Multicooker Stadler Form Chef One SFC.909

Today I again baked curd casserole. In general, for prog Baking for 1 hour and pulled out a silicone nail from the valve. Result, the casserole did not settle and was not wrapped in a cheesecake))) uraaaaa !!!! All condensate went into steam) that's the whole secret)))
Now I will also try to change the places of frying and baking, today I will fry potatoes with an open lid on baked goods and then I will unsubscribe)))

And I baked all the casseroles with a pimp, everything seemed to be okay ... Current now realized that for a casserole the curd temperature in this cartoon is too high ...

Then, next time I will bake on Zharka, because the temperature there is lower. 100 percent of the program is messed up

[supra]

Then, next time I will bake on Zharka, because the temperature there is lower. 100 percent of the program is messed up

Even I doubt it, of course, but try it, but suddenly ... I remember supra and like in brand there were such situations sho buttons are confused, well, the whole party should have this then. And so far we have an isolated case. Or who else has doubts about this case? Come out of the underground, tell me!

I understand that all 909s here have a 4-liter model, or not? I have a 5 liter 919 model, who else has a 919 model?

Something was said and that Baking bakes stronger than Frying

I understand that all 909s here have a 4-liter model, or not? I have a 5 liter 919 model, who else has a 919 model?

Here I have a 4-liter current, the rest have a 919 model.

Yes Irishk, only you have a 4-liter one, and no one else complained about the problem with frying, only Maria.

[Natasha]

Girls, here you are short for memory ... Here HERE Natasha she said that she did not fry, but stew on the "Fry". Well and here HERE already Maria said the same

And here HERE and myself Vernissage said she was not sure about the modes

[Natalia]

Well, what to do, since you are so forgetful. Natalia says there about the abundance of vegetables. And what, vegetables cannot be fried or what if they are fried? This is not an argument. In the Brand on the "Fry" vegetables will burn if you do not keep track. This is really frying, not delicate pastries.

Well, I also fried mushrooms with chicken here, fried, never fried, there was a lot of liquid. They were extinguished in my frying and I transferred them to extinguishing ... weak delicate, not comparable to the brand ...

Mannochka in stler is very frying weak delicate, not comparable to the brand ...

This is exactly what is surprising, considering that ...

Frying - 150 ~ 155 ° C
Baking -127 ~ 132 ° С

In Moulinex, frying 180, and frying vegetables 150, ours is just right for this. Everything is fried with me, only more time is needed.

Brand roasts vegetables - 130^aboutC, frying fish - 150^aboutC, frying meat - 180^aboutC. If in Brand you fry vegetables on "Fish", they will burn without options

Manna in the brand pan is much thinner ...

Well, how much does the thickness of the pan lower the temperature? In any case, it heats up to the same temperature as the heating element, only a little longer

That's exactly what the thickness is, it heats up longer, and how it disperses so fries.

Well, what makes the cartoon happy that you are cooking delicious?

mine are delighted with baked potatoes)) and from the liver (recipe from multi), although the liver took chicken, basics, prada over-sharpened, but my husband loves spicy), I liked the beef stroganoff, my husband asked for something sharper, today I prepared lagman (recipe from the forum) mmmmm. .. delicious food! well, rice, buckwheat almost daily

I missed so much))) in general, I tried to fry on baking, well what can I say, the classic fried potatoes did not work out, it turned out more baked, but very tasty))
In general, we will fry in the fry, we just need to adapt))
And my casserole flew away for two or three times))) the children dared everything)) in general, baking for baking)) here are my conclusions)))

Well, that's great! And they even got it wrong ...

It's good that I have two multi, and the radish fries, so fries)) I honestly, I can't even imagine how I used to do everything in one cartoon)) now I have two puffing)) and most importantly, they are completely different this is a big plus))
And I also wanted to clarify, what is the difference between the programs Rice, Express Rice, risotto? What to cook with them?

Yes, I have four girls, it's very convenient !!! One fries very well (I really like it in a pressure cooker), the other has any baked goods for 5+ (Panasonic), in a brand with a multi-cook, free flight of fantasies, and in a stler I really like sensory programs. Vooot! The express program is an active program for the evaporation of liquid, we cooked something here on it. Check out the recipes for our multicooker. Risotto program, for different types of risotto. Rice I like to cook more standard rice on the program, buckwheat on rice is soft in proportions 1: 2.5, well, hard rice is probably suitable for long rice in proportions 1: 1.2 1.5.

so I feel the same, the second is not far off)

That's for sure, come in here! It is very dangerous for the family budget! There is a lot of tuta Temkov, wherever you go all NADA !!! Look at what we have here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.0

And now I want a mulinex bread maker that bakes a loaf)) I want to die straight))) I have one that makes a lot of weight, but with a brick. I apologize for not being in the subject)))
Can you cook rice porridge on risotto? I understand that she is the most gentle of all programs?

and the program does not suit milk porridge?

and the program does not suit milk porridge?

Very satisfied))) I just thought that in addition to risotto, you can cook

And now I want a mulinex bread maker that bakes a loaf)) I want to die straight))) I have one that makes a lot of weight, but with a brick. I apologize for not being in the subject)))

I also wanted her very much, but decided that this one is better! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0

Can you cook rice porridge on risotto? I understand that she is the most gentle of all programs?

I have not tried it ... Why, the program does not suit the milk porridge?

And I'm just boiling rice porridge.

And I’m just cooking rice porridge.

On the risotto program?

No, of course not, I'm quite happy with milk.

It seems to me that the risotto program is almost the same as milk porridge.

well, wish me luck, put the dough in the bread maker, but decided to bake in the cartoon)) let's see what happens)

Well, good luck! Proofing the dough on heating just don't do it, it's 80 degrees, I turned it on literally for half a minute several times. After an hour of baking, turn and another 15 minutes.

the dough will settle, I think it's just in the kitchen (it's warm there), but turn it over! I think either sprinkle cocoa or poppy seeds

Yes, it is not Marin, it will not be a beautiful top. There literally for 10-15 minutes, and the view is completely different. Only when I turn it over, I smear the cup with oil again.

and yet to each his own ... my pastries did not rise as I wanted, although it is still tasty, but you feel that it did not rise ... now the marfin from the recipe book has multiplied it in xn, it has risen much better ... eh ... well, we will experiment further

And why did not it rise, maybe there was not enough time for proofing?

yes no, it seems ... they stood for 20 minutes ...

Good day! We have been using Stadler Form Chef One SFC.909 for about a month - trying it, reading it. Like. Several questions came up. I ask the members of the forum for help.
one.a strange timer - for example: we put milk porridge at 7:00 - we get ready at 6:30 and goes into heating mode (maybe it depends on the amount of milk, or it goes like this to readiness)
2. After cooking porridge, areas of fried porridge are formed at the bottom of the pan, even if it is of a liquid consistency, not burnt, but like "varenets" from the stove in the village.
Prompt solutions. Thanks everyone!

I never cooked porridge on the timer, I cook it every morning, but I never fried it.

Here I also have not burned yet, maybe a little liquid, try adding. Or maybe the coating is damaged, which can also be the reason. And what kind of porridge burns or everything?

yes no, it seems ... they stood for 20 minutes ...

This is very little, it takes at least 40 minutes, or even all 80, especially since the temperature needs 35 degrees. In my bread maker, when heated, the last proofing is 55 minutes, and if the dough is very rich, I forcibly increase it.

[Zheka]

Good day! We have been using Stadler Form Chef One SFC.909 for about a month - trying it, reading it. Like. Several questions came up. I ask the members of the forum for help.
1.strange timer - for example: we put milk porridge at 7:00 - we get ready at 6:30 and goes into heating mode (maybe it depends on the amount of milk or it goes like that until ready)
2. After cooking porridge, areas of fried porridge are formed at the bottom of the pan, even if it is of a liquid consistency, not burnt, but like "varenets" from the stove in the village.
Prompt solutions. Thanks everyone!

Hello Zheka, welcome to the forum! The milk porridge program is sensory and, as written in the book, the maximum cooking time is 50 minutes. The program is included considering this time. But, I suspect that you are cooking porridge 1: 3 and even cereal in milk swells overnight (taking away part of the liquid) and the sensor turns off the program after 20 minutes, when it feels that there is no more liquid in the bowl + heating and of course it is fried ...

I cook milk porridge in proportions 1: 5 or 1: 6, that is, for 1 multi-glass, suppose rice or millet, 3 (4) multi-glasses of milk and 2 (3) water + butter, salt, sugar. It turns out this kind of porridge, it's friendship rice + millet 1: 6 like ...

Thanks for answers! The rice porridge definitely did not burn, but today the wheat porridge has browned a little - well, not a "crouton" of course, the day before yesterday the oatmeal also browned. The coating is normal - wash it by hand, do not wash in a dishwasher.
Maybe we don't add WATER to the porridge? Pilaf dak turns out amazing - children are ready to eat it every day, and not even once

No, you can use milk alone, just increase its amount. I like to add water to rice porridge, as the porridge seems to me to be more fluffy.

Here I also have not burned yet, maybe a little liquid, try adding. Or maybe the coating is damaged, which can also be the reason. And what kind of porridge burns or everything?

The cover in this cartoon is very good and I think it's difficult to damage it.

Oh, the cover is very cool, just beyond words. Teflon is much worse in red, it sticks to it. And nothing sticks in the staler.
And today I cooked jelly in Soup, while it cools down, but I think it's very tasty))

And I have an accident !!!!! Yesterday, in the dark, I poured milk into the multicooker, but did not put the bowl. Everything of course spilled through the heating element. What I could. rubbed. dried. The husband offered to take it apart. A slow cooker is 10 days old. There is no question of warranty repair, this is my jamb. What do you say, girls?

Sometimes you are not the first and probably not the last ... Wash the milk with water and dry well, it is not necessary to disassemble ...