Multicooker Dex DMC-60 (reviews and discussion)

Eh, well, I don’t know what’s wrong (maybe because I replaced margarine with butter (we don’t eat margarine

No, that's not exactly why. I haven’t bought margarine for a long time either, it doesn’t spoil baked goods at all.

I'll try today. Should the valve be closed? otherwise I just read about the biscuit, then you need to open it after baking so that the condensate does not drip

The valve must be closed during any cooking. And after cooking, do as you see fit.

The valve must be closed during any cooking. And after cooking, do as you see fit.

Ok) I bet for an hour on Baking, and then? Heating? Grease the form or lay it with paper?

Ok) I bet for an hour on Baking, and then? Heating? Grease the form or lay it with paper?

Lubricate the bottom and bottom of the walls with oil, it is better not to lubricate further than the walls. This is how the biscuit is baked correctly - it rises, clinging to the walls. It will of course stick to the sides, but gently run a spatula along the walls, so to speak, you will need to cut out a biscuit from a saucepan. But it will be as fluffy as possible. But the bottom and the gentle bottom of the walls must be well lubricated with oil.
After the end of the program, open the lid and check the biscuit with a splinter, if it comes out dry, then the biscuit is ready, you can remove it. Or you can turn the saucepan upside down on the wire rack, let it cool a little, then remove it.
Good luck!

She did not wait for an answer then and paved it with paper) is already being baked. Yes, about the fact that the walls cannot be lubricated, I know, but I asked that the biscuit should not stick tightly to the form)

Girls! Can I share my experience? I have Brand 37501. At first, too, the pies were not baked in the prescribed time, I had to add 20 or even 2 times for 20 minutes. But experimentally (that is, by the method of scientific poking) and with the help of girls from the topic "Testing ..." I found out that adding a little more flour than according to the recipe (I added 50 g to a glass of 250 g) everything is baked in a given time ... Maybe it will come in handy for someone.
And further. She also baked a classic biscuit. I didn't grease the bowl with anything. About this in the topic "Classic biscuit" girls write.

She did not wait for an answer then and paved it with paper) is already being baked. Yes, about the fact that the walls cannot be lubricated, I know, but I asked that the biscuit should not stick tightly to the form)

Tanya, you are great, you don’t give up, trying to finish off this pastry. I hold my fists for your biscuit. Let everything work out!

So I immediately wrote about "add a couple of tablespoons of flour." As an option. I thought we already tried it, and it didn't help, so we went on to find out.

She did not wait for an answer then and paved it with paper) is already being baked. Yes, about the fact that the walls cannot be lubricated, I know, but I asked that the biscuit should not stick tightly to the form)

I don't know how it was in 60, but in 50 Dex it turns out that if you lay the bottom with paper, it takes longer to bake. And you look there. I hope they only laid the bottom, didn't the walls?

So I immediately wrote about "add a couple of tablespoons of flour."

I read this and did not write at first. And my classic biscuit was baked in an hour without adding additional flour.

Also baked a classic biscuit. I didn't grease the bowl with anything. About this in the topic "Classic biscuit" girls write.

that is, did you pour the dough into a dry saucepan?

Yes

So, I am reporting. It was baked for an hour, the stick was dry, but the top was absolutely white. In the center, it fell a little, that is, it is simply concave, not convex. cools a little, then I'll take a picture

My top was also very light. Maybe not quite white-white, but very light.

Any baked goods in a multicooker have a white top. To make it beautiful, you need to put the baked goods under the grill for a couple of minutes or just turn it over (the top will become the bottom), you can also decorate the white top with glaze.

So, I am reporting. It was baked for an hour, the stick was dry, but the top was absolutely white. In the center, it fell a little, that is, it is simply concave, not convex. cools a little, then I'll take a picture

The top is always white in multicooker baked goods. There is practically no heating element on top, it is there only to warm the lid from condensation on the Baking, so the top will never turn red there. The main thing is that it is baked. Sagged in the center - not good. All the same, it seems to me that your flour is so wet, too, so it needs to be added a little in all recipes. I think if I had added a spoon or two to your biscuit, it would not have sagged.

And now I got a royal cheesecake from a mullet ... oh, and it turned out to be delicious ...

The top is always white in multicooker baked goods. There is practically no heating element on top, it is there only to warm the lid from condensation on the Baking, so the top will never turn red there. The main thing is that it is baked. Sagged in the center - not good. All the same, it seems to me that your flour is so wet, too, so it needs to be added a little in all recipes. I think if I had added a spoon or two to your biscuit, it would not have sagged.

I baked baked goods in a cartoon from different flours, I also thought that flour could, but I remembered that I took it from different packages. Turn the biscuit over and there will be a cake. But while the conclusions of what it was with baking are not clear to me) I'll go take a picture)

I baked baked goods in a cartoon from different flours, I also thought that flour could, but I remembered that I took it from different packages. Turn the biscuit over and there will be a cake. But while the conclusions of what it was with baking are not clear to me) I'll go take a picture)

here have a look

here have a look

Thank you, read)

Is it on Baking or Manual mode? I have a completely different kind of baking from Dex, and this biscuit looks like from the oven. And as if the dough was liquid

[Tigresse]

Tigresse
Nice biscuit. Perhaps there really was not enough flour. And what is the height?

Is it on Baking or Manual mode? I have a completely different kind of baking from Dex, and this biscuit looks like from the oven. And as if the dough was liquid

it is on baking mode. How should it be different?

I have a sponge cake that looks more elastic. And perforated on top.
I found a photo:

I have a sponge cake that looks more elastic. And perforated on top.

It also depends on the recipe .. I did it according to different recipes was both how you look and how Tigresse (but did not fall off)
And always 100% baked.

It also depends on the recipe .. I did it according to different recipes was both how you look and how Tigresse (but did not fall off)
And always 100% baked.

I have it baked well, but .. I have 4 eggs for 1 tbsp of sugar and 1 tbsp of flour.
What, do I still have problems with multy, or did I just choose unsuccessful recipes?

I have a sponge cake that looks more elastic. And perforated on top.
I found a photo:

and how long did it bake? and the holes are not from condensation? He's blush, maybe I needed to bother him for another 10 minutes)

I have it baked well, but .. I have 4 eggs for 1 tbsp of sugar and 1 tbsp of flour.
What, do I still have problems with multy, or did I just choose unsuccessful recipes?

How many ml is your glass?

How many ml is your glass?

250 ml

[nvk]

Schaz for the sake of interest went to a "friendly" site So there to write about our forum, sho here on our HP. ru more tryndezhki than practical advice.

They have been nvk-Nadia answered about this ...
There we, with Dex, are not particularly favored ... not them score profile...
I haven't looked there for a long time ...

[nvk]

They have been nvk-Nadia answered about this ...
There we, with Dex, are not particularly favored ... not them score profile...
I haven't looked there for a long time ...

What is their profile?

What is their profile?

Redmond

I have it baked well, but .. I have 4 eggs for 1 tbsp of sugar and 1 tbsp of flour.
What, do I still have problems with multy, or did I just choose unsuccessful recipes?

The proportions are the most common .. they are definitely successful)) Once baked - excellent. If it is opal, then, probably, the lid was opened early.
After baking, I keep it heated, such a biscuit would hold for half an hour.

The proportions are the most common .. they are definitely successful)) Once baked - excellent. If it is opal, then, probably, the lid was opened early.
After baking, I keep it heated, such a biscuit would hold for half an hour.

I was advised to check if it was baked in an hour. I wasn't sure that the cartoon would bake it at all, so I had to open it and watch it. and since everything was baked on baking in an hour, next time you don't need to open it. And what about the previous baking, I still did not understand

but about an unsuccessful recipe, this is not about a biscuit, but all my sorrows with cake pies.

and how long did it bake? and the holes are not from condensation? He's blush, maybe I needed to bother him for another 10 minutes)

I did it according to the recipe from the book for the Brand "Charlotte with Oranges", it says in the multi-glasses, then I did so. I cut out parchment paper to the bottom, I never grease with oil. I made a pure sponge cake without oranges exactly according to this recipe. She baked for 1 hour and did not open for 10 minutes. Then she took it out and let it cool in the uniform, then took it out.
And the ruddy one - I just turned it over, below - white (the top was). Holes may be from condensation - I don't know.

Hello! Who will tell you which ceramic Does the bowl fit this multicooker? I don't have a multicooker yet, I'm just preparing to purchase it

Girls, there is a jar of homemade yogurt, moved so that I did not see her, she is a week and a half. It smells ok, but I won't dare to eat. What to bake with her? I also want to try baking in the cartoon) Or is it better to throw it away?

I would bake Zebra, or any other cupcake where kefir is needed)) Or you can fry pancakes.

Hello! Who will tell you which ceramic Does the bowl fit this multicooker? I don't have a multicooker yet, I'm just preparing to purchase it

Dex has a great native bowl
And there are no ceramic bowls for him in nature, and hardly will be.

Hello! Who will tell you which ceramic Does the bowl fit this multicooker? I don't have a multicooker yet, I'm just preparing to purchase it

If you want with a ceramic bowl, then look for the multicooker that already comes with such a bowl. There modes are sharpened under such a bowl. The thermal conductivity is different for ceramic and such bowls. That is, the modes will not give the temperature that should be in these modes, if you put in such a non-native bowl, even if it fits in size.

And, besides, there is as much ceramics in a ceramic bowl as natural coffee in instant coffee - that is, there is a name, but in fact, this is not entirely true.

Girls, there is a jar of homemade yogurt, moved so that I did not see her, she is a week and a half. It smells ok, but I won't dare to eat. What to bake with her? I also want to try baking in the cartoon) Or is it better to throw it away?

Braid can be omelkin on kefir, pancakes, pancakes are very tasty there are brewed on kefir. In general, they correctly said, wherever there is kefir, feel free to replace it. Throw it away - in no case!

Braid can be omelkin on kefir, pancakes, pancakes are very tasty there are brewed on kefir. In general, they correctly said, wherever there is kefir, feel free to replace it. Throw it away - in no case!

I have it very thick, the spoon is worth it, the kefir is thinner. And what kind of braid is this?

I have it very thick, a spoon is worth, kefir is thinner. And what kind of braid is this?

So you stir it well with a spoon, it will become thinner, or dilute it with a little milk, to the thickness of kefir. Or with whey, in general, what is on the farm, and dilute it. Or just give more than the prescription needs. But I never bother with the difference in density, and everything works out.

I bake this braid all the time on homemade yogurt - it turns out great.

So you stir it well with a spoon, it will become thinner, or dilute it with a little milk, to the thickness of kefir. Or with whey, in general, what is on the farm, and dilute it. Or just give more than the prescription needs.

I bake this braid all the time on homemade yogurt - it turns out great.

Thank you, beautiful) But where the sour cream won't roll? Like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192479.0.html

Thank you, beautiful) But where the sour cream won't roll? Like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192479.0.html

Will ride!

Well, since the author wrote, it means he'll give it a ride But I don’t replace sour cream with yogurt in recipes, at least completely. All the same, sour cream is a completely different fat content product.

And there are yogurt-based muffins, I have seen recipes and even baked them more than once.

[Lozja]

Lozja, I baked this cake even just in sour milk (though homemade), everything worked out great!

I have a lot of baking for the oven on yoghurt, but I'm in the cartoon)

So I just take any cupcake and bake it in a cartoon. But I slightly adjust the density of the dough to the desired one.
Bake vitalinkin cake, well, it's sooo tasty, I spent all the rest of my nut stock on it. Want more.

That yes, about the store, then I'm just out of habit, I'm baluvan's homemade products. I just collected sour cream from yogurt, and I'm drowning cottage cheese in SV.

Ksyu, I'm changing sour cream + cottage cheese for nuts

I have a lot of baking for the oven on yoghurt, but I'm in the cartoon)

And I bake EVERYTHING in the cartoon any recipe that I think will work in our cartoon for the oven.

I have a lot of baking for the oven on yoghurt, but I'm in the cartoon)

And you don't want to taste bread on your yogurt. I very often bake Omelkin bread on the remains of my yogurt
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146019.0