Multicooker Dex DMC-60 (reviews and discussion)

Pancake! People, I'm shocked!)) It took 45 minutes at 150 degrees ... it's the same color, only the barrel turned pink ... what to do with it? Bet again for 30 minutes? I poke into it with a toothpick, like the dough doesn't stretch, but it's too soft in consistency ...

Oh, Marish, you yourself, of course, decided what to do, but maybe it's enough for him to bake already, even with my "under-electric" I would have pulled it out, probably so that the bottom would not be overcooked. After all, the dough does not stretch, and a pale top is a feature of baking without an upper heater. Decorate for greater appetizing, and even delight your own with a tasty treat. You can't turn it over. Tell us what you did, what's on the bottom and in the middle.

[Alena, oriana, Tochechka,]

Alena, oriana, Tochechka, your fists are definitely magical! The second works with a bang, I walked beside her, like a cat near the master's sour cream, works! Hooray

Alain, your potatoes got the highest score! Well, just very tasty !!

A Zelmer with weights in our internet store costs 599 hryvnia, in the Metro, the one without weights, but with a chopper, costs 640 hryvnias. But I have shredders and a good harvester, true, and I also have electronic scales, but there were no scales in the mixer yet) Now I have it. The mixer just killed me - only the whites beat well and then ... but something harder already with big problems - and he bends and swears. (and in general I have it, this very sophisticated brown blender-mixer burned out after five minutes of continuous operation, I read later that this model often has a motor on fire. I don't even want to change it, it just lies on the balcony).

[Erzulie]

ErzulieIt’s so good that the new Deksik is in complete order, soon, soon he will already delight mommy with his skills! I'm glad I liked the potatoes!
And let the mixer serve faithfully !!! Helps in the implementation of various culinary ideas !!!
The scales in the mixer, in my opinion, are very convenient!

oriana , Marishka, how are you? I'm really worried, I'm waiting for news from you!

I pulled out this hippopotamus, blushed the top ... a little overexposed, the pictures are worthless, but you will see.
After opening the lid, I crouched slightly, but did not fall off
🔗
🔗

In general, in order not to overdry, it is necessary to set at 150 degrees on the handbrake somewhere at 1.30 and you will not be mistaken. 120 degrees is not enough for him.
Cutter:
🔗

[Natasha Tochechka]

In general, in order not to overdry, it is necessary to set at 150 degrees on the handbrake somewhere at 1.30 and you will not be mistaken. 120 degrees is not enough for him.

What a tempting pie !!! Well done, Marinochka!
Yeah, which means that the same 150 degrees is more optimal for baking. And you can, like Natasha Tochechka did an hour - 150, and then 30 minutes on Baking (lower temperature + heated lid), so that the bottom did not have a chance to dry out.

How do you like it, is it convenient to use the mixer in the stand? Probably everyone has their own tricks!

Alena, of course, is convenient. He poured something in there, and he spins himself. And at this time you can put something else in there - your hands are free. If, for example, make a dough for a pie. But if something is fast - for example, mayonnaise, proteins, etc., then you can hold it in your hands

He poured something in there, and he spins himself. And at this time you can put something else in there - your hands are free. If, for example, make a dough for a pie. But, if something is fast - for example, mayonnaise, squirrels, etc., then you can hold it in your hands

Of course, this is how I imagine this process. The main thing is that what is whipped in the bowl does not scatter along the walls, but is "in the line of fire".Of course, the scraper crawling along the walls of the bowl should contribute to the efficiency. Thank you for your feedback!

Of course, this is how I imagine this process. The main thing is that what is whipped in the bowl does not scatter along the walls, but is "in the line of fire". Of course, the scraper crawling along the walls of the bowl should contribute to the efficiency. Thank you for your feedback!

And can you tell us more about the "scraper crawling along the walls of the bowl"? The main thing when buying is to make sure that the whisks do not cling to the bowl. Sometimes it happens to me. And we must immediately figure out which whisk to insert where (I immediately put it at random, as in ordinary mixers), but then the bowl does not spin.

Have you read Temka about Zelmera mixers? It turns out people are complaining about dull knives in the blender bowl. I don’t know, because I didn’t use it. Take an interest there if you are interested. I only have impressions from the mixer. As said earlier, good for stirring, but not particularly for whipping. It's my personal opinion. Buda glad if you like it. Maybe I was just unlucky

If you have the opportunity, hold this unit in your hands. The Internet is often deceiving in this regard. For example, I was surprised by the flimsy stand. I thought she was somehow more reliable. I don't know, maybe the expensive ones are the same.

[oriana]

oriana, well done, Marinochka, instead of nighttime treats - a walk in the fresh air! And today you haven't even tasted a drop? Simple - take a sample?

Can you tell us more about the "scraper crawling along the walls of the bowl"?

I do not have this device, this is what I saw in the net and once in the store "live" (I did not ask to include it). A scraper-spatula is installed inside the bowl, which, when the bowl rotates, should clean up the dough, cream, etc. adhering to the walls. How effective - I don't know, the owners of Zelmer can tell

Tochechka, Natashik, cooked milk porridge with oatmeal today. I carefully "listened" to the process, did not look under the lid with a specialist, so as not to "let off steam". Quietly and peacefully, the oatmeal was cooked, no attempts to escape, I did not grease the walls with oil, I habitually added water to the milk (for 1 liter of milk, 2 multi-glasses of water) and 2 full with a slide of multi-glasses of oatmeal.

[oriana]

oriana, well done, Marinochka, instead of nightly treats - a walk in the fresh air! And today you haven't even tasted a drop? Simple - take a sample?
I do not have this device, this is what I saw in the net and once in the store "live" (I did not ask to include it). A scraper-spatula is installed inside the bowl, which, when the bowl rotates, should clean up the dough, cream, etc. adhering to the walls. How effective - I don't know, the owners of Zelmer can tell

Tochechka, Natashik, cooked milk porridge with oatmeal today. I carefully "listened" to the process, did not look under the lid with a specialist, so as not to "let off steam". Quietly and peacefully, the oatmeal was cooked, no attempts to escape, I did not grease the walls with oil, I habitually added water to the milk (for 1 liter of milk, 2 multi-glasses of water) and 2 full with a slide of multi-glasses of oatmeal.

As the owner of this device, I hear for the first time that the scraper, when rotating the bowl, should clean up the dough that has adhered to the walls. Poke my nose in a video or something like that where they talk about it, or even better show

So it was delicious ...

Who would have doubted!

As the owner of this device, I hear for the first time that the scraper, when rotating the bowl, should clean up the dough that has adhered to the walls. Poke my nose in a video or something like that where they talk about it, or even better show

I did not find a video, perhaps the girls will make their own video about the work of the mixer.
Looked a little bit in the net reviews, there are conflicting, but this is always the case. One of the first reviews I came across mentions this spatula: "Bought 3 months ago. We chose for a long time ... stopped at 481.64 although they wanted 481.67, but it was not on sale then.The mixer works at 5, the plastic is durable, the mixer on a stand to walk from left to right (with a pendulum) is very good, nothing settles anywhere, + the scapula helps, which sticks very tightly and shrinks from the walls of the bowl everything that is stuck, while the bowl rotates smoothly, sits tightly, there is practically no shatu.
disadvantage: the left whisk is slightly bent and gives vibration to the mixer. I thought that there was also a blender attachment in the kit. Actually, the rated power is 180 watts, but the maximum is 400 watts. (maybe not quite in Russian, but everything is clear). Review from here 🔗
In general, with these arguments about mixers, the moderators deservedly poke a hat on us, we urgently need to run to the profile topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8252.0, we have already left here, how much to clean up the horror.

[Tochechka, Natashik]

Tochechka, Natashik, cooked milk porridge with oatmeal today. I carefully "listened" to the process, did not look under the lid with a specialist, so as not to "let off steam". Quietly and peacefully, the oatmeal was cooked, no attempts to escape, I did not grease the walls with oil, I habitually added water to the milk (for 1 liter of milk, 2 multi-glasses of water) and 2 full with a slide of multi-glasses of oatmeal.

Didn't run away means dachshund most likely it also depends on the proportions. I read on the Multicooker yesterday. ru, how the people there at first suffered even with the vaunted Panasonic when cooking milk, and the selection of proportions changed everything for the better. So the victory will be ours And mine today took a day off from porridge, eh, we will live until Monday

oriana like a good fairy, cooked goodies for everyone and flew out into the street. This is willpower! In the morning I would still try at least a tiny little piece

Girls, have you steamed a beet? For 60 minutes I have been "soaring" him, and he is hardening!

Maybe the beet is too big? I have medium-sized beetroots cooked for about 50 minutes, but not quite until cooked, about 90 percent, then they must be immediately thrown into cold water for 20 minutes, there it always reaches its condition and for sure! Try your own, if it's almost ready, throw it in the cold for 20 minutes, it will work.

most likely it also depends on the proportions. I read on the Multicooker yesterday. ru, how the people there at first suffered even with the vaunted Panasonic when cooking milk, and the selection of proportions changed everything for the better. So the victory will be ours

Definitely - the victory will be ours!
And everyone is free to choose the proportions for themselves - someone likes it more liquid, or more viscous, or ... In Panasonic, I also did it with a variety of proportions - I never ran away. But whole grain cereals sometimes had to be launched a second time if the grains remained hard.
It seems to me that the problems with milk escaping are in the characteristics of the milk itself, and not in proportions.
I have already said that now I often make milk in a pressure cooker, so that it tastes like baked milk. If you leave a little on the heat, then just a creamy porridge turns out (maybe you are not tired of this cooking method and taste yet)

.... cooked all the goodies and flew out into the street. This is willpower! In the morning I would still try at least a tiny little bit ...

You should have seen this fairy, the saliva ran like that of a mad dog ... that is why it flew out into the street, anyhow the temptation not to succumb, I am a weak-willed creature ...
I really want to repeat Cheese's baking in DEX, baked in Prefezzka, it was gorgeous, so I want to fill my hand on curd products here, you just need to reliably determine everything with the mode and temperature ...

Girls hello everyone! I again made yogurt from activism with yoghurt to you with sweets last night the serum has moved off a little. but I collected it and it turned out even tastier than before, even my husband used the jar with pleasure (although he used to eat only sweets). And today I baked a pumpkin pie for breakfast with yoghurt. the dough turned out to be the most tender... True, it did not rise as I expected at least the recipe from my cherry charlotte. maybe put a lot of pumpkins? But what a divine smell MMM I decided to grease it with whipped cream It turned out very tender and tasteful Bon Appetit everyone))

[Oksana 555]

I really want to repeat Cheese's baking in DEX, baked in Prefezzka, it was gorgeous, so I want to fill my hand on curd products here, you just need to reliably determine everything with the mode and temperature ...

Wow, these are capricious Cheese ... Give them their own temperature regime.
Oksana 555what a hearty pumpkin-creamy cake-pie !!! Luxurious Sunday dessert !!! Well done !!!
What about the recipe? And how was it baked, on what setting and how long?

The yoghurt has stood a little, lost its structure, but since the husband, a lover of sweets, has checked it out - then that's what you need !!!
It seems to me that the Yoghurt mode is hotter and it is more difficult to make yoghurt directly in the bowl - whey appears too "suddenly" and the product turns out to be stagnant. It is convenient to put yogurt in a multicooker bowl in separate bowls (like in a yogurt maker, just add a little water to the bowl). And the cooking process is more controlled, and it is convenient to use it from separate jars - there is no need to shift the finished yogurt later, violating its beautiful porcelain structure.

[oriana]

It seems to me that the problems with milk escaping are in the characteristics of the milk itself, and not in proportions.

Milk took different and soft bags and tetrapak. The result is known so far ...

I have already said that now I often make milk in a pressure cooker, so that it tastes like baked milk.

The Binatone pressure cooker does not go out of my head, as I did not drive it away

oriana, we believe in you and we will follow you to the cheesecake paradise

Oksana, great! original cake and probably very, very tasty We are waiting for a detailed recipe story

Oksana 555 Just now I noticed that we are fellow countrymen (Berdyansk). The cake is awesome. My pumpkin is eaten in any form. I'm waiting for the delivery of my multi (they promised on Wednesday), then I'll come off. Tell me where is the instruction how to insert a photo

CAKE Enchantress (almost):



I baked this wonderful cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6972.0. The cake is exactly according to the recipe, but I played with the cream, added 2 sticks of instant coffee at the end and the cream turned out with a pronounced caramel taste! And I also made another glaze.

[Oksana 555]

Alena Temina wrote:
Oksana 555what a hearty pumpkin-creamy cake-pie !!! Luxurious Sunday dessert !!! Well done !!!
What about the recipe? And how was it baked, on what setting and how long?

The yoghurt has stood a little, lost its structure, but since the husband, a lover of sweets, has checked it out - then that's what you need !!!
It seems to me that the Yoghurt mode is hotter and it is more difficult to make yoghurt directly in the bowl - whey appears too "suddenly" and the product turns out to be stagnant. It is convenient to put yogurt in a multicooker bowl in separate bowls (like in a yogurt maker, just add a little water to the bowl). And the cooking process is more controlled, and it is convenient to use it from separate jars - there is no need to shift the finished yogurt later, violating its beautiful porcelain structure.
[/ quote] Alena I laid out the recipe on page 33 of our temka (charlotte with cherries). Sorry, I don't know how to insert a link, but instead of cherries, I put grated pumpkin on a fine grater somewhere 1.5 tbsp. so the truth did not rise ((the pumpkin is juicy, maybe it was necessary to put more flour. baked on baking for an hour and 10-15 minutes on heating. try the smell that is not real and for my taste even more interesting than an empty biscuit. By the way, you can leave it without cream and to eat like a cupcake.I already did this to mine very much And it is more useful

[Snusmumrik]

Snusmumrik, the cake is just a well-written handsome! And you need to bake it as in the recipe - 60 minutes? And if it is possible about the glaze in more detail, it is so wonderful, it's a feast for the eyes!

It's very nice to meet a fellow countryman

That's for sure, it's a pity the truth is not all the information about themselves they write. It seems to me very convenient - it is easier for fellow countrymen to solve local problems together, and by kitchen appliances, you see who has what and you can ask about everything that interests

[Oksana 555]

Oksana 555 , ahhh, a masterpiece yummy with cherries!

Ice cream pie or charlotte with cherry. recipe: 6 eggs vanillin 1 cup sugar 1.5 tbsp. flour 1.5 h. l. baking powder. first beat the whites with a pinch of salt and then add the sugar. beat with a mixer for 3-5 minutes. then pour in the yolks. then add sifted flour and baking powder and mix gently with a spoon. pour the finished dough into a greased multi saucepan and top with the frozen cherries. I cooked on baking for an hour, then turned on for 15-20 minutes and for another 10 minutes on heating))
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.640

[And you need to bake it as in the recipe - 60 minutes? And if it is possible about the glaze in more detail, it is so wonderful, it's a feast for the eyes!]

And you need to bake it as in the recipe - 60 minutes? And if it is possible about the glaze in more detail, it is so wonderful, it's a feast for the eyes!

Yes, I baked for 60 minutes.
Glaze recipe: 3 tbsp. spoons of sour cream, 3 tbsp. tablespoons of sugar, 2 tbsp. cocoa spoons, 50 g sl. oils. Mix everything except oil, cook over low heat, stirring occasionally. Cool until warm, add oil, apply to cake.

[irysska]

irysska, I join in the congratulations! Delicious meals and experiments

Thank you!
Today I tried the cartoon on millet porridge on melted milk (in the Milk porridge mode). How great it is to cook this porridge - well, no hassle. True, I opened the lid 3 times to see what was happening - because it turned out so interesting Porridge, mine almost all of it was sentenced.
Here is my porridge, help yourself all



PySy: tomorrow I plan to cook pea porridge. Maybe there are some subtleties that I do not know about, please advise

Who's talking about what, and I'm talking about chicken) Girls, tell me, I'm going to experiment with chicken tomorrow - I cut it into pieces (about 1.7 kg carcass), I'm going to mix it tomorrow with spices, put it in a slow cooker, add a jar of canned pineapple pieces together with juice, a little mayonnaise and ketchup or spicy tomato paste, mix it all and put on the "Simmer" mode, go to work. Do you think it will be edible when I get home? I mean, won't the chicken fall apart on fibers with jellied meat while simmering? Or is it better to set the "Stew" mode for an hour or on "rice" and program it so that it is ready to come home from work?

Ideally, I would like soft meat, but not so that it falls apart on the fibers. I read in the topic about Brand that languor is recommended especially for game, they say, the meat acquires a unique taste. Is it okay to cook chicken like that? Or maybe someone will throw in a delicious recipe with pineapples and chicken, but it is desirable that it cooks itself, and there is no need to do something else in the process - turn it over, stir it. Otherwise, I want a chicken to be prepared for my arrival from work, and then put it in a bowl and have time to cook rice with vegetables and also in a cartoon before my husband arrives.

[Erzulie]

Erzulie, I want to offer you or someone else my favorite recipe Chuchelka chicken in onion ... Very tasty and lazy to prepare. Maybe cook another time when you decide to cook without pineapples.

Lena, thank you)) I wrote it down for later, only the onion will have to be rubbed in mashed potatoes, because my husband does not like it in any form (and if you grind it, he will not understand that there is an onion) So I will definitely do it) And now we why I turned around on pineapples, so I put them anywhere) I would like to know how the chicken will behave in languor, I don't want to feed it with stew in the evening Or it is better to put it on frying in the morning, then stew it and go to work ... Or try vexation, here it does not give me peace, then, can anyone tried it already?

I, as a person who has never been vouchsafed to the mysterious for me mode of languor either at 50 or at 60 Dex, while knowledgeable people are still silent, will stick with my assumptions. It seems that over the last 3 hours of languishing (first 85 degrees, and then all 98 in the last 2 hours), with a sufficient amount of liquid, the chicken can even eat bones. It seems to me that this is a mode for something frozen, in order to ensure first a gradual defrosting, and then active cooking, which is quite appropriate before the end, even interrupt an hour with an external timer so that an extra hour does not boil an almost ready-made dish. But, this is so, assumptions.
Quite recently I saw a nice idea here on the forum - to fry chicken pieces until golden brown, put them in a steam basket, cook rice at the bottom in chicken juice and irrigated from above. True, pineapples have nothing to do with it. If you do not discount them, then I would still fry a little chicken, then cook on stewing.Or simply, without frying, start stewing on a delay, and the chicken is waiting in the wings, marinating in spices, pineapple and sauce.
And further. It would be worth, until the cartoon becomes, like a native, not to cook on a delay, even according to proven cool recipes. Tastes are different, that for one is raw, for another - the very THAT, that for one is a shapeless stew, for another - "lick your fingers." When you personally control the process, you are guided by your taste, then you understand for how long to turn on some of the non-automatic modes. And once you get used to it, you can use the delay without any problems. IMHO.

Alain, I, as a well-known deviceaholic and experimenter in narrow circles, decided all the same

In the morning I will mix the chicken with spices, I also found that people rubbed the chicken with orange zest and squeezed out the orange juice. So, I will not pour the juice from pineapple, but I will pour the juice from two oranges. And I will cut pineapples (a large jar) into pieces, mix everything and put on simmering. And let's check our theory, whether it will be edible, this bird, or not (and whoever does not like it, he will practice curative fasting! (Edifying)

But we will clearly find out whether it will be possible to eat bones or not.

Fig knows about this vexation, never cooked on it, I keep looking at him and I also don't really understand why he is, this mode ... he can try cold fog, but I suspect that it will take a long time, I do everything on stewing. ...
Today, while stewing, I cooked pea soup ... I loaded everything up to the last potatoes, closed and turned on for 2 hours ... and left. Came after 4 hours .... there was such a delicious aroma, the potatoes were not boiled, the peas turned into mashed potatoes ... in general, my whole cartoon on both cheeks.

But we will clearly find out whether it will be possible to eat bones or not.

I can tell you that after three hours of stewing, you can definitely eat the bones, I tried (the dog took it, though, did not let me finish)

[Oksana 555]

Oksana 555 , ahhh, a masterpiece yummy with cherries! Alain, thanks for posting a link about my pie, could you still tell me where you can learn how to post the link itself? I am a teapot in all these intricacies

[Oksanochka]

Oksanochka, everything is simple. You open the desired page, copy the link in the top line of the browser, then go to the answer in the topic, find an icon with the likeness of a globe and a sheet of paper (in the second line 4 in a row, it is highlighted when the cursor is hovered over as a "hyperlink"), you press the following two icon [url] [/ url] between them, paste the copied link [url] *** [/ url] (at this point I put 3 stars) and an active link appears in the message field. The rules of the forum prohibit giving active links (through which there is a direct transition) to other sites, only on the Khlebopechkin pages. If you want to indicate a different source, then simply copy the address from the top line of the browser and paste it into the message.
Well, if there is a need to copy your own or someone else's message from our forum, then just use the "quote" button. Just to make it beautiful, we do not remove the text in square brackets, for example:
[quote author = .............] then there will be a quote [quote]
In short, what is in square brackets is the beginning and end of a quote. We add our text after the second square brackets.
I wrote, I understand that it's stupid ...

Here, I found a sensible answer on this topic:

to make a link direct (direct are allowed only within this site), select the link in the text of your message and click the button with the earth ball and sheet


All buttons are located above the emoticons at the top of the message you are creating. You can also edit your posts with the "edit" button (at the top of your saved post)

to quote someone's messages, press the "quote" button in that message, and write your message as usual, only after the quote, you can erase part of the quote and leave only the specific text that interests you

to change the font, highlight the words you need and press the corresponding button opposite the BB code:
for bold B, for italics I, to underline U, for strikethrough S, for superscript ^sup etc.

[Erzulie]

Lena, thank you)) I wrote it down for later, only the onion will have to be rubbed in mashed potatoes, because my husband does not like it in any form (and if you grind it, he will not understand that there is an onion) So I will definitely do it) And now we why I turned around on pineapples, so I put them anywhere) I would like to know how the chicken will behave in languor, I don't want to feed it with stew in the evening Or it is better to put it on frying in the morning, then stew it and go to work ... Or try vexation, here it does not give me rest, then who can try it already?

Erzulie, I once cooked completely without onions (I just forgot the recipe without a cheat sheet), the main thing in the recipe is not to forget the cumin and wine.

Girls, of course, I understand that such dishes are not cooked at night, but it happened (froze). and I can’t wait until the morning. I was walking in the morning on our website and came across a Temko about ham and all kinds of sausages. And so I liked this Temka that I decided to try the ham in a cartoon. Cooked with chicken and vegetables extinguished for 1.5 hours. it turned out so well sooo tasty and beautiful that I decided to arrange a photo session with my ham. Here admirethis is a ready-made ham. Although I would say it looks more like a meat delicacyBut in the context... And finally, on a whole grain bread with herbs and a fresh cucumber, treat yourself to

cooked ham by eye after reading several recipes (I am just learning to insert links) 2 large legs (dark meat in the photo) and a whole chicken breast (white meat in the photo) (cut into 1 cm pieces with a skin) and 100g lard (girls wrote that with one chicken turned out rather dry) (cut finely). Further vegetables (cut finely): 1 medium red bell pepper, 2 onions, 3-4 cloves of garlic, half a can of green olives (cut into 2-3 parts). 1 raw egg, 1.5 tablespoons of dry gelatin, 2-3 tablespoons of liquid smoke (gives a slightly smoked smell), salt, pepper, 0.5 tsp. l. turmeric and the same amount of nutmeg. Marinated for 1.5-2 hours. Stewed 1.5. immediately gurgled strongly, and then let the juice flow and began to boil slightly. But it cooled down in the cartoon and froze in the refrigerator for a long time 6-7 hours. My all really liked it. Try it.

[Oksana 555]

Marinated for 1.5-2 hours. Stewed 1.5. immediately gurgled strongly, and then let the juice flow and began to boil slightly.

Oksana 555 , and marinated and stewed all together ?? With gelatin, etc.?

I would also like to highlight the recipes so that you don't read the topic several times

There is such a temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98948.0 Only in the piggy bank you need to add recipes

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144055.0 There are many ham recipes here.

[Oksana 555]

Oksana 555 , and marinated and stewed all together ?? With gelatin, etc.?

Yes, I left everything, mixed and set to marinate. and then stew.

Yes, I left everything, mixed and set to marinate. and then stew.

Great! And gelatin "survived", it seems that it is not supposed to be "boiled". And it turned out - great!

[Oksanochka]

Fig knows about this languor, never cooked on it, I keep looking at him and also don't really understand why he is, this mode ... he can try cold sweat, but I suspect that it will take a long time, I do everything on stewing. ...

I cooked jellied meat on languor (but first I boiled it on the stove and washed off the foam) and barley porridge. I did it for the night with a delay and everything worked out.

Oksanochka, what a beauty, delicious !!!! Good girl !!!

It seems to me that it makes sense to combine two Dex branches (models 50 and 60) into one. The difference in cartoons, in fact, is only in a few added modes, and there would be more information, ideas, and just live communication ... What do you think?

Yes, I absolutely support the union, but the only thing is for everyone necessary indicate the name of the multicooker in your profile.

Girls, a question: on automatic programs - rice and buckwheat - if you open the lid in the process - will the program fail or not? So mona or not mona open the lid

Girls, a question: on automatic programs - rice and buckwheat - if you open the lid in the process - will the program fail or not? So mona or not mona open the lid

Shouldn't. In Dex, nothing gets lost on any prog if the lid is opened.