Convection oven - use after purchase

I don’t know how the stew, but the brine is boiling, but so what would it pour, there’s no such thing, if I may say so, I often sterilized salads like that, although I didn’t manage to cook the jam, the sugar at the bottom of the can was so donkey that I had to throw out the syrup.

and the brine is boiling, but so that it would pour, there is no such thing, if I may say so, I often sterilized salads like that

Yeah, so the temperature was not high ... The oven, apparently, heats more actively, and from the bottom too (well, or I set it higher, although immediately after boiling I usually try to reduce it to 120-140).

Why am I hanging on ... Clever words about killing botulinum in half an hour at 120 is, of course, good. But one should understand what actually happens in this case. Indeed, at atmospheric pressure it is impossible to achieve such a temperature for wet products, all of us went to school.)) Fat in a jar can heat up above 100 degrees, but water (in the brine, inside the food) - NO. It begins to actively boil and evaporate immediately after 100 degrees, that is, the boiling point at sea level. The more we heat, the more intensely it evaporates, cooling the food to hundreds.

Well, that's all, without capping and creating an excess pressure above one hundred degrees, it is impossible to warm up our can, you just need to understand this. And act based on your own knowledge.
Sorry for the next Captain Obvious.

[Bijou]

Bijou, I probably did not study well, I did not understand half of it Well, okay

[Svetlana]

Svetlana, you are a risky girl, however. I cook stew only SCV, store it in the refrigerator for six months or more (the so-called strategic NZ), but without pressure during cooking I would never risk doing it.

this is how Svetlana did it in a pressure cooker, she only additionally warmed the cans in the airfryer, as I understood

after cooking the stew in MV, I still sterilize it, decomposed in jars in AG at 150 * C

MV - multicooker

[plasmo4ka]

plasmo4ka, looked through

Need help from the audience)))
Alder whisper was presented to me here. Can someone tell me how to use it in the airfryer?

[Tatka1]

Tatka1, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=459335.0
here's another
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=455507.0

[Angela]

Angela, Thank you so much!

[Tatyana]

Tatyana, that is not for me, but for Zhannochka, she thought of everything so cool. Also know-how with gauze!

Hello hostess! And someone can tell me whether it is possible to cook chicken legs with potatoes right in the flask? My recipe is cool, everything is laid raw, plus raw onions, salt and pepper everything, add a couple of pieces of butter and coat with mayonnaise on top, but only I need to cook a lot ... for 12 people ... and separately on any grates, this is not enough , so is it possible in a flask? Before that, I did it for four in a glass saucepan in the microwave, or in the oven, but now a lot is needed, or will it be better in the oven in the flask?

[tsi-natali]

tsi-natali, Natalia, in my opinion, all the products in the airfryer should be periodically mixed, because the heating comes exclusively from the top.
If for me, it will still be tastier in the oven, since heating is both from above and from below. And less troublesome.

Is it possible to cook chicken legs with potatoes right in the flask?

Better not to risk it. The meat will be cooked faster than potatoes. It will remain practically raw.
Indeed, such a dish is more practical to cook in the oven.

And the airfryer cannot be compared with the microwave, they are different.

Thank you so much! It means that right in the flask in the oven it will be fine, I have never stirred in the microwave, I thought that everything would work out in the airfryer ... sorry. But Thank you, if the flask fits in the oven, it will be good! Good luck !!!

The meat will be cooked faster than potatoes. It will remain practically raw.

And if the potatoes are slightly boiled, until half cooked ???

The only question is - why put such a big basin in the oven? It will take a long time.
A large frying pan, stewpan, baking dish is enough.
How many servings would you like to cook?

How many servings would you like to cook?

For 12-15 people, it's just very tasty and hot on my table! And there may be even more people ...

And if the potatoes are slightly boiled, until half cooked ???

Natasha, trust experience and do not reinvent a poor quality bicycle. It is best to cook on the top grill in the airfryer, it will be quick and tasty. But you need to take into account that in this case all the fat will flow down.
Yes, you can boil potatoes, but ... I said everything above

For 12-15 people, it's just very tasty and hot on my table! And there may be even more people ...

Moreover, cook only in the oven, right on the baking sheet.

Why put such a big basin in the oven? It will take a long time.

Then you have to go to 2 glass pans, one to the oven, the other to the microwave, and cook for an hour there and there.

And that there is no big baking sheet for the oven? It is more convenient and tastier to bake on it) All portions will fit at once)

And that there is no big baking sheet for the oven? It is more convenient and tastier to bake on it) All portions will fit at once)

It's not that .... a different taste, I did this before, everyone likes it the way I do now, there is also water pouring in, it should not be dry. And the taste is different ... it turns out like in a fondyushnitsa, well, no matter how taste is conveyed ... Thank you very much, I will find a way out !!! It's just really a pity that it won't work in the airfryer ... Such a large flask and such a useless technique ... I tried to smoke, it didn't work, I bought a smokehouse, bake chicken legs ... I can grill too, pie, a bowl, so I can do it in a multicooker-pressure cooker ... grilled chicken in an electric oven ... in short, I will give someone an aerogrill, it does not meet my expectations, although I dried mushrooms there, I will buy an email. dryer ... Thank you very much again !!! I went to think



Thanks to all!!!! Happy Spring to you !!!!!

Such a large flask and such a useless technique ...

in fact, I think so too. The manufacturer claims uniform circulation of hot air, but I never succeeded in this uniform circulation.
It turned out that the top was thick and the bottom was empty.
I don’t play the grill anymore.

I don’t play the grill anymore.

And I adapted the airfryer for cooking sausages. I have a gas oven, with an unpredictable gas quality and, accordingly, temperature. And my simplest Chinese airfryer, bought at the dawn of their appearance on the mass market, still honestly keeps the cooking temperature starting from 50 degrees, which makes it very easy for me to cook homemade sausage and ham.

It's just really a pity that it won't work in the airfryer ... Such a large flask and such a useless technique ...

But I disagree. Mine went to the 10th year and electronics welled up. I'm looking for an opportunity to repair it. Or I will buy a new one. Only not aware of today's models and firms at all. I have AG constantly at work. Small baked goods, in the form of buns, gingerbread cookies and the like, in general, practically every day. Mine love and eat a lot. Cakes for honey or shortbread cakes ... And this is just pastries, and also other dishes ...
I have a halogen, instant heating, so while the oven only warms up, I'll do everything in AG.

[Giraffe]

Giraffe, And tell me how you make baked goods? Here's a straight step by step. And then I only have cottage cheese casseroles come out well.Start with the recipe and on what grid, what is the temperature, what time is it? I know the magic word, Please

I also love the airfryer, and I bake everything in it, bake it, simmer it, cook it, etc. I love it. In order for everything to be baked, it must be preheated and laid out in levels so that the products do not overlap each other in levels, that is, in a checkerboard pattern. But this is just my experience! Although, sometimes I stack up close, and still, everything works out great.

[Giraffe]

Giraffe, And tell me how you make baked goods? Here's a straight step by step. And then I only have cottage cheese casseroles come out well. Start with the recipe and on what grid, what is the temperature, what time is it? I know the magic word, Please

Olenka, start from here... But I realized that even earlier there were my posts, and somewhere I showed the pastries and told them. As I understand it, it also depends on the model. I had a halogen one, even two. The first, on February 24, turned 9 years old and after a couple of days he came back. No one undertakes to repair, they said that they would not be able to order spare parts. There, it seems, brains welled up.
The shopping trip did not please.
Olya, I don't know how to explain it to you step by step. Most often I made gingerbread buns-cookies on the lower wire rack. Cakes for honey cake on the top, but could also on the bottom The temperature also varied as I see fit.

in fact, I think so too. The manufacturer claims uniform circulation of hot air, but I never succeeded in this uniform circulation.
It turned out that the top was thick and the bottom was empty.
I don’t play the grill anymore.

in fact, I think so too. The manufacturer claims uniform circulation of hot air, but I never succeeded in this uniform circulation.
It turned out that the top was thick and the bottom was empty.
I don’t play the grill anymore.

In the airfryer, indeed, the air circulation is even, if you follow the instructions. Those who do not read the instructions fail. I cook breakfast, lunch and dinner in the airfryer every day. The taste of dishes cooked in the airfryer is unique. I have an airfryer since 2005.

Please tell me if it is possible to cook meat in the airfryer using the sous-vide technology. I think to buy a Caso vacuum sealer, but I don't want to buy a sous-vide apparatus. not too much money, and there is no place to put everything, the kitchen is too small. Can anyone answer?

[tataklukina1]

tataklukina1, in my opinion, nooo ... even then in a multicooker it is probably better

I understand that you need to cook in a vacuum bag, in water, at a temperature of 65-70 degrees for 4-5 hours. The multicooker does not have such a low temperature. And in the airfryer there is, the temperature starts from 60 degrees, and if you heat the water in the bowl and put a vacuum-packed bag of meat there, then why not. Maybe I'm wrong

[tataklukina1]

tataklukina1, many multi-cookers have a Multi-cook mode, which makes it possible to adjust the desired pace.
and Ar will evaporate water. if the fan is on top
I'm not sure of anything, but you can try to cook a piece of chicken breast, for example, and see the result
And yet, it seems to me that the AG will not keep the exact temperature, although I may be mistaken ...

[Mirabel]

Mirabel, Thank you!

[tataklukina1]

tataklukina1, airfryer - an improvised oven. Why cook water in the oven? You can try it dry, like sausage with nitrite is baked, but these are purely my thoughts. Agree with Mirabel, a slow cooker is the best option, or at worst - a saucepan and a boiler through a thermostat (I saw and read this somewhere)

[plasmo4ka]

plasmo4ka, since the multicooker, the temperature is high there and what kind of boiler with a thermo regulator?



can an electric oven fit?

[water]

According to the su-vide technology, the prepared vacuumized products are immersed in water and kept at a certain temperature for some time, then blast chilling.At the same time, the oven does not seem to be mentioned anywhere. Therefore, if there is a multicooker with the Multi-cook mode (the time and temperature are set in 5-degree increments) or in general with the sous-vide mode, this is what you need. If there is no multi such, then an ordinary boiler through a thermostat (I assume a thermostat for yogurt makers will do). I have a slow cooker. Options with a boiler are more complicated and easier to see on the Internet. You can search on YouTube. In general, you need to read the topic about sous-vide. I'm not a fan of sous vide, so I’m unlikely to help with all the nuances and details.

I sometimes cook sous vide in a multicooker with a multicooker mode. Without a packer, in a baking sleeve, I just put eggs in water. Once I tried to cook potatoes in the oven (the oven was in the yard, but it was hot at home) - I did not wait for the water to boil. I waited a long time ...

I made a sous-look in the airfryer. There is no need for a package because it is not done in water. The result was good, but the temperature was not stable. I had to follow all the time. Now Steba sous-vid, it's easier. But I love the airfryer, I use it regularly.

[Galina]

Galina, sous vide without a vacuum is anything but sous vide. Cooking technology sous-vid was born in France and literally translates "in a vacuum"... Used for cooking low temperature mode: the ingredients are placed in a sealed bag and sent to languish on a water bath... It is important to maintain constant low temperature.

Cooking takes place in several stages.

Creation of a vacuum environment

The product is placed in a bag and sealed with a specially designed vacuum sealer. It is important to select packaging with high barrier properties to increase the shelf life of the finished product and to avoid delamination in the process.

Preparation

The hermetically sealed bag is sent to a bath with a thermostat. The process can take from 20 minutes to 72 hours, depending on the type of product, its thickness, the desired dish.

Shock freeze

If it is not planned to serve immediately after processing, then the food is subjected to shock freezing for 1.5 hours, setting the temperature regime to no more than -3 0С. The method is applied mainly in catering places designed for corporate meals.

Regeneration

The product is gently heated, gradually bringing the temperature to the required level. Sous-vide equipment can be used again. Then the products are brought to readiness on any kind of grill, fried in oil or deep-fried with breading and batter, baked.

Temperature features

To get the perfect dish, you need to choose the right temperature:

beef - from 49 0С (with blood) to 65 0С (for good readiness);
soft-boiled eggs - 64 0С;
hard boiled eggs - 75 0С;
white poultry meat - from 60 to 71 0С;
dark poultry meat - 80 0C;
fish - from 47 to 60 0С, depending on the degree of readiness;
vegetables - 85 0С;
custard - 76.5 0С;
molluscs - from 56 to 60 0С.

Times may also vary. Tender and soft shellfish will be ready to serve faster than beef. The weight does not matter, the main thing is the thickness of the raw material and the final delivery option.
Technology advantages

Vacuum treatment in a thermostat not only preserves the beneficial properties and makes dishes tender, but is also very beneficial for the catering industry.

With sous-vide technology, food is cooked delicately without harsh cooking. The temperature in each part of the product will be the same throughout the entire process. As a result, you get a juicy dish without the risk of overcooking or overdrying it.

Thanks to vacuum packaging, spices and marinade penetrate better into meat or fish, creating amazing tastes and aromas. And useful trace elements are preserved to a greater extent than when steamed.

Vegetables remain crisp and crisp, which is difficult to achieve with conventional cooking.

The weight of the finished product remains practically unchanged - no more than 8% is lost at 25% during normal cooking.

The technology allows making blanks for long-term storage, which is convenient for establishments specializing in corporate and other public events.

Cons of the sous-vide method

If cooking using the sous-vide technology takes place at temperatures below 52 degrees and at the same time takes more than 4 hours, there is a risk of multiplication of botulism pathogens, which feel very comfortable in these conditions. To avoid this hazard, select a higher temperature for foods that take more than 4 hours to cook.

The Maillard reaction, which is responsible for the golden brown crust of ready-made dishes, starts at a temperature of about 154 degrees - much higher than it is necessary to prepare any dishes using the sous vide method. This means that to give the finished dish an appetizing appearance, it will have to be fried either before or after cooking using this method.

Special devices are required: a vacuum apparatus to pack products in vacuum bags, and a device that will maintain a constant temperature and control it with an accuracy of fractions of a degree.

[plasmo4ka]

plasmo4ka, here! And I think so and read it.

[Ninelle]

I love the airfryer, and I bake everything in it, bake it, torment it, cook it, etc. I love it

Ninelle, and me too! I love my AG! After repairing the kitchen, I didn't even buy an oven, I only use AG, MV and a pizza maker, occasionally something on gas on the stove.

On Friday we had baked wings - salted, pepper, coated with vegetable oil, on the upper wire rack for 25 minutes at 265 * C. Approximately 7-8 pieces fit at a time. I didn’t pickle it beforehand, didn’t turn it over during frying, it still turned out delicious! Fried, with a beautiful crispy crust, the meat itself is juicy. The husband just loves to gnaw them with beer!
Yesterday I made pots - to the bottom of a pig / chicken in pieces, then what vegetables there are in pieces: onions / carrots, potatoes, zucchini, eggplants, tomatoes, pickles. You can spoon a tomato. Instead of meat, you can use a sausage / sausage. Season with salt / pepper, a little boiling water, cover and on the middle or lower wire rack for 50 minutes at maximum temperature and speed. You can not water, but a spoonful of sour cream or a little cream. It turns out awesomely tasty, the main thing is simple and without unnecessary body movements!
This morning there was chicken and potatoes. I cut the potatoes into rings about 0.5 cm thick. Salted pepper plus quite a bit of vegetable oil, put it on the bottom of the baking bag. Top with thinly sliced ​​onion and chicken pieces, also salted and pepper. I tied the bag on a medium wire rack for 35-40 minutes at 245 * at a high blowing speed. Just a bomb! The potatoes were soaked with chicken juice, sweat and baked on the sides of the bag, while the chicken remained juicy and browned on top. Well, very tasty and juicy! Stewed-baked.
You can do everything the same, only the temperature is 180 * and the time is about an hour, so you get a more dietary dish - stewed-stewed. Delicious too!
I cook in the AG not every day, but 3 times a week for sure. Simple, tasty, little time to prepare food (just cut it fast and that's it!), Minimum participation of the hostess - I threw it in the AG and went about my business.
Many people say that the taste of food in CF differs from the taste of dishes traditionally cooked on the stove, but I do not feel the difference. But dishes from AG have their own special taste, that's for sure! The same baked chicken in a bag - as if they had kept it on the fire for a little while, in a conventional oven or in a cartoon, such an effect cannot be achieved.
The harvesting season has begun, AG helps me here too. I spread the salads hot on clean, non-sterilized 0.7-1l cans, cover with non-sterilized lids and for 15 to 150 * C minutes with a high degree of airflow on the lower or middle grill when using an expansion ring. During the heating process, the products themselves and the jars with lids are sterilized.Less hassle and less steam in the kitchen, which is especially important in the summer heat!
I have been closing the jars for 3-4 years now, they stand well even at room temperature. It rarely happens that it swells up, and even then I am sure that it was just that something screwed up during the preliminary cooking process or that the lid was badly rolled up.
Of course, the place of the AG takes up a lot and it is problematic to wash such a bandura, but the advantages of using for me far exceed these disadvantages. I have never regretted that I bought it. I'm glad I have it!

[Sveta]

Sveta, so everything is deliciously written!

[lana light]

lana light, thank you, I didn't cook potatoes with chicken in the bag, I must try. And in pots you get a different taste than if you stew with vegetables in a cartoon? Somehow I did not think. I do the rest. Only the yeast pies are not baked yet. But I have a simple Supra, there is no middle grid. Only top and bottom. And baking is obtained, only in small tins. In the big one, the bottom comes out so-so, sometimes not baked.

Sveta, everything is so deliciously written!

Well, what a sensation from AG, and wrote!

And in pots you get a different taste than if you stew with vegetables in a cartoon?

Ol, here for me it turns out a different taste than in the cartoon. I don't know how other people feel
But many say that the taste of food in MV differs from that cooked on gas, but I do not differ, that cartoon, that gas
Therefore, we try and believe only in our feelings.

Of course, the place of the AG takes up a lot and it is problematic to wash such a bandura, but the advantages of using for me far exceed these disadvantages. I have never regretted that I bought it. I'm glad I have it!

I have no difficulties with cleaning the airfryer: I cover the grates with foil and cut through the cracks between the grate bars with a knife. Then I throw away the foil. If the meat is low-fat. then I cook it in a baking dish, and even better in baking paper (much tastier than in foil or sleeve). At the bottom of the flask I have a tray for collecting fat. If a little leaks past, I wipe it dry with a paper towel. If the porridge runs away (this happens if a lot of water has been poured or if you cook only at high speed), I wipe it with a special cloth that absorbs a lot of liquid. My whole flask, probably once a year.

and even better in baking paper

how do you pack the product into it?

[lana light]

lana light, Svetochka, thanks for the potato / chicken option up your sleeve! I'll do it for dinner today)), otherwise I thought - what could I cook? True, I have an airfryer today - Kuzina, as she bought it, gave a large airfryer to friends. She kept it (large) in the closet for a year - what if you bake a big chicken? But Kuzya copes with all our needs with a bang, so she gave it to good hands. Very often, on the aerogrill program in Kuza, we fry barbecue - just a lifesaver)), too lazy to cook - I ran the meat marinated - and barbecue! In general, there are a lot of devices in the kitchen, and we are so-so eaters - we try to diet all the time)). Often in use and the contact grill is large.

potatoes / chicken in your sleeve! I'll do it for dinner today)), otherwise I thought - what would I cook

Lyuba, success! I am sure that it will turn out forever!

how do you pack the product into it?

I just wrap it in paper, then flip the wrapped piece once.