Multicooker Dex DMC-60 (reviews and discussion)

Oh, girls, and I'm finally simmering milk in a pressure cooker. This is such a thrill, I tell you! I had it for a long time, I was tormenting it for an hour and a half, it was brownish, and it smelled offensively of caramel. And then the fermented baked milk from it is so dusky

here is Temka
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106386.0

Oh, I have such a casserole in my bins. Something I misunderstood her. As the whistle begins to scream, when the water "in the dungeons" boils, you don't know what to grab at)) You need to find, still try to play.

I took off the whistle. I don't eat milk porridge at all, but I cook it with my own, just for a liter of milk. The semolina is just super, and the oatmeal And then I wash it in the dishwasher. I also make custard cream in it and nutela.

Yesterday I cooked pasta for the first time in a slow cooker. Although this is of course corny, simple pasta. But it turned out so cool! I was just bursting with enthusiasm and the capabilities of the multicooker.

On "rice"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=105108.0

Yeah thanks. Only there on buckwheat. The temperature is slightly higher. Boom to try.

Girls, my milk was thawed for 7 hours on languishing, then it was heated until morning. The color is really what you need.
After that I ventured to check the "Extinguishing" mode. It has been stewing there for an hour now and nothing has escaped anywhere. It barely moves, does not boil. So you can safely drown milk on "Stew".

So this is already melted, why should he run? If you are fresher, try turning it on and going to bed. And then it all depends on the quality of the milk and how the stars appear in the sky.

Yeah thanks. Only there on buckwheat. The temperature is slightly higher. Boom to try.

Didn't pay attention to the author's other model of the multicooker.
Although I think that we should succeed on buckwheat.

What if they don't stand up like that?
So it's somehow scary to leave it overnight ...

So I am about the same. Longing is safer.

So this is already melted, why should he run? If you are fresher, try turning it on and going to bed. And then it all depends on the quality of the milk and how the stars appear in the sky.

I will definitely try it next time. From the fact that it is baked, it has not ceased to be milk from this))) I will report on the results. And what, someone already had a sad experience?

By the way, the taste turned out to be more saturated and it took on a crust, which many love so much. Like after the oven.

I will definitely try it next time. From the fact that it is baked, it has not ceased to be milk from this))) I will report on the results. And what, someone already had a sad experience?

Well, it's your business. I shared my thoughts, and then it's up to you to decide.

I can't even imagine how baked milk runs away. Although ... I may not know something, of course.

Fresh milk froths when it boils because the froth is a curdling protein (just like meat, fish, peas and some vegetables boil in froth). In the upper layers of milk, the density decreases. And the pressure increases when heated, especially in a tightly closed lid. Foaming milk can burst upward. And baked milk is a dead horse. Everything died there, and the protein was cooked-digested as well. Therefore, it does not foam and, according to the elementary law of physics about the ratio of density and pressure, it cannot escape.

How! Well, purely intuitively, I kind of thought ... and Tanya here put everything purely scientifically on the shelves. Well finally!

How! Well, purely intuitively, I kind of thought ... and Tanya put everything on the shelves purely scientifically. Well finally!

You know, she graduated from a technical university a hundred years ago. She worked in her specialty a long time ago for only a year, but what they hammered into our heads still makes itself felt.

Well, girls, you give! I did not expect to meet nuclear physicists at the culinary forum))) Personally, I am a philologist, so I will try stupidly in practice. Now it's just that all the milk that was in the house has been melted and it is worth fermenting for fermented baked milk. As soon as I buy it raw, I will immediately try it for "Stew" and let me know what happened.

[Toffee]

Toffee, catch the promised bread:

Whole-grain-gagging according to the principle "I blinded him from what was." And there was: a little pumpkin, prunes, milk and oatmeal. I don't know the taste yet, I haven't tried it, but I don't like the cut. Perhaps the flakes give such an effect - I used to add them in the form of porridge, and threw them dry for the first time.

Friends, tell me, please, such a moment. I want to fry the cauliflower in batter. But first it must be boiled. So, if I put it in a hinged double boiler, and the macaros are cooked in the cartoon at this time, will the cabbage be cooked so to such a condition, so that it can be fried in batter later?

Why fry? Why in batter? Make this yummy here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172098.0

I cook on Pastry, just bake for 20 minutes, mixed once. Then I filled in the cheese, filled it with cream and baked it until the end of the program. Only 40-50 minutes of the Baking program. You can then stir again 1 time in the process. It tastes much better than batter. And you don't need to fry.

You don't need to cook it first either.

Why fry? Why in batter? Make this yummy here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172098.0

It's just ... it's embarrassing to say, but there was no cheese or cream in the fridge. And there are eggs for batter and ground croutons. In general, as I wrote above, I haven't cooked cauliflower yet. And my husband bought it and she has been lying on the loggia for three or four weeks already, all has dried up a bit. I don’t know if she’s reanimating at all. So I thought to steam it beforehand.

But with cheese, I love all baked goods. so I will definitely do it. Toka will buy cheese and new cabbage.

Pre-soaked lentils in cold water for 30 minutes.
As for water: if you cook lentils as a side dish, then the ratio of 1 to 2 (as I did) is definitely not suitable. The liquid remains to the fig and more in general, a lot. I chose the liquid in the process.

I read it. I ran away. I bought it. I prepared it.
irysska, I did not soak, and the ratio of 1 to 2 is fine
True, this unknown animal has a look (green lentils turned into black porridge). But delicious!

True, this unknown animal has a look (green lentils turned into black porridge). But delicious!

This is how the carriage turns into a pumpkin, and a beautiful orange lentil, when cooked, becomes usually pale and inconspicuous

and beautiful orange lentils, when cooked, usually become pale and inconspicuous

and this is for that kind of money, because you also want beauty

And today I bought this one from our market:

Packing 400g, price 6 UAH
Manufacturer: TOV Olimp, Kharkov

Now boil, not soaked, the proportion is 1k2 - but apparently, it will still cook longer than soaked

Cooked. Stewing program 1 hour (this time includes boiling) - excellent
Lentils of domestic producers passed the test. The only difference with the lentils that I showed earlier (Golden Fair) is that this is smaller (but not all small ones, but there are large ones, there are smaller and smaller ones - such is the mixture).

I shifted lentils from a saucepan and decided to try. Either it seemed to me so, or really - this lentil seemed to me tastier (Than the Gold Fair), it doesn't have such a herbaceous aftertaste (or maybe it seemed to me tastier because of frying onions + carrots and plus salted dill).

Today in the program "All Buda Dobre" they cooked lentils with fried onions, carrots, mushrooms and spinach.So there they said that you need to salt the lentils at the end, because of this it tastes better. You probably need to buy yourself some lentils at least try what it is.

I also read that salt at the end, since it takes longer to cook in salt water. I salted at the end with dill and salt (just so as not to stew the dill for a long time).
By the way, cooking with mushrooms is a cool idea.

And I've already tried the lentil soup. Everything worked out great. Also on the "Extinguish" mode - 60 minutes by default. Good soup turned out.
Milk in the "Stew" mode has been heating for three hours already. Nothing foams, boils or escapes. Everything is fine.
On the "languor" for 5 hours, it did not heat up properly. Let's see what happens to the extinguishing.

While everyone indulges in lentils, I baked a pie today 🔗 it turned out well. I made half portions with small additions in the form of 25g margarine, 60g sugar, 40g chocolate and 10g cocoa. It turned out tasty, although the sugar may have been too much. Baking 55min. It's a pity there is no camera I can not show
Now I put the oatmeal on the heated water, a trial attempt, never cooked. I wanted to leave oatmeal 50g and 340g of water on heating overnight. I checked it after 30 minutes, checked the temperature of 78 degrees with a temperature probe, the flakes were already swollen, the saucepan is pretty hot. You will touch it. I think so, the Heating mode with a temperature of 78 degrees and a duration of 6 hours can completely replace the Simmering mode. In terms of temperature, this is something in between the Quenching and Simmering modes. I'll take it on board, I think it's not bad to torment porridge or something else at a constant temperature.

Girls, my milk was thawed for 7 hours on languishing, then it was heated until morning. The color is really what you need.
After that I ventured to check the "Extinguishing" mode. It has been stewing there for an hour now and nothing has escaped anywhere. It barely moves, does not boil. So you can safely drown milk on "Stew".

As for whether it is possible to cook baked milk on Stew? Here is Luysia doing- Baked milk.

I cooked today and here is my result: while I was in the hairdresser - the rooster was extinguished, or rather its end with vegetables. And then, while cleaning the apartment, buckwheat was cooked with broth from a rooster. This time I took into account all the teachings and it turned out just super! The husband must have fallen in love in a new way. Only probably not in me, but in my assistant! Here is a delicious dinner for a beloved man: I already exhibited soup yesterday, and here is the second:
🔗 🔗
🔗 🔗

But on stewing, I cooked soup here, then when the soup boiled there, I open the lid and it boils very well there. And then, when after that I closed the lid and after a while open it, then it barely sways. I'm thinking here. At the first opening, steam is released, the pressure drops and then the temperature level is simply maintained - the heating elements are turned on and off.
What am I leading to. if you put milk on stewing and immediately go to bed, for example, or to work, then the steam will not be released, the foam will not subside, but trample up. Of course, it still depends on the quality of the milk itself. One gives more foam, the other less, and powder practically does not. And if you wait until it boils, open it, then close it, then everything will be fine. Maybe so? I myself haven’t tried it at the Extinguishing yet, I recently had a cartoon, until I tried everything. I did 8 hours on the languor.

I cooked today and here is my result: while I was in the hairdresser - the rooster was extinguished, or rather its end with vegetables. And then, while cleaning the apartment, buckwheat was cooked with broth from a rooster. This time I took into account all the teachings and it turned out just super! The husband must have fallen in love in a new way. Only probably not in me, but in my assistant!

What a fine fellow you are, such an appetizing cockerel!
And husbands, they are all like that, I’m beginning to be jealous of mine too, for the cartoon, for the AG, for the yogurt maker, the bread maker. He admires them so much, as if they themselves are preparing everything without my participation. I sit in the hall at the table in the evening working, he comes in from work - and here the smells are awesome, but from the street, from the cold, like today, all this is in the nose just like that.And he sees that it is full of grub, hot bread under a towel is cooling down, the cartoon winks invitingly, and I'm in another room, as if it had nothing to do with it, as if I’ve been sitting there right in the morning.

that as well as on the stove)))) can be on Stew, and then a little on Baking.

Marichka, you see how wonderful it is! And you were upset. Cook something in it two or three times - and you will already understand what it is.
Stuffed cabbage ... Well, how. First, steam (or slightly boil) the whole cabbage (a small one - a large one will not fit into our saucepan) You can simmer in a micron for five minutes. Disassemble the cabbage into leaves, or cut the thickest stems, or break with a hammer to soften. Boil rice (1/1 proportion, even a little less water than rice, so as not to be overcooked in the end). Fry the onion with carrots in the Fry, add to the minced meat, there is also undercooked rice. Season with salt and pepper, knead well. Stuff the cabbage leaves, put in a saucepan, pour the sauce (everything is individual here: someone prefers tomato, someone tomato sauce or ketchup, I prefer half-and-half tomato / sour cream (cream) or tomato / mayonnaise (only homemade !!!). Salt and pepper the sauce again (red hot pepper is perfect, to taste.) Stew program Set the time for an hour and a half, after an hour you will try for softness - maybe that's enough.
Yes, there are probably a lot of recipes, ask in the search engine (under the name of the forum, the "Find" window) - a lot of options will drop out.

As for whether it is possible to cook baked milk on Stew? Here is Luysia doing- Baked milk.

Thank you. She just for some reason was not enough 4 hours. In 3.5 hours it melted perfectly.
As for running away, don't be afraid, girls. I tried 3 different types of milk, 2 store milk, one bazaar. Nothing has ever escaped anywhere on extinguishing.

Thanks! we will try! I would also like to learn how to make stuffed cabbage rolls in it, if possible, of course. on which programs? otherwise I don't want to hit my face in the mud on Jam Day!

And in the recipe book there is stuffed peppers. I think it can be done by analogy. I made meatballs like that.

I did 8 hours on the languor.

And how do you like the result? I tormented 5. I did not like it, 1 hour "Extinguished". It turned out great. I think maybe just put not 5, but more at once.

And how do you like the result? I tormented 5. I did not like it, 1 hour "Extinguished". It turned out great. I think maybe just put not 5, but more at once.

Here I described
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.0

And you have set very few hours on the languor. It heats up there for a very long time. We have languish from 5 hours. But the temperatures there are distributed as follows: the first hour - 45 degrees, the second hour - 65, the last two hours about 100. The remaining hours are between the first two and the last 85 degrees. So in fact, only 3 hours the last you had a temperature more or less hot.
Azaza Tanya suggested to me about the temperature and advised me on languor - to set at least 8 hours.

Next time I’ll try it on Extinguishing. Because the crusts did not come out as desired, or rather, they were at the bottom, stuck and tough, like overfried eggs, but there were none on top. I, too, while studying and experimenting to my taste.

Good day! I made stuffed cabbage rolls! It turned out just bombing! As if from a stove. Boiled for Steam, and then stew for 1 hour 20 minutes. And on top of the cabbage rolls I laid out cabbage leaves, otherwise the minced meat was not enough. So we can say that this cabbage was grinded first, it turned out to be delicious. So I'm ecstatic. Today without photos - I came late with a photo

Girls, I just picked up my assistant from the post office !!! take me into your ranks too !!! tomorrow I want to cook borscht with beans, and put yogurt for the night. for tonight can make milk porridge with buckwheat? wake up with my son in the morning. and we have porridge ready!

Congratulations !!! Let Deksik be a good helper!
And one more thing: you first test the milk porridge under supervision, and only then you will put it on at night (everything should be fine, but just in case, check it first during the day).

Good day! I made stuffed cabbage rolls! It turned out just bombing! As if from a stove. Boiled for Steam, and then stew for 1 hour 20 minutes. And on top of the cabbage rolls I laid out cabbage leaves, otherwise the minced meat was not enough. So we can say that this cabbage was grinded first, it turned out to be delicious. So I'm ecstatic. Today without photos - I came late with a photo

and I made cabbage rolls, though just an hour and a half on stewing)) even my husband ate, who is picky about eating cabbage, usually only chooses the middle

I have been using a wonderful saucepan for several months now. thanks to the girls for advising it to be 60, I cook everything in it, right now I am chewing fresh hot bread, though my hands will never reach yogurt, I can't find it in the topic now, 270 pages is not a joke
there are two burning questions:
once - how do you bake potatoes? I try it for 30-40 minutes on baking, but it turns out to be a "funny mess" 25 is not baked too damp, can it be worth it? the temperature is higher there
two - no matter how I try to take care of my beauty, but on the heating tray, well, the fact that immediately under the saucepan, drops of condensate still fall when I open the lid, apparently and it becomes not very beautiful with brown stains that do not want to scrub with a regular sponge and detergent. I want to ask everyone this, or is there a miracle means by which it is washed? does it affect anything at all? maybe the smell appears or is everything ok?

I won't say it for potatoes, because it suits me for baking. And under the saucepan, everyone probably already has brown stains, you can't get away from this. Periodically I clean (which succeeds) with Sif-cream, or other cleansing creams. This does not affect cooking, odors will not appear either, so do not bother.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109204.0
try this potato.

I also bake potatoes for baking, it turns out well. Maybe you have some kind of boiled potatoes, that's what it turns out to be a mess. It bakes best when the potatoes are laid out in one layer. And I turn it over only 2-3 times to bake on each side. How much time it takes I did not notice, so I will not tell you.

and it becomes not quite beautiful with brown stains that do not want to wipe off with an ordinary sponge and detergent. I want to ask everyone this, or is there a miracle means by which it is washed? does it affect anything at all? maybe the smell appears or is everything ok?

As I already wrote (I quote myself)

And I'm on these circles I spit from a high slide I do not pay attention - they do not interfere in any way, they do not affect anything, and they don’t make an eyesore, because they are covered with a saucepan.
And by diligent attempts to erase them, you can break the coating of the heating disk (if covered) or polish (if polished) - and this will not make it better

Girls, is there an upper heating element in Dexic-60? The descriptions say 3D heating, but how it is not clear

Welcome How great that there are so many new owners of Deksik

Do not tell me, after a cold, it takes a long time for the multicooker to stand / move away? In an hour, everything seemed to be at room temperature. But my husband says the technique needs to stand for 5 hours ..... I don’t have so much patience

Girls, is there an upper heating element in Dexic-60? The descriptions say 3D heating, but how it is not clear

that apparently is small (but weak), since there is no condensation on the lid on the baking and the lid is heated
and 3D is more advertising, just like in other cartoons

Do not tell me, after a cold, it takes a long time for the multicooker to stand / move away? In an hour, everything seemed to be at room temperature.

hour 3 does not bother to wait

Why advertising? bottom, top and right)))) - here's the volumetric heating)

Will you brown the dish on top or not?

This cannot be done in a multicooker in principle. The top will always be light.

It's a pity. I thought that those with the upper heating element can brown ... I'm just going to send my Klatronic rice cooker to the dacha in the spring, and instead of it I look after a full-fledged cartoon. So far, it seems like Dex-60 is in the lead.

It's a pity. I thought that those with the upper heating element can brown ... I'm just going to send my Klatronic rice cooker to the dacha in the spring, and instead of it I look after a full-fledged cartoon. So far, it seems like Dex-60 is in the lead.

The upper heating element will bake, dry the condensate, but not brown in any way. Not in one cartoon. We hope that this shortcoming of multicooker will be corrected in the future.

Girls! maybe among you there are happy owners and cheaper cartoon types for giving! The mother-in-law ordered a multicooker as a gift, I don't know how much she will master it, but I definitely won't master my own deksik at the price, I look a lot, and all the others are equally at least 500-550 to me on the budget. I look 50ku removed from production, I thought I would fit in on it ((I don’t know the rest of the names of a million companies, I see an action in Foxtrot, some kind of Delfa - 309 UAH, I read Temko .. well, that .. for my beloved mother-in-law, I don’t mind anything someone tested this or another budget help, but :) I reread the topics, I see that everywhere there are dances with tambourines
if there is a flood on the forum on this topic, please send me, did not find