Anastasia
True, there is very little information and I have not yet seen this anywhere on sale, only what is written on their promo website 🔗
According to the description, it would be useful on the farm
6 cooking programs:
1) juice extraction, compote preparation
2) Vital program for making low-calorie jam
limited sugar
3) traditional jam
4) making jelly
5) cooking porridge
6) self-cleaning
Power 900 W
Automatic preparation - the appliance stops automatically when the jam is ready
Vita Fruit confiture makers from Tefal and Novital 1808A

Instructions for Vita Fruit

New
Home machine for making jam, porridge Novital 1808A
sgf45
I still bought "this thing"
This is not to say that this is the most necessary item in the kitchen, but the toy is quite pleasant. Basically, it is a small Teflon-lined bowl in which the agitator is installed. I poured fruits, berries, sugar, set the cooking time, pressed the button. At the end of the process, it will beep. It is not suitable for processing a large crop, since 1 kg can be loaded. fruit, though nothing prevents you from cooking 10 times 1 kg per day. The difference between traditional jam and dietary jam is in technology: traditional jam is cooked immediately, while in dietary jam, syrup is first cooked, after the signal, fruits are poured. Although for me, it is possible to add less sugar to the traditional one and cook it. Maybe different temperature conditions, I did not check it.
You can also "evaporate" the juice, prepare desserts such as rice porridge-spread, boiled condensed milk. I have not tried this yet.
In my life I really like jam and preserves from oranges. Here on holidays I also "came off" on them. You can, of course, cook in HP, but, firstly, only 0.5 kg can be cooked in HP (it will not be enough !!!!!), and secondly, I feel sorry for her, the nurse, (i.e. HP) drive on such nonsense. Moreover, somewhere on the site there was information that KHP is not particularly inclined to the frequent cooking of jam.
In a word, this device will be in demand for me, unlike, say, the chocolate maker, which has been used 5 times.

sgf45
Finally, I got to cooking a dairy dessert. It turns out a cool thing! True, the end result depends on the type of milk and the amount of sugar. The first time I made 1.5% of 1 liter of store milk and poured about 600 g of sugar. (I don't have scales at my dacha). It tasted like a slightly candied Ladybug candy or an undercooked Theatrical fondant. The second time I made from 1.5 liters of village milk and about 500 g of sugar, added 50 grams of brandy. I did not boil much. The result is a cross between condensed milk and "creamy lady".
The husband said that this dessert is always present on the table.
The most interesting thing is that when I wanted to buy this device, my husband was categorically against it. But now he advertises to all his friends and advises to give wives such a toy on March 8
I also like it more and more. Now the question does not even arise: "And what about tea?", I loaded 1.5 kg of oranges + grapefruit + lemon, etc. from the morning, and went skiing. He came, poured tea from a thermopot, scooped up the jam (jelly, condensed milk ......), cut off a fresh bread from HP ........ And on the table at this time, lunch is being prepared in a cartoon. The weekend was a success !!!!!!!!
Crumb
Quote: Nastasya

PS So how much jam, cooked in this thing, is stored ???
Nastasya
I still find it difficult to answer this question, but sgf45 I think it will help us figure it out! By the way, I'm also interested ...
sgf45
Allus, have you already tried cooking jam with a low sugar content? I wonder if it will be stored? Scarlet, did you cook milk confiture with the lid open? It seems that the instructions recommend this ...
P.S. If tonight I "break off" a gooseberry, then I'll try my "toy" ...
sgf45
Innul, I ALWAYS make low sugar jam. But as far as storage is concerned, it is difficult, it is not stored with us, we have time to eat it. I just cook in small portions (from 1-1.5 kg of fruit). Cooked - ate. Only fruits change depending on the season. But it seems to me that if you boil the jam properly, it will stand fine, just roll up the lid (or wrap it up). After all, there are compotes with a much lower concentration of sugar and without sterilization (in any case, I do).
When I bought this gizmo, I did not intend to use it for processing the summer harvest. I was more attracted by the winter use for all sorts of citrus fruits (sooooo I love this thing), and now I have to use it in the summer - not to throw out the berries from the dacha, but this year they are just a "shaft".
And I cooked a milk dessert without a lid, otherwise the milk will "run away".
Innul, let's cook something as soon as possible, I really want to taste your jam.
Quote: Nastasya

Taaaaaaaaaaak .... After the ice cream maker, I said that now there is everything !!!
Gyyyyyyy, after each new device I have the whole day the thought that this is EXACTLY EVERYTHING, and then suddenly there is SOMETHING, without which you can’t live well! At first, my husband expressed slight displeasure about this, then resigned himself, and now he even wonders if I don't buy anything new for a long time.
Anastasia
Girls! But won't you show it in the photo or tell it, inside this pot how it works? Is there a stirrer so that the jam gets in the way of the cooking process? It is also written that it is possible to make juice with the help of extraction - no one did it - how does everything happen there? And how much more will the saucepan put in anything at a time? And then the power is written in the description, but I did not find the displacement.
sgf45
Anastasia I can't show the photo, because the little thing lives in the country, I'll tell you in words. The container is an inverted truncated cone pan with a Teflon coating. In the center, a stump is sharpened, on which a two-blade mixer is put on. The top is loosely closed with a transparent lid. For jam - the whole device, that is, he poured fruits, berries + sugar, chose a program, set the cooking time, starts to stir and heat up, after boiling, the time countdown began.
And for juice, a sieve is put on the top of the pan, into which you pour the berries, pour water on the bottom of the pan and boil the juice from the berries with steam (according to the principle of a juicer), that is, you get a mixture of juice and water, but during the boiling process the water partially boils away.
The set also includes a Teflon pouring spoon and three jars with screw caps.
About the amount, I made an orange from 1.5 kg, I just always put a little sugar, that is, the volume is occupied by fruits, not sugar. In the instructions, all recipes are written at the rate of 1 kg of fruit. There is a mark inside the pan, above which you should not apply.
Nastasya
For some reason, I was not surprised that this thing lives in the country. I went to look at the store today. Nnnuuuu ... Somehow a cumbersome thing turned out to be. For a summer residence just right, but where in the apartment to store ... I thought.
Anastasia
sgf45 Thank you for such a detailed answer! Everything is almost clear without a photo! And what is the displacement of the saucepan? And what is the maximum time the timer is designed for?
genak
I bought one two months ago. I made about 6 types of different jams, distributed everything, and kept the apricot jam for myself, I tried it on purpose now - the taste is still the same! Everything was prepared on a dietary basis. The maximum cooking time is 1.5 hours. I haven’t tried to cook it again, but it’s awesome thing, really big.
Crumb
Quote: Nastasya

Nnnuuuu ... Somehow a cumbersome thing turned out to be. For a summer residence just right, but where in the apartment to store ... I thought.
Nastasya
When I saw the confiture in the store for the first time, it also seemed cumbersome to me, but at home it seemed like nothing, it’s not that big ... True, the issue of storage also did not pass me, I already have all the tables (shelves) filled, permanent place I haven't found it for the confiture yet, so far it's the only way: I cooked it, cleaned it, otherwise it just doesn't work ...
P.S. Today my confiture is waiting for the first test ... I will "torture" with gooseberries!
Crumb
Yesterday I finally tested my new toy! Cooked gooseberry jam on a dietary regime. From 1 kg. gooseberries and 500 gr. sugar came out 3 of these jars and another half a glass:
Vita Fruit confiture makers from Tefal and Novital 1808A
By morning, the confiture had cooled and thickened (like a jelly). Delicious! Sweet and sour! But for me I need less sugar, today I will improve (I have this gooseberry, like shoe polish ... I bought it on my head).
It was very interesting to observe the operation of the device, it works almost silently, no vibrations were noticed, in general I do not regret the purchase at all, it is very convenient! As I have always believed, to get the "correct" jam, you need to let the steam out freely enough, and this condition is fully observed in the confiture maker. Another plus, you do not need to stir constantly, so that the jam does not burn. Beauty ! Everything is extremely simple and most important ...DELICIOUS !
sgf45
I show the results of Saturday experiments with confiture. In one day I processed 7 kg of raspberries, 2 kg of gooseberries and 1 kg of red currants. The device is CREDIT !!!!!!!
This is raspberry jelly + red currant
Vita Fruit confiture makers from Tefal and Novital 1808A
Vita Fruit confiture makers from Tefal and Novital 1808A
Crumb
sgf45
Allus, cool jelly turned out! Over the weekend I also managed to "play" with the confiture, cooked a fruit and berry dessert (for 1 kg of fruit and berry mixture, 100 g of sugar), yummy ... cooked gooseberry jelly, cherry confiture ... Everything is very tasty , All liked it! Oh, and the "toy" is good!
Scarlet, I'm still "trampling" around the milk confiture, one of these days I'll probably try it all the same. Allus, what color is it? Like on a picture?
sgf45
Quote: Krosh

sgf45
What color is it? Like on a picture?
Innochka, it turns out to be a light cream color (which I do not remember in the picture, the picture is in the country). Probably depends on the amount of sugar and the degree of boiling. At the end of cooking, add a little something alcoholic - cognac, rum, liqueur, what you like or what is available. In my understanding, it is not very similar to boiled condensed milk. Rather, it is a theatrical fudge, or maybe I did it that way. Try it rather, then share your experience.
In general, I am very glad that you bought this "trick" and you like it. It seems to me that still Sasha-Andreevna such nadot
Crumb
This is my today's creation from a confiture ... Raspberry-chocolate confiture with "Zhelfix 2 + 1":
Vita Fruit confiture makers from Tefal and Novital 1808A

I already gave the recipe here:

In a jam fryer, this jam was cooked in no time on the fast cooking program with gelatin sugar.
sgf45 , Scarlet, thank you very much!

Sasha-Andreevna nadot so much
Allus, I wonder if she knows about it herself ?!
Nastasya
I am showing photographs of the "insides" of this device. That is, a saucepan. They asked here. Hope it's not too late.
The saucepan itself:
Vita Fruit confiture makers from Tefal and Novital 1808A
With a nozzle for ... like for juices ...
Vita Fruit confiture makers from Tefal and Novital 1808A
With a lid. And just like that.
Vita Fruit confiture makers from Tefal and Novital 1808A
I can make more photos.

Girls, maybe someone will tell you where to get instructions in Russian? And then Vita Fruit from Germany came to me. There is no strength to translate.
Crumb
Quote: Admin

Yes, I am also a frequent visitor to this topic, I understand everything - I need it !? And all I persuade myself - let's buy
Admin
So I asked myself the same question for almost a whole year! And then, in the midst of the berry season, my saucepan for cooking jam deteriorated (the Teflon coating began to "shaggy"), the question arose about buying a new one. What suited me in quality, did not suit me for the price ... In the same store I came across a confiture maker, I walked around, thought and decided that if not now, then never. That's how I got a new toy. And I don't make too much jam either, I just love variety, I prefer a little bit, but so that everything is different ...And in winter I cook jam "on demand", I wanted someone from homemade orange, for example, prepared one portion, ate it, and until the next "demand".
P.S. But the "toy" is still worthwhile, and it will gently mix the confiture (jam, jelly) during the cooking process, and will relieve it of excess moisture, and will even "honk" until you pay your close attention to it .. . something like that .
Rezlina
Quote: Krosh

sgf45
(for 1 kg. fruit and berry mixture - 100 g. sugar), yummy ... cooked gooseberry jelly, cherry confiture ... Everything is very tasty, I liked everything! Oh, and the "toy" is good!
Crumb, sugar is not enough? My homemade 1: 1 always make ... horror, how sweet They say that with less quantity it will disappear ... but it seems to me that 100g per 1kg is not sweet at all ... or am I wrong?
And it became interesting (since I just read your Temka about confiture), what is the point of boiling it in a confiture maker if it takes only 5 minutes to cook?
I also think about the need for a device
Crumb
Quote: Rezlina

Crumb, not enough sugar? My homemade 1: 1 always make ... horror, how sweet They say that with less quantity it will disappear ... but it seems to me that 100g per 1kg is not sweet at all ... or am I wrong?
Rezlina
I will answer your questions in the order in which they are received.
1. The recipe that I mentioned with the proportions of 1 kg. berry mixture-100 gr. sugar, this is a fruit dessert that cannot be stored for a long time, but must be consumed as soon as possible, it turns out something like a berry puree, but very tasty! For berry puree it is even very sweet (although everything will depend on the sweetness of the initial product), but of course such proportions will not work for jam, although I canned berries in my own juice with about the same sugar content, they are stored wonderfully under an iron lid, but for the title jam cannot pretend.
Quote: Rezlina

And it became interesting (since I just read your Temka about confiture), what is the point of boiling it in a confiture maker if it takes only 5 minutes to cook?
The confiture maker has a mode for quick preparation of confiture, using gelatinous sugar or "Zhelfix" and others like it ... The program is designed for just 7 minutes of cooking. Yes, you can, of course, in a saucepan, on the stove, but ... at that moment, when I needed to make a "quick" confiture, I had all the pots suitable for cooking jam, in one of them the cherries stood, in the other there was eggplant jam, in the third gooseberry jam (all these jams require multiple boiling, which takes several days). Here the confiture was very useful, it helped out.
Quote: Rezlina

I also think about the need for a device
I also thought for a long time about purchasing this device, now, having become the owner of one, I can say for myself:
1. For me personally, the confiture is not the most necessary thing in the household, but it is still very pleasant to have it. Again, it's interesting to "play".
2. A very convenient little thing, with a minimum of free time and an urgent need for the fastest processing of fruits and berries.
3. I think a huge advantage of this device is that there is no need to stand and constantly monitor the jam, so that it does not burn and run away.
4. After two weeks with the confiture, I do not regret the purchase at all, all the same I "needed it"!
Eleanor
A disaster of some sort! That's for sure, when I saw this device, I knew that I didn't need IT! I wandered in here and that's it, I realized that I needed it urgently!
In general, I dug through all the online stores - nowhere else. In Eldorado the same song, the goods are out. I got into the "self-pickup", I just could not arrange this case. We called the information desk. In the store, this thing, in Eldorado itself, costs 1000r more. As a result, they helped me how to arrange this case by self-pickup: more is more expensive. I need IT !!! They sent an SMS to the phone that they are waiting for me. A letter by mail with instructions on how to get this thing in the store, who to contact, well, it. Today I hit the Shchelkovskaya in the shopping center Pervomaysky.The girl punched me a check and told me to go pay, I still walked around the store, found this confiture, indeed, the price is 6 399 rubles. And on the check I have the price of an online store, because the goods have been postponed! T.E. 5 399 rub. To celebrate, I bought another Tefalevskaya frying pan with a new coating, for 1700r, I will take it to the dacha, otherwise I took out the old frying pans there, well, not comme il faut at all.
Now there is a box in the kitchen, I will also take it to the dacha, because there are a bunch of berries and, although we have already cooked everything from black currants, I do not give up hope for raspberries or something else like sea buckthorn or something else.

I offer my thanks. And I think it's time to make a list of what I still need. (now I wandered into Temka with a marinator, Christmas trees-sticks, a completely useless thing, and now I know what is necessary)
Eleanor
Anastasia, thank you very much! When I bought a bread maker, I was completely sure that we would only bake bread on cold winter evenings, at the dacha, far from civilization, because for a loaf you have to get into the car and rush through winter drifts for a much-needed product! When I tried it for the first time, I realized that there is no better bread!
And with jam, in general, that is still a song. Mom in the kitchen gets drunk and cooks it and cooks it! This despite the fact that he makes a five-minute according to the recipe of my aunt, who got the recipe from her grandmother (grandma was 95 knocked, she acted as a priest in the kitchen, just a professor of chemistry in a super-duper laboratory, but the result is ..... fainting, such jams, cabbage soup and other yummy I have never eaten). Mom cooks this recipe for five minutes and mutters that this is not jam, this is some kind of water!
But she has no way out, since no one eats jam according to her recipe. Then we distribute it to those who live in our hostels from friends, they dilute it and cook compotes, because my mother persistently puts at least 2 kg of sugar per 1 kg of berries, and this is for sweet fruits, and for everything else, she does not even 3 kg sorry. You yourself understand that no one wants to chew sugar. Therefore, she now makes jam just like grandmother's, but last year she got so tired with cherries that I didn't want any more cherries. I am not allowed to cook the jam myself, that is, they let me near the stove, but then some strange somersault happens, during which I sit and smoke a cigarette, and my mother fights near the jam basin and says that the jam is not mine, but she is his I was not going to cook at all, but they drove her as always ... ... The process of rolling tomatoes-cucumbers is also going on. I start, she picks up and smoothly deport me from the cans. Although only I cook at home! This is sacred! No one approaches the stove for a cannon shot! When I was going to lose weight (thoroughly - the result is 75 kg in the red), I stopped cooking, bought food, and then went into the kitchen, and there grandmother and granddaughter, old and small, were sitting at the table, silently smearing bread with butter and chasing this thing with tea, adding cheese, they say in a half-whisper, so that my appetite does not come running to their tapping with a knife on an oil can. She spat on everything and, gritting her teeth, continued to feed them, because I realized that I needed to lose weight, but I don't want gastritis and other delights for my family! I lost weight and learned not to taste cooked food.
so I think that next season I will have this confiture maker to make jam for a sweet soul, well, this year I will try too. The season of quince is still ahead - a fabulous jam, I always save it, because it is very dreary to cook on the stove,
I want to try gooseberries with walnuts. And the milk version of the fondant, mentioned in this topic, impressed me a lot.
Still I would not refuse the recipe for orange jam, someone mentioned it in the subject, but I did not understand about candied fruits: which ones, where to get them ...
Thanks again!
I came to the conclusion that I will no longer resist buying new devices that have sunk into my soul, in the end, everything that is - makes life very easy and brings a lot of pleasantries and goodies into it.
Now I still want a robot vacuum cleaner! (Some kind of horror)
sgf45
Quote: Eleanor

When I bought a bread maker, I was completely sure that we would only bake bread on cold winter evenings, in the country, far from civilization,
Eleanor, add the smell of freshly brewed orange jam to this picture
As for the new devices, it seems to me that the ARIETE 260 will be a very good addition to the confiture maker.With its help, it is easy to squeeze juice from small-seed berries (raspberries, blackberries, currants, gooseberries) and boil jelly. You can, of course, evaporate the juice with the help of a confiture, but I didn't really like the result, because a mixture of juice and water is obtained and it takes 40 minutes.
In any case, I wish you a lot of pleasant emotions from using your favorite "toys"!
Basja
Eleanor, congratulations on your purchase. Necessary thing I do not give up hope for raspberries or something like sea buckthorn or something.And rightly so. I also brought raspberries from the dacha, quickly passed them through Kenwood. turned out pitted puree. added granulated sugar, significantly less than is usually required for jam, loaded into the confiture for diet and mustache. I put it in jars. the next morning looked when it got cold. Just super. thick jelly or jam - I don't know how to say it. And the main thing is delicious. Mine is now practicing with ice cream every day. (Although between us girls, she doesn't really like sweets) I apologize if I said something too much. And I also made a salad of green tomatoes in a jam fryer with a closure for the winter. Here !!. And everything worked out OK. I made it from gooseberries, first steamed it a little in a confiture fryer, then rubbed it, that is, made a puree, also added less sugar than is usually required and boiled it. It also turned out to be a very thick jelly. And most importantly, these bones are not. as in other things and in raspberries., currants. In general, I decided for myself that I will no longer cook jam from these berries. but I will only make jelly. I do not know how to insert pictures, otherwise I would show how it happened.
Eleanor
Basja
Thank you very much for your congratulations on your purchase!
How interesting! And how did you make a tomato harvest for the winter? I'm just awful
Photos I on other forums through the Radical vstvvlyayu. I think that it is also possible here. From a digital device, you need to save pictures to your computer. After that, in a search engine, type "", a site will be released that is unusual for the first time. At the top left is the "Browse" window, click on it, you get an exit to your computer, there we open the folder with the saved photos, find the desired photo, click on it. After that, too, on the left, but already at the bottom there is such a blue rectangular button on the Radical - "Download", we click on it and wait 5-15 seconds, depending on the speed of the computer or the mood of the Radical. You see your photo. then we lower our eyes just below the loaded photo and see all sorts of inscriptions that go under the numbers: 1, 2, 3, 4, 5, 6, etc. Select with the left mouse button (I now select the second line), then right-click on the selected piece and press "copy", fold the radical and go here, on the Bread Maker. RU. We write the text, then right-click on an empty space, a menu drops out, in it we click on "insert" and send a response. When these manipulations are done, you will not see the photo itself, only the address copied from the Radical, but it will be inserted into the subject. Try it! I'd like to see the pictures!
And the recipe for preparing tomatoes for the winter on a confiture fryer - in the studio!
Crumb
Girls, is it okay if I break into your conversation?Eleanor, until Basja will learn to insert photos, follow this link, and read (and even see) what Basja I told you here, I highly recommend it!
🔗
About two weeks ago I cooked homemade lecho in a confiture jar. It turned out great, and the main thing is not to stand and stir constantly.
Eleanor
Crumb
Thank you very much! I ran away and looked! Great! What a valuable device after all!

Can I have a recipe for lecho? Something I can't pick up, somehow they gave one, but I lost a piece of paper, And how to make it on a confiture maker .... I will try it.
The fact that there is no need to interfere is, in general, a class! Therefore, I love my slow cooker and bread maker. With HB, I was completely lazy, I throw any dough there to do, I myself will not interfere anyway
Basja
Well, I'm showing it.how I used this appliance for cooking salad
Vita Fruit confiture makers from Tefal and Novital 1808A

RECIPE
3 kg green tomatoes
1 kg of carrots,
1 kg of onions
1 kg sweet pepper
1/2 cup salt (I put 1/3 cup)
Cut everything, mix with salt and leave for 12 hours.
Add 1 glass of sugar. sand and 1.5 cups of sunflower oil (I make with olive oil and only 1 cup)
Put on fire and cook for 30 minutes. At the end of cooking add citric acid (crystals)
Arrange in jars and close.
Since my volume was small, I decided to use the confiture maker, put everything there and turned it on for 15 minutes,
Basja
made jam from gooseberries, raspberries. I put much less sugar, First I rubbed it in Kenwood, and then I put mashed potatoes in a confiture fryer and boiled it with sugar for literally 15 minutes. put in jars and closed. The next day just thickened class
Vita Fruit confiture makers from Tefal and Novital 1808A... I specially took an incomplete jar so that you could see what a thick jelly it turned out without any additives. Only sugar
Eleanor
Awesome! Thanks a lot!
I just do not boast of myself that I looked into Temka and rushed for the instrument.
Tomorrow I’ll try to cook cream from milk for a start, then I want jam from oranges, well, and then I’ll run to the dacha for green tomatoes! beauty! I will open this salad in winter and fill it up! but I will not scold myself, because vegetables and I will not get fat
Nastasya
But interestingly, the jam cooked in a bread machine and in this thing from the tefal is the same at the exit ???
Crumb
Nastasya
Well, I wouldn't say that! In my opinion, it turns out jam with absolutely different tastes, I'm in HP, oh how much jam I digested (it was interesting from the first wine) ... But this is my opinion ... Of course, both are tasty, but whatever you say, it is different both in taste and in consistency ...
Nastasya
Crumb, and in your (well, even your very) opinion, which is better / more interesting / tastier ??
PS Ox-ho ... looks like a stone .. I wonder in whose garden ??
Crumb
Nastasya
Each (better / more interesting / tastier) in its own way! Here's my word! And from KhP very tasty jam comes out, and in a confiture it is great, and it is simply cooked in a saucepan (I especially respect the method of repeated cooking) ... It's just that the tastes are different, one is more "fresh", the second is "boiled", etc. But So it's great that using different devices and methods of cooking, from the same products, according to the same recipe, you can get different tastes. I am for diversity!
Anastasia
I was actually still confused about this unit when viewed live in a store-quality workmanship. I don’t know how much this device will be enough for everyone - I would like to wish all owners many years of ownership and joy from the acquisition, but it does not pull 6 thousand, IMHO. The saucepan is thin-walled, Teflon is thin. How long can this last?
Lydia
Quote: Anastasia

The saucepan is thin-walled, Teflon is thin. How long can this last?
AnastasiaDo you have doubts about it by analogy with a cartoon saucepan? Because the multi can say the same thing about the saucepan. And my cartoon saucepan did not last long without being torn off. But it could be replaced. And this unit? And then I still whine quietly in the corner that I can’t, well, I just can’t buy it now!
Basja
Lydia, can I answer, while Anastasia is gone.
It will not be possible to change it, since it has a heating element from below that does not detach from the saucepan itself.
Anastasia
Quote: Lydia

AnastasiaDo you have doubts about it by analogy with a cartoon saucepan? Because the multi can say the same thing about the saucepan. And my cartoon saucepan did not last long without being torn off. But it could be replaced. And this unit? And then I still whine quietly in the corner that I can’t, well, I just can’t buy it now!
No, alas, by analogy only with Tefal devices, something did not please me lately, neither Master-pilaf, but sold it on time, nor the iron of this company. Here with Panasonic, I’m just fine, even with the first saucepan, which has been serving me for more than two years. The spare is still in stock.
Quote: Basja

Lydiacan I answer while Anastasia is gone.
It will not be possible to change it, since it has a heating element from below that does not detach from the saucepan itself.
Thanks for the explanation. Something I didn’t even guess in the store to look, where she had a heating element. Now it is clear that if something is in such an expensive device, an expensive spare part will also have to be changed.
sgf45
Quote: Lydia

And then I still whine quietly in the corner that I can’t, well, I just can’t buy it now!
Lydia, and don't worry too much, this thing is really not a necessity. Approximately from the same opera as the marinator, ice cream maker, chocolate maker (only the price level is different). Yes, if there is an opportunity to purchase it painlessly for the family budget, then well, no - it is quite possible to do without it. I say this from my own experience. I have all these bells and whistles, and I love them all dearly, but I would not be upset because of their absence. Without a multicooker, I would be sad .... All this IMHO !!!!!
Nastasya
Cooked apricot jam yesterday. Shandarahnula citric acid .... I'm not greedy .... I probably need a teaspoon of lemon juice. Acidaaaaaaaaaaaaaa ... ... But you can eat. Although, I suspect it is not necessary. Eh. The first pancake is lumpy. But the device works perfectly! It's so interesting to watch. By the way, a question. And who makes the jam, helps to stir sometimes with a ladle? Or does everything spin by itself? It seemed to me that there is such a need (mix at the beginning). We still need to prepare the thread. And then sheer frustration.
Scarecrow
I also have Vitafrut. But this is just a case from the category - I can quite buy it without prejudice to the family budget ...

Interesting, quite cool thing. So far I have only cooked apricot and apricot-peach jam. On a dietary regimen. It turns out well. I add to the amount indicated in the recipe (1 kg of apricots and 500 g of sugar) a quarter of a lemon with a zest (piece) - this is also indicated in the recipe book - and at the end of cooking - 30 ml of Cointreau liqueur. It turns out very tasty!

First, the syrup is cooked. Since there are sensors at the bottom on which the pan is placed, I think that it reads the density of the syrup itself according to the degree of heating (for professional pastry chefs, it is determined by the boiling point and they write in books - boil the syrup to 120 degrees, for example). When you throw in the fruit later, it seems that they are covered with liquid glass (the syrup cools down and begins to "turn glassy") ... I cook for 30 minutes on a dietary regimen. I tried it for 25 minutes - it’s watery for me. Still, I like thicker jam.

I don’t cook a lot (in our family they eat it on the hunt, sometimes). I just love to prepare something interesting and favorite without unnecessary hassle (from this category - apricots with peaches). I want to cook a melon, peaches with almonds. Little bit of everything. In winter I will cook feijoa (oh I love it !!) and citrus fruits. Conveniently, I personally no longer cook and do not eat in such quantities as my mother once cooked in Soviet times - 12 liters of this, 7 liters of that, 10 of that. Indeed, from sweets to tea, very little was available at all. They ate jam in large quantities. And now I cook my favorite feijoa jam (five minutes) in January from 3 kg of berries. It turns out three mediocre jars and we eat them until almost summer.

The husband was delighted with this new technical idea. When I brought her home (and bought the penultimate one, by the way, although before that they were in the store for six months), he could not figure out what it was for a long time. Then he looked at it for a very long time and said - well done.

How the jam will be stored - I don't know. True, I have a spacious and large cold basement, I have refrigerators. I still put them in the cold for every fireman.

Girls, do you lift the lid-valve when you cook? And then suddenly someone did not read the instructions. I myself am ... I lift. Steam comes down from there - give me a way.
Scarecrow
I boiled melon and orange yesterday. For 1 kg of melon - 1 orange. Cooked on a dietary regime. First, I boiled it in syrup for 20 minutes (only less water was poured - about 100 ml - the melon is already juicy), then I left it overnight and boiled it for another 20 minutes in the morning.

Nastasya
I will try to photocopy the pages with instructions for the modes.
Scarecrow
Keep it to anyone you need.This is from mine.

Vita Fruit confiture makers from Tefal and Novital 1808A
Vita Fruit confiture makers from Tefal and Novital 1808A
Vita Fruit confiture makers from Tefal and Novital 1808A
Vita Fruit confiture makers from Tefal and Novital 1808A
Scarecrow
This is an example of a recipe:

Vita Fruit confiture makers from Tefal and Novital 1808A
Nastasya
Eleanor, yes I also wrote a letter to them. 2 weeks ago. Silence for now.

Scarecrow, Well, thank you! Pleased !!!!!!!! I'll go and study.

By the way, I once again made apricot jam. I put a drop of citric acid. It's sour all the same. Probably too little sugar. But delicious. And I put it in simple plastic containers with a lid (well, I don’t have any cans). And in the refrigerator. Let's see how it will be stored ...
Hairpin
Besya, the link is good, thanks!

As for the water ... Doesn't it make the jam short-lived? Or maybe it's better to sprinkle the fruit with sugar for a while ...

Wait Crumble from the Red Sea, she will come kind, rested, and explain everything !!!
Hairpin
Crumb, you first tell me when you fly away!
Well, look. If confirmation comes today, and tomorrow I bring her, then the day after tomorrow ...
1. Pear jam. 1 unit of pears. : 0.8 units of sugar. And pour water?
2. And more. My husband wildly loves Soviet-style truffles according to this recipe:
Quote: Katyushka

They cooked for all the holidays, though they didn't take "Baby", but "Baby":
3 tbsp. l. cocoa (Golden Label)
1 cup of sugar
about 50 ml. boiled water
Heat over low heat, stirring constantly, until sugar dissolves
Remove from heat and add 150-200 g of butter.
How to melt butter gradually, stir in Baby (Baby, milk powder)
We put the finished mixture in the refrigerator for solidification. From the frozen mass we sculpt truffles with our hands and roll them in breading (to your taste - nuts, cookies, cocoa with sugar) and back into the refrigerator.
1 glass of sugar + 30 ml of water + 3 teaspoons of cocoa and turn on. Will the coating hold up?
Basja
Hairpin... I pour into the water at the minimum, if I want to get jelly. As a result, the output is jelly. I cook the jam, as if I cooked the old fashioned way in a basin, if I put 1 glass of water for a certain amount of sugar and berries, I put it in. The whole trick with this device is (as I think) that you don't have to stand and constantly stir, so that neither the berries nor the sugar burns. so that the jam does not "run away". In any case, I have already digested a lot of berries, juice from berries, even cooked a salad of green tomatoes.
Everything worked out, rolled up the lids and that's it. To prevent the jam from being sugared, I add a pinch of citric acid at the end of cooking, stir it and pour it into jars.
Crumb
Quote: Hairpin

Crumb, you first tell me when you fly away!
12-th of September .
Hairpin
When I first tested lila water, but I don’t like to add water to jams at all, I like it in my own juice, so before the next
Experiments, I covered the fruits-berries overnight with sugar (by the morning they were already swimming in their own juice), and cooked without adding water. But even if you cook with water, nothing terrible will happen, the water will evaporate during the cooking process, and will not want to evaporate for good, so you can always add extra time for cooking, "press it (water) to the wall" it will have nowhere to go , on any evaporate!
Quote: Hairpin

1 glass of sugar + 30 ml of water + 3 teaspoons of cocoa and turn on. Will the coating hold up?

And where will it go ?! And on the stove of what? I used to make such sweets, there is nothing at all on the stove of the business ... Then you will wash the saucepan from the confiture longer then.
Quote: Basja

To prevent the jam from being sugared, I add a pinch of citric acid at the end of cooking, stir it and pour it into jars.
And I like to splash lemon juice ... with a generous hand! And I just ran around the jars to lay out the apple cider, yummy! I'm 1 kg. apples took 0.5 kg. sugar and lemon juice grams ... well, not less than 50 for sure. And I will soon cook my favorite, from apples with dried apricots and lemon (I have already laid out the recipe, in "Traditional ways of making jam").
P.S. And just a little off topic, but here I was cooking apple marshmallow in a multicooker, class! I liked it soooo!
Hairpin
Wait with the marshmallow, let me deal with the sweets. 200 grams of sugar + 50 grams of water. Soak or turn on immediately? I'm afraid that if I run this mixture, nothing will remain of the coating ...

P.S. And I am flying to Sharm on September 15 !!!

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