Multicooker Dex DMC-60 (reviews and discussion)

[Taisiya]

Taisiya,
this can still be the case if you cook on hot dishes - baking, frying, manually choosing high degrees and the pan "expands" sometimes in DEKHe-50 and the lid is difficult to close, it seems to be pushed out from outside. So I think this is not a marriage, but physics

Maybe physics, but now the cartoon is cold, and the saucepan clinks when you open it. Okay, I'll continue to use it. And then yesterday I was afraid even to put porridge for the night

Girls, I wrote in the technical one and I'll ask you.
Something with the display:



The word warming up and yogurt, you can see that everything on the right has disappeared and on the number 9 in the middle, the color also disappeared. What is it? And what to do?

Maybe steam got in? Wait, maybe it will dry up and everything will be fine?

It was like that for me too, now everything is fine. But it seems that the cartoon began to fry harder, today the frying on the "vegetables" mode is burnt, before this was not the case

[Ltnusik,]

Ltnusik, I think it just seems like that.

If you want a more gentle roasting of onions and carrots, use the Bake function. Stir frequently and watch closely on Fry.

I also fry too much on "frying", so I often fry on hand at 150 degrees.
For comparison:
frying - temperature 160-180
on baked goods - temperature 120-140
on manual - temperature 120, 150, 180
Choose yourself

Take girls into your ranks! I have a question, I ask those who still have or have had DEX 50, I don't get crumbly rice in DEX 60, but in the 50th model there was grain from grain, did anyone notice this feature in the new cartoon, or maybe it just ask me to respond

[SOFIKA]

SOFIKA
Welcome!!!!
I'm only 60 and the rice is excellent. Maybe this time they took another rice?

The rice is the same, the results are different, unfortunately.

Have you tried to pour less water?, Have you cooked on another mode?
The main thing is, do not be discouraged, and write in detail what and how you laid down, included

Hurray, hurray now and I am with you. Your comments helped me make a choice in favor of DEX 60 (it was decided between Panas and Dex). Yesterday evening I received a parcel from Kiev (I was searching the Internet for a week - I was comparing prices, I stopped at the Fotos online store) Today I baked a biscuit (I don’t know how to put a photo here) and now I’m making yogurt.
Thank you for your help

I didn't have any leaven. I took the usual classic yogurt "Activia" - set it as in the recipe for 6 hours. The yogurt did not work out - the usual sour (fermented) milk. I put it in the refrigerator and see what happens in the morning.

Take girls into your ranks! I have a question, I ask those who still have or have had DEX 50, I don't get crumbly rice in DEX 60, but in the 50th model there was grain from grain, did anyone notice this feature in the new cartoon, or maybe it just ask me to respond

Good day! My rice turns out to be equally crumbly in both 50 and 60 models.
The proportions are the same 1: 1.5 (1.8) I often use Express mode in Dex 50, and Rice in Dex 60.
I thought - try to cook rice on the "Buckwheat" mode in your 60th Dex, suddenly you will like the result better. And so it will simply be necessary to select the proportions of liquid under the usual cereals.

I didn't have any leaven. I took the usual classic yogurt "Activia" - set it as in the recipe for 6 hours. The yogurt did not work out - the usual sour (fermented) milk. I put it in the refrigerator and see what happens in the morning.

.
The yoghurt seems to have stood - from alive purchased (Activia, Actimel, etc.) or maternal homemade starter culture (the first batch of yogurt fermented from dry starter culture), yogurt is cooked up to 2-3 hours (I get a little less than 3 hours if I don't heat the milk and the starter culture, but immediately I take it from the refrigerator). Of dry powder of some noble culture, the product will ferment for about 6-8 hours - the bacteria must still have time to "resurrect".
You need to keep an eye on the prepared yogurt - when the milk acquires viscosity and porcelain gloss from above, you need to put it in the refrigerator for 5 hours without waiting for the whey to peel off. There, the yogurt will acquire a greater density and taste.

Rice has already been cooked differently, and it turns out perfectly! Round does not boil (does not crumble, but does not stick together), long in general to a point, steamed dry, brown cooked with vegetables (5-7 minutes fried frozen vegetables, covered rice, poured water on a finger above the level of rice, cooked on "Buckwheat" ) - Super Duper
But there is no friendship with yogurt yet: out of three attempts, only one was successful ... For the first time I poured cold milk from the refrigerator, after 9 hours it did not even begin to thicken. The second time was just that, successful (7 hours). The third time, remembering the positive experience, I repeated my actions - the milk remained milk (after 8 hours), and only at the bottom were visible signs of thickening. There was no time to wait, maybe it would

But there is no friendship with yogurt yet: out of three attempts, only one was successful ... For the first time I poured cold milk from the refrigerator, after 9 hours it did not even begin to thicken. The second time was just that, successful (7 hours). The third time, remembering the positive experience, I repeated my actions - the milk remained milk (after 8 hours), and only at the bottom were visible signs of thickening. There was no time to wait, maybe it would

It looks like a "dead" leaven. Have you used dry starter culture?
On a live, ready-made during this time (8-9 hours) in the warmth, probably already at least some "curdled milk" would have turned out. If you are going to cook from Activia, etc., then you need the freshest and no additives.
And yet it is convenient to make from dry starter cultures, and then ferment the mother's milk for another 5 days for new portions of yogurt.

Good day! My rice turns out to be equally crumbly in both 50 and 60 models.
The proportions are the same 1: 1.5 (1.8) I often use Express mode in Dex 50, and Rice in Dex 60.
I thought - try to cook rice on the "Buckwheat" mode in your 60th Dex, suddenly you will like the result better. And so it will simply be necessary to select the proportions of liquid under the usual cereals.

Hello everybody. I decided to join the discussion of rice in Dex 60. It touched a heart. The fact is that I had a Dex 50 and the "duty" dish was exactly rice, it turned out to be moderately boiled and not dry. In the 60th, rice is simply a disaster, it dries out godlessly, and a film forms at the bottom of the pan. I tried it on the "Buckwheat" mode, and took different proportions, and experimented with cereals, it didn't get better. I noticed that my rice is already ready when the display lights up 15 minutes before the end of the program and in these minutes it has time to dry out.
Write in more detail how you cook rice: what kind of cereal do you take and how much, do you soak the rice beforehand or not, do you grease the saucepan with oil or not?

I use Zhmenka Rice or Fine Foods
I do not preliminarily sign. The proportions are 1 to 2.
I just add rice, salt and water on top.
No skin forms on the bottom and the rice does not burn.

And "Zhmenka" what kind of rice, I usually take round grain. Although I have 60 in Dex, none of it works. Also, how much rice you cook at a time. I usually take 2 cups. Maybe this is a small portion and therefore it gets dry.

For girls, jasmine requires a little less water than steamed, when I just bought an MV, I was looking for rice - and there was no long one, I took jasmine, so it was very soft (not sticky and not porridge, but not pilaf - in the understanding of pilaf :)) ) with the amount of water that goes for pilaf.

Zhmenki is ready to argue about Jasmine TM.I take it just for pilaf! It does not fall apart, does not boil over and is hard.

I didn’t have Zhmenka, another was, but Jasmine, I was still puzzled, like a recipe, but rather soft ... in general, for each, there are different proportions, even two tablespoons of water, extra, probably change the result.
And I steamed and took Zhmenka, I even cut out the ethic - when I send my husband to the store ... I give it out so that I don't make a mistake :))

I want to clarify. I love pure rice as a side dish. If you make pilaf with meat, then I have no complaints about the "Rice" program. But if you just cook rice, then problems. And recently I made pilaf with quince according to the recipe from the site, I took the basmati "Khutorok Panskiy" rice, it turned out to be just a nightmare, the rice stuck together, barely mixed. So I think now, either something is wrong with the program (the temperature is too high), or with rice. I'm already starting to regret that I gave the Dex 50, there is nothing to compare.

from the last
Orange cupcake 🔗

here's another new one.
Chicken in mayonnaise-sour cream sauce 🔗

[Luysia]

Luysia
corrected

Here's more from the last
Cupcake with raisins and dried apricots 🔗
A recipe from a topic on our forum

Girls, take the "new" lazy so to speak! On December 16, I bought a mulya and cooked everything according to recipes for a panaska about the forum I did not know this wonderful one until I bought myself a Bosch cube combine, I read reviews and consulted here and came across the topic of deksiks, although I bought it purely intuitively, I never had it and Here we have such love for 2 months with the Multicooker, happy as an elephant, now I’m looking for exercises for the press on the Internet, otherwise you won’t last long on baking, and the summer is just around the corner, cooking, of course, is many times faster, everything is so easy and simple and tasty there are no words It's just that I have mastered the whole twig from cover to cover today, now I am a theoretician, so to speak, Charlotte, but now I do not get very high results, and on the weekend I will try to make chocolate with boiling water, after your feedback, I cannot do otherwise. With the bottom of the problem, like everyone else, it seems like nothing gets in, and the bottom is dark and dirty and nothing is rubbed off either in a cold state or in a warm state, ugly, of course, and also at the expense of rice, I did not make pure rice all the time, or like pilaf or with vegetables, so it is loose I didn’t come out even once, very tasty, but such a soft churz chur, proportion 1: 2 mode vegetables-meat frying then just rice and on heating for 15-20 minutes, I haven’t photographed anything yet, but I think I’ll do it, I really liked the salt multe flew away for two times, made ham and casseroles, and the fact that there are always stewed potatoes, buckwheat with meat, gravy. I also want to make a fish in a canned tomato type according to the recipe, well, I really want it! In general, I am very glad that I found such a forum, just a fairy tale

Girls, does anyone have any recipes or links to lean dishes in DEXe?

I cooked this today, all without oil.

In the evening, I poured 1/4 of a cartoon cup of rice. the same amount of millet (doused with boiling water), and half a glass of buckwheat. Added about 20 pieces. chopped prunes and dried apricots, 1 h. l. (from HP) salt and 3 tbsp. l. Sahara. I poured 3.5 m glasses of water and, with a delay until the morning, set up the "Buckwheat" program. Woke up from aaapah !!! Breakfast is ready.!



Stewed cabbage: Chopped the cabbage, chopped the onion finely, coarsely grated the carrot, added your frozen red pepper, salt, a little sugar, poured in tomato juice and put on the "Buckwheat" mode. Turned off in 5 minutes. before the end of the program, I was afraid that it would burn without oil. It turned out very tasty, albeit without oil!


And this is a stewed potato with mushrooms. Cut the potatoes, add chopped champignons or any other mushrooms, onions, salt and water. I added some more dry porcini mushrooms for flavor, but this is not necessary. Extinguishing program for 1 hour.
There was also soup, but in an ordinary saucepan, the multicooker was busy - boiled dry mushrooms, added potatoes, carrots, onions. At the end of cooking, I added spider web vermicelli.
You can also look at lean recipes here. 🔗

but I'm not overjoyed at the cartoon!
By the way, yesterday a friend ordered herself)))

We have declared a state of emergency in our city due to lack of water.So I cook as usual and several dishes + pastries. Wash just one saucepan !!!! So get ready without water

[izumka]

izumka
Well, you are a hard worker - so many things, class, especially cabbage - I really respect such a dish
Vinochek
Yes, cartoon is really a lifesaver, your comrade

[Natalia Paleeva]

Girls, does anyone have any recipes or links to lean dishes in DEXe?

Natalia Paleeva,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=163996.0

[izumka]

izumka, yara Thank you very much, otherwise I bought a cartoon the other day, and here is a post and it is still idle with me
today she cooked milk rice porridge for the child - I was very worried about the milk so as not to run away to the heating element - I cooked porridge according to the recipe from the instructions - porridge, though I did not try it, but the saucepan is empty.

Girls, urgent question: as in 60th with milk? Is the program capricious or is the result stable? Not only rice mills are planned - with them, as I understand it, troubles usually do not happen. What about the rest? Oatmeal (long-term), millet, yachka, pearl barley. Is it possible to put calmly on the timer, or only under strict supervision with a tambourine in hand?

For my Dex 60 is a problem, unfortunately. I put rice milk on the timer - and all morning I washed the cartoon and the whole kitchen. I ran through the valve and flooded everything. Now I'm looking for my daughter with the same functions as in 60, but I can't advise Dex, although otherwise I like everything, it works every day.

It seems to me all the same, it's not so much about cartoons as about rice and milk. Once I bought some rice, a big one, white, Krasnodar checked was not in the store. So he ran away from me every time, even just on the water and even with the lid open. In general, I have not seen this yet.
Plus milk is a sore subject. Have you used home tested? Or a store-bought mixture with something incomprehensible? I just have never run away on my home. Although, I don't often make milk. Once she cooked, sitting at home on the Extinguishing in Dax-50, periodically glanced at how it was there, apparently by this very little she let out the temperature, and nothing ever escaped. And then I went to work, and full of confidence that everything would be as usual - normal, put rice porridge with a timer for lunch, so that it would be for dinner. She poured the whole locker for me, this porridge. So that's it.
In general, you do not understand how it is that.

Yesterday I made an omelet on the Heating (15 minutes) - beauty, better than on baked goods.

No reply notifications are received. And I sit, waiting for your advice. Thank you girls!
Eh, wherever you look, everywhere there are problems with milk, or with roasts.

Tanya, you need an ordinary rice cooker, we have a theme for them. But they don't have a timer. But NEVER did any milk run into this one personally with me. And she fried well.

IRR, I don't need it, brother. The child is tiny, you need porridge. And they themselves love fried dishes. And they also want a timer so that you can safely leave the unit with the task and go for a walk with the child. So the rice cooker, I'm afraid, is not quite what you need. But in general, I see that their requirements in one unit is a utopia. Anyone will have to either give up something, or purchase two units: one for milk, one for the rest.

I realized for myself that when I just bought milk, there was milk at home - good, without impurities, it spat a little on the lid, then I cooked it in Yagotinsky, I also spat, but somehow I took another production and put millet ... on the phone - the husband is calling, you have something spitting - here I saw how it can spit from the valve, right a fountain, and I also noticed if after 7 minutes - when it is about to boil - open the lid, I am like that I understand the pressure is released, and then the milk will boil a little and you can painlessly close and cook.
Now with a milk store it is difficult to guess, once at a time it is not necessary.


or maybe our "Klara Zhorovna" is smart :)) and tells us what we can eat, and what not - what they mixed there.

or maybe our "Klara Zhorovna" is smart :)) and tells us what we can eat, and what not - what they mixed there.

Maybe your clever Klara is zakharovna, but for some reason she also spat from homemade good milk.

Did someone try to cook milk without a valve? I do not remember.

she spat, and spat when she poured one milk, (then when one glass of water - it was better) but did not escape through the valve,

[30]

When I was just choosing a multicooker, I was convinced that there is NO PERFECT multicooker in EVERYTHING.
And I chose DEX 60 because her saucepan is still the best. It would not be the 60th, I would take the 50th model, but still DEH. The 60th has several advantages over the 50th (stewing-simmering is separated, the time for steam goes from the moment of boiling, there are yogurt and manual modes).
Yes, Dex has a lot of power, which is good when frying (sometimes even too much), but probably not always good in other modes (although power should not be related to temperature).
It still seems to me that not all specimens have exactly adjusted temperatures in the modes, so some say - fine, while others - it burns, flows, spits. I don’t know why, it seems that it was not our alcoholics who collected. Or maybe they were in a hurry, and here we were in a hurry on the site
As for me, I would still make some changes to DEX 60:
- the "yogurt" regime would start at 2 o'clock, and not from 6,
- the languor mode would do the opposite - so that it boils and the temperature decreases, and does not increase;
- manually would make such temperatures: 30, (what for 40, 60 and 80 ??), 98 (not everything needs to be brought to a boil), 100 (let it be), (I think that 120 and 130 are also not needed), 140, 150 and 160 (180 I think it's not necessary either);
- it would be much better if the "heating" mode was turned on only at will (sometimes it even makes me angry);
- as for me, the breakdown of the "frying" mode by type of food is superfluous, I still turn it off before the default time ends (otherwise everything will burn out, it burns), the highest temperature is still (160-180 degrees);
- similarly, the "steam" mode would not be divided into types of products, usually I choose the time myself (probably the manufacturer decided that it was more impressive);
- the "extinguishing" mode would be extended not up to 4 hours, but up to 6 hours.
It seems that everything, but what do YOU ​​think?

[30]

When I was just choosing a multicooker, I was convinced that there is NO PERFECT multicooker in EVERYTHING.
And I chose DEX 60 because her saucepan is still the best. It would not be the 60th, I would take the 50th model, but still DEH. Although the 60th has several advantages over the 50th (stewing-simmering is separated, the time for steam goes from the moment of boiling, there are yogurt and manual modes).
Yes, Dex has a lot of power, which is good when frying (sometimes even too much), but probably not always good in other modes (although power should not be related to temperature).
It still seems to me that not all specimens have exactly adjusted temperatures in the modes, so some say - fine, while others - it burns, flows, spits. I don’t know why, it seems that it was not our alcoholics who collected. Or maybe they were in a hurry, and here we were in a hurry on the site
As for me, I would still make some changes to DEX 60:
- the "yogurt" regime would start at 2 o'clock, and not from 6,
- the languor mode would do the opposite - so that it boils, and then the temperature decreases, and does not increase;
- manually would make such temperatures: 30, (and why 40, 60 and 80 ??), 98 (not everything needs to be brought to a boil), 100 (let it be), (further I think that 120 and 130 are also not needed), 140, 150 and 160 , (and I think 180 is also not necessary);
- it would be much better if the "heating" mode was turned on only at will (sometimes it even makes me angry);
- as for me, the breakdown of the "frying" mode by type of food is superfluous, I still turn it off before the default time ends (otherwise everything will burn out, it burns), the highest temperature is still (160-180 degrees);
- similarly, the "steam" mode would not be divided into types of products, usually I choose the time myself (probably the manufacturer decided that it was more impressive);
- the "extinguishing" mode would be extended not up to 4 hours, but up to 6 hours.
It seems that everything, but what do YOU ​​think?

It seems that everything, but what do YOU ​​think?

If the manufacturer asked about this, but what is the use of our opinion? It is in the Brand that they are going to improve something else, and Dax does not at all strive for this. It's a pity...

If the manufacturer asked about this, but what is the use of our opinion? It is in the Brand that they are going to improve something else, and Dax does not at all strive for this. It's a pity...

Why then? After all, he moved from 50 to 60, that is, he improved the model. I think that by autumn Alex will appear again and announce a new DEX.
The most interesting is what the manufacturer thought when he created the temperature regimes in "manual" mode. Well, what are 60 and 80 degrees for? This is not a washing machine. It can be seen that the creators are only men. Likewise, with "languor", we ourselves are trying to adapt at least to something this mode, in which the food boils only by the seventh hour, and before that it just warms up, but why? So is "heating, why is it in all modes?"

Regarding the different modes on the Frying Program, the difference is not in time. In the 50s, the default time is the same for all these products, different intensity of frying, that is, the temperature, as I understand it. Meat is roasted harder than vegetables, for example. Therefore, it is very correct that there is division. For example, on the stove, I also fry vegetables and meat on different divisions.
For the rest, I have nothing against it.

It seems that everything, but what do YOU ​​think?

PPKS. The only thing is that I would manually set 37 * instead of 30 *, or in addition to them, and then the yogurt program could be removed altogether, and set manually. 40 * is already a lot for some crops. And I would leave 80 * on hand for even languor. However, if you "turn over" the languor program, then you can do without 80 * on the manual one.

Girls, who is the biggest experimenter in yoghurt here? Who is more specific to ask?

[30]

- manually would make such temperatures: 30, (and why 40, 60 and 80 ??), 98 (not everything needs to be brought to a boil), 100 (let it be), (further I think that 120 and 130 are also not needed), 140, 150 and 160 , (and I think 180 is also not necessary);

I agree with you in many ways, but I will argue about manual modes. For example, for mothers with small children, the temperature of 40 is important for warming up baby food, and for homemade cottage cheese, you need to warm up the sourdough in a water bath to 60-65 degrees, I personally often use 100 and 120 for delicate baking, for example, an omelet or cottage cheese casserole, which is on mode "Baking" is simply very hard to bake. Therefore, I think the manual mode with a large selection of temperatures is better, everyone can choose for themselves.

I also put Jasmine in pilaf, and as a side dish (which is more often)

For testing once again, I cooked this rice on the "Rice" mode in a 1: 2 ratio, the rice is boiled, it stuck to the bottom. In general, I give up trying to cook normal clean rice with this program. Probably I had no luck with the settings in my Dexica.
But every cloud has a silver lining. I ordered a second cartoon for side dishes and rice. I stopped at Little Libertonchik and my husband supported me, otherwise he got tired of watching my torment.

[Ta_chka]

I agree with you in many ways, but I will argue about manual modes. For example, for mothers with small children, the temperature of 40 is important for warming up baby food, and for homemade cottage cheese, you need to warm up the sourdough in a water bath to 60-65 degrees, I personally often use 100 and 120 for delicate baking, for example, an omelet or cottage cheese casserole, which is on mode "Baking" is simply very hard to bake. Therefore, I think the manual mode with a large selection of temperatures is better, everyone can choose for themselves.

Okay, persuaded, then we agree on this temperature mode: 30, 40, 60 (or 65), 98, 100, 120, 140, 150, 160
Eh, if only our words, yeah God manufacturer's ear
By the way, Ta_chka, Deh and Liberton are the best couple for today!

[98]

Okay, persuaded, then we agree on this temperature mode: 30, 40, 60 (or 65), 98, 100, 120, 140, 150, 160

The main thing is that the manufacturer does not round 98 * to 100 *. And it would also be good 37-38 * or instead of 40 *, or in addition. Plus heating the lid in manual mode, at least at temperatures above 100 *.And then it would be the perfect multicooker.

By the way, Ta_chka, Deh and Liberton are the best couple for today!

And again PPKS!

Oh, I forgot to write about 80 degrees. Temperatures of 80-85 degrees are used for milk pasteurization, for example when making yoghurt.
In general, I think that the manufacturer of Dex will hardly listen to the recommendations of users. It seems to me that this is just a "generic", as they say, a copy of some brand model. In the case of Dec 60, this is Brand.
And I know about Dex and Liberton. No wonder I read this forum.