Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc. (2)

Lena,

I’m in our Metro once a year ... I’ve been there. The last time was about 5 years ago. And in other stores, such as Epicenter (only there that you can look after Tescom) a little more often, but I also rarely taxi. They are far from me, and not at all with my hand. You can, of course, order on Ali, but I say that it is lazy to mess with because of such a trifle. I practically do not knead the dough on the table. Either the assistants knead it for me, or in a bowl. I can only knead on the table, but then the scraper is not particularly needed. For cutting, I'm used to doing either with a knife or a wheel. So I think if I need this scraper But for show I put myself this fan!

I also make pizza at the bottom, cakes, I also form focaccia at the bottom, pies the same way. But ... if I do it in a silicone form, or on paper, then I start to form a blank on the table (that is, there is a sheet of paper on the table, or there is a force form) And then, together with the form, or together with paper, I throw in the PR and there I am already finishing forming and filling with fillings.
But if I do it in the met-th form, then I can completely shape it and then rearrange it in the PR. But under the met. I always put a silicone circle in the mold so as not to scratch the surface. In here

paper or rug bristling

The paper I showed you does not pucker! And a sheet of paper that is cut off from the roll will of course puff up, because it is square. All the more so for the rug, even a round rug is difficult to lay, so that it fits beautifully and lies flat on the surface.

Elena, I recently bought something like Marina's in Auchan. It is very convenient to take out the pizza and the silicone mold. And I use a roll of siliconized paper in a fixed price list also several times. I dried the marshmallow on it. I wipe it off after cooking. It depends on what oven is enough for several times. I don't cut out circles, I put a square. Then it is convenient to pick it up by the ears.

I make pizza right at the bottom, otherwise it is difficult to distribute it, the paper or the rug will bristle.

I read this advice in the topic about Kuzinka from another author, but in fact, so as not to specifically look for:

About baking paper. She always tried to curl up back into a roll while I lay out all sorts of small buns on it. I read the advice somewhere and now I follow it - wet the paper, wring it out, and then it fits perfectly even into a shape with sides.

Only after spinning, you need to gently straighten. And "tails" can be left to make it easier to take out.

[Marysya27]

Marysya27, yes, my paper fits perfectly. And there is a Teflon mat. Cut out with a circle and with ears.

I talked about the dough - I put the cake in the center, now it is necessary to stretch it to the edges, roll it out evenly, form the sides ... And the dough is wet, elastic, strives to gather back to the center. And drags the substrate behind him. In one direction you will stretch a little more actively, in the other less, in any way there will be a bias and substandard.
It is easy to flatten the slopes precisely because the curd dough does not run back. And pizza or focaccia - how!

Galette with plums, apple and pear
Lean biscuit dough # 1908
Baked for 25 minutes and left it off for another 10 minutes. The top still did not want to fry, but the bottom again burned a little, although she put both silicone and Teflon mats. Well, nothing, sms came that Teflon mesh can be obtained. So, next week, hopefully everything will work out!

[Natasha]

Natasha, with a mesh it will be better, it gives a small air gap and will not burn.

[Marina]

Marina, I really hope so, otherwise I was already a little upset

I was talking about the dough - I put the cake in the center, now it is necessary to stretch it to the edges, roll it out evenly, form the sides ... And the dough is moist, elastic, strives to gather back to the center. And drags the substrate behind him.

Here the reason may be in flour. Different types of flour have different properties in terms of plasticity and elasticity. Also, this property depends on the toughness of the dough, maturation, additives, and something else, maybe even temperature.
I came across this, changed the flour and everything began to roll out perfectly on the same Teflon rug. I usually use 2 rugs, and transfer them to the Princess.

..............

Recently I read how nila advised using a fan to fan the fire to carry baked goods in and out of the oven. And yesterday I saw this thing in our supermarket. I would never have guessed that this fan would be useful for other purposes. In general, I bought it, I will test it in the near future.

I had 2 bananas lying around, and I decided to bake a banana cake. Banana cake (Classic banana bundt cake)
I did half a portion. It turned out just gorgeous, the smell was deadly. Baking for 15 minutes. Everything is baked well, baked in a mold, but I also put a silicone mat so that the bottom does not burn. Everything turned out as it should.

I baked potato focaccia today, on the grid.

Delicious. The bottom is not burnt!


But, I got it low, and the top was completely white, I had to turn it over. At first I was upset, decided that the lid did not heat, but at a family council they decided that it was just a thin dough!
And in the context

One of these days I need to try to bake something thicker, even a biscuit or something. True, I have only metal forms. Like many people here, Regent is 31 and 28 cm. By the way, I tried them on and noticed that with the 31 cm shape there is a crack, about 1-2 mm. Of course, this is not fatal, I just wanted to know if everyone is so?
Or is silicone better for biscuit? I don’t love them ...

and the top is completely white

This is normal for our ovens) especially for low baked goods or when there is little sugar in the dough.
Those who want a beautiful top simply grease the product on top with an egg or egg + milk.

And I'm still looking for something to transfer the dough into a princess (with a stone). If the cake is closed and not torn too much, then I will somehow still flop, but here is something tender ... I passed by the accessories for the barbecue, but so far the eye did not cling to anything, at least cut the baking sheet from the sides.

I made another pie today - I took it off with a flexible board - it turned out right away, although I hadn't looked at the fan yet. ...

Girls, good afternoon!
Thanks for the advice and your work!
After reading you and watching a lot of beautiful preparations of various recipes, I bought Princess 115000 (The kit didn’t come with anything except instructions. Someone had pizza boards, apparently, this is from other models ...)
My device has a backlash, but not left and right, as many people write, but only in one left side (about 3-4mm). Is this a marriage or will it not affect the work? I close the lid, and it slides to the left by these millimeters ((
The stove is new, I haven't cooked in it yet.
Before using it for the first time, must it be calcined with oil, or is it unnecessary?
Thanks to everyone who takes the time to answer.

Good day! I appeal to the owners of GF Gril 1500 !! The bottom pan on my stove is not perfectly flat. A light slope goes to the center (if you try it with your palm, you feel it).
Is this the norm? Or my stove is an exception to the rule. Thanks in advance for your reply!

[Sema]

the bottom pan is not perfectly flat

Sema, this happens, and not only with the GF. Someone in P1 had this. In the 1st topic, someone posted a photo - it was visible by the liquid that sought to the center. Ideally, of course, the surface should be flat.

Before using it for the first time, must it be calcined with oil or is it unnecessary?

ElenaMikh, not necessarily, but I read that this procedure hardens the non-stick coating, so I preheat all my new ovens and other baked goods with oil.

Thank you!! )) It's unpleasant that I got caught with such a nuance. I took it to Ozone, and I don’t want to bother with the return ...

I preheat all my new ovens and other baked goods with butter.

How long do you warm up?
And, if there is a thermostat, then at what temperature?
Thank you!

I have two princesses 115000, on both in the middle like a circle in the very center. This circle, with a diameter of 10 cm below the rest of the surface. If you pour liquid, it will drain there. If the bottom of the product is heated, then this circle is paler than the rest of the bottom surface. This is all not very convenient.
In the process of my use of the stoves, Teflon nets appeared. They solve not only the problems with a burning bottom for some, with better baked goods than without such a grid, due to, it seems, getting air there,
but also eliminates the unevenness of the bottom. Now I'm used to almost the entire oven with a mesh and a Teflon rug on top. I'm super comfortable!



Girls! And for what purpose should the stove be heated with oil?

[dominika]

at what temperature

dominika, at the maximum. First, I turn on the stove for a short while, about half a minute, just for heating. I lubricate the heated surface with olive oil, turn on the closed device again for 5 minutes. I turn it off and let it cool until warm. I wipe it with a roll cloth.
This is rather a heating rather than annealing. Annealing - holding at maximum temperature for a long time.

For what purpose should the stove be heated with oil?

Elena, in the previous post I wrote about it. And to warm up or not - everyone decides for himself!

Thank you!!!

Now I'm used to almost the entire oven with a mesh and a Teflon rug on top. I'm super comfortable!

Thank you! Calmed down !! I knew for the net, I already cut it to size)), but I did not really understand for the silicone mat Is this some kind of thin silicone mat that you can put on top of the baking?
I also met here a discussion about "silicone paper" ... I have not met "such" live, they wrote what is in Fixprice, I'll go look there

[Yuliya K]

Excuse me! Incorrectly written by accident. Teflon mat. Round or square. There are plenty of them everywhere, for example, on Ozone. Below is the grid. On it is a Teflon rug. Top-product made of dough. If the dough product is high, I can put another Teflon on top so that it does not stick to the lid and does not burn. This is not at all confusing. It takes longer to write than to do all of this.
And if you fry the potatoes, then the net, of course, is not needed.



Yuliya K, Julia! I read your post. No objections, I just wondered. So I decided to find out.

[Sema]

Sema, baking paper is all siliconized. True, the quality is different. I do not know what kind of paper is in the Fix-price, but I advise you to buy Paclan or Freken Bock (from personal experience) - not once in many years has there been a case for something to stick
For baking in Tristar I use an aluminum mold with a non-stick Domino coating - now in Auchan it costs only 109 rubles. (diameter 28 cm). It heats up very quickly due to the high thermal conductivity of Al, there is no need to put something under the bottom - it is baked evenly.

[ElenaMikh]

ElenaMikh, not necessarily, but I read that this procedure hardens the non-stick coating, so I preheat all my new ovens and other baked goods with oil.

Julia, good evening! Thanks for the answer!

Thank you!! )) It's unpleasant that I got caught with such a nuance. I took it to Ozone, and I don’t want to bother with the return ...

Sema, mine is the same. I took it on Ozone.

[Yuliya K]

Yuliya K, Julia, do you have a Regent 31 cm uniform? (It seems that I met in the first part of the topic) Does the lid close normally with it, without a gap?

[Natasha]

Natasha, yeah, there is one, it closes without a gap, but I don't use this baking dish - I like silicone more .. The most popular for sweets is the blue Regent shape, with a stand.
I used to make meat and vegetable casseroles, durovka in the metal one ... and now I also use silicone for this - the one that is denser, from Pyrex.

my device has a backlash, but not left and right, as many write, but only in one left side (about 3-4mm).

I have backlash in both directions, decently so, exactly 5 millimeters, if not more, and in a closed form too, the girls wrote that many have it. ..offensive of course, but decided not to bother, although somewhat annoying

[Marina]

I have backlash in both directions

everybody's like that, don't worry Marina,

[Irsha]

Irsha, so I'm slowly getting used to it

Today's cheese cakes, kefir dough.

[Yulia]

Yulia, but I don’t like silicone. Probably, I didn't come across high-quality ones. The biscuit, which is usually baked for 25-30 minutes, baked in this form for more than an hour! I tried it several times and threw it away. I don't buy anymore, only metal ones. But, we must try, maybe it will be good in GF.

[Natasha * Chamomile]

Good day! I appeal to the owners of GF Gril 1500 !! The bottom pan on my stove is not perfectly flat. A light slope goes to the center (if you try it with your palm, you can feel it).
Is this the norm? Or my stove is an exception to the rule.

Good morning everyone. I have so, towards the center, the bottom is a bit concave (it seemed to me that it was like that in the upper frying pan) I didn't even pay attention to it, I thought so for all stoves How much I use, this nuance has not bother me yet. God grant that she would serve faithfully for a long time, constantly in use.

Teflon mat. Below is the grid. On it is a Teflon rug. Top-product made of dough. If the dough product is high, I can put another Teflon on top so that it does not stick to the lid and does not burn. This is not at all confusing. And if you fry the potatoes, then the net, of course, is not needed.

One to one use method. Mesh, rug, then the product either on the rug or in the form on the rug, depending on what we are cooking. I cover with the second rug 5-7 minutes before the end of cooking, before I try not to poke my nose into the oven.

Yesterday I made two pies, the first was a sweet pie with honeysuckle and chocolate (in the original grape-chocolate, but we had too good a harvest of honeysuckle)

The second hearty chicken from Elena
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471673.0

Natasha * Chamomile,

hi, are you Kemerovo? 42 region is in the signature

hi, are you Kemerovo? 42 region is in the signature

Anzherskaya!

Beautiful pies! How many degrees did you set?

I bake almost everything at 195 degrees, rarely when I lower it by 180 or take higher than 195

[Kolizeika]

Kolizeika, Sveta, very beautiful pies!

I cover with the second rug 5-7 minutes before the end of cooking, before I try not to poke my nose into the oven.

I do the same with tall pies!

I baked a charlotte for a sample. Baked at 180 ° C, 25 minutes. The temperature could have been set a little higher.
The top is slightly sealed to the lid:

The bottom is not burnt:

I am very pleased!
The form also showed itself well.

[Natasha]

Lovely charlotte Natasha!

Svetlana, and your pies are delicious!

Well done, girls!

[Irina]

Irina, Thank you! I will continue to master!

[Natasha * Chamomile]

Natasha * Chamomile, beautiful charlotte came out! Well done!!
The dome of the pastry, yes, it can be attracted to the top lid, it may weld and burn, so it is better to cover it with a Teflon rug as Sveta wrote above.

[Yuliya K]

Yuliya K, Thank you!

The dome of the pastry, yes, it can be attracted to the top lid, it may weld and burn, so it is better to cover it with a Teflon rug as Sveta wrote above.

I baked in the morning so that it would cool down by dinner, and Svetino's message appeared after that. But now, I will know!

[kartinka]

kartinka, Marina, you get used to it very appetizing
Natasha * Chamomile, very delicate charlotte, and the ruddy is what you need
Kolizeika, the pies were great
The cookies, though simple, are princess ones (smart ones).

Domino - now in Auchan it costs only 109 rubles. (diameter 28 cm).

Thanks for the tip !! now it is very urgent to get to "Auchan"

Good morning everyone. I have a bottom like a slightly concave towards the center (it seemed to me that on

In June I bought a Princess at Ozone (with a good discount), checked it in a week and took it to my sister as a gift. But I remember exactly that the bottom was even. The stove made a splash for my sister in Kherson in July, the oven was banned. And the family is crazy about baking ...

Thank you!! All for advice
I will work, I already want "kurnik" (which is higher)

But I remember exactly that the bottom was even.

This cannot be, you just looked inattentively. Even in the first part of the topic, when shopping for the very first Princesses, people laid out measurements in height - everyone was interested in what would fit in there. And always and in everyone in the center it was noticeably deeper - even a matchbox fit. And the edges are small.

I put the peppers in Tristar - I always orient myself in the place and for the edges the peppercorns are much stronger cut off. Because they get less space in height than the central ones.

We had supper today with chicken wings - I thought to fry them and put them on stew in mv, but it worked out so well. I fried and baked from the cold for 20 + 15 minutes for sure - I looked at the state - there are no pictures - somehow all the wings parted, I fried without everything - I then collected the fat with a silicone spatula. ...

Girls, have you already seen a pizza maker in Lenta? 1699 p. Looks very similar to the Princess, the bottom is rough

[Girls]

Girls, I bought myself two forms, both fit into the princess in the butt to the lid, I report on the first one, I baked rye-wheat bread with bacon and cheese in portions, the top was baked, but did not burn, I covered it with a Teflon sheet. This is how it happened:

[Mandraik Ludmila]

Mandraik Ludmila, Thank you! It turns out that this form is needed, and I passed everything by. I like portioned bread, and besides, it is beautiful and clean

Where to buy such a uniform?
More cakes. kefir-curious dough. I put one gingerbread man in the freezer on a pizza

Girls, I bought it in ozone, it is not on sale now, but it appears regularly, dense good silicone, made in the Czech Republic

🔗

I bought another one, it is Chinese and the silicone is thinner, it fits into the princess the same way, the lid lies on the mold, that is, the top of the baking will be the bottom, all the beauty is on the bottom

[kartinka]

kartinka, I saw in a cosmetic magnet, now I don't know, maybe not



Mandraik Ludmila, I will watch the Czech Republic !!! Thank you