Electric kettle VIMAR VPE-367 (similar models VPE-369, VPE-304)

[PHOTO VIMAR VPE-367]

I would like to share my impressions of the VIMAR VPE-367 electric heater (hereinafter I will call it an electric pan (e / s)).
There will be many bukAF.
PHOTO VIMAR VPE-367

Perhaps my review will help someone in choosing, or vice versa, discourage unnecessary purchases. I did not find any reviews about this e / s in the net.
I ordered it on an Internet, I came yesterday.
There were very few reviews about her, she took her on a whim. I needed a frying pan in which you can bake and stew, like in the oven.
Briefly about my gas stove, or what prompted me to buy an electric heater
My stove is ancient, the oven is large, while it warms up, so much gas goes away, horror! To justify such a consumption, you need to bake on 2-3 baking trays, but they don't eat that much with me ... Plus, the oven can be cut half way, then it's hard to light it, and the dough sits down ... And the temperature in it is not regulated, the top is not baked, you need to turn on the upper heating separately, in short, there are more inconveniences than advantages.
I chose e / s by the size, I needed the size of an average pizza and pies for 1-2 servings according to the recipe. The choice fell on a diameter of 36 cm.
A frying pan was needed deep enough, but not too much, so that the pies were baked, and the tapaka chicken could be laid out and cabbage rolls or peppers, or stuffed zucchini to stew, but to have less free space for empty heating, I had too much of this in the oven! The choice fell on a height of 7 cm, 4 cm was too small, 9 cm too much.
I didn't choose too expensive models, I needed this e / s for some positions of dishes, if there is still a pressure cooker, a bread maker, a gas stove in the end.
Manufacturer - China. I understood that I could not expect a special quality, but for the price that was offered for it, I would not be very upset if something went wrong.
In appearance, this e / s looks powerful, the outside looks like cast iron, but this is a hoax (the Chinese rule here, in fact, it is thin metal, which looks like cast iron). I thought I couldn't get it from the post office, but it turned out to be very light. Then I doubted whether it would warm up well and keep warm. But my fears did not come true, more on that later.
Having unpacked this device, I studied the instructions (in the net I could not find it anywhere, only for similar models). The instruction is truly Chinese. ... No, the text is Russian, but it is written "in Chinese" It did not help me very much, it's good that there were downloaded instructions for similar models, then I figured it out a little.
For example, I was interested in the values ​​of the regulators, they are from 1 to 5, what is being cooked and at what temperature. And the manual contains only this:

I was surprised that baked goods are at 100 degrees, and pizza at 240 degrees.
But I decided to try it all the same. In addition, I did not wait an hour or two, as it should be for new equipment brought into the house, I unpacked it and proceeded to test it. By the way, the pan itself looks flimsy, the plastic is somehow thin, only the glass lid turned out to be the most solid.
I set it on the table, put a silicone mat under the pan, just in case (as it turned out, it was not necessary at all, the surface under the pan heats up, but not enough to damage it). I wiped the work surface with a damp sponge with soda solution, then with a clean cloth, rinsed the lid. I connected the thermostat, turned it on. The surface heats up very quickly and evenly, over the entire area, and it is quite large, I was pleased with that.
I decided to bake a manna for 2 servings. I smeared the surface with vegetable oil, poured out the dough, closed the lid, turned on the regulator at 4, because I could not believe that it could bake at 100 degrees. It was my mistake, I had to follow the Chinese instructions and set it to 2.The cake immediately began to burn (as it turned out later by experience, the value "4" is the grill). I immediately switched to 2. In 40 minutes the manna was ready. True, condensation was collected on the lid, but I opened it at 25 minutes of baking, drained it and baked it further. Mannik rose well, baked evenly, if I hadn't set it on right away, it would have been perfect at all. Yes, it is not baked on top, but also in my pressure cooker, but it takes much longer to cook there - about 1 hour 20 minutes. I will not show a photo of the manna, I will wait for the perfect result. By the way, the e / s coverage is good, nothing stuck to it, even though the cake is burnt. After baking for another 15-20 minutes, the heat remained at the bottom and on the sides of the e / s with the thermostat turned off. Most likely, the outer wall of the pan and the inner work surface are holding heat in a thermos-like manner. Although they are subtle, they appear to be effective.
By the way, plastic and metal e / s do not emit any odors either at normal temperature or when heated, this pleases.
That was my first acquaintance with this e / s.
Today I crossed over other instructions and deduced the thermostat values ​​for myself, I will continue to test
THERMAL MODES
1
80-98⁰C
Heating, languishing, stewing
2
100-130⁰С
Cooking, sauces, pastries (casseroles, pizza, pies (yeast, shortbread, biscuit, kefir), pancakes, pancakes)
3
150-180⁰С
Steam (rice, vegetables), baked goods (pies, pizza), frying (vegetables, cutlets)
4
200-220⁰C
Grill (meat, fish, vegetables), frying (meat, fish)
5
240⁰C
Quick fry for crust, thin dry pizza

By the way, I read on the internet that pizza is baked at 240 degrees But only if it is on a very thin dough and with dry filling - 10 minutes.

On Sunday I will bake pizza, but homemade, wet, I won't risk 240 degrees, I'll start with 100.

Thanks for reading.

[Olga]

Olga, thanks for the topic. I am just looking at this thing for stewing vegetables and cooking jam.

[More details]

I'm with the pizza report as promised.
It turned out!


More details

I used the dough from the freezer. Previously, I prepared pizza dough, it came up once, I divided it into 10 parts, put one more for proofing, then baked pizza from it in a pressure cooker, and froze the rest. Yesterday morning I took out one piece, left it in the refrigerator to defrost, this morning I took it out of the refrigerator, put it on proofing at room temperature for 1 hour. The piece was about 100 g. It was rolled into a thin cake about 2-3 mm in size of the e / s (by the way, the inner diameter of this e / s is 30 cm). E / s smeared rast. butter, laid out the cake. Greased with ketchup, laid out the ham, mushrooms, sprinkled with grated cheese. I closed it with a lid and left it to proof for half an hour.

Then she connected the electric power, set the mode to "2", but after a minute she smelled burning and switched to "1". E / s heats up instantly, no need to wait like an oven. Condensation began to collect on the lid. I am in 10 minutes. open the lid and drained the condensate, baked for another 5 minutes under the closed lid. In total, the pizza was cooked in 15 minutes. In the oven, I usually baked it for 20-25 minutes. + 10 min. to preheat the oven. So, the savings are obvious!
But now I don’t know what can be cooked at the value "5" if you can bake pizza at "1"?

This is how she fried a little, but it did not affect the taste

She easily pulled the pizza out of the pan and put it on the platter. This is how it turned out in the context.


After shutdown, the E / s kept warm for another 10 minutes, and the walls were the same in temperature as the bottom. Then I wiped it with a sponge dipped in a soda solution, wiped it with a damp cloth, then dry.

Overall, I am happy with the result. It's good that I didn’t follow the instructions and didn’t bake pizza at the value "5", it turned out that it baked well at "1" too.

By the way, while cooking, I slipped my hand under the pan, it practically does not heat up, our battery is hotter.

I also want to try to bake yeast pies in it. How do I - unsubscribe.

If anyone needs it - manual for VIMAR VPE-367.
I understand that it fits both VPE-369 and VPE-304.
Use it!

Congratulations! Delicious pizza! Olya, did you cover the parchment?

Congratulations! Delicious pizza!

Thank you! the most common

Olya, did you cover the parchment?

no, there was no need.When I was baking pizza in a pressure cooker (there is also a non-stick coating there), I covered oiled parchment, so it stuck to the dough, I had to tear it off. so this time I decided without him.

[What are the conclusions?]

I continue to experiment.

I decided to determine empirically the heating temperature in different modes.

First, I checked it by heating refined sunflower oil, in the internet I subtracted that its maximum heating (smoking) temperature is about 230⁰... It suits me because the instructions for my e / s indicate the maximum temperature of its heating - 240⁰.
I poured the oil on e / s, it had to be poured out about 0.5 liters, because e / s wide, the height of the oil layer was about 5 mm, armed with a culinary thermometer (run-up of temperatures measured by it from - 10⁰ up to + 300⁰).

On the "1" mode, the e / s instantly gained temperature 190⁰ , then the sensor turned off (quickly enough, about a minute after turning on the frying pan) and the temperature dropped to 130-140⁰until the sensor turns on again.
In the "2" mode, the temperature fluctuated between 160-180⁰, also quickly gained temperature, in about a minute and the sensor turned off.
In the "3" mode, the temperature reached 190-210⁰, noticeable smoke began. She also quickly gained temperature and in a minute the sensor turned off.
On mode "4" the temperature reached 220⁰, smoked the whole kitchen.
I did not switch to mode "5", by default I assumed that the temperature would be about 240⁰as indicated in the instructions.

After airing and cooling the e / s, the oil was drained, the e / s washed, dried and decided to try experimenting with water. I understood that above 100⁰ I can't heat it, but I had to try how the e / s will behave, because the instructions indicate that you can cook and stew in it, and this is due to water.

She poured 2 cups of water into the e / s.

Has switched on the mode "1". The water began to boil at a temperature of 85⁰ after 3 minutes and continued to heat up to 99⁰ already under the closed lid. In this case, the sensor did not turn off, apparently, the e / s could not reach the temperature required for this mode. The water boiled quite strongly. I did not wait for the sensor to turn off, being guided by the fact that in the experiment with oil it reached a temperature of 130-140 in this mode⁰, and the water obviously will not reach this temperature, turned off the electric power.

What are the conclusions? Because I am far from being a physicist or a chemist, then I cannot accurately determine the temperature of the heated surface of the e / s, I will be guided by the temperature of the heated oil under different modes. It turns out that it does not correspond to the temperature conditions stated in the instructions.
If everything is clear with glazing (frying the crust), grilling, baking and roasting, then what about cooking and stewing? I do not need the dishes to be actively boiling. I understand that pure water heats up and boils faster, and products with a small addition of water will not boil so much (I hope so), they have a higher density. But, all the same it is necessary to check empirically.

Today, we get the following alignment of the temperature regimes of this e / s:
"1" - cooking, stewing, baking
"2" - frying small pieces
"3" - frying large pieces
"4" - deep fat
"5" - glazing, grilling

I will continue to experiment ...

[Olga]

OlgaThank you very much for the topic.
For the last three weeks I have been looking closely at this electric kettle. I'm all looking for a digestible version of a road electric appliance. The criteria are small weight, ease of transportation, low price, the ability to cook various dishes. But I'm looking at a 4cm high stewpan. More compact and smaller diameter.
After your last "research" I was very thoughtful - can I cook the same thick soup or porridge if there is such a strong boil? What do you think about this?
I look forward to your further experiences !!!

[Ayac]

Ayac, thanks to you, too!
As for the soup and porridge, I don't know how it will be, I haven't cooked it yet.
I cooked bigos today.

Turned on the e / s, it turned out that it was already starting to heat up, not reaching the value "1", and on the floor of the road from "0" to "1".
I poured oil on the bottom, measured the temperature at the "half-road" value from "0" to "1" - it was about 100⁰C, to "1" - 120⁰C, to "2" - 150⁰C, to "3" - 180⁰FROM. As you can see, this time the temperature readings turned out to be different than in the previous experiment (much lower), I believe that this is due to the fact that this time there was much less oil.
I put it on "3", the oil warmed up very quickly, added meat (pork), fried it for 5 minutes, then sweated it for 5 minutes under the lid. I added onions, carrots, cabbage, a mug of water, salt, pepper, set it to "2", and closed it with a lid. Minutes 5 e / s was gaining temperature, then began to actively extinguish, switched to "1", steam was pouring anyway, I was forced to slightly open the lid. There was no stewing, as such, rather frying, because even at the value "1", the temperature was significantly higher than that needed for extinguishing (95-100⁰C) Then set the thermostat to the beginning of the value "1", where the dash is, then the e / s was switched on for 5 minutes (the e / s was actively extinguishing) and turned off for 2 minutes (the extinguishing was suspended).
In general, in half an hour the bigos was ready.


Conclusions:
- it is impossible to move away from the e / s during cooking, you need to constantly monitor the temperature, otherwise, you can burn food.
- cooks quickly, faster than on the stove
- I don’t know for sure yet, but it’s unlikely to be able to stew in this e / s for a long time, here until I discovered the temperature regime at which the dish can languish (but I’ll still check the “half-road” mode from “0” to “1”) So far, I only manage to fry quickly, stew quickly and bake quickly. Although, this is not bad either.
- the cabbage was a little fried around the perimeter of the heating element (see in the last photo), but this did not affect the taste of the food. After the e / s, I washed myself without problems (I poured hot water and left it for 10 minutes, everything went fine).

- most likely I will cook like bigos dishes, I will cook stuffed cabbage in a pressure cooker, otherwise, if you miss it, it may burn.

Until all

[Baked capelin]

I continue to study e / s.

Today I decided to test the "half-road" thermal modes from "0" to "1".

I connected the thermostat to the e / s, plugged it into the socket, poured a mug of water into the e / s and began to slowly turn the thermostat. Somewhere in a quarter of the distance from "0" to "1" the e / s turned on (the indicator came on), after 1 minute the indicator went out, after 5 minutes it turned on again.

Turning the thermostat, I found 4 more such points, they are indicated in the photo. In each of these modes, I measured the temperature at the peak at the moment of shutdown and the temperature when the e / s cooled down (before turning on the thermostat again in this mode).



Here's what happened (the switch-on mode lasts 1 minute, picks up the highest temperature on the plug of values, then it turns off, the shutdown mode lasts 5 minutes. During this time, the temperature drops to the lowest temperature of the plug.

First dash: 35-50⁰FROM
Second dash: 40-60⁰FROM
Third line: 50-70⁰FROM
Fourth dash: 60-90⁰FROM
Fifth dash: 70-95⁰FROM

Now I have found modes for cooking, stewing and heating. I will have to try how the e / s will behave when I cook something thicker than water in these modes.




Report on the preparation of dishes in e / s.

Today I baked capelin and baked charlotte.

Baked capelin
I took 700g of capelin, cut off the heads, salted.
I cut out a circle of parchment a little wider than the bottom of the pan, smeared the rust. butter, laid out capelin.
First I warmed it up on the third line, then switched to "1", baked for 20 minutes, draining the condensate from time to time. Then she switched to "3", baked for another 20 minutes. The fish is dry, but not fried. They ate it immediately.


Charlotte

Greased the pan with butter, laid out the chopped apples, sprinkled with cinnamon, poured over with dough.

First I warmed it up on the third line, then switched to "1" and baked on it for 40 minutes. After 20 minutes from the start of baking, the condensate drained.

Interestingly, I baked charlotte after capelin, there was no smell of fish at all.



The sponge cake is baked evenly (visible on the cut). It turned out to be low, because more dough is needed for such an area of ​​the pan. But the result suits me perfectly.

Today I baked a manna. Second try, first time burned.

I cooked a double portion. Baked for "1" 40 minutes. It's baked well, you can see it on the cut.

Today I cooked meat in French.

I put onion rings in a greased frying pan, pork fillet (pre-salted and pepper for a day), smeared it with sour cream a little, laid out tomato slices, sprinkled with grated cheese.

I cooked on the fourth "half-road" mode for 30 minutes. The thermostat was turned on for 3 minutes, turned off for 5 minutes.
Only it was necessary to drain the condensate often, otherwise the lid would bounce.

Olga, thank you again for such meticulous research of the regulator and temperature !!! Thanks to you, I decided to buy an electric kettle as a "visiting" kitchen appliance! The price is acceptable with us, now the cooking algorithm is very clear.

[Ayac]

Ayacand thank you for your kind words! I'm glad that my advice was useful to you.

And I'm with a new dish - charlotte with apples.

Standard recipe. I baked for "1" for 30 minutes, here is the result:



Cooked well. Fried a little from the bottom, but not critical. Above, of course, not browned, but it suits me anyway. Considering that you do not need to preheat the oven for 10 minutes, then bake and also make sure that the gas does not go out during baking in the oven (I have an old oven, now I do not use it, I use it as a cabinet)

I also often bake pizza, almost every weekend, I don't post a photo, I've already bragged about it.

Yeah, I wanted such a frying pan until I had any equipment in my apartment :) And then there was just a crisis and 4 times they could not deliver to me .. Oholonula a bit, and then: princess, tortilla, cousin, multi-baker, etc. And it so happened that I don't need an oven, but this device has also lost its relevance. Although if there is nothing at all, then it makes sense, and even costs very little money!

And it so happened that I don't need an oven, but this device has also lost its relevance.

Do you still use the other listed technique? I couldn't find what a tortilla and a cousin are. I also have a multibaker. By the way, how was it in the operation of the princesses? I looked closely at it, but it was 3 times more expensive than my current electric frying pan.

Yeah, I use all of the above all the time. Each device has its own range of responsibilities
The cousin is Multicuisine Delonghi FH1394, there is a forum thread about her. There is also about tortilla, this is PRINCESS 118000 Tortilla Chef:
I have had the princess pizzeria for several years, it is already old, but it works well, I am completely satisfied with it. I bought GF-Grill and Tristar to help her, but I didn't like it and left to my friends. And I bought the princess because I couldn't buy an electric heater ...

[solmazalla]

solmazalla, thanks for the answer!

Nice frying pan, I have a similar Simbo, only 40cm in diameter. Flowed in it like a manna of 4 norms at once.

[I also noted the advantages of this e / s:]

Nice frying pan, I have a similar Simbo, only 40cm in diameter.

wow! big

Flowed in it like a manna of 4 norms at once.

but besides, as for baking. are you still using it?



I came here with liver pâté.

I cooked it according to my usual recipe, which I used for the oven.

E / s greased with oil, laid out the minced meat for the pate, it turned out to be about 3 cm high. It was higher in the oven, but the shape was smaller there too ..

She baked on the mode a little short of "1" (the fifth "half-road" mode), 20 minutes on one side, turned it over and 20 minutes. another. Cooked well. Nothing is burnt



I also noted the advantages of this e / s:
1. No need to wash (scrub) the frying pan, nothing sticks to it - walked with a damp cloth and it is clean!
2. It is simply irreplaceable for cooking in the summer heat, there is absolutely no heat from it, like from the oven. And it cools down many times faster than the oven. Even with its active heating, the case is not hot at all, you can even take it with your hand.

Hello everyone!

I'm with baked chicken.

Baked for 50 minutes on mode "1", turned it over once, after turning it off for 10 minutes, left it under the lid.



Excellent baked! The meat is not wet, moderately dry, just for summer, it will not spoil for a long time, almost all the moisture has evaporated.
The pieces are crispy and nothing burnt!

I also came up with such a life hack (I do this in a bread maker) - I closed the lid with foil and a towel. It began to bake faster and dry better on top.

Today I have baked wings.

Marinated in salt and pepper overnight, added a little chicken seasoning, baked for "1" for 1 hour, turned it over once. The lid was covered with foil.

The wings are crispy!

On my frying pan, 1 kg of wings (about 15 pieces) is placed in one layer.



I tasted the charms of e / s:
- you don't need to heat it up, like an oven, you immediately turn it on and the process started
- it absolutely does not heat the room, unlike the oven, it is absolutely not felt that it is working. And in the summer - this is the very thing! It even seems to me that cooking on a gas stove in a frying pan warms up the room more.
- easy and quick to clean. If the meat juice is baked, I just fill it with warm water for 10 minutes, then wash it in the usual way (but without immersing it in the sink and first disconnecting the thermostat).

[Today I have yeast buns with apples.]

Today I have yeast buns with apples.

I kneaded the dough for 1 liter of milk, divided it into 3 parts, put 1 part for proofing, and hid 2 parts in the freezer. The filling took 2 medium apples, sprinkled with cinnamon and sugar.

She formed buns, put them on proofing for 30 minutes.



The buns have grown



She turned on the pan on "1", baked for 45 minutes. For a long time, but still the top is not hot.
We sat down a little on top, I opened the lid (albeit after 20 minutes from the beginning) to drain the condensate.



Although, the buns were baked well inside. This was fine with my family. Half have already been eaten

This weekend I was making buns from a piece of frozen dough only with poppy filling. They look the same as those above in the photo, but this does not affect the taste at all. Delicious buns turned out!

I am reporting.

For the sake of a golden crust, I bought an additional device and accessories.

I bought a cover for the Redmond RAG-241 airfryer and an O-ring to it so that it does not go around the bowl. I also bought a metal expansion ring for large airfryer and a glass expansion ring for it.

The O-ring came from the Mulinex multicooker, it sat down like a glove.

I found the expansion ring with a diameter very close to that of an electric frying pan: 8 cm high, the lower diameter is 31.5 cm, the upper one - 32.5 cm.In the electric frying pan, the lower diameter is 30 cm, the upper one is 33 cm, therefore, this ring becomes just in the middle of the height of the electric frying pan. And the glass expansion cap fits exactly with the metal expansion ring. Here's a unit I got.

When I baked buns in e / s, as usual, I installed a metal ring



Then I installed a glass ring



I put the airfryer lid on top, on the lid there is an O-ring from the multicooker so that it does not go.



Turned on the airfryer at 200 degrees for 10 minutes



and voila!

[Ol]

Ol, well, you are an inventor !!! So you will tempt me to buy another device. There is a large airfryer, now it’s a turn for a saucepan. Design solution for 5+

[How I got to this design solution (mnogA bukOF)]

Ol, well, you are an inventor !!! So you will tempt me to buy another device. There is a large airfryer, now it’s a turn for a saucepan. Design solution for 5+

and then! Thank you!
What can you do to pay less for the communal apartment!

How I got to this design solution (mnogA bukOF)

Before buying e / s, I was staring at the miracle oven, but its volume turned out to be too small for me - 28 cm at the top, and to the bottom it greatly decreases, I suspect that the bottom will be about 24-25 cm.But, unfortunately , even such ovens are not sold with us ... Only second-hand, and their diameters are not suitable for me ... And I needed a diameter of 30 cm, I calculated that, in terms of area, such e / s is included in half baking sheet of my oven, this is just right for my family, because it is not necessary "to start the combine (oven) for the sake of one spikelet"

Therefore, I bought an e / s. In principle, I'm happy with it. Electricity eats much less than my oven gas, does not heat up the room, it is not necessary to warm up for a long time before use, it is included in the case immediately. The only drawback is that the top of the baking does not bake ... Yes, and the oven did not burn, all the time it was necessary to turn on the upper gas, that is, the gas was not consumed for baking by measure. That’s not counting yet that the oven, as a rule, turned off in the middle of baking and had to be reheated. The fact that the baked goods fell off from this and no longer had a presentation was also annoying ...

So I was looking for solutions. Found the cover of the airfryer. I don't need a large airfryer, there is no more space in the kitchen - there are a lot of devices, and even a lid is enough for me. This airfryer lid fits the multicooker bowl, but it did not hold steadily on it, I decided to buy an O-ring for the multicooker, suitable in diameter. Everything, now sits normally! But, since the diameter of the pressure cooker bowl is small (22.5 cm), you cannot fit much there, and the temperature in it can be set no higher than 150 degrees, then you will not really accelerate here.

And the e / s has a larger diameter (30 cm), and its temperature regime is higher - up to 250 degrees, I decided to look for adaptations so that this airfryer could be combined with the e / s. I rummaged around on the website of spare parts for kitchen appliances and found accessories that fit me. This is how such a new design solution happened!
By the way, very convenient! And inexpensive. I would separately pay 2-3 times more for an aeroril with a bowl than the electric oven costs, the cap of the aerogrill and all the accessories that I bought for them combined.

Yes, a miracle oven will cost less, but, as I wrote above, they are not sold here, and if there is, then the second-hand and the diameters of the bowl are small, they do not suit me

[Shortcrust cake with apples and meringues]

The next baking in an electric pan (e / s) with the use of the airfryer cover (a / e).

Shortcrust cake with apples and meringues.

Knead shortbread dough, put it in greased e / s. I put grated apples on top of the dough (squeezed the juice beforehand), sprinkled with sugar and cinnamon. Baked for 1 hour. Since the pie turned out to be thick - about 4 cm, a lot of dough and a lot of filling, I could not quite bake it - I installed the a / e lid, in 10 minutes it was baked at 180⁰... Then she laid out the whipped whites and browned them for another 10 minutes under a / e. The designer of me is still the same, do not judge strictly.



Here's a pie!



Here's a cut. The dough is baked, and the filling is moist and juicy and there is a lot of it! I could not resist, I already ate eight of the pie.



I definitely like this tandem of e / s and a / e!

Hello everyone!

I decided to fry in e / s potatoes. And then in an ordinary frying pan it burned and turned into porridge.
The card turned out to be great! Didn't turn into mush. the pieces came out dried, almost like fries. Klas!

Hello everyone!

I'm with pie. Normal, shortbread, with curd filling.

Baked in e / s for 1 hour, 10 minutes, brown the top with an airfryer.