where you can download instructions and recipes for LG HB-2001BY?

2aniretak if still relevant then 🔗 there is

At the weekend, they decided to cook butter, took homemade sour cream and ... nothing happened ... looked out the window and after 20 minutes, and after 30 ... the result (after an hour of work of the HP) whipped sour cream (nothing came off). ... the only thing that was not done according to the instructions was that instead of 1 cup of sour cream (238 ml.) 2 cups swelled ...

At the weekend, they decided to cook butter, took homemade sour cream and ... nothing happened ... looked out the window and after 20 minutes, and after 30 ... the result (after an hour of work of the HP) whipped sour cream (nothing came off). ... the only thing that was not done according to the instructions was that instead of 1 cup of sour cream (238 ml.) 2 cups swelled ...

I had a similar situation, I ran the program again, and by the end of the second hour, the oil turned out

And I went according to the method of scientific poking, if it didn’t whip at a time, then it’s worth two, by the way, rinse well with water, not with one glass of water, but three or four times, otherwise the oil will be sour, but this neighbor told me, she did it in hand oil , I also washed it many times

I'll deposit my five kopecks. I have been using this HP for 3 months now. Before that, Panasonic was (and is, but removed for the duration of the test) with a despenser. If LV is the first stove, then it may be pleasant. I have a feeling that I moved from Nisan to a Chevrolet, if not to a Lada.
1The biggest minus for me is that she does not knead rye dough, the dough becomes a head, and the paddle in the "cave" goes idle.
2 The plastic pad is not gud, because the dough sticks to it. Why is that bad? You knead the dough, want to bake bread in the oven, take out the formed bun, and it ... .. stuck, in short, you need to shape the bread yourself. The same story with the pie dough, while you take it off the knife ... .. oh. In the end, the plastic, besides not even, is bad to wash. There are no such problems in Panasonic.
3 Metal case, consider the lack of insulation. Everything around is getting very hot. And if x. the item stands on the window, and outside the window -30, look from the temperature difference and the window will crack. Therefore, the oven stopped in it.
4 Viewing window. Well, I don't see anything through him. I lift the lid anyway.
5. After the very first washes on the rotation mechanism, that from the bottom of the kneading bowl, everything began to rust, I think the process will not stop. Although I do everything as in the instructions, I do not put it in water, I wipe it dry.
6 I am very depressed by the batch, it is almost impossible to achieve with l. g. large nostrils in bread.
7 oil is a waste of time and energy. Only at the end of the 2nd program does something come out. If you want to make good butter here
recipe. Rustic cream or sour cream already heated to 80 degrees, it's hot, but not boiling. Cool to a very cold state, in the refrigerator, but so that the mass does not freeze and beat for 5-10 minutes with a whisk, or better with a mixer. The mass will first become airy, then stratify, and then larger pieces will begin to form. Drain the buttermilk (be sure to leave it to drink on masks or in a concoction), rinse the "crumbs", mold them into a lump of butter and eat them for health.
8 with difficult kneading, a little tighter bun or oil function, the machine starts to smell.
9 very loud signals, if the night mix, then the neighbors will wake up.
I concluded that it is better to dig up and buy a normal car, believe me I don’t want to offend anyone !!!, separately buy a yogurt maker, in l. g. it doesn't make much sense, and beat the butter by yourself, spending a maximum of half an hour on the whole process. I remove l. g. into the pantry, and from there I get my old woman
Happy everyone !!!!!!!!!!!!!!!!!!!!!!!!

[milvok]

Dear milvok you also with the upcoming NG. I would like to return the change from your 5 kopecks. First, I want to ask you which LG model are you talking about? I will share my impressions of HP:
1.we baked rye bread and more than once ... though it is rye 50/50 ... the dough is kneaded ... after baking, the crumb is homogeneous ... no lumps seem to exist (if the dough had not been mixed, I think it was would be visible) ... and it seems to me if the bun is with a larger proportion in the direction of rye, then any household HP will not say thank you (I have to help her ... I read in the recipes of this forum)
2.Melaloplastic scapula ... very durable ... easy to clean in water
3. case ... metal or plastic ... well, here it is as anyone ... I think, and this is my personal opinion, that the plastic case, the khan will come faster.
4. observation window ... well, no comments at all.
5. after reading this forum thread and looking at your HP, no such problems were noticed ... it's a pity that you got such a copy of HP.
6. Sorry, there are no photos (they have already eaten everything) ... as they appear, I will definitely post it for you ... maybe someone from the forum will post
7. indeed, my first experience of making butter was unsuccessful ... I'll try with cream (again, on the forum topic, I saw a lot ... a lot of successful attempts to make butter, and in terms of cooking time ... very quickly)
8. here some say that beeps are generally inaudible ... for me, that's the way it is (neither loudly nor quietly)
In general, dear milvok , clarify all the same what model do you mean ... once again with the coming you and all members of the forum

milvok, joining Pechk1n
1. Happy New Year!
2.Check if you are doing everything correctly (according to the instructions) when kneading bread.
The stove is great. Of course, we will never find the ideal (either the beeps are not Bach's 10th symphony, the body is like that of an SUV, then another .....), but the stirrer (at first I was very scared of metal-plastic) sticks very well from rye dough (and I do mostly black bread in a ratio of 50:50 and less often 70:30 - in favor of rye flour) and from pastry for pies. I read that in Panasonic there really is no stirrer in the bread, but I don't really believe in it, and when choosing a NEW HP, there were already other criteria. I will not dry out the spatula (if there is anything left), and that's it
The oil turned out immediately and perfectly (another thing is that I don't really need this function - I don't use oil every day, and I should go "high beam" with cream or fatty sour cream). I make yogurt (or cottage cheese) every week and everyone in the family prefers "their" product. The main thing is to choose the right product - milk and sourdough. For those who are from St. Petersburg - I recommend Doyarushka or Petmol pasteurized, no matter what fat content is 2.5 or 3.2. In 4 hours everything is ready. Thick and tasty.
And I did not choose Panasonic, because there are no windows and an extra 30 minutes for pseudo equalization of the temperature of the product is not at all satisfied. I try not to use the delayed start for rye bread, because the bun must be looked at - after all, the leaven is different (thicker, thinner), so it turns out that the bread is ready after 12 at night, but I get up early for work, and then they impose another half an hour.
Although I am listed as a Novice Baker, I actually bake bread in different CPs (friends and relatives and the LV itself are not the first stove) So I do not regret my choice, but yes! VERY PLEASED - in the top ten!

Happy New Year everyone!

I'll do my bit too. I bought a bread maker quite recently (there will probably be 3 weeks). 2001 model.
I took it because of the window, well, I'm curious, I’ll go crazy without looking at what is there and how. Everything seems to be fine. Not super, but bearable, but open the lid, I think the temperature regime may be violated and the dough may fall off.
1. The first thing I did was bake French bread. It turned out, which I was very happy about.
2. At the expense of beeps - Khrushchev's apartment, but I barely heard them from another room at night, maybe because I was sleeping, but in the daytime, in principle, if nothing is turned on sound (TV or computer), you can hear well enough, but not annoying, my microwave beeps louder. ...
3. Further - I like the mixer because it is easy and simple to take out of the finished bread, and the dough has not yet kneaded, so that it would have to be torn off. Easier to clean. So far, there have been no problems with this.
4. Well, I don’t know, about the big nostril in the bread of other ovens. I am friends with yeast dough and do it often, and to be honest, sometimes without HP the bread is the same as in it. Turn, only my grandmother in the village, in a real Russian oven, she turns out to be spongy, but in my usual oven it turns out average. In HP the same, so there are no complaints about this.
5. The butter went off in 30 minutes at once, the sour cream was not so thick, so 150 g of butter came out from 250 g, but the second time from 280 g - 200 g there was an oil yield, so maybe something with the initial product was tricky ( who did not work right away), sour cream, then you need to take a separator, fatty (well, or cream).
6. At the expense of yogurt, I can't get enough of it, delicious and good. Therefore, why do I need one more device (like a yogurt maker) if this HP can cope.
7. The only negative (for me for now!) I would like a darker crust, but I still have it lighter than the sides, in the oven I greased it with a beaten egg and it is rosy. But my husband says everything was baked in HP and wonderful! A fried crust is harmful!
Yes, and I have read that after long-term use of HP, so to speak, many people "swing", so it is not essential - I will wait!
Happy New Year!!!!

margana, you are right about the "nostrils" you noticed - in the Russian stove, this is a completely different "nostril", and in KhP and ovens are practically the same. I made different sourdoughs and "village", incl.h., and the nostrils are the same, so I went the simplest way - fermented milk sourdough. Moreover, the serum always remains.
Beeps for me are deaf during the day, and at night (with delayed start) I bake in the main mode and there it does not beep.
The crust satisfies even without lubrication - moderately tanned. In the morning I have time to eat a crunchy humpback, and the rest still "need to soften."
And in general, the stove is quiet. The last stove, it was so small, and so kneaded - the wall trembled, and then it starts to boil ..., and the bread (rye) is always pale, or even not baked.
In any case, I don’t think about another model, although when I was going to change the oven I thought about models with all sorts of "inserts" for baguettes, buns, but the yogurt maker won. : girl_love: Especially since I try not to eat buns and only spoil them at home, but you will bake the little ones and they are not ... so tasty.
Not a master at pies, but it was so funny. At first she tried to persuade mummy to knead the dough in the HP, she didn’t and no, it’s all wrong ... She persuaded everything under her strict guidance. She now does not even think that she can knead with her hands. And we bake twice as many pies for the holidays - brothers and sisters will take with them and we will have left ..
Class!

I join this thread Last night, finally, they brought HP) I chose for a long time, I studied this topic as well)
Today we have already tried French bread, now I would really like to read all the pages of this topic, maybe there is still something useful

I decided to share a little secret!
Somehow I decided to make bread more useful! I bought a millstone type coffee grinder and ground wheat on it. Took a French bread recipe, 2.3 of my flour, the rest is recipe! SUPER! STRONGLY RECOMMENDED TO EVERYONE! Oh, yes, + 1 teaspoon sesame seeds and seaweed in the same amount!

Happy Holidays everyone !!!
The only thing that doesn't comfort me much is that the roof of the bread could still be fried. It seems that I do not break the proportions, but she is not so tanned. Maybe she started the oven with pressed Lviv yeast. But then, in fact, I did Saf-mament with dry ones, and the result is still the same! Dear colleagues, maybe you can advise something! Having already started the forum, I decided to try to tighten the temperature sensor mounting bolt, but I really don't want to climb into the stove and do something sophisticated, maybe there are secrets that are not so radical. I would be very grateful for your advice!

I have had a cookie for a year now ... That's what I noticed, I bake an egg-crust golden, ruddy, try it ... Apparently the eggs in the dough play a significant role in this ... but in general, in other recipes, so that the crust is baked brighter, before baking I grease with a chatterbox from an egg or yolk + 1 tbsp. l. cream (sour cream) ... I always cover the window in the baking process with four-fold foil ... Maybe someone will use my experience ... Happy holidays everyone !!! Happy breads !!!

and my crust is almost the same color as the sides.
but yesterday I was baking cornbread, the roof did not rise at all (the bun was very tight at once, apparently added little water. The ingredients for this recipe in the booklet were unsuccessfully selected, it is necessary to change

[Irsena]

Irsena, try this cornbread recipe.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1145.0

Try not to add liquid when kneading, it is better to under-add a few tablespoons of flour from the amount prescribed by the recipe and add them as needed when kneading.

About the crust. I read that it depends on the amount of sugar. Somewhere on a forum or in a book about bread.

on the program, the dough cannot be kneaded - neither simple for dumplings, nor yeast (
for some reason it turns out to be a very thin dough
what's the matter?

And yesterday we had a bread maker LG HB-3001 BYT. Well, what can I say, while I am very pleased - we have already made two bread and they turned out to be what I am incredibly happy about. Today I made an onion from a recipe book for 700g - my husband really liked it, the bread rose, baked, with a crispy crust. Got a lot of useful information - thanks for your advice. Now I will try to make butter and yogurt.

on the program, the dough cannot be kneaded - neither simple for dumplings, nor yeast (
for some reason it turns out very thin dough
what's the matter?

Well, if the dough is thin, then the bread maker has nothing to do with it.

It only depends on the recipe - a lot of liquid and little flour.

Read, on the forum there are many great dough recipes that knead any HP, regardless of the model.

on the program, the dough cannot be kneaded - neither simple for dumplings, nor yeast (
for some reason it turns out to be a very thin dough
what's the matter?

For me, for dumplings, according to the recipe, the dough turned out to be liquid for the first time, so I now add another glass of flour. And yesterday I made yeast for pizza, it turned out super. I read that the amount of flour depends on the weather conditions (air humidity). Good luck to you!

and my top rises well in xn, but as soon as the finished bread is pulled out, it settles in half, sometimes more. how to deal with it?

For me, for dumplings, according to the recipe, the dough turned out to be liquid for the first time, so I now add another glass of flour. And yesterday I made yeast for pizza, it turned out super. I read that the amount of flour depends on the weather conditions (air humidity). Good luck to you!

can you share the recipe?

can you share the recipe?

If you are talking about yeast dough, then I took the recipe from the recipe book for HP

well no. I'm talking about ordinary dough for dumplings
I make according to local recipes - and it is liquid (

: ok: Write:
1 egg, the rest is water - 1 cup;
wheat flour - 3 cups (I sprinkle 4 cups);
salt -1 teaspoon.
That's all!

Today I tried to make butter from homemade sour cream - everything worked out. Thanks to everyone who advised me to halve the time. My butter whipped in 25 minutes.

[sweeta]

Hello! At Christmas, I also became the proud owner of the XP LG HB 3002 BYT! I tried to bake "French" bread, coconut cake, cake and strawberry jam, everything turned out canceled! Here the wheat came out too heavy, not so porous, but still tasty! And what a fragrant bread turns out! There is no limit to joy! Thank you for your advice and tips!

but if something goes wrong, then for the "purity of the experiment" bake it according to the following principle: turn on the "French" mode, wait until the first batch is over (13 minutes), click on "stop", the dough is suitable for about 1.5 hours (to speed up the process, sometimes I turn on the "yogurt" mode), then I click on the "cupcake" program, the baking process lasts 60 minutes, all the breads are ready ... I use this principle to bake rye breads ...

sweeta, please write in more detail how to switch from mode to mode, will it not damage the electronics? So far, I'm even afraid to press the "stop" button.

No wonder I was afraid of the "stop" button, put the onion bread on a slow start, in the morning I decided to look at the bun, pressed "stop", the program turned off, it's good that the process was in the kneading stage, I set the "basic" mode - a wonderful bread turned out!

No wonder I was afraid of the "stop" button, put the onion bread on a slow start, in the morning I decided to look at the bun, pressed "stop", the program turned off, it's good that the process was in the kneading stage, I set the "basic" mode - a wonderful bread turned out!

why did you press stop? you just turned off the program. to see, just open the lid (only at the kneading stage, so that the rate does not drop during baking)

[nazvera]

nazvera, the "stop" button is a reset of the program ... Do not be afraid to press ... Just when baking rye bread, you need to let the dough come up calmly, without kneading ... rye dough does not like unnecessary movements (so I read it on the site). Good luck! Irsena By the way, right, to see the process, you can lift the lid, but you do not need to press "stop" ...

Good morning everyone!!! For Christmas we bought HP LG HB 2001 BY I already tried bread, dough too, now I put butter on and then the question arose, in 20 minutes you can look in without turning off HP? Just open the lid and oil lid? Am I not going to break anything there in the process?

Uraaaa !!!!! : yahoo: It worked !!! Thanks to your recommendations, after 20 minutes I looked in and the buttermilk had already separated, for another 5 minutes I watched the process. In total, 60 ml was obtained from a glass of cream. buttermilk, all the rest of the butter, put in the refrigerator. For lunch there will be the freshest butter !!!!

Uraaaa !!!!! : yahoo: It worked !!! Thanks to your recommendations, after 20 minutes I looked in and the buttermilk had already separated, for another 5 minutes I watched the process. In total, 60 ml was obtained from a glass of cream. buttermilk, all the rest of the butter, put in the refrigerator. For lunch there will be the freshest butter !!!!

(y) congratulations) I haven't gotten to butter yet, but I've tried different bread

(y) congratulations) I haven't gotten to butter yet, but I've tried different bread

Thank you!

Girls! My first bread was French - it did not work out, was not baked and did not rise. So far I only bake the quick one according to Elena Bo's recipe, I like the taste and fast. I tried chocolate cake and sour cream bread, it worked. Yesterday I tried French again, but added a little more flour after the 1st batch. It was baked, but the roof didn't come up. What's wrong?
Are you doing everything from the book of recipes for HP or are there not the correct ratios?

Hello!

HP will be delivered to me tomorrow !! : yahoo: For a long time I could not decide on the choice of model, but finally settled on this one! I really hope that I will not regret it. ... I can not wait!!!! We walked around 3 stores, everywhere this model was the last, I didn't want to take it from the window ... We came home upset. But after all already itching !!! : spiteful: I ordered it through the Internet.

I read the entire topic, my hands are already on fire to start baking something!

Thank you!

Girls! My first bread was French - it did not work out, was not baked and did not rise. So far I only bake the quick one according to Elena Bo's recipe, I like the taste and fast. I tried chocolate cake and sour cream bread, it worked. Yesterday I tried French again, but added a little more flour after the 1st batch. It was baked, but the roof didn't come up. What's wrong?
Are you doing everything from the book of recipes for HP or are there not the correct ratios?

I just got French, but the roof has risen moderately. The corn was ooooochen, the onion turned out well. The instructions are not very good recipes. I liked the wheat-rye from fugaska, the rye-wheat "without anything" and some other wheat competition from the site bake

Hello!

HP will be delivered to me tomorrow !! : yahoo: For a long time I could not decide on the choice of model, but finally settled on this one! I really hope that I will not regret it. ... I can not wait!!!! We walked around 3 stores, everywhere this model was the last, I didn't want to take it from the window ... We came home upset. But after all already itching !!! : spiteful: I ordered it through the Internet.

I read the entire topic, my hands are already on fire to start baking something!

I am sure you will not regret it! Very good stove! I've already tried everything in it, except for the oil. And the dough turned out well and the bread!

[nazvera]

nazvera, the "stop" button is a reset of the program ... Do not be afraid to press ... Just when baking rye bread, you must let the dough come up calmly, without kneading ... rye dough does not like unnecessary movements (so I read it on the site). Good luck! Irsena By the way, right, to see the process, you can lift the lid, but you do not need to press "stop" ...

Thank you!

Thank you!

Girls! My first bread was French - it did not work out, was not baked and did not rise. So far I only bake the quick one according to Elena Bo's recipe, I like the taste and fast. I tried chocolate cake and sour cream bread, it worked. Yesterday I tried French again, but added a little more flour after the 1st batch. It was baked, but the roof didn't come up. What's wrong?
Are you doing everything from the book of recipes for HP or are there not the correct ratios?

I did everything, except for buckwheat-corn bread, according to recipes from the book for HP, it turns out! Once, too, the bread was not baked, a lump of some sort of half-baked turned out, but firstly the flour was not tested, and secondly, I looked often, now thanks to the advice and recommendations of the girls given on the site, everything works out.
THANK YOU!!!!

Hello! Already baked many different breads, I liked the white and sour cream. I tried to make butter from 30% sour cream, but it didn't work.

I wanted to clarify with you, do you need "live" milk or pasteurized milk for yogurt? How much fat percentage?

I make yogurt from market milk, but it works well with any milk (the fatter the milk, the tastier the yogurt). The main thing is to pour boiling water over all the dishes before using so that bad flora does not get into the leaven.

It is recommended to boil the "live" and cool to 40 degrees, and heat the pasteurized to 40 degrees. As for the "block flora" on my dishes - I can't even imagine what it is. "Bad flora" can be found in a poor quality product and it will be obvious when fermented. I make the second and third yoghurt from the remaining yoghurt right in the same container. Try to make yoghurt from baked milk - it's so yummy ...