Multicooker Dex DMC-60 (reviews and discussion)

[CurlySue]

CurlySue
so stewed soup is generally cooked
Buckwheat - an automatic program, works until the liquid has completely evaporated, what kind of soup is there
So where does the cartoon
And no one hid about the drip tray that it was not there.

Irysska, about the fact that the soup is cooked on stewing, I only had to guess, because not a single soup recipe was indicated in the recipe book (probably on purpose).
I knew about the drip tray, but I didn't think it would be so inconvenient to soak these narrow sides between the pan and the multicooker without taking it out.

She explained why she chose the "Buckwheat" mode, there was just a lot of bukaf, perhaps you didn't read it very carefully.
I chose the "Buckwheat" mode precisely because I read according to the recipe that the degree of cooking in it is above 100 (105-110).
Since at 100% set in MANUAL mode, my soup did not boil for twenty minutes.
And at 120 degrees he escaped.
Is it clear?

Irysska, about the fact that the soup is cooked on stewing, I only had to guess, because not a single soup recipe was indicated in the recipe book (probably on purpose).
I knew about the drip tray, but I didn't think that it would be so inconvenient to soak these narrow sides between the pan and the multicooker without taking it out.

She explained why she chose the "Buckwheat" mode, there was just a lot of bukaf, perhaps you didn't read it very carefully.
I chose the "Buckwheat" mode precisely because I read according to the recipe that the degree of cooking in it is above 100 (105-110).
Since at 100% set in MANUAL mode, my soup did not boil for twenty minutes.
And at 120 degrees he escaped.
Is it clear?

In our recipe book there is the preparation of Ukrainian borscht ... and it indicates what to cook on the stewing program ... As for washing out between the saucepan and the side, I don't know, it doesn't bother me ... I'll cook, and then wipe it with a napkin and that's it ... The Buckwheat program works before the liquid evaporates and it is not suitable for soup in any way .. Our topic has a lot of advice from girls .. this is useful, especially for beginners. I went through it myself ..

[CurlySue]

Irysska, about the fact that the soup is cooked on stewing, I only had to guess, because not a single soup recipe was indicated in the recipe book (probably on purpose).
I knew about the drip tray, but I didn't think it would be so inconvenient to soak those narrow sides between the pan and the multicooker without taking it out.

She explained why she chose the "Buckwheat" mode, there was just a lot of bukaf, perhaps you didn't read it very carefully.
I chose the "Buckwheat" mode precisely because I read according to the recipe that the degree of cooking in it is above 100 (105-110).
Since at 100% set in MANUAL mode, my soup did not boil for twenty minutes.
And at 120 degrees he escaped.
Is it clear?

CurlySue , you will forgive me, but even on the stove, when any first course is cooked, the liquid is first brought to a boil, that is, to 100 degrees, and then the temperature is reduced. So the "stewing" mode in Dex - at first it rages a lot, if it bothers you, open the lid for a while, after a few minutes, the temperature decreases, and the broth is quiet pops seethes. All in all and business! And cook according to the principle of cooking on the stove.
And the presence of condensation just does not bother me! It is everywhere, even in cartoons with drip pans.
And to boil faster, pour boiling water, I, however, pour it into the fry, that is, when the cartoon is not cold. I'm afraid that the temperature drops will ruin the cover of the saucepan.

[I'm writing my first impression of Dex. Maybe it is not yet so objective, since I have not tried many recipes on it yet.]

Girls, I'm not offended by you. All OK.
And you do not pounce, I understand your ardor.
I don't have a goal to "fuck" Dex.I think the hundreds of rave reviews were given for a reason.
And at the beginning of my comment, I wrote:
I'm writing my first impression of Dex. Maybe it is not yet so objective, since I have not tried many recipes on it yet.
I really hope that I will master the regimes and will be able to appreciate all its merits.
It was just my first experience, and a comparison of two multicooker.
On the first one I did EVERYTHING IMMEDIATELY.
On this one - immediately inconvenience.
I even made baked goods - a sponge cake on boiling water - in Scarlett's slow cooker, which is not designed for this. And everything worked out for me from the FIRST time.
Believe me, I'm like an experienced hostess and an experienced cook, and not a blonde (all the bastards will forgive me right now), who bought a cartoon today, and before that ate only from supermarkets with ready-made food. With my brains everything is in order, with technology - too.
Well, okay, I'll try to get used to it.
I have already prepared pieces of salmon in Dex, with broccoli and carrots with onions, in olive oil. Quenching.
This dish was difficult to spoil. Here, of course, everything turned out without problems.

Thanks everyone for the advice!
Do not be angry with me, indignant. I am generally only 3 weeks after the bowel surgery. So it's still not quite adequate and a little violent.
Why grumble? Yes, because I can’t almost do anything else ... And I can only eat everything boiled and steamed. I’m on a strict diet.
Do not be offended, it is better to enter "the position" and do not take it so personally.
Why I chose Dex, I already wrote above. Of course, no one forced me.
Well, I have not expressed any claims to any of you about this.

As for the advice "pour boiling water over everything," I have already written below 2 times, which is exactly what I did.
Thank you all for the comments!
In any case, I'm not going anywhere from the submarine. I will master and grind.

wow, how many debates! Girls, the words of the pop gadfly "I don't tell anyone" are mine, so I'm not talking, not to hide its flaws, but only because I have a cartoon for 2 weeks exactly, everything in it turns out perfectly, I fell in love with her at first sight, but the biscuit turned out not very good twice, so here I asked the girls what and how they were doing to find YOUR mistake. Because if everyone writes that the baking is excellent, but mine is not very good, then the point is clearly in my actions, and not in technology.

[I'm writing my first impression of Dex. Maybe it is not yet so objective, since I have not tried many recipes on it yet.]

Girls, I'm not offended by you. All OK.
And you do not pounce, I understand your ardor.
I don't have a goal to "fuck" Dex. I think the hundreds of rave reviews were given for a reason.
And at the beginning of my comment, I wrote:
I'm writing my first impression of Dex. Maybe it is not yet so objective, since I have not tried many recipes on it yet.
I really hope that I will master the regimes and will be able to appreciate all its merits.
It was just my first experience, and a comparison of two multicooker.
On the first one I did EVERYTHING IMMEDIATELY.
On this one - immediately inconvenience.
I even made baked goods - a sponge cake on boiling water - in Scarlett's slow cooker, which is not designed for this. And everything worked out for me from the FIRST time.
Believe me, I'm like an experienced hostess and an experienced cook, and not a blonde (all the bastards will forgive me right now), who bought a cartoon today, and before that ate only from supermarkets with ready-made food. With my brains everything is in order, with technology - too.
Well, okay, I'll try to get used to it.
I have already prepared pieces of salmon in Dex, with broccoli and carrots with onions, in olive oil. Quenching.
This dish was difficult to spoil. Here, of course, everything turned out without problems.

Well, rightly so, if it did not work out with one dish, try others. And I haven't experienced all the modes in a year. It’s just not clear why, when you add boiling water on stewing, it boils for 20 minutes. After 5 minutes, I have a characteristic trickle of steam from the valve, which means the process has begun. Most importantly, do not set yourself up for bad things. Not everyone with a cartoon immediately has cupid. But then love coffin for life! Good luck!
Recover!

[CurlySue]

CurlySue
get well and become fully adequate and not violent

Yes, we have a friendly family ... Irysska, but I still can't cook lentils with mushrooms .. But yesterday I cooked soup with lentils and smoked sausages. Cooked for myself for a long time, but it turned out for the whole family for two days .. Well, very tasty soup.

[CurlySue!]

CurlySue! Recover! And the Extinguishing program is the most popular with us. All soups-borscht only on it, never caught Girls correctly write about advice here in the subject, you just need to read from the first page and do not hesitate to ask questions. We all learn from each other.
Cherry! Cook lentils with mushrooms faster, you lose a lot

Elena, with condensation, this problem is not only in DEH, I have the same story in Philips 3037. It's just that there is a groove for condensate drainage. In my first MV VES there is a condensate container and it was convenient for me when I got Phillips, and then DEH I was also very unhappy, and now I'm used to it. I think that you too will soon get used to it, it just takes time to find a common language and understand the nature of any unit. I wish you to get through the postoperative period as soon as possible and "all will be good."

[I immediately put it on not extinguishing. and on "manual" mode]

... It’s just not clear why, when you add boiling water on stewing, it boils for 20 minutes. After 5 minutes I have a characteristic trickle of steam from the valve, which means the process has begun

Just about, I was also surprised. Especially after the comparison with the quick boil in Scarlet.

I immediately put it on not extinguishing. and on "manual" mode (because the regime is "no soup, it's better to solve it this way), to 100 degrees, poured boiling water. Put the peas. Stir. Closed. I waited 20 minutes - it does not boil. I was surprised that it took so long."
There was no trace of the trickle. And at the opening there was no movement, although it was clear that it was heating, but why it was not boiling - it is not clear.
So I began to try further - first, the manual mode by 120 degrees (after 5 minutes it ran away), then "Buckwheat", because the instructions say that its temperature mode is 105-110 degrees (that is, the average value, between the fact that I did not boil AT ALL, and RUNED).
As for the functional features of the temperature regime "Buckwheat", then the answer about evaporation smiled at me. "
In fact, the steamer does not care whether something is vaporized there or not. There are programs with different TEMPERATURE modes. That's all.
Just as discussed in the pages before: someone is cooking rice on the "buckwheat" mode. It doesn't taste like buckwheat because of this.
So the difference, as the regime is called, is not so significant.
The main thing is to choose the right temperature for the dish.

[I immediately put it on not extinguishing. and on "manual" mode]

Just about, I was also surprised. Especially after the comparison with the quick boil in Scarlet.

I immediately put it on not extinguishing. and on "manual" mode (because the regime is "no soup, it's better to solve it this way), to 100 degrees, poured boiling water. Put the peas. Stir. Closed. I waited 20 minutes - it does not boil. I was surprised that it took so long."
There was no trace of the trickle. And at the opening there was no movement, although it was clear that it was heating, but why it was not boiling - it is not clear.
So I began to try further - first, manual mode at 120 degrees

CurlySue link, that's where the dog is buried! : o I once, in order to quickly fry meat instead of the "Fry-meat" program, I turned on the "manual" 180 degrees, and I waited so long for it to be fried on at least one side! : girl_cray: As a result, I put on the "frying-meat" again and quickly fried it. Conclusion: you need to extinguish - "stewing", you need to fry - "frying", but with the manual one I only worked out, if the egg-fried egg with drag, then 120 degrees 10 minutes. But keep in mind that 120 degrees for soup is too much. Something like this.

[Irisska,]

everyone remained unconvinced

okay you Irisska, ,
In general, I am a creative person, but also a techie in many ways (the acquired skills and knowledge in work help to think "like a man").
So here I was reasoning purely logically.
I don't want to offend anyone.

Thank you all for your valuable advice! I will consider for the future!

[CurlySue link]

CurlySue link, that's where the dog is buried! : o I once, in order to quickly fry meat instead of the "Fry-meat" program, I turned on the "manual" 180 degrees, and I waited so long for it to be fried on at least one side! : girl_cray: As a result, I put on the "frying-meat" again and quickly fried it. Conclusion: you need to stew - "stewing", you need to fry - "frying", but with a manual one I just worked out, if a fried egg with a drag, then 120 degrees 10 minutes. But keep in mind that 120 degrees for soup is too much. Something like this.

Perhaps this is the case.
I will know that soups are the "Stew" mode and that's it, no more experiments with these soups!

Elena, and I am generally a "pervert" - I cook peas on the mode of milk porridge. No escape attempts and the peas are boiled

[CurlySue,]

Yes, here it is - there was a pea soup, what other, perhaps, on Grechka and would not have escaped, it just boiled strongly, but peas! Peas tend to run away if they boil too much. And the program Buckwheat is clearly not designed for pea soup, which tends to run, and which needs a delicate boil. That's the whole reason. This is if you think logically.

Well, we cook the first courses on Stew, even soup, even borscht, even overseas hodgepodge - yes, this is a classic of the genre. On Buckwheat and Rice, we cook crumbly side dishes, everything that needs to be cooked "dry", so to speak, because the programs are automatic, they work until the liquid boils away with its correct ratio with the food.

CurlySue, Recover!

And it still seems to me that the point is as follows. If I'm wrong, correct it. Manual mode - without 3-D heating, and extinguishing - from three sides, so it boils faster.

Girls, stop arguing. Let me treat you better to semolina cooked in Deksyush. Vku-sleep, no words. And no lumps.


Details here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=198199.0

By the way, a secret for beginners: Although it is milk porridge, it was made not at all in the Milk porridge mode. These are the metamorphoses and miracles. So, as in a fairy tale, we can cook a kulesh from an ax.

[Lozja,]

Lozja, just on buckwheat, nothing ran anywhere.
But that's okay, you just read a little inattentively ...

CurlySue, get well soon!
Thank you, I'm trying my best!

And, yes, exactly, sorry, escaped on the Manual. It doesn't matter, the point is that the first courses do not run on Stew, because the programs are very well thought out. And a handbrake is a handbrake, it's the same as a stove, only the temperatures work differently, but without any mind - they stupidly heat at a certain temperature.
Your experience is another confirmation that such a device as a multicooker is valuable precisely for its well-thought-out programs, and not for its manual mode.

Tanyush, no one argues, everyone is trying to help master the device.

[temperature]

The main thing is to choose the right one temperature mode for the dish.

Not temperature !!! Today you have already chosen the correct (from your point of view) temperature regime. What good did it lead to? Current to disappointment in the purchase.
You have to choose the right mode. Not temperature - software! The cartoon is not just stupidly maintaining the set temperature. Each mode contains a program with a certain temperature amplitude. Here you giggle about "evaporation", and very much in vain. Because the program is set: to evaporate the liquid at any cost. Here's a cartoon and fucks in all the nonsense. Other programs have their own conditions. Stewing - bring to a boil and immediately lower the temperature, only maintain a very light boil, but do not boil. Another thing is that "right away" is a relative concept: it takes a little time for the cartoon to understand that the contents of the saucepan are brought to a boil.
And so each program has its own algorithms. We noticed that in those. the data indicates a blurry temperature: the same Buckwheat, for example, 105-110, and not just 105 or 110. Because each period of the program is prescribed, the temperature changes depending on what is happening at this stage. The same is with pastries. Not 120 *, not 140 *, but 120-140 * - at different points in the program, its own temperature.

Therefore, you need to initially select not the temperature regime, but the program that best suits the dish you are going to cook. At first, you may not know something. And so that there are no punctures, like today, ask us - we have been using Dex for a long time, we know the nuances of each program. How to hurry up and break the wood - ask. It would be nice to read the whole Temka, but it is big, and you are not quite healthy yet. Just feel free to ask. There is nothing wrong with that. Beginners always ask more experienced ones.Then they themselves become experienced and generously share advice.

Girls! Well, the manual mode has remained a mystery to me, even if we assume that the Dex manufacturers will enter a temperature of 95-98 degrees (for me personally preferred), it turns out that there will be no 3-D heating in it? And I need this temperature just for the jellied meat!

[Albina]

Albina
3-D heating is more of an advertising feature, even in Dex, at least in any other cartoon
In fact, ZD is only on baked goods - the lid is heated so that there is no condensation that drips onto the baked goods.

And the temperature close to 95-98C will be provided to you by the Milk Porridge program (it claims 98C)
And jellied meat can be cooked on Slowing, or you can boil it on any hotter program and switch to the same Milk porridge, there will be a barely noticeable boil.

My multicooker stopped working a month after purchase.
The reason for the breakdown is the temperature sensor going to the cover moved away from its place. Therefore, manufacturers do not lie.

[Girls]

Girls, we (Brand 37501) in the instructions say that in the "Milk porridge" mode "the contents of the multicooker are brought to a boil - 98 °, and then the temperature drops to 80 °". Well ... I mean ... the broth won't boil.

Albina, do not pay attention to 3D - this is a fashionable enticement, nothing more. The bottom is heated by the bottom heating element, everything is clear here. On the sides, if heating goes on, it is weak. More sense, I think, from the saucepan itself - that's why in the cartoons the saucepans are either non-stick or "ceramic" (which is actually the same thing), but not stainless steel, although stainless steel would be more convenient. Because stainless steel is heated only from the bottom. Even when the water boils, its sides are either cold, or at best warm, but not hot. Milk porridge is not boiled in stainless steel, milk does not languish - it just boils there, and can boil for hours, while no hint of mellowness will appear. The porridges are also boiling quietly, but the cereals are not really boiled. That is, normal cooking in a multi is possible thanks not to the side and even more top shades, but to the material of the saucepan. So the issue with 3D can be safely removed from the agenda.
And for jellied meat the Stewing, Simmering, manual 100 *, manual 80 *, Milk porridge and even Warming modes are perfect.

[Girls]

Girls, on (Brand 37501) the instructions say that in the "Milk porridge" mode "the contents of the multicooker are brought to a boil - 98 °, and then the temperature drops to 80 °". Well ... I mean ... the broth won't boil.

yes ... I didn't think
we also say so
and the porridge at the expense of what then to cook, if it does not boil

Albina
the idea with Milk porridge doesn't work or maybe it does, I don't know anymore

Mannochka, thanks for reminding me about the 80C

and the porridge at the expense of what then to cook, if it does not boil

The porridge languishes simply, the cereal does not need to boil in order to absorb moisture and swell. So porridge and "cooked"

Not temperature !!! Today you have already chosen the correct (from your point of view) temperature regime. What good did it lead to? Current to disappointment in the purchase.
You have to choose the right mode. Not temperature - software! The cartoon is not just stupidly maintaining the set temperature. Each mode has a program with a certain temperature amplitude.

As for the amplitude, I agree 100%, I just didn’t use such clever words so that they would not write me down as “abstruse”.
I just understand, since buckwheat has a task to evaporate at any cost, then it (contents) will boil more actively.
But in general, I completely agree with you, throughout your text.
You, like no one else, most accurately formulated the features of these regimes.

Thank you, I will ask for advice if that.
I am not at all shy, just at that moment my husband was sitting at the laptop, and I did not want to disturb him. Our computer has broken down yet, 1 laptop for two.

Girls, but tell me if it is possible to cook jellied meat at 80C, if you first boil it at 100C

Why are you perverting forever with that jellied meat? Why did your yearning not please you?

Manna, so the jellied meat needs languor, it is not necessary to boil straight for all 8 hours.It is enough to boil the rosters on some program, and then transfer them to another program.
Empirically, I came to the conclusion that the manual 100 * is very good for this business - even milk does not run away on it, it breathes quietly like that.

Empirically, I came to the conclusion that the manual 100 * is very good for this business - even milk does not run away on it, it breathes quietly like that.

Eh, no, my melon on the Manual 100C broke out 3 times

Losing, I personally cook jellied meat in Liberton And here I put forward logical fabrications
There would be a desire, but with such a set of programs, jellied meat can be cooked in several ways. This is if for some reason someone does not like the languor.

[Albina]

Albina
3-D heating is more of an advertising feature, even in Dex, at least in any other cartoon
In fact, ZD is only on baked goods - the lid is heated so that there is no condensation that drips onto the baked goods.

And the temperature close to 95-98C will be provided to you by the Milk Porridge program (it claims 98C)
And jellied meat can be cooked on Slowing, or you can boil it on any hotter program and switch to the same Milk porridge, there will be a barely noticeable boil.

Duck, in milk porridge the time is only 2 hours maximum, and if you want to put it at night, then -: pardon: And jellied meat is about 5-6 hours. And sho? And on languor it is not a fact that it will cook in 8 hours. IMHO.
Py Si: Nothing is dripping on my pastries, everything is dry! : victory: a
While I was writing, you have already discussed everything, I just personally do not really trust "languor" for one reason, in "Panasonic" extinguishing = languor. And I somehow put the jellied meat there for 7 hours, so after the set time there it was not even close to the "jellied meat" state, as a result, after another 3-4 hours there was something similar to the jellied meat. And for fidelity, I also added gelatin. In general, the negative result left its mark on the languor program.

Eh, no, my melon on the Manual 100C broke out 3 times

So it depends on milk. And another possible option is a personal KaraHter multi. You and Prima have their own KaraKhter

Duck, in milk porridge the time is only 2 hours maximum, and if you want to put it at night, then -: pardon: And jellied meat is about 5-6 hours. And sho? And on languor it is not a fact that it will cook in 8 hours. IMHO.

Then put on the languor for 10 hours, and you will be happy. Stopudovo will cook.
The programs I have listed in their pure form are not applicable (except for languor), because they suggest either restarting the same program due to lack of time, or playing with different modes. And so that absolutely no dancing - languor for 10 hours. Or Extinguishing for 4 hours with further auto-heating until the morning.

[irysska]

Manna, so the jellied meat needs languor, it is not necessary to boil straight for all 8 hours. It is enough to boil the rosters on some program, and then transfer them to another program.

No, I didn't mean anything about jellied meat, I just reacted to the message irysska about the temperature limits of the "Milk Porridge" mode and that the broth will boil. Here

And jellied meat ... you can also on "Tumble", only on it the last two hours the temperature is 95-98 ° С. And the first two are nothing for jellied meat

I would choose Extinguishing or 100 ° Manual. Will slightly gurgle.

And on languor it is not a fact that it will cook in 8 hours. IMHO.

For two years now I have been cooking jellied meat on the Stemming, all night. Even old domestic hens and roosters are boiled down to the point of falling off the bone. The jellied meat is the most transparent! That is why I am interested - why are the people perverted if there is an excellent regime for this business?

True, I have a 50th Dax, the jester knows him, maybe in it and the languor will be hotter, like the Baking with Stewing?

[azaza]

Then put on the languor for 10 hours, and you will be happy. Stopudovo will be cooked.
The programs I have listed in their pure form are not applicable (except for languor), because they suggest either restarting the same program due to lack of time, or playing with different modes. And so that absolutely no dancing - languor for 10 hours. Or Extinguishing for 4 hours with further auto-heating until the morning.

azaza, about jellied meat, one hundred percent at least 10 hours on languor, or even more, but if there was a separate program "jellied meat" in Deksika (for amateurs), they would not bother. They cut in on the lope, and they would not know grief!

Not so long ago, I am a happy owner of CF, but I have already cooked jellied meat twice with NG and both times it came out very well))). The most important thing is to bring to a boil and transfer to languor for 8-10 hours and mona bainki. As the old-timers of the forum advised

Just about, first, bring to a boil, I poured cold water and put on simmering for the whole night, then I cooked it for another half day.

True, I have a 50th Dax, the jester knows him, maybe in it and the languor will be hotter, like the Baking with Stewing?

The 60th Dax, like Brand 37501, has a 4-stage "languor" mode: 1st hour - 45 °, 2nd hour - 65 °, 3rd and further - 85 °, the last 2 hours - 95-98 °. So ... the first 2 hours are not at all for jellied meat, then ...

The 60th Dax, like Brand 37501, has a 4-stage "languor" mode: 1st hour - 45 °, 2nd hour 65 °, 3rd and further - 85 °, the last 2 hours - 95-98 °. So ... the first 2 hours are not at all for jellied meat, then ...

I do not bother, pour boiling water over the meat and go to bed. It doesn't matter to me what time it happens there, if by the morning I have a ready-made broth for jellied meat.

Manna, so the jellied meat needs languor, it is not necessary to boil straight for all 8 hours. It is enough to boil the rosters on some program, and then transfer them to another program.
Empirically, I came to the conclusion that the manual 100 * is very good for this business - even milk does not run away on it, it breathes quietly like that.

And I cooked 2 hours for Stewing, then 7 hours for Stewing at night. Before that, I did 10 hours for the languor. Did not like. And the first method is much better. I met this method in this thread, although there was 1 hour of Quenching. Yes, even beforehand, I boiled the meat on the stove over high heat, drained the water with the foam, washed the meat from the foam with cold water, and then it was already in cartoon + boiling water and Stewing, etc.
Although it was possible not to do this, but to remove the foam, as it boils on the Stew.
But I didn't just remove the foam, I poured out all this first boiled liquid. There was a lot of meat, but you never know what drugs are used to inject animals or something. I always try to boil in a small amount of water so that it only covers the meat and mercilessly drain this water after boiling. And for soups, borscht, I do it.

Girls and dex has 50 saucepans for how many liters? And as I understand it, the difference between dex50 and dex60 only in manual mode? or I'm wrong?

Girls and dex has 50 saucepans for how many liters? And as I understand it, the difference between dex50 and dex 60 is only in manual mode? or I'm wrong?

Not only. There are many differences, each of them is good in its own way.

Girls and dex has 50 saucepans for how many liters? And as I understand it, the difference between dex50 and dex60 only in manual mode? or I'm wrong?

their pans are absolutely identical

Oksana, in the 50s, languor is also 45-98 degrees.

Yes? It's good that I'm not aware of the temperatures. I have never even looked at the sign to our cartoon. The main thing is that I know on which program how and what is being prepared, that's enough for me.

Duc in the 50th plate there are no temperatures, nimart asked in that topic at Dex's representative office, they answered her and prescribed all the modes. I also rewrote myself just in case. Can I put it there again?

Duc in the 50th plate there are no temperatures, nimart asked in that topic at Dex's representative office, they answered her and prescribed all the modes. I also rewrote myself just in case. Can I put it there again?

You can. I don't need it, but suddenly someone will care. And when I was cooking on the stove, the jester knows at what temperatures it was cooked there, I just knew what and on what division and how much it boils. I cook using the same principle.