Multicooker Aurora AU 250

Please tell me all the same aurora or dex. As a saucepan is the same and coating quality. I'm thinking which one to buy. Advise or at least your opinion.

My opinion is this:
in multi-cookers of the same price category - the quality of the pots is the same.
Much more depends on your accuracy and on your spoons and scoops.
There is no fundamental difference between them! Except for a few functions or their names (the functions are the same - the names are different) and the displacement of the saucepan (Aurora - 5L, Deh - 4L). All devices are adaptable!
You can cook in all pots:
- kashi, milk porridge, pilaf;
- stewed vegetables and meat, fish;
- soups, borscht;
-jelly;
- heated milk;
-Steam: vegetables, meat, fish;
-pasta;
-frying.
The only function is not present in Deh, if I am not mistaken - YOGURT.
Well, this problem is solvable if you find recipes for making yoghurts on this site, where people have adapted to cook yoghurts simply in 3-liter jars and in multicooker without this function.
And of course, the design is up to your taste!

Thank you so much for such a complete answer. Now we are going to give it away, but I will come right away and buy it. I still have my clathronic rice cooker. I love her very much. Only one is not enough. I also want to buy one slow cooker.

Thank you so much for such a complete answer. Now we are going to give it away, but I will come right away and buy it. I still have my clathronic rice cooker. I love her very much. Only one is not enough. I also want to buy one slow cooker.

Buy and do not hesitate. Have you also thought about buying it for a long time or not? And then I took it and bought it and did not regret it. Such pilaf never worked like in my assistant. Biscuits, casseroles have already been tried. So no doubt about it. And you already seem to have explained everything.

Dex and Aurora also differ in the structure of the steam basket. Dex has legs, and Aurora's is hung on top of a saucepan.

[Aurora's is hung on top of a saucepan]

Dex and Aurora also differ in the structure of the steam basket. Dex has legs, and Aurora's is hung on top of a saucepan.

Which is much more convenient, in my opinion. I really like to cook lunch at work in the evening - there is porridge in a saucepan, and in a double boiler I will put eggs and sausages or a salted file, beautiful))

but I found that the function of yogurt still has overheating, it shows 40 degrees: (... in the store I saw some kind of thermostat device, which they advise to buy to yogurt makers and thus regulate the temperature, but having turned it in my hands I did not understand or can we apply it to a multi ... how to connect these tentacles to a saucepan? or is it really possible to use this device only with yogurt makers?

[Yukasas77]

Yukasas77, have you already made yogurt in Aurora?

but I found that the function of yogurt still has overheating, it shows 40 degrees:

I generally have 41.5 and even 42.

[Yukasas77]

Yukasas77, have you already made yogurt in Aurora?

I make yogurt all the time. Density is good, but there is always whey on top. The taste is not sour. Probably the serum from overheating.

I generally have 41.5 and even 42.

wow! oh how annoying ...
but in jars it will probably work out fine, water will slightly smooth overheating.

I'm overheating too, but I make yogurt, put it at 6 o'clock. Not sour, there is a little whey. Although there is a yogurt maker, you should try it in the cartoon!
But the fermented baked milk did not have time to ripen in 6 hours. I made it on the "yogurt" mode, in the morning I had to warm it up a little more (a couple of minutes) and leave it for two hours! It turned out super!

wow! oh how annoying ...
but in jars it will probably work out fine, water will slightly smooth overheating.

I do in jars, pour water around. Here is water and 42. So I thought that it doesn't overheat so much in cans.

I make yogurt all the time. Density is good, but there is always whey on top. The taste is not sour. Probably serum from overheating.

similarly. Serum, however, appears by the end of the first day, but it appears ..... but how can you deal with this overheating in a cartoon? I understand that if the temperature is higher than the set, then the usefulness of yogurt is already in doubt ... some of the bacteria will die ...

I do in jars, pour water around. Here is water and 42. So I thought that it doesn't overheat so much in cans.

What's the difference? if the temperature behind the jar (tobish water) is the same, then it will be the same inside the jar ... there is no heat leakage, everything is hermetically sealed, the external and internal temperatures equalize ...

similarly. Serum, however, appears by the end of the first day, but it appears ..... but how can you deal with this overheating in a cartoon? I understand that if the temperature is higher than the set temperature, then the usefulness of yogurt is already in doubt ... some of the bacteria will die ...

Let's hope that something useful remains. After all, yogurt is still obtained from this leaven at least once.

but how can you deal with this overheating in a cartoon? I understand that if the temperature is higher than the set temperature, then the usefulness of yogurt is already in doubt ... some of the bacteria will die ...

apparently in any way. in yoghurt makers, girls put rags on the bottom so that the jars do not get so much warmth, and then nothing can be done.

the usefulness of yogurt is really lost. you just get a fermented milk product, which in itself is also not bad, but this is no longer live yogurt. the ideal temperature for yoghurt is 38 degrees. 40 is already a critical maximum, but here in general 42 ...

What's the difference? if the temperature behind the jar (tobish water) is the same, then it will be the same inside the jar ...

I understand that when there is water, the contents of the jars simply heat up longer. that is, bacteria heat up less for half an hour.

apparently in any way. in yoghurt makers, girls put rags on the bottom so that the jars do not get so much warmth, and then nothing can be done.

the usefulness of yogurt is really lost. you just get a fermented milk product, which in itself is also not bad, but this is no longer live yogurt. the ideal temperature for yoghurt is 38 degrees. 40 is already a critical maximum, but here in general 42 ...
I understand that when there is water, the contents of the jars simply heat up longer. that is, bacteria heat up less for half an hour.

I am just making yogurt in a yogurt maker and reading the instructions for Vivo's starter culture. It says that for fermenting yoghurt, the temperature is 36 grams. or 42 gr. for faster cooking. So 42 gr. this is not a critical level.

I am just making yogurt in a yogurt maker and reading the instructions for Vivo's starter culture. It says that for fermenting yoghurt, the temperature is 36 grams. or 42 gr. for faster cooking. So 42 gr. this is not a critical level.

Uraaaa! I somehow did not finish reading in 42, although I use them. There, in my opinion, there is an ambush with kefir. The manufacturer offers 29-31. I'll go to their website and read it.

I am just making yogurt in a yogurt maker and reading the instructions for Vivo's starter culture. It says that for fermenting yoghurt, the temperature is 36 grams. or 42 gr. for faster cooking. So 42 gr. this is not a critical level.

I specially took my piece of paper to the VIVO starter cultures ...



checked on their website - the same thing.

that is, it is not critical only for the YOGURT leaven, but everything else ... now I will look for my papers for other leavens, maybe something else is written there.
and you did not think that VIVO changed the information about the temperature, due to the appearance of a large number of yoghurt makers on the market and with their massive overheating. well, so that people do not panic and continue to buy sourdough ... this is so - thinking out loud. it's just that my paper has been in my daddy for about half a year ...

["temperature is not more than 39-40"]

girls, paradox ...
just revised my papers. on all the pieces of paper that I took half a year ago and more it says - "temperature is not more than 39-40".
all that I took about a month and a half ago are written - "temperature 36-45".
I’m not talking about VIVO anymore, I just loved Bulgarian sourdoughs very much earlier and also tried Italian ones. so this is how it is written about them.

but I also want to note that somewhere in the course of the last two months I have stopped producing yoghurts from all the starter cultures. translated so many products ... came to the conclusion that I simply hid the yogurt maker in a box and put it far, until better times. while I only make cottage cheese, there are no misfires with it.

I think if you make yoghurts on store yoghurts, then it makes no difference at all. you just get delicious sour milk anyway.
Well, if live bacteria are important to you, then you need to carefully analyze and learn the whole thing with temperatures and data changes.

I specially took my piece of paper to the VIVO starter cultures ...



checked on their website - the same thing.

i.e. not critical only for the YOGURT yeast, but everything else ...:
But the "Yogurt" regime is called. So everything is all right with the temperature for him.

But the "Yogurt" regime is called. So everything is all right with the temperature for him.

that is, you make only yoghurt starter on the YOGURT mode? and "bifivit", and "acidophilus", and "vitalact" and so on ???

SupercoW, I ask for your professional advice as the owner of several models of perfumes. I have a Panasonic multicooker 18, I am very pleased with my purchase. I want to make a present for my brother in the form of a multicooker. Since the panasy "a little" disappeared from the sale and the price went up significantly, I opted for either the Aurora or Perfez (especially in the Comfi action - 56 model 444 gr.) His wife first wanted a rice cooker, as they often make sushi, but I said that the slow cooker is better and promised to give it. Which one do you recommend? Confused by frequent complaints about sticking to casseroles after a short period of use.

that is, you make only yoghurt starter on the YOGURT mode? and "bifivit", and "acidophilus", and "vitalact" and so on ???

I didn't do anything else. Also "Kefir". The result is the same as with yogurt. Serum.

SupercoW, I ask for your professional advice as the owner of several models of perfumes. I have a Panasonic multicooker 18, I am very pleased with my purchase. I want to make a present for my brother in the form of a multicooker. Since the panasy "a little" disappeared from the sale and the price went up significantly, I opted for either the Aurora or Perfez (especially in the Comfi action - 56 model 444 gr.) His wife first wanted a rice cooker, as they often make sushi, but I said that the slow cooker is better and promised to give it. Which one do you recommend? Confused by frequent complaints about sticking to casseroles after a short period of use.

I thought about where to answer ... I wanted to move it to the topic of performance, but it seems that here it would also be appropriate ... probably ...
if you choose between perfezza and aurora - take the one that is cheaper. the coated aurora has the same gags.
but I would not say that this is critical. I have already said more than once at Perfezz that I personally only stick with boiled milk. milk porridge - no, porridge on the water - no, soups and stews - no.
someone said that the rice seemed to stick, but it was one of a kind and we still did not understand whether it really was that way or it was just necessary to wait a little while the saucepan cools down.
that is, of course, there is hack-work at the manufacturer's level, but this is not critical. at least for me.

if in aurora and perfezz the coating scares you off, then look at the dex. everything seems to be a little better there, and a removable saucepan should be on sale soon.
according to the modes, all deksiks are happy (it's only me who is not happy, but i am not deksik, therefore my opinion does not count.)

[ang-kay,]

I didn't do anything else. Also "Kefir". The result is the same as with yogurt. Serum.

ang-kay, it was probably more of a rhetorical question ...
it's just a shame when there is a cool mode ...how many possibilities it opens up ... and such a mess ... we know perfectly well that the maximum for yogurt is 40 degrees. it turns out that they have invented new yoghurts or pretended to have invented new yoghurts.

I also wanted to take the Aurora, it was the YOGURT regime that attracted me. I find it very convenient to make a lot of yogurt at once, and not 7 jars.

Once again I come to the conclusion that you need to choose a device according to the principle like + price. the unit should please the eye and cost adequate money. and functions and modes ... then all the little things

Natasha, the cuckoos are in the technopolis, but if you take the model 1010, and it costs more than 2000 gr.

About the yogurt. Yogurt is perhaps one of the products that I cook in a slow cooker more often than others, 2-3 times a week. At first, the result was different, and whey often appeared, and the taste was not yogurt but kefir, but for the last three weeks the result has been stable and there is no taste or whey. And docha, as I stir with sugar, drinks. Once I tried to cook from pharmacy starter cultures, it worked, but I didn't like the taste of the simbiter, it was very sour. But I took the main idea from the pharmacy recipes - STERILITY.

🔗 🔗

Well, now, in fact, the process itself ..
You need four empty jars of ketchup (~ 480 ml.) With lids, 2 packages of Yagotynsky's milk (6.80 UAH), two bottles of Aktimel yogurt (4.10 UAH). I am preparing jars, next to the lids, water boiled in a liter mug. In boiling water I chat with a spoon, sterilize, put the spoon on a saucer. I turn off the gas under the mug. I pour a quarter of a can of boiling water, close it tightly with a lid, chatter intensively, unscrew it, pour it out, put it upside down on a napkin. And so everyone. I take a cotton swab moistened with alcohol, wipe the scissors, the corner of the milk carton, slightly lift (without tearing) the foil on Actimel, and there with alcohol. (See the pharmacy instructions for making Narine's sourdough, they also rub it like that) I put empty jars in a row, cut off a corner from a carton of milk, carefully pour into jars, leaving room for yogurt. I print the yogurt, add it to the jars (at the rate of one jar of yogurt for two jars of milk), stir it with a spoon, screw it slightly with lids. A rag is at the bottom of the saucepan, I put the cans, fill it with cold water 1.5 - 2.5 cm to the top of the cans. I set the yogurt function for 6 hours. (Once, I accidentally turned off the multicooker, after an hour and a half of the yogurt function, and until the morning there was a cartoon turned off, with jars in slowly cooling water, but the yogurt turned out to be good without serum) I put it overnight, take out warm jars in the morning, tighten the lid tightly, and in the refrigerator. Stored for a week.
Note: I have not tried one jar of Actimel for all four cans of milk, have not tried using cooked yogurt for starter culture.

Girls, hello everyone !!! Your advice is urgently needed. I decided on a slow cooker, I want an Aurora. The husband decided to give it for the coming holidays. I can order only through the Internet. Tell me where it is cheaper, and a link, if possible, pliz ...

Write a request to Google "buy a multicooker Aurora" and you will find many online stores. I saw them for 464 UAH. If you want, then look also at the Orion multicooker, it is similar.

oh girls ... hello everyone!
I read you for a long time ... I read to the point that I terribly wanted Aurora and myself, although before that I could not even imagine what a multicooker is.)))

ordered in the online store Octopus (Kiev), 472 UAH. Last Friday they brought it to us in Genichesk. Here ... Now I'm walking around her, reading your recipes. Many THANKS to everyone !!!!
I cooked according to your recipes - soup with meat, milk porridge on the Soup mode, pasta + sausages on Cooking, but the cottage cheese casserole did not work out of this Temka, did not rise ... did not hold something, did it on Baking ... (( (
... it's just miracles !!! I was born again! all the time you want to cook something else!
... next in line is pea soup and yogurt!
Good luck to all! and thanks again for the right Temko!

Dear owners of the multicooker Aurora, if Aurora and Orion are identical models, then why is it still Aurora?

Dear owners of the multicooker Aurora, if Aurora and Orion are identical models, then why is it still Aurora?

Aurora and Orion still have differences in programs. Orion is Maruchi 47 and Aurora is Lacucina EB-FC47. Check our forums and others. I read that Orion has a very good quick cooking program, besides, Orion has a clock and therefore it is more convenient to put on a delayed cooking.

Dear owners of the multicooker Aurora, if Aurora and Orion are identical models, then why is it still Aurora?

"Aurora" analogue of multi "Perfezza" 58 and Italian, as written above.

I baked a lean peach cake today according to the recipe

Who is interested in my findings, you can read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123415.0

I baked a lean peach cake today according to the recipe

Who is interested in my findings, you can read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123415.0

The class worked. I dragged it into my notebook. I'll try this weekend

I baked a lean peach cake today according to the recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123415.0

Girls, I also baked according to this recipe, only a cherry cake, but the dough did not rise so high, or rather, it did not rise at all. ((((((((

maybe this is due to the fact that instead of baking powder I put soda with lemon ???
Naturally, one cake was abundantly smeared with cream.
Before that, the curd casserole also did not rise. (((

Girls, I also baked according to this recipe, only a cherry cake, but the dough did not rise so high, or rather, it did not rise at all.

I’m not tall either, a little more than 4 cm.
It seems to me that soda or baking powder does not matter. Maybe they opened it when baking?

no, did not open 65 minutes. First, baking for 50 minutes, then again on baking for 15 minutes.
I opened it, barely pulled it out, because it stuck very ... in general, something is wrong with me (((

no, did not open 65 minutes. First, baking for 50 minutes, then again on baking for 15 minutes.
I opened it, barely pulled it out, because it stuck very ... in general, something is wrong with me (((

I baked in it for the first time for the sake of experiment. She greased the saucepan and poured it out. I could barely breathe. She opened it, did not touch it for 10 minutes, and then turned it over on the wire rack. Popped out without complications.

I could barely breathe.

maybe this is the whole secret))))))))))
... I slightly greased the saucepan - it stuck, I pulled it out as soon as I turned it off - I almost broke it ...
it was impossible to cut even into 2 layers.

maybe this is the whole secret))))))))))
... I slightly greased the saucepan - it stuck, I pulled it out as soon as I turned it off - I almost broke it ...
it was impossible to cut even into 2 layers.

Baking of this type does not like noise, harsh sounds. But it seemed to me that my cake was too low, and when I looked at the reviews of those who baked, I realized that it was just right.
It was necessary to let it stand, and then pull it out.

Since Pannasonik times (now I use both Aurora and Panasonic), I got used to putting a parchment circle on the bottom under any baking - I put the pan on a sheet, circle it with a pen and cut it out. Fidget for 6 seconds, and baked goods fly out without problems

And I learned how to take it out on the insert-double boiler somewhere here on the forum, it's very convenient. And the bottom of the baking will not "sweat"

Since Pannasonik times (now I use both Aurora and Panasonic), I got used to putting a parchment circle on the bottom under any baking - I put the pan on a sheet, circle it with a pen and cut it out. Fidget for 6 seconds, and baked goods fly out without problems

And I learned how to take it out on the insert-double boiler somewhere here on the forum, it's very convenient. And the bottom of the baking will not "sweat"

I also put parchment everywhere. my acquaintances even laughed at me that I even bake pies on paper. But here I decided to try without her, although she advised someone on the forum. The main thing is what happened. People still put silicone mats. I read somewhere that there are round ones that fit in the cartoon.
By the way, who knows where to buy? Somewhere on the forum they wrote, but now I can not find it.

By the way, who knows where to buy? Somewhere on the forum they wrote, but now I can not find it.

I'm going to order from our Natasha - here.

Nothing burns on me at all, the biscuit falls out well.
I would buy silicone spoons, then I would know where ?!

Nothing burns on me at all, the biscuit falls out well.
I would buy silicone spoons, then I would know where ?!

There are no spoons here, but there are shoulder blades and more.
The link could not be inserted. See PM.

Nothing burns on me at all, the biscuit falls out well.

now it doesn't stick to me either, thanks for the hint - I spread the bottom with parchment paper.
Girls, tell me, you grease the sides of the saucepan with rast. butter before baking yeast dough?

now it doesn't stick to me either, thanks for the hint - I spread the bottom with parchment paper.
Girls, tell me, you grease the sides of the saucepan with rast. butter before baking yeast dough?

You also need to put paper on the walls, but if not, then it is necessary.

[Celestines]

why then my yeast dough does not rise above 4 ???
while standing in a bowl - everything is fine, I transfer it to a cartoon - and that's it ... quite a bit ...
after baking 50 + 25, you get a beautiful look, tasty, but low.
Has already baked a stunned rum woman 2 times from Celestines, recipe here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4499.0
but she's short, she comes out ...

Well, what is it?