Multicooker Dex DMC-60 (reviews and discussion)

Good day.
Can you please tell me if it is possible to "steam" in the DEX DMS-60 multicooker, otherwise the description of the online store indicates that it is possible in the 50th, but this function is not indicated in the 60th ...
Thank you.

Of course! To do this, there are already two steam baskets and a separate program with three different modes, just like in the 50th model. You just forgot to indicate in the online store where you read.

[so]

Today we had for lunch here so fish! Help yourself!
🔗

I got a multicooker Deh 60. I am very satisfied. But I would very much like to buy a spare saucepan for it. Maybe one of you will advise where you can buy. If possible, write in a personal. Thank you!

By the way, a Daewoo DI-9545 multicooker appeared in Russia, an analogue of DEH 50

[I would like to know why this removable cover is needed? In what cases is it removed, except for washing?]

Good day! 3 days ago I became the owner of the DEX-60.

I would like to know why this removable cover is needed?
In what cases is it removed, except for washing?
And another question: when baking or hand baking, my drops drip into the middle of the baking and in that place the baking is wet. I tried to keep it on heating and immediately get it out. NOT fatal, but can you somehow make sure that drops do not drip into the pan when baking?
I would be grateful for your answers. I am very glad that there are so many of us :)

I would like to know why this removable cover is needed?
In what cases is it removed, except for washing?

So it is designed to facilitate washing. You will appreciate it when she gets splashed with something or when you cook the fish. Removable lids for multicooker are their main and great advantage.
As for the drops, I don't even notice them, they don't affect the quality of baking.
korsar4ik , with the purchase of you and I wish you delicious meals!

Yara, thank you for your answer.

Gonna bake a cake Boiled chocolate... I plan to bake it on MANUAL mode, temperature 150 degrees for 1 hour. Do you think it's enough to be ready?

I baked 1.10 on hand at 150 .... this time is enough, bake, everything will work out, the recipe is proven!

Good day! 3 days ago I became the owner of the DEX-60.
I am very glad that there are so many of us :)

Welcome to us Great friendship with new assistant Dexik

And today I again decided to cook Adyghe cheese on the Milk porridge program, but I modified the original recipe: I took 4 eggs (instead of 6) for 2 liters of milk (3.2% pasteurized), 2 tbsp. l. salt, sour cream - 600 gr. (instead of 400) with a fat content of 20% President (especially since until February 7 inclusive in the Metro, this sour cream costs UAH 7.28, provided that you buy 3 glasses at the same time). I will show the result tomorrow, now it is under load. The decrease in the number of eggs did not affect the appearance in any way on the cheese. I think that it will even be better this way - there will be no egg taste in the finished product (or it will still be, but less).

[irysska]

irysska, I’m all watching you make Adyghe cheese and I still don’t make up my mind on such an experiment ... it seems that there is so much trouble with it ... Today I re-read your cooking technology again.
I bought everything, just do it, but I can't make up my mind and that's it ...

Girls, tell me please: is it better to cook jellied meat on languishing or stewing? and how much time, and how much I read - so many options.

On stewing, I put it on for 2 hours.

is 2 hours enough? I have not met less than 4.5 options ... Not chicken, but pork, with a shank (or whatever it is called)

is 2 hours enough? I have not met less than 4.5 options ... Not chicken, but pork, with a shank (or whatever it is called)

Only yesterday I did it, boiled it, drained the foam, brought it to a boil again and cooked it for 6 hours overnight.

is 2 hours enough? I have not met less than 4.5 options ... Not chicken, but pork, with a shank (or whatever it is called)

Pork shank and a little chicken meat, stewed for 2 hours, I do everything perfectly. I have not put it on stew for the night, have not tried it ...

oriana, you probably do with gelatin? Cartilage gelling only after cooking for at least 5 hours

I'm just in awe of the multicooker. Although, I have not tested it yet. I liked the pilaf, potatoes with mushrooms too. And the biscuit came out very airy.
But the purchase itself was unexpected. I wanted to buy a double boiler and a yoghurt dish .. then I read reviews about the Deh 60 cartoon and persuaded my husband to make such a purchase.

I wanted to buy a double boiler and a yoghurt dish .. then I read reviews about the Deh 60 cartoon and persuaded my husband to make such a purchase.

Well, DEHE is three in one

and yesterday I had another person agitated on DEX. Everyone was just stunned by the scrapbook (with smoked bacon), byyron potatoes and beef stroganoff.
Now I decided to experiment and cook broth for soup on the languor. I have never seen anything so rich. Most likely, I will do so now.

Now I decided to experiment and cook broth for soup on the languor. I have never seen anything so rich. Most likely, I will do so now.

I only make jellied meat on languor. I also cook barley on it.

More details from this place, please!

Barley must be soaked, and in this mode it swells well and becomes soft and tasty. I read here in some topic. I fill the pearl barley with water, add oil and put it on overnight, that's it.

Thank you all, girls, for the tips I still put the Jellied meat on stewing, for 4 hours. Then I'll put in the chicken breast - and stew it for another hour. Then I'll tell you what happened.

And I perfectly cook barley on Milk porridge with a delay: in the evening I fall asleep washed cereals, salt, pour water (1 MCH of cereals per glass and one "gurgle" of water, 3 servings are obtained), salt and put a delay in the morning.

And I perfectly cook barley on Milk porridge with a delay: in the evening I fall asleep washed cereals, salt, pour water (1 MCH of cereals per glass and one "gurgle" of water, 3 servings are obtained), salt and put a delay in the morning.

Yes, the main thing is to soak it, no matter how. During the night, it swells well on a delay and becomes soft.

I only make jellied meat on languor. I also cook barley on it.

Does the foam come out through the valve?

Does the foam come out through the valve?

Pearl barley? No, although there are scraps on the lid. Actually, I bet at night, maybe that's why I don't see it, maybe it climbs

here is my soup. The broth is cooked on Slowing + frying (rolled up in the summer, there are onions, carrots, tomatoes and Bulgarian pepper) + potatoes. It turned out so tasty that the little one ate as many as three ladles, and the husband purred

and with flash

I decided that now I will cook soups like this.

[irysska]

irysska, I’m all watching you make Adyghe cheese and I still don’t make up my mind on such an experiment ... it seems that there is so much trouble with it ... Today I re-read your cooking technology again.
I bought everything, just do it, but I can't make up my mind and that's it ...

oriana - so we already switched to you, why again to you, and
By the way, she promised to share her impressions of changing the recipe: 2 liters of 3.2% milk + 2 tbsp. l. salt + 4 eggs + 600 gr. sour cream 20% - I definitely liked it more than the original version. There is no longer an egg flavor and color, and the cheese tastes even better in my opinion.
Here he is, help yourself all-all-all

By the way, the cheese is not yellow, as in the photo - it turned out so easily under artificial lighting.
The weight of the resulting cheese is 740 grams.
For myself, I concluded that next time I will put only 3 eggs and 2 glasses of sour cream.

[oriana]

oriana - so we already switched to "you"
By the way, she promised to share her impressions of changing the recipe: 2 liters of 3.2% milk + 2 tbsp. l.salt + 4 eggs + 600 gr. sour cream 20% - I definitely liked it more than the original version.
The weight of the resulting cheese is 740 grams.
For myself, I concluded that next time I will put only 3 eggs and 2 glasses of sour cream.

irysska, well, forgive me, by inertia I jumped to "you" ... but again I look and salivate .... Tomorrow, probably, I'll buy milk and try ... it's a little scary, you have such a real Adyghe ... super cheese!
So we boil the milk, then pour in the egg-sour cream mixture, cook it again until it thickens and onto cheesecloth under oppression, so I understand?

[oriana]

oriana
Boil milk with salt, as it boils - pour in the pre-mixed eggs + sour cream - in a thin stream with constant stirring. All this is gradually warmed up over low-low heat (if on the stove) or on the Milk porridge in MV program with stirring. Gradually, as it warms up, curd flakes and cheese curd will begin to appear. By the time the cheese boils in a saucepan, there is already real cottage cheese - and from the moment of boiling, cook for another 4 minutes while stirring. Then in a colander with gauze and load on top for an hour. Then, after cooling completely, in the refrigerator.

[Yara]

Yara, and what are the proportions of groats: water when cooking barley on simmering?

I do not like dry, somewhere 1: 2.5 or 1: 3

I do not like dry, somewhere 1: 2.5 or 1: 3

And pour cold water or boiling water?

And I did the pearl barley like this: pour boiling water over a cup of grain and let it stand for 10 minutes, it will be absorbed.
And then her in a cartoon 1 to 2 water or milk. Braising program for 2 hours. And insists until the morning.
The grains swell and boil.

Grain oats did the same.

[Keti]

Keti, thanks for the tip
And with regard to pearl barley, it is possible and so. But I want the "languor" mode to be somehow involved

The girls taught me how to do it here on the website.
And on languor, I only put jellied meat for the night.

[lizard]

But in fact what is languor: 1st hour - 45 degrees, 2nd hour - 65 degrees, 3rd hour - 85 degrees, 4th and 5th - 98 degrees. That is, my barley is soaked for 3 hours and boiled for 2 hours. It looks like a recipe too lizard, which soaks all night on a delay, and then cooks in milk at 98 degrees, and on yours - stew for 2 hours and then insist
By the way VS NIKA in Brand on this mode, he was tormented with might and main

I've baked some more bread today


my photos or else robbin 'plagiarism

I now have a goby in a tomato on languor. I'm trying to make something like canned food. I'll see what happens and unsubscribe tomorrow.

And here is Natasha sells all sorts of things necessary for the kitchen. I also bought from her. Ask if she has spoons.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51393.0

[Keti]

Keti, do not seduce As I entered this forum, every month I buy something new. Previously, I did not buy as much in a year as now.

By the way, in the topic, Brand read this:

about the Vexation mode.
We read the instructions: "In the first hour of operation, the content temperature rises to 45 °, in the second - up to 65 °, in the third hour of operation - up to 85 °. The last 2 hours the temperature of the multicooker contents reaches and is maintained in the region of 95-98 °."
Thus, if we set the cooking time, for example, 8 hours, we get the following picture:
1h - 45 °
2h - 65 °
3h - 85 °
4h- 85 °
5h- 85 °
6h- 85 °
7h- 95-98 °
8h- 95-98 °
That is, as the cooking time increases, the first three hours (the temperature rises gradually to 85 °), then it is maintained at the same level, and then the temperature rises to 95-98 ° and so it is maintained for two last hours.

Now I think that you can't put less than 7 hours on languor

So my intuition worked right - I put it on the night without reading, in my opinion at 9 o'clock. And it turned out great.
Probably I must repeat - I wanted some jellied meat again.

I always put on the languor, if anything, then for 8-10 hours. I don't see the point for less.

I now have a goby in a tomato on languor. I'm trying to make something like canned food. I'll see what happens and unsubscribe tomorrow.

The goby in the tomato is not the same as in the jars, the bones are not soft. I put it in addition for stewing, so I want canned fish.
Do you really have to buy a pressure cooker for this?

[not dairy]

Hello! I want to cook corn not dairy porridge. Tell me how long and in what mode is it better to cook? Thanks in advance!

[extinguishing]

Girls, a tricky question. How long does your multi program last? extinguishing to the maximum?
Anyone interested in the results of the preparation of canned "Gobies in a tomato"?

OF COURSE! We're impatient. I, too, have this bull at least heaps. I forbid my husband to bring it home. I'm waiting for details from you

[languor]

Do not cook canned fish on languor, for some reason the bones do not become soft. I cooked for 6 hours, then I had an additional 2 hours for extinguishing cook turned out very well. Next time I'll put it right away extinguishing for 4 hours (by the way, how long is your maximum extinguishing time?).
In short, I cleaned the gobies, cut off the heads and fins, salted to taste, rolled them in flour and quickly fried them over high heat. I fried onions in a cartoon, added a volume. juice, a little water, salt and pepper, threw the lavrushka, added 25 grams of vinegar and sugar to taste. Then put the fish and on extinguishing for 4 hours, and then try to soften the bones. I will definitely try again to determine the exact time of extinguishing. I wonder if the bones will soften without vinegar, I would like to do without it? Do I even think about making preparations in the form of canned fish during the season of cheap fish? No one has such experience, share?

Hello everyone! Will you accept a new one to your company?
I became the owner of Dex back in January, I often read you here, but I still couldn't write ...
I have already cooked a lot of different dishes, in general, I am satisfied with the work of the multi, it only annoys that the condensate flowing down the lid somehow gets between the pan and the cartoon. Do you have it too or am I so "special"?
In general, I try to treat the cartoon very carefully, but there are already two small scratches on the bottom and on the back of the pan the bottom is also scratched, although after washing I wipe it with a towel and immediately in the cartoon. I guess I'm too worried about this, right?
I just really want my assistant to serve as long as possible ...

[extinguishing]

Girls, a tricky question. How long does your multi program last? extinguishing to the maximum?
Anyone interested in the results of the preparation of canned food "Gobies in a tomato"?

Stewing program from 20 minutes to 4 hours. How little for me.
If there are bulls, then they are brought to us such that I do not buy except for a cat. Some kind of small, slimy. Although maybe they should be like that? Although I like canned food "Gobies in a tomato".
I saw blanks in the form of canned fish somewhere here, someone did it. If I can find a link. I don't do it myself

Hello everyone! Will you accept a new one to your company?
I have already cooked a lot of different dishes, in general, I am satisfied with the work of the multi, it only annoys that the condensate flowing down the lid somehow gets between the pan and the cartoon. Is this the same for you, or am I so special?
In general, I try to treat the cartoon very carefully, but there are already two small scratches on the bottom and the bottom of the pan is also scratched on the back of the pan, although after washing I wipe it with a towel and immediately in the cartoon. I guess I'm too worried about this, right?
I just really want my assistant to serve as long as possible ...

We accept
Condensation and I periodically drain between the cartoon and the saucepan. At the bottom, under the bowl, circles have already appeared, tried Sif, does not take. At the bottom of the saucepan, the bottom is unscratched, but somehow already worn.

I also have contamination on the heating element, at least where they come from - I don’t know ...
And one more question, if you bake cupcakes in small silicone molds on a hanging bowl (for steaming), do you think they will bake?
I just don't have an oven, and four cupcakes are not enough for us ...

[not dairy]

Hello! I want to cook corn not dairy porridge. Tell me how long and in what mode is it better to cook? Thanks in advance!

On the buckwheat mode, proportions 1/3

[Bonyasha]

: girl_claping: I'll try to cook in the morning, Bonyashado you think the delay won't hurt her?
I also want to try to fry potatoes, my husband is categorically against it, says that normally fried potatoes will not work in the cartoon, but I will try, then unsubscribe.

On Fry, potatoes are no different from fried in a pan. The main thing is not to fry the whole saucepan at once filled to the brim. Actually, like a lot in a frying pan, if you fry, then the effect is also a little not what you want. Although, I love this. Loved, more precisely.
If you are frying on the stove without covering with a lid, then do not cover the cartoon during frying, and it will be the same.
By the way, I remembered that fried potatoes are my first dish in the cartoon. My husband rode up earlier than I expected him with the cartoon together, brought the cartoon, said - I will be there in an hour. Well, what was there to come up with if you didn't really know what and how to cook - I fried a batch of potatoes, just finished in an hour - it took 18 minutes to peel, cut into strips in a combine, and 42 minutes - the default Frying program itself. The result was the most fried potatoes, I did not close the lid. My husband ate and asked, pointing his finger at the cartoon: "Did IT cook it?", I say - not, they say, I cooked STE, but IT just fried it.
For a year, my husband got used to the cartoon, as to his own. He comes to lunch or from work, first of all he looks at the cartoon, if there is nothing there - in the eyes the question is - where?

I cooked buckwheat porridge with mushrooms according to a recipe book. And absolutely delighted! Delicious! I don't get this on the stove .. and most importantly it sometimes burns up .. I forget

Girls (and boys?), Who will tell you: how to cook unpolished rice in a cartoon? Is it really necessary to soak it first? Out of curiosity, my husband and I grabbed a pack of unpolished rice in the supermarket, but I don't know what to do with it ...

I give a link, it can help

One of the quotes:

Brown, unpolished rice, I cook like this:
I wash it in water and soak it for 2-3 hours, then bring it to a boil in a saucepan, slightly covered with water, and the water evaporates for 40-45 minutes, on slow heating.

Hello everyone! I already have a serious need for a second saucepan! Tell me, pliz, where can you buy in more than three ways? I would be very grateful!
And now I'm thinking about the second cartoon. What can you advise in a pair to our Deksik. So that, the same, there must be baked goods and a saucepan, preferably with a non-rounded bottom. And then I often make cakes for the family, I'm tired of trimming and covering this roundness with cream.

And now I'm thinking about a second cartoon. What can you advise as a couple to our Dexik.

Take a closer look at the Libertons, where the quality of the saucepan is not bad.

Yes Yes. Also wanted to advise Libertonichk. It is softer in temperatures, and the bowl is of the same quality as in Dex. Plus more and more by 1 liter.