Multicooker Dex DMC-60 (reviews and discussion)

Or is there some special extraction method?

Maybe we get a biscuit with a double boiler?

By the way, I bought a Scarlet 410, as I already wrote here, so the Dex saucepan was perfect for her. A mounted double boiler, too, of course. I put both steamers upside down to each other, and so, all the holes coincided in size and location, well, it just couldn't be more perfect, up to tenths of a millimeter. Only in the center there is squeezed out in plastic in different ways. And my husband will not need a double boiler at work, he will make soups there in Scarlet. So now I have two mounted steamers for Dexik. Zhvl that both cannot be used at the same time. And also the one that has legs. Only three pieces, it comes out.

And how is Scarlet at work, is everything all right? But I read that the first game was good, but now something is not right.

We must adapt. I really liked the soups in it, it boils stronger than in Dex, so it cooks faster. But although the boil is stronger, nothing has fallen apart. Milk buckwheat porridge from 1 liter of milk did not run away, but it was close to it. All the pots were in traces of an emerging shoot (less than 1 cm was not enough to run away and the whole lid was sprinkled with foam. In Dex the same porridge - the walls are clean and the lid too. She stewed potatoes with meat and onions, carrots on the Stew mode. Poured 1 multi-glass water and time 1.5 hours. But she herself switched to heating after 45 minutes. The liquid can be seen all evaporated and the cartoon decided that it was enough. It was once that the screen went out completely during the Krupa mode, but I touched the cord and the screen lit up, the mode at the same time it was zeroed (no memory, as in Dex), it can be seen that the cord is not very tight and sits there and goes off. I turned it on again, it was cut out again after 5 minutes. Before that I tried to fry onion and carrots for cereals on the Heating mode. It was fried in 20 minutes. But maybe the cartoons overheated and then started to cut down. Then I didn’t fry anything, I didn’t turn off. We must observe further. This is the only incident that frightened me so far. It tastes delicious there, but you just need to make sure that there is no "dry "bottom. That is, there is no Baking and Frying, as in our Dexico, and you can try to do this on other programs, but it is better not, it will last longer, especially since the bowl coating there is very weak, the saucepan is light, and even so the cartoon is more flimsy in comparison with Dex. Well, the price is, you consider, 3 times cheaper. So for that kind of money, it's very, very normal. Especially for diet food, no frying. And I also liked the container for collecting condensate there. Not all the condensate, but half of it gets there, and if the cartoon is tilted just a bit, then everything pours out there and there is practically nothing to wipe. This is a significant plus. True, it is dangerous so that the mule constantly stands slightly inclined. There the lid opens more vertically than in Dex, that is, 90 degrees can be said, and since the cartoon is very light, if you tilt it, it can turn over. So after opening the lid manually, I tilt it a bit.

Dear moderators, my post is not about Dex, but more about Scarlett, although in comparison with Dex, if anything, delete it and apologize for the off-top.

Anyuta! Congratulations! You've already checked out the saucepan, right? I was here yesterday trying to portray the caramel sauce in Dex. Who burned sugar on caramel knows what kind of process it is.Since I never found the necessary high temperature for this in any mode, at some point my caramel became like real caramel and stuck tightly to the bottom when I poured the cream into the saucepan. This happens often. But since it was not quite correct and ready-made burnt, this piece did not want to peel off the bottom and dissolve in the cream. In general, what am I leading to ... You should have seen how I mocked the pan, trying to tear off this caramel! I already thought everything - goodbye, cover! Then I tore it off, but for a long time I dissolved it on the Heating, stirring it and scratching the bottom with these pieces of hard caramel. I decided that it wouldn't get any worse.
And what do you think, then I washed the saucepan and precipitated - if only henna her! The bottom is like the bottom, you can't even see anywhere that I was tearing off caramel from him. Other pots would have already been an ambets, but this one would have been sho!

And I caramelized apples with walnuts. Well, something like this: melted sugar, added chopped apples and gr. nuts, added plums. oil. Vkusnooooo and nothing stuck. I imagine such a procedure to be done in a pot on the stove.

By the way, I bought a Scarlet 410, as I already wrote here, so the Dex saucepan was perfect for her. A mounted double boiler, too, of course. I put both steamers upside down to each other, and so, all the holes coincided in size and location, well, it just couldn't be more perfect, up to tenths of a millimeter. Only in the center there is squeezed out in plastic in different ways. And my husband will not need a double boiler at work, he will make soups there in Scarlet. So now I have two mounted steamers for Dexik. Zhvl that both cannot be used at the same time. And also the one that has legs. Only three pieces, it comes out.

In short, if you don't give me something, TTT, if Dex's brains suddenly fail, nuno buy Scarlett. And attach the casserole and Mona's steamers. I'm kidding!

Maybe we get a biscuit with a double boiler?

Thank you, I found on the internet how to get casseroles using a double boiler. I took out the biscuit, just turning the saucepan over and my biscuit fell out on the plate. Now I know how to do it all more accurately

And I caramelized apples with walnuts. Well, something like this: melted sugar, added chopped apples and gr. nuts, added plums. oil. Vkusnooooo and nothing stuck. I imagine such a procedure to be done in a pot on the stove.

I always drowned on the stove in a cast iron or in an old, not non-stick frying pan. And in the cartoon, what kind of program did you drown on? For some reason, I didn't want to completely dissolve. I tried all the programs.

I always drowned on the stove in a cast iron or in an old, not non-stick frying pan. And in the cartoon, what kind of program did you drown on? For some reason, I didn't want to completely dissolve. I tried all the programs.

Oh, Oksan, I didn't do it right now! I don’t remember exactly, maybe stewing or frying vegetables. Sclyarosis. I did this so spontaneously to decorate the charlotte. But what did not burn is for sure. See here how it happened.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.0
I cook jam and jams on stewing, never burnt.

Oh, Oksan, I didn't do it right now! I don’t remember exactly, maybe stewing or frying vegetables. Sclyarosis. I did this so spontaneously to decorate the charlotte. But what did not burn is for sure. See here how it happened.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.0
I cook jam and jams on stewing, never burnt.

So there was no question of burning at all. This is caramel, why should it burn, just caramelized to the bottom. Precisely because the sugar is not completely melted.
I went to your link. You have such a transparent one there, but I have a completely different story, I needed a burnt, that is, so that it melted and burnt itself, as it were.

So there was no question of burning at all. This is caramel, why should it burn, just caramelized to the bottom. Precisely because the sugar is not completely melted.

Well, I don’t know, I’m melted.You probably missed a bit, Nuno was stirring more often, right?
I, after all, think that it is better to extinguish. : girl_in_dreams: There, somehow slowly but surely.
In the next. once I will do, unsubscribe.

Well, I don’t know, I’m melted. You probably missed a bit, Nuno was stirring more often, right?
I, after all, think that it is better to extinguish. : girl_in_dreams: There, somehow slowly but surely.
In the next. once I will do, unsubscribe.

But how can I put it down if half of the sugar hasn't melted at all. And it stuck when the cream poured cold, and did not wait until the burnt was normal. Here is nonsense and it turned out. Well, okay, I will no longer start with this sauce in the cartoon.

Girls, tell me please. Po found many recipes for various vegetable, meat casseroles, which are made in layers. But I didn’t see how to extract this casserole from the multicooker. If you just turn it over and put it on a plate, won't the layers fall apart? Or is there some special extraction method?

Well, you pour the baking sauce over the casserole? I usually let it cool right in a saucepan and then, even without the help of a steamer, just hold it with my hand and put it on a plate (dish). And I have never missed a mistake, they freely fall out (beautifully and whole) onto the dish.

you can also put baking paper in a saucepan.

Honestly, I have never put paper in one of my own. I didn't even make stripes out of it for pulling out pies.

Well, you pour the baking sauce over the casserole? I usually let it cool right in a saucepan and then, even without the help of a steamer, just hold it with my hand and put it on a plate (dish). And I have never missed a mistake, they freely fall out (beautifully and whole) onto the dish.

+1000
Never had a problem with that! when it hardens well, she herself jumps out onto the current steamer, you must immediately hold the dish next to it in order to turn the steamer onto the dish carefully
I even always put Bird's milk in a bag inserted into a bowl. And the last time I poured it directly into the bowl. When it froze, put the bowl in hot water for a couple of seconds and turned it over

July-Lu, share your jelly cake recipe. It just looks amazing!

I'm sorry. Didn't go yesterday, didn't see the request.

Dough: 4 eggs, 1 tbsp. sugar, 1 tbsp. flour - mixed with a mixer and into a cartoon for "Pastry" for 1 hour.

Colored jelly (store) I had ready - 3 colors.
White jelly - milk 1 l + 1 tbsp. I mixed the sugar with a mixer, poured it dissolved in hot water and cooled gelatin (30 g)

In a silicone mold (it is a little more than a multicooker) I sketched chopped colored jelly, filled it neatly with white, put the cooled cake on top (while the cake was cooling down on the table, all the household attempted several times on it ...) and in the refrigerator overnight. In the morning I turned it over on a dish - it turned out beauty.



and during the night there was milk - the breakfast was excellent.

And the biscuit cake didn't flake off from the jelly?
It could be folded into a multi bowl, it would also be

Maybe he would have fallen off, but did not have time. I have two of my cubs, two nephews, a husband and father-in-law - he had no chance

I could have left it in the bowl, but I was planning to heat the milk, so it turned out like this.

Well, you pour the baking sauce over the casserole? I usually let it cool right in a saucepan and then, even without the help of a steamer, just hold it with my hand and put it on a plate (dish). And I have never missed a mistake, they freely fall out (beautifully and whole) onto the dish.

Yes, she poured sauce. Everything worked out great. It's just that when I didn't make casseroles in a slow cooker, I was afraid that suddenly everything would stratify. Well, in general, everything fell out perfectly and did not fall apart

Yes, she poured sauce. Everything worked out great. It's just that when I didn't make casseroles in a slow cooker, I was afraid that suddenly everything would stratify. Well, in general, everything fell out perfectly and did not fall apart

Can I have a recipe? I love all kinds of casseroles. And in what mode and skoko minutes.

Can I have a recipe? I love all kinds of casseroles. And in what mode and skoko minutes.

I took the recipe from another site, I do not know the rules of the forum, whether it is possible to throw a link from another site, so I will copy the recipe itself, without photos and links to another site.

POTATO BAKING WITH CHICKEN FILLET IN A MULTI-COOKER

Ingredients:

♥ Potatoes - 8 pcs. (I took a little more potatoes, I didn't count them in pieces + the number of potatoes also depends on its size )
♥ Chicken fillet - 0.5 kg
♥ Onions - 1-2 pcs.
♥ Sour cream - 1 tbsp.
♥ Eggs - 4 pcs.
♥ Tomato paste - 1 tbsp l.
♥ Flour - 3 tbsp. l.
♥ Greens
♥ Salt, pepper, seasoning
♥ Butter
Preparation:

Wash the chicken fillet, cut into small cubes (you can use minced meat).
Add finely chopped onion to it (the onion really needs to be chopped as small as possible, otherwise it will feel a little), salt, pepper, herbs, mix thoroughly.
Let's make a filling for the casserole, for this you need to beat the eggs with a fork, add sour cream, flour and tomato paste to them, mix thoroughly.
Peel the potatoes, cut into thin slices.
Put half of the potatoes in a multicooker bowl, previously greased with butter, salt and pepper.
Pour 5-7 tablespoons of the filling onto the potatoes.
The next layer is chicken fillet with herbs and onions.
Next, lay out the remaining potatoes, salt, pepper, pour the filling onto it (you can move the potatoes with a fork so that the filling would hit each crack).
We set the "Baking" mode for 60 + 30 minutes (the duration depends on the potatoes and their quantity, in the process you can open the lid and check the readiness of the potatoes with a fork).
After the beep, turn off the multicooker, open the lid and let the casserole cool down a little (grab). I recommend getting it out using a container-steamer
I copied the recipe verbatim. I did everything exactly as it says. BUT! The baking time depends on the thickness of the potatoes. It seemed to me that I cut it thinly, set it to bake for 1h35min. But it seemed to me that the potatoes were not completely cooked, I would have cooked for another 10 minutes. But this is personally for my taste, I am a lover of steamed potatoes. So it's individual here. I think if everything is done according to the recipe, then everything should work out fine.

I think if everything is done according to the recipe, then everything should work out fine.

Yes, everything turned out to be very simple. And to cut thinly until transparent, even potatoes and finely-finely fine onions are not a problem for me - there are Berner graters.
do not rinse the potatoes afterwards after cutting them from starch?

Yes, everything turned out to be very simple. And to cut thinly until transparent, even potatoes and finely-finely fine onions are not a problem for me - there are Berner graters.
do not rinse the potatoes afterwards after cutting them from starch?

I do not have such a miracle grater, so I cut it with a knife, therefore my circles are much thicker than you get. And in the recipe there, too, the potatoes are not cut to transparency. I washed the potatoes, purely out of habit without thinking, I have been doing this all my life)))

It seems like I managed to transfer pictures from there, the site address had to be painted over

this is the thickness of the potatoes, I managed to cut a little larger


this is what I got, only fried on the sides, since the fill spread a little better than here


it's in the context

Girls who have a delicious chocolate icing recipe. Believe it or not, I bake a zebra for the first time, but those glazes that I did somehow did not impress

I really like this glaze:
3 tbsp. l sour cream
3 tbsp. l sugar
2 tbsp. l cocoa
50 g butter
mix sour cream, sugar and cocoa and cook over low heat, stirring constantly, until the sugar dissolves and the mixture thickens. Do not boil. Remove from heat and add oil, stir and cover the surface of the cake or muffin while warm. It turns out delicious and the glaze is applied smoothly. Here I covered the cake with such icing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6972.0.

I really like this glaze:
3 tbsp. l sour cream
3 tbsp. l sugar
2 tbsp. l cocoa
50 g butter
mix sour cream, sugar and cocoa and cook over low heat, stirring constantly, until the sugar dissolves and the mixture thickens. Do not boil. Remove from heat and add oil, stir and cover the surface of the cake or muffin while warm. It turns out delicious and the glaze is applied smoothly. Here I covered the cake with such icing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6972.0.

And now I am making icing according to a similar recipe, but with milk) with sour cream it does not really harden ...)

And now I am making icing according to a similar recipe, but with milk) with sour cream it does not really harden ...)

And the milk lope?

And now I am making icing according to a similar recipe, but with milk) with sour cream it does not really harden ...)

And I, on the contrary, with milk turns out to be liquid.

And the milk lope?

I'm doing it by eye now, something like this: 4st. l. milk, 3 tbsp. l. sugar, 1.5 tbsp. l. cocoa. I mix everything, bring it to a boil over low heat - stirring all the time. I don't boil much. I turn off the gas. Then I add a little oil - 20 grams. I mix it and you can use it)

And I, on the contrary, with milk turns out to be liquid.

I don't boil a lot with milk, the glaze boils down - it thickens)

Val, tell me later what happened. I'm still glazing on YOU.

Albina, made according to the recipe Snusmumrik. My technology is this - I mixed sugar with cocoa in a small bowl (small) so that there were no dry cocoa lumps. Added sour cream, mixed well. I put it in the microwave (I took it out once and mixed it, it was almost ready, in the sense of the glaze.) I didn't bring it to a boil, but the sugar melted. In the micron, I put on the quick defrost mode. As far as I understand, the defrost power is not the highest. She took it out of the microwave and added 50 grams of plums. oils. The glaze solidified quickly. I just smudged it a little while it was watery, and then after 5 minutes, or maybe less, I filled it on top. The fluidity at that time was like honey or a little thicker. To my taste, I liked the glaze with a slight sour cream. Once I did it with a large amount of sugar - not mine. Stands in the refrigerator, outwardly I really like it, although not from the best cocoa. And we will taste the taste in half an hour (my husband will come home from work, surely he will not resist) Tomorrow I will write off the result

Albina, I just wrote you a whole poem, and thanks to the Internet everything has disappeared. For which I do not like to correspond, I somehow live communication closer. Somehow in my head I answer faster than the message itself. I'll try to repeat it. My husband's reaction to my dishes is always divine (otherwise I will not leave behind, I will pry) I just tried it myself. I really liked everything, and the zebra, which I made for the first time, and the glaze, as for my taste, it even "suits" the zebra. The glaze is soft now, but the knife does not "Stretch" let's see what happens after a night in the refrigerator.
And as for the micra, I have been making chocolate icing in it for a long time - a minimum of dirty dishes and no unnecessary movements.

Albina, I just wrote you a whole poem, and thanks to the Internet everything has disappeared. For which I do not like to correspond, I somehow live communication closer. Somehow in my head I answer faster than the message itself. I'll try to repeat it. My husband's reaction to my dishes is always divine (otherwise I will not leave behind, I will pry) I just tried it myself. I really liked everything, and the zebra, which I made for the first time, and the glaze, as for my taste, it even "suits" the zebra. The glaze is soft now, but the knife does not "Stretch" let's see what happens after a night in the refrigerator.
And as for the micra, I have been making chocolate icing in it for a long time - a minimum of dirty dishes and no unnecessary movements.

Ah, that's a shame when you write, write, and then a second of a glitch ... and FSE disappears.
And you did not divide into cakes? True, I made a zebra just once in dex, cut it into 2 cakes (it was necessary for 3) and made a light layer of boiled condensed milk. It was also delicious.
And I wouldn't have thought about the micra! You are CLASS!

Vinochek, special thanks to you for the zebra recipe. In fact, I have been baking for a long time and a lot (much more complex cakes), but somehow my hands did not reach the zebra. Everything worked out great. I took a picture on my phone, suddenly I’m not too lazy and for the first time I will post a photo on the forum

Albina, I didn't cut the cakes. My family is spoiled for filter cake, although in my case the opposite is true. The more I spend time on cake-sauce, a couple of types of cream, different cakes, the more calmly they treat it. They are delighted with simple napoleon cakes, charlotte, honey cake and simple biscuit. The only exception is the curd from Dontsova's cookbook. My family appreciates my fuss with him.

[Valentine]

Valentine well, let's get better - upload a photo We want to see And then we will

Irish, I'm guilty, I'll fix it! I like looking at other people's photos, but somehow I don't see my own worthy to show to anyone. And it's time to start at least start taking pictures of food, and then maybe I'll reach the posting

My "close acquaintance" with Deksik took place on Saturday .. I made "tears of an angel" ... it didn't really work out, because the cake fell apart, but it might be the case in cottage cheese .... I tried it before in Panas - it turned out perfect ... In short, I will try something else this week! I want to say one thing .... Now I have my favorite - DEKSIK - one sound signal alone is worth it! then Panasik, well, and skarlusha "closes" this three ...

Wow, did it really work out ?! This evening my husband and I tried it.

Thanks girls, and the frosting is really cool. It turned out to be about 5 mm thick (I really like more glaze), and not all glass in a plate.

Do you have a recipe?

The recipe is very complicated. Write down:
half a liter of water (a liter is possible - depending on how much stew you want to get)
lemon ass (you can have two - depending on how your soul desires).
Pairs program, five minutes is enough.
Use strictly according to the doctor's prescription for new multicooker to get rid of the specific smell of new technology.

The excuse is accepted. The next photo is for you!

Dudki! I have already photographed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.0

Girls, say that. Made yogurt with good food sourdough. Today I decided to make it on yogurt from the last time. Zagus in 3 hours, put it in the refrigerator. just looking, and it is watery, a strange taste and a little grains. T.E. is not at all the same as it was on the leaven

The difference between yoghurt from dry sourdough and over-sourdough (from mother sourdough) is the cooking time (over-sourdough is prepared several times faster).
And if it’s liquid, with a taste and grains, it’s not because I’ve already cooked it from my own yogurt, it just didn’t work out for some reason - for example, my yogurt stood in the refrigerator for a long time and spoiled, the milk got bad or some other reason.

irysska, thanks. Yoghurt is the fourth day today. When I turned off the multicooker, everything was ok, it looked like regular yogurt. and after the refrigerator it seemed to exfoliate, like ryazhenka

Girls, I saw enough of your Zebra cupcakes and could not resist, I also cooked according to this recipe. It turned out great! I did it many times according to different recipes, but this one turned out to be the most successful. Docha said, no longer look for other options, this is the most delicious! And my child, my spoiled husband, by the way, also praised. So thank you very much!

[
quote author = azaza link = topic = 147095.0 date = 1365414241]
The recipe is very complicated. Write down:
half a liter of water (a liter is possible - depending on how much stew you want to get)
lemon ass (you can have two - depending on how your soul desires).
Pairs program, five minutes is enough.
Use strictly according to the doctor's prescription for new multicooker to get rid of the specific smell of new technology.


[/ quote]
Semyon Semyonitch !!!

Girls, I am to you for advice. Here I have a holiday soon, I would like to fully test the cartoon. Here is how you use it before the holidays (well, cook vegetables there, put stewed potatoes for the arrival of guests). But maybe there is some super awesome recipe dish in the festive mulechka? I’m looking for everything, nothing comes to my mind.
And by the way, yes, how long does it take to steam potatoes and beets? and better whole or cubes? In general, I hope for your advice.
and yet, who baked the thread in the cartoon in the sleeve? put the sleeve itself in the mule? or a double boiler? Or is it better for boiled pork without a sleeve and not to fool yourself? (by the way, the idea of ​​a dish that needs a fish)

For festive dishes, and even without any holiday, I constantly steam vegetables for salads. Beets - in small cubes - I cook in an hour. Potatoes and carrots - cubed - 20 minutes, and maybe less. You can bake in the sleeve in a bowl, so why, the cartoon is airtight already.

Girls, good day. Tell me, pliz, at what temperature and how long should you bake the cheesecake?

Girls, good day. Tell me, pliz, at what temperature and how long should you bake the cheesecake?

I think 120 * is better for 1 hour.
I know Cheesecake doesn't like heat.

Hostess girls!
And please tell me, is it convenient to make kefir and cottage cheese in addition to yogurt in this slow cooker?
My wife and I got together to buy a yogurt maker, but stumbled upon this cartoon and are very determined to enroll in the ranks of the 60s.
Well, can we have some tips for beginners, so as not to get bumps during the first use?

Girls, who can answer, bought a sourdough at the Goodfood pharmacy, I can’t make out exactly how much milk this bag is, it’s like it says 1-3 liters, so you can pour 1 liter and 3 liters, I don’t understand. Who used this leaven, help me figure it out

If you use 1 liter, it will be thicker and denser, if you use 3, you get drinking yogurt. Just this and everything, do not be discouraged, coordinate according to your taste and the number of eaters