Multicooker Dex DMC-60 (reviews and discussion)

Hey everyone! : flowers: today I have "double second yogurt", I bought a good food starter, so I have been waiting for it for 3 hours, but nothing else, liquid,

Hi
3 hours for Good Food is not enough at all, you will check when it will be 6 hours, but in fact he needs 8 hours (but once you cook for the first time, check after 6 regularly - there will be no problems next time). Of the dry starter cultures, the fastest result for the Bulgarian Genesis - 5 hours, but Vivo and Good Food - 8 hours, maybe a little longer.
Good luck to you

The girls looked, and he had already thickened like jelly, I shook the jar, he was jelly-like, maybe that's enough, otherwise I'm afraid that it will turn out like the first time, what do you say?

how long is it already?

how long is it already?

almost 4 hours have passed

almost 4 hours have passed

I cooked GoodFood a lot, but in a yogurt maker, it was always from 7 to 8 hours, in 4 only Genesis can be ready
I don't even know what to advise here, the temperature may be too high, and therefore prepare well very quickly
and what, the yogurt already has a stable glossy smooth surface when the jar is tilted?

I cooked GoodFood a lot, but in a yogurt maker, it was always from 7 to 8 hours, in 4 only Genesis can be ready
I don't even know what to advise here, the temperature may be too high, and therefore prepare well very quickly
but what, the yogurt already has a stable glossy smooth surface when the jar is tilted?

It may well cook faster if the temperature is high.

It may well cook faster if the temperature is high.

you know, I started with GoodFood, then I didn't have a thermostat - well, in 4 hours it was never ready
I now have an idea - it seems that the number of bacteria in these leavens has increased by 2 times (and I was cooking even before this increase) - then it is quite possible, and if the temperature is too high, then it will be 4 hours

So, Yulia, if there is a stable surface when the jar is tilted, put the yogurt in the refrigerator and that's it.

Girls, it's me again with a report, there is no time to take a picture, I put it in the refrigerator, I was very afraid to overheat like the last time, after dinner and the sample was taken with my husband and child, everyone liked it, BUT the yogurt stretched a little when I took a spoon (though when we ate it, it has not cooled down yet normally) what is the reason for this snotty so to speak? : girl_in_dreams: just tried nothing, but still wants to reach for a spoon

This is in the order of things for natural yoghurts with dry starter cultures. But, of course, it is better to cool well in the refrigerator before use. But the pulling will be, more or less - it depends on many factors. The only thing I did without tampering was Immunalis from Good Food. Try it - it's very tasty, thick and doesn't stretch at all.

Hello everybody!
Tell me, when frying potatoes in a cartoon, do you need to close the lid or not?

It depends on what kind of potatoes you like. If you always close the lid of the pan at the same time, then close it here too, but stir sometimes, it's still frying. If not closed, then leave it open here too.

Hello everyone! I also got infected with Dexomania, I am reading 17 pages so far and want: girl_cray: I really want DEX DMC-60. I never ordered it on an Internet, but then I decided to order, but it turned out that they were not. They called back, promised delivery at the end of the month. As soon as they appear I will buy immediately with a spare saucepan. I got my first experience with the cartoon Delph, bought it for students.Poyuzala and understood weak, gave it without regret, but I wanted to myself (although there is nowhere to put it), the current is good.

Girls, good day to you! And tell me, experienced users, an inexpensive cartoon for students, boys in a hostel.
I'm happy with my deksik like an elephant. Seduced two more to the feat. But for boys to be torn apart to buy a saucepan for almost 900 is expensive. Maybe someone has already passed this material? Really needed! And then on the "mivina" will not last long.
Thank you in advance

Well, as for me, choosing between Orion (I only know from the reviews - I didn't use it myself) for 499 and Dex for 560 UAH (with a discount, which is handed out here on the forum).

In my opinion, the choice is purely symbolic. For Dex is Dex (even the 50th model), and Orion is, of course, good, but not Dex
By the way, if you do not compare 50 and 60, 50 is a wonderful cartoon in itself! I love her with tender love, but one of these days I give it to the child. All the best for children
By the way, if you compare in terms of prices, then 50, of course, seems to be more expensive. But do not forget that you will need a spare saucepan in a couple of months (at best!) By Orion. And for the price it is half a multi. Dex pans for a year of very, very active use both looks and behaves more than worthy.
The only case in which the choice can be made in favor of Orion is if the volume of a dex saucepan (4L) does not suit, it is needed for 5L. Then perhaps it makes sense to look towards Orion.
All of the above is purely personal opinion. But is it not for this that we are gathered here to exchange our own opinions about this, about this, about everyone?

azaza
I added a post)))) otherwise the choice in favor of Dex disappeared.
I took 50 in early October to a neighbor.
I can say (I have 60, and my mother and my neighbor have 50) that they are for students, that 50 is a worthy choice - there is no manual one (and who will use it?) And there is no yogurt maker (and the students will make it?). There are main modes - and this is the main thing!

I'll tell you more here, girls try the flour, it looks like they brought it fresh, it's very good, I bake chaabata a second time, the dough rises and rises ... my husband swears :)), there are few crusts
khutorok (not advertising).

Oh girls, thanks !!! ,
Even inconvenient - it raised such a wave. The student cub is not mine - my friend. She complained that the boys didn’t burn down half of the dormitory with an electric stove, and now they didn’t want to cook at all. I suggested it as an alternative to the cartoon. Already for her, with the greatest desire, it is problematic to burn something. Well, I was sent to the Internet to find something that is traveling and inexpensive. And the mother undertook to treat her son on the subject of "cooking is simple, tasty and healthy."
I would probably also take 50 dex. All the same, the kid is 4-5 years old to study. And I don’t believe in neat boys in handling dishes, and even with someone else’s, because I know firsthand what a HOSTEL is. And Dex is our smart and tough guy. Well, for a friend, perhaps, I will throw off the link to this page - let her think.

Once again THANK YOU VERY MUCH !!!!

I've been talking about the multicooker for a year already! Only now I have persuaded. Rather, it was not I who persuaded, but she realized that without a multicooker in her mode, it would be impossible to eat normally. As I found out what she now eats, a little tired comes from work, I only have enough strength to mix lettuce leaves (already sorted out, washed, packaged - in a word, store-bought) with a can of tuna - this is her dinner. At the same time, he understands that tuna is not the most, to put it mildly, healthy fish. But she likes him! And most importantly - quickly and hassle-free. Well, nothing, now it will be just as trouble-free to prepare normal food from normal products.

Tuna, not only in taste, but also in its composition, is a wonderful product and fish very healthy for health. It contains so many vitamins and phosphorus that leading US universities have made tuna dishes a must-have for students during the session and the diet of researchers who are solving problems of national importance.
Regular consumption of tuna has a beneficial effect not only on the brain, but also on the body as a whole, because it contains a large amount of vitamin D, omega-3 fatty acids and selenium with an optimal ratio of potassium and sodium. Tuna has all the health benefits of fish and is considered one of the best sources of vitamin D and calcium.
Regular consumption of this fish helps to reduce triglycerides and increases the level of good cholesterol.
The most popular is canned tuna, as fresh this fish requires a special method of preparation.
Tuna is one of the few fish species that do not lose their health benefits when preserved. Tuna canned food is characterized by being almost fat-free and made with a minimal amount of salt to enhance the flavor. But it is best to buy canned tuna made in your own juice.

So eat tuna and be healthy!

I dug a little deeper. There are several types of tuna. The first is simply Tuna. Its use can be unlimited. The rest (Albacore tuna, Tuna bigeye - Big-eyed tuna, Tuna yellowfin Yellowfin tuna, and Tuna bluefin - Blue tuna) require thoughtful moderation. You should at least read on the label which species is hidden in the tin.

Girls, tell me how do you solve the condensation problem? (Or tell me, please, where to read about this, if such questions have already been).

Girls, tell me how do you solve the condensation problem? (Or tell me, please, where to read about this, if such questions have already been).

I offer my own version:
I bought cellulose sponges (they are sold in packs of three, three-color ones - blue, pink, green). I open the multi lid with my left hand, a sponge in my right hand, quickly put it with its end between the lid and the pan and soak the condensation. then rinse the sponge.
It is best to soak when the sponge is dry. Therefore, all 3 sponges are in use: while I use one, the other washed dries.
I tried rags, but burned my hands. And I liked the sponges, they are plump, springy, absorb well. When the pan is already open, then the loofah can be put in folded in half, and left so that the condensation does not drain down. Then she sits plump and will not fall into the pan.

[tuna (white, canned)]

Girls, but I have little condensation I keep a rag ready, I automatically wipe the lid right away, and there is only a slight perspiration on it. Is that when something is stewed and cooked for a long time, and then still stands under a closed lid, then real condensation collects. Maybe my valve is very poisonous, and all the condensate comes out through it? But in general, I am more than satisfied with the work of multi.

I also found the following recommendations about tuna:
Moderately (4 times 170 grams per month) you need to eat varieties such as tuna (white, canned), bluefish, flounder, blue crab, blue marlin, farm salmon, tuna (big-eyed, blue, yellowfin) and Atlantic halibut. The listed fish varieties should be carefully eaten by pregnant women, lactating women and children under 12 years old (no more than 170 grams per week).
In general, many times I came across information that tuna is the dirtiest fish. Maybe not the most, but one of the. I didn't think I would ever have to give detailed information about this, so I don't remember the sources. It just stuck in my memory that you need to be careful with tuna. I do not impose my views and beliefs on anyone, the conversation about tuna came about by accident

Girls, and I have long forgotten about the problem of condensation. It's simple. The lid does not need to be opened abruptly. First, I simply open the latch and press it down with my hand so that the lid does not open completely. Hold it for a couple of seconds in this slightly open position and tap the top of the lid a little. Any condensation will drain directly into the saucepan.

Well, this is on condition that you have something stewed-cooked-languished there. If there are baked goods, then you need to act, on the contrary, very briskly so that condensation does not drip onto the biscuit.

But, as a rule, there is not much condensate after "baking".Most of all, it accumulates during prolonged stewing, cooking first courses, etc. - that is, when the condensate can be safely shaken off into the bowl.
So I don't keep any rags-napkins-towels next to the Dexik. Everything is clean and dry

[tuna (white, canned)]

I also found the following recommendations about tuna:
Moderately (4 times 170 grams per month) you need to eat varieties such as tuna (white, canned), bluefish, flounder, blue crab, blue marlin, farm salmon, tuna (big-eyed, blue, yellowfin) and Atlantic halibut. The listed fish varieties should be carefully eaten by pregnant women, lactating women and children under 12 years of age (no more than 170 grams per week).
In general, many times I came across information that tuna is the dirtiest fish. Maybe not the most, but one of the. I didn't think I would ever have to give detailed information about this, so I don't remember the sources. It just stuck in my memory that one should be careful with tuna. I do not impose my views and beliefs on anyone, the conversation about tuna came about by accident

And I first heard from you about the harmfulness of this fish ... Today I tortured the child all day.

The wish-fulfilling goldfish is, unfortunately, a fabulous character. But truly "golden fish" can be considered such a very real inhabitant of the seas, like tuna. The same "tuna" canned, in boxes of 4-5 shekels, tuna, which can be found frozen in any Israeli supermarket, turns out to be a container of substances useful for the human body!

First, tuna is very rich in vitamins and phosphorus, while the potassium and sodium content in it is most optimal. In addition, it is a source of unique natural omega-3 fats, which reduce the risk of cardiovascular diseases by 50%. They also improve brain function, vision, are anti-inflammatory, promote weight loss, and, according to some scientists, prevent several types of cancer.

In addition, tuna practically does not contain harmful fats, and when canned, it can be considered almost a miracle! - retains all its useful properties. It should also be noted the unusual taste of tuna, because of which it gained such popularity, which any other fish never dreamed of. It is this taste that has led to the fact that when canning, a very small amount of salt is added to tuna - it is good anyway!

Eating tuna raises the level of good cholesterol and enriches the body with calcium and vitamin D, as well as reduces the level of triglycerides, which are the main form of accumulation of fatty acids in the body, and in excess can harm it. And tuna also saturates no worse than meat, and you can cook it like meat - fry, boil, bake ...

The consumption of tuna is useful both for women who want to get closer to the cherished "90-60-90" as soon as possible, and for the stronger sex, who dream of relief muscles. It is not in vain that tuna is also called the "best friend of a bodybuilder" - in combination with training, it will bring excellent results. And finally, tuna is a delicious fish, the list of dishes from which includes at least a hundred. And there is always room for improvisation with this product, too!
🔗

And further
Did you know that in France tuna is called "sea veal"? This is because it lacks the characteristic fishy flavor. This amazing quality has made tuna very popular all over the world. Today, tuna has found widespread use in European cooking. In Japan, too, one cannot do without it.

This is also my personal attitude to this product.

q10niza
And tell me, experienced users, an inexpensive cartoon specifically for students, boys in a hostel.

I bought my student in a hostel a DELFA-FC58 multicooker for 299g in Foxtrot in September. For cooking soups, cereals, steamed dumplings, pasta in the navy, it’s the very thing. It’s just not possible to fry the pancakes, as soon as it’s heated, it goes into heating. But for that kind of money, it is quite possible to do without a stove in a hostel. By the way, my daughter did not know how to cook at all, and now she only cooks.

Girls, how do you arrange the dough in the cartoon? Today I baked bread, there, according to the recipe, 20 minutes of proofing on heating and 40 with off, so in 20 minutes at 40 degrees on the hand, my bread already baked the walls - I had to quickly turn on the baking, now I think, whether the recipe did not fit, or with a cartoon of what. Now I put yogurt in jars in water, as advised, I measured the water temperature with a thermometer, exactly 40, I don’t understand how to be with the dough, heat it up for 2 minutes and turn it off?

In the Brand 37501 multicooker I distribute the dough like this: I put it in a saucepan, close the lid, turn on the Yogurt mode, turn it off after 20 minutes and without opening the lid, I distribute it for another 40 minutes or more if necessary. Very good at it.

Theoretically, I did the same, but my dough began to bake along the walls.

I turn on the Yogurt mode, after 20 minutes I turn it off and without opening the lids I let it stand for another 40 minutes or more if necessary. Very good at it.

I do in Deksika exactly the same as Lyuda - the result is great

Theoretically, I did the same, but my dough began to bake along the walls.

but exactly the Yogurt program was included for 15-20 minutes? if so, then the program somehow incorrectly heats up very much

Theoretically, I did the same, but my dough began to bake along the walls.

Not the same at all! In Heating mode, temperature 72-77⁰C (not surprisingly, everything is almost boiled), and the temperature of the Yogurt mode is 38-40⁰C (also a little too big for the test, so we turn it on only for 20 minutes)!

no, well, why! I turned on 20 minutes on the manual at 40 degrees, and in the yogurt mode I checked it holds 40 degrees, or my manual mode is buggy, well, there was a really hot saucepan, I could not confuse the temperature ...

I understand that you put on the Heating. Well, anyway, try Yogurt, it was good and the bread turned out and grandma, etc.

I also always use yogurt to ferment. True, I turn it on for 15 minutes - that's enough. The dough works great, nothing sticks anywhere. But a couple of times I did it on the manual 40 * - the result is the same, purely positive

I turned on the manual 40 check, and a normal warm saucepan, now I hope that I messed it up for the first time Do you need to close the lid with the dough? Made the yogurt - what a cool one !!!!!!!! My yogurt maker was terribly overheating forever around her, dancing with a tambourine needed three layers of bedding, then my husband used a rheostat on her, and I always rushed with a thermometer! Now no problems, the yogurt maker gave her sister, she will suffer the hunt

[I close the lid]

I turned on the manual 40 check, and a normal warm saucepan, now I hope that I messed it up for the first time Do you need to close the lid with the dough?

In the Brand 37501 multicooker I distribute the dough like this: I put it in a saucepan, I close the lid I turn on the Yogurt mode, after 20 minutes I turn it off and without opening the lids I let it stand for another 40 minutes or more if necessary. Very good at it.

I want to make baked milk, everyone writes to put on stewing, but we have languor, can it be better?

I want to make baked milk, everyone writes to put on stewing, but we have languor, can it be better?

It can be done on milk porridge, or on languishing. And I would put on the handbrake for 80 * hours for a few. And in the end, transfer to stewing - let it come to a boil, just in case.

I'll try to put it on for the night, can we immediately boil it just in case?

Boil and turn on the Simmer for 6 hours.

Boil and turn on the Simmer for 6 hours.

Then the procedure will look like this: boiling, an hour at a temperature of 45 * (the milk will not languish, but cool after boiling), the second hour 65 * - again, not languor, but devils. And only starting from the third hour will the languor go directly at the tempo. 85 *, the next two hours - about 100 *. As for me - not really, this yearning will turn out. Better all 5 hours at 80 *, and another hour on milk porridge or stewing.
But the business is master's, everyone understands languor in his own way.

Girls, where is the longing? Does Dex 60 have longing? Or have I misunderstood something?

Yes, rendered in a separate program.

But the business is master's, everyone understands languor in his own way.

Tan, that's for sure. I don’t bother, I trust the programs and I get excellent milk with a brown-caramel crust on top. Well, you want to play with the handbrake - this is the master's business. I had that short time, that I was 60, the handbrake was used as the Boiling program, and I also tried to depict the Express program on it, but everything is not the same. Each housewife has her own needs.

On languishing, a noble pearl barley turns out

And also broths, especially from poultry, which takes a long time to cook.

No, well, I understand, in 50-ke - there is either extinguishing, or languor. When stewing, milk may run away at first, so languishing, but for a longer time (because after the first two hours the temperature rises to 85 *, it is most for languishing). But in the 60's there is a handbrake, why waste milk for two hours?
In general, it's great when you can stomp milk in several ways in one cartoon
And I'm simmering milk in a pressure cooker, an hour and a half above the roof

On languishing, a noble pearl barley turns out

I recently made a recipe from Admin, it turned out very tasty. I never got it like that, just an extraordinary taste.

In general, I did not boil, I was reluctant to bother, I put it on languor for the night in the morning, we will figure it out

No, well, I understand, in 50-ke - there is either extinguishing, or languor. When stewing, milk may run away at first, so languishing, but for a longer time (because after the first two hours the temperature rises to 85 *, it is most for languishing). But in the 60's there is a handbrake, why waste milk for two hours?
In general, it's great when you can stomp milk in several ways in one cartoon
And I'm simmering milk in a pressure cooker, an hour and a half above the roof

You like to argue, you have no strength. You yourself say - everyone has their own understanding and markers are different. You do not understand my way, I do not understand yours. I languish milk at night in my sleep, so I absolutely do not care what happens to milk there every hour, I look at other dreams. And I definitely will not get up to it in the middle of the night in order to remove it in the cold, on the contrary, I need it to languish all the time while I sleep. I do this - I boil it, then I set the timer so that it turns on for 6 hours in about two hours (the time depends on the milk), and I go to sleep peacefully. But I make a delay only because I have been sleeping for more than 6 hours, and I do not want the milk to stand in a warm cartoon in the morning, ready-made, while I fill up. In the morning I get excellent baked milk. Well, I like to cook in a dream, what is it?
Anyway, everyone will do as they did. We told the questioner different options, he will choose for himself what suits him best.

In general, I did not boil, I was reluctant to bother, I put it on languor for the night in the morning, we will figure it out

And in your 60s, boiling milk without any problems at all, turn on the Milk porridge program for 30 minutes and get boiled milk unattended. For this I, of course, respected 60-ku immensely, because I often boil 3 liters of homemade milk.

And I do all the time on languor !!! It turns out just ghee, not "type"!

[Flaksia]

Flaksia, please give me a reference to the pearl barley Romin.

May @most likely this: Porridge with toasted pearl barley by Admin.