Multicooker Perfezza

Hello everyone!
Polinka - good health to the whole family and, above all, to the children! Great idea for a pre-planned menu. I would also estimate this option, only ... I'm too much in the mood, with an oooh great degree of probability I won't want to do what was planned for the current week, so there will be no savings on a well-thought-out list of products. But there is a significant advantage - the list of culinary ideas. For this purpose, it makes sense to rustle in the internet.
Let's share our findings !?

I will also insert 2 words about the baking sleeve. I used it in the cartoon several times - when I made the aforementioned lasagna and layered casserole. Each time it was used solely for the purpose of making it easier to take it out of the multi, so that the structure of several layers would not "float". It seemed to me that with the sleeve, cooking takes a little longer. The sleeve did not stick to the dish. If there is no fear that what is cooked in a multicooker may fall apart in an undesirable way when taken out, then I do not see any point in using a sleeve specifically for multicooker. In the oven, it's a different matter.
To make it easier to take out different kinds of casseroles from the MV bowl, you just need to "shake out" the cooked food immediately, let it cool down a little, "grab", and then you can turn it over without any problems by putting a plate or a double boiler basket inside the MV bowl.
I do all baking in the cartoon without parchment paper. To tell the truth, I don’t understand why it is needed, only extra troubles with cutting a circle to the bottom. I tried it just recently, when I made the first Easter cake in the cartoon (by analogy - I put a circle on the bottom for the oven). But it seems to me that the cake would have crawled out of the MV bowl just fine.
I just grease the bottom and walls of the MV bowl with a mixture of flour and refined oil with a brush before baking, and that's it. Here everyone chooses the most convenient option for themselves.

Can you use a sleeve for baking instead of paper? Well, instead of a silicone mat for ribs, etc.

Probably, the silicone mat was used when cooking the ribs solely in order to protect the MV bowl from sharp bones, and therefore from unnecessary scratches. Neither paper nor a baking sleeve, alas, will save the bowl. And it seems to me that the baking sleeve is not very convenient for baking, if you really use it, then paper.

[Pasca]

Pasca

Preparation:
1. Making a dough: 50 gr. yeast (not dry) +1 glass of baked milk + 1 table. spoon of sugar + 1 tsp. spoon of salt + flour. Add enough flour so that the dough resembles homemade sour cream in density.
They mixed everything, covered with a napkin and allowed to come up for 30 minutes.
2. Grind 5 yolks with 1 glass of sugar, add to the dough (item 1). and again add flour until homemade sour cream is thick. We leave to come up for 30 minutes.
3. Add 1 cup of non-cold sour cream and 1 cup of flour to the resulting mass. Stir and let sit for another 30 minutes.
4.200 gr. Grind butter with 1 cup sugar and mix into the dough. Add raisins, vanilla. Let it come up for 30 minutes and you can bake.
Grease a multicooker with sunflower oil, pour out the dough. The dough turns out to be liquid. It bakes for 60 minutes with two shutdowns. Allow to cool in the cartoon, only then remove.
That's how I got it.

[oriana]

[but there is still an open question with new recipes ... leave here or make out as a new topic ...

I'm afraid that the "reset" of the "Crispy Rice" mode will be understood only by perfectors, and even those who are close to the 56 model. Or immediately adapt to the "Baking" mode. I would definitely take care of newbies who own Perfezka. Although such recipes are cool, it is a pity to "close" them in a narrow circle.And you cannot present it in two places, because our recipe section is, in its essence, just a table of contents for the owners of Perfeza.

here oriana the sorceress is straight, strength and health to her restless hands. she floods us with new goodies.

EXACTLY !!!! Thank you very much for the new recipes !!! Already dragged into my collection

this is very difficult for me ...

Shoto tells me that this batch Easter cake from orian can be perfectly done in HP on the "dough" mode. In any case, our "family" recipe for Easter cake, which, too, with dough and other troubles, is excellently obtained in KhP, then only to be thrown into forms or a cartoon.
For 1.5 hours in the HP, the dough with which I "muzzled" before is ready, here it is reduced by 3 times - by 3 kneads in the HP:
(2 days before baking, peel 2 oranges from the skin and films, cut, insist on vodka).
Easter cake dough:
Warm milk (better - strong curdled milk) 170 ml
Butter (drain margarine), melted 85 gr
Eggs - 2 pieces
Sour cream - 3 tbsp. spoons
Orange. mass in vodka - 2 tbsp. tablespoons of pulp + 1 tbsp. spoonful of liquid
Sugar - 1 glass
Flour - 4 glasses (230 each)
Pressed yeast - 27-30 gr.
Saffron - on the tip of a teaspoon
Vanilla
For the program "Dough". At the signal, add chopped dried apricots, candied fruits, rolled in flour, so as not to go down. After 1.5 hours, we transfer to forms - filling 1/3 with dough or MB. Proofing for about 20-30 minutes. Bake in MV for 65-80 minutes, can be turned over for a golden brown crust. Bake in the oven for about 35 minutes at 170-180 gr.

[orian]

orianhow lucky we are! It's just that a treasure trove of new recipes has opened! I don't boil pancake dough with boiling water and really want to know the recipe!

Yes ... really ... "treasure" ...
And the recipe for pancake dough is simple. You do it the way you always used to, just at the end, with continuous whipping, pour boiling water in a thin stream. First, I make the dough thicker so that it can then be diluted with boiling water to the thickness you need. That's the whole recipe

Creams definitely need to be brought as options to boiling water pseudo biscuit !!! I know the semolina cream, but suddenly it's some other kind, I'm already interested! And marshmallow is also necessary (I fell in love with it in absentia)! Here, a man will bungle a "miracle-monster-cake" and will not dry his head in search of cream recipes, but just 2 suitable ones will be included. Well this does not limit the use of "your" favorite, at will. And the recipe is so tempting - 2 cakes in one baking!

Well, since the Motherland said: "It is necessary", we answer her: "Yes!" and drink ( )
Protein custard to the 1st cake of the biscuit monster.
We need: 4 proteins, 70 grams of water, 200 grams of sugar.
Preparation:
1. Boil the syrup from water and sugar. Constantly stirring, bring the syrup to a state where it has not thickened much, boils intensively and the bubbles turn out to be a kind of "lazy", that is, they inflate and reluctantly burst. This means the syrup is ready.
Another test for the readiness of the syrup: if you drop a drop of syrup on a saucer and quickly touch it with your finger ... the drop should not spread and a thin thread will stretch for your finger.
2. Simultaneously with boiling the syrup, beat the protein until stable peaks. First, at low speed with a small addition of salt, then as you see that the protein begins to thicken, add speed and pour sugar in a thin stream, beat everything well, until stable peaks. These two processes (item 1 and item 2, ideally, should end simultaneously).
3. Now take your boiling syrup and pour it into the protein in a thin stream, with continuous stirring, at high speed .. the mixture instantly thickens, at this time add citric acid on the tip of a knife, beat well again. The cream is ready.
In fact, I have described more than how to cook it on time.
It prepares sooo fast. The syrup itself is cooked for about 7-10 minutes, but the protein is whipped instantly and the final whipping process itself is another 5 minutes. I just described it to you in great detail and it seems that the process is laborious. In fact, it couldn't be easier!
Semolina cream to the 2nd cake of the biscuit monster.
We need: 1.5 cups baked milk, 1/3 cup semolina, 150 gr. butter and 0.5-1 cans of condensed milk (it all depends on the taste of the author of the masterpiece).
Preparation:
1. Boil milk and add semolina in a thin stream. Cook for 1-2 minutes and let cool.
2. Beat butter, add porridge and pour in condensed milk without interruption, beat well, add vanilla or lemon zest.

Girls, did anyone make a delicious fish in the cartoon? I've already made canned saury, it turned out very tasty ... though they didn't give a picture ... swallows Maybe someone else knows delicious recipes? Share pliz .. well, can anything from the pelengas?

I did!!!
I can't repeat everything, because I can't find a suitable fish.

made pangasius. we somehow turned up steaks of this fish (frozen). so I blew them out.

it couldn't be simpler - onion rings to the bottom, a lot of carrots (if you like, of course), fish steaks on top. sprinkle with salt and favorite seasonings.
turn on the EXTINGUISHING mode for 2 hours. I added just a little water so that the cartoon does not turn off while the fish itself lets out the juice.

after an hour of cooking, there was such an aroma in the apartment, I thought I would die from an ulcer ... I did not have time to take a photo either - they swallowed with lightning speed.

I think in such a simple way, any fish will turn out well.

And here I am with my mouth full ...

Everything worked out. 60 minutes + 15 sucks.

here you go!!! and why was it necessary to worry! Congratulations on a good start.

[Made an interesting dish for dinner today.]

Made an interesting dish for dinner today.
I don't know what to call it, in short, it's like navy-style pasta or lazy cabbage rolls, but with a little extra.
I took minced chicken - 500 gr.
onion - 1 pc. (finely chop)
durum pasta 250 grams
sour cream - 1 glass or cream
eggs - 2 pcs.
greens (dill and basil)
Cabbage
Cooking like this.
1. Boil the pasta lightly. I cooked for 10 minutes.
2. Take the minced meat, mix it with eggs, onions, herbs and pasta. Salt and pepper.
3. Line the bottom of the multicooker with cabbage leaves. Put a layer of minced meat on them, pour 0.5 cups of cream.
4. Cover the minced meat layer with cabbage leaves.
5. Again a layer of minced meat, pour 0.5 cups of cream.
6. A layer of cabbage leaves.
We close the multicooker, put it on the "Crunchy" mode and bake until the final whistle. we turn it off, we are stupefied by the breathtaking smell of cabbage rolls. Let it cool. All the liquid is absorbed, the cake turns well on the dish. You can paint something with mayonnaise.

About the second course - a fairy tale! Very tasty, it tastes like lazy cabbage rolls. But there is no need to cook pasta at all, throw it raw, they became like lasagna for me, nafig spread!

ABOUT!!! Do not cook - it suits me! Less unnecessary body movements!

It's probably better to brown the fish in the AG under a cheese crust or in coconut breading, or ... And if in a multitude, then lazily (so that it is 2 in 1) I do something like Polinka - on "Pastry" I gilded the onion, added grated carrot. Prepared fish fillets or steaks - spices, salt, put them in a cartoon with carrots and onions. I poured it with a beaten egg with the addition of milk. Top layer - potatoes cut into thin slices (add spices and salt). Coat with mayonnaise. Extinguishing mode 2 hours (perhaps less in Perfez, since its temperature regime is higher). I am not trying to save the "composition" in the form of a single casserole, although in principle it is possible.

And the program "X" rice does not give me rest, I lived somehow before without it.
But today is Friday 13 ... I decided to quickly bake a chicken breast in foil with herbs and garlic, usually I put it on baked goods and don't worry / it’s steamed there in its own juice /
Well, I turned it on, on the display 1-30, the countdown went, after 20 minutes the MV turned off, turned it on again, did not turn off again, 58 minutes before the end of the program I decided to check the temperature, it turned out to be 180 degrees. My eyes are on my forehead, it's almost an oven! I then think why my chicken gives me such funny sounds from the inside. On "BAKERY" the temperature never rose above 130.In short, the result is a grilled chicken and I am as happy as an elephant.
I even took a picture of the process, but I don't know yet how to insert pictures ...
Everything has already been eaten ...

But today is Friday 13 ... I decided to quickly bake a chicken breast in foil with herbs and garlic, usually I put it on baked goods and don't worry / it’s steamed there in its own juice /
Well, I turned it on, on the display 1-30, the countdown went, after 20 minutes the MV turned off, turned it on again, did not turn off again, 58 minutes before the end of the program I decided to check the temperature, it turned out to be 180 degrees. My eyes are on my forehead, it's almost an oven!

Yes, 180 degrees is already in the oven, therefore it is no longer a secret, as experience has shown) that biscuits, charlottes, manniks, muffins and Easter cakes are excellent on X-rice (but you need to keep the cakes a little longer anyway) ... Now, knowing what type of dough you are going to bake, what you are going to bake, you can adjust the temperature regime: either you completely put on the whole coil (as for muffins and cakes, but with a cupcake, again, there is a nuance. If the latter has enough time about 50 minutes, then the cake needs even more), or you forcibly turn off the program 20 minutes before the end, because it is at the end, during these last 20 minutes, that intensive frying takes place (if only then the temperature would be measured, measured, pliz, who it is possible).
In general, knowing all these nuances, you can achieve very good results in baking in 56 models.

On "BAKERY" the temperature never rose above 130.

Now I understand why, when baking Cheese on Panasonic, for one hour of baking and half an hour of sitting with the lid closed, the Cheese itself looks slightly browned, and for me, in an hour of baking and 15 minutes of sitting with the lid closed, it became too ruddy ... but though not burned out!
On Panas, and it looks like on Perfezze with the "Baking" function, the product is baked at a lower temperature and still stands at a supporting, even lower temperature for a longer time, which is not acceptable in my capricious 56 model. But we have our own nuances!

In order not to be unfounded and in hot pursuit I give out yesterday's photo session / at the same time I will practice inserting pictures /
By the way, I didn’t know that I was risking something, I often do this, though only on "BAKERY", and a chicken in foil, and a fish in a sleeve, and a potato in a sleeve, I put everything in a saucepan, laziness is cunning to invent: wow: me b so cook, so that later wash less. My saucepan endures for now.

My beauty made me happy, I really thought that I knew everything about her.
Now sweet for dessert

Guys, explain to me the meaning of cooking in a sleeve, foil and other gadgets? Well, I realized that DELUX is a bummer then wash the pan, although after the sleeves and foil you still need to wash, maybe just not so much. After all, our saucepan, in fact, already gives the effect of a thermos, right? And we still shove this unfortunate meat up our sleeve ... why? After all, everyone already knows that meat cooked in a multicooker is not dry, juicy, does not burn (almost) and is still reddened, so why then additionally wrap it up?

well, this is how I understood about the usefulness and improvement of taste, you already know ...
so I will tell you personally my use.
I used foil until there was a multi and aero grill. when a chicken was baked in the oven or a potato or a fish ... as I understand it, the foil creates this very effect of a thermos. Now it's not even convenient with foil, sometimes I put it in the airfryer, when I don't want the chicken to smear the bottom with fat. I just put it on the bottom for cleanliness and that's it.
I recently learned about parchment paper. since I exploited my 55th model mercilessly, something began to stick to it. boiled milk and ... baked goods. maybe that's why I didn't like to bake in the cartoon. after baking on parchment paper - buzz! so this is a kind of extra non-stick coating for me. Well, what can I do, if they are messing around with this coating now, I have to somehow get out of it.
baking sleeve for me is also an option due to poor coverage. I have already had unsuccessful experiences with X-rice.I’m just afraid of losing my assistants altogether if I burn the pots again.
because as an option for dishes that I do not know how they will behave in one mode or another, the sleeve is the most. I am somehow purple about its useful qualities, the main thing for me is that I do not have to bite off a bucket after X-rice.

in a whisper: I have already tried the sleeve once. I haven't even had time to tell you all about it yet (I was doing lasagna). comfortable to go nuts !!!

that is, in my case, the usefulness of cooking in the cartoon suits me completely, and all the auxiliary elements are only for saving the buckets themselves.

By the way, I did not know that I was risking something, I often do this

the only risk is that you can slightly injure the coating of the bucket. if you put it neatly, then of course this risk is minimal.
It's just that we are all shaking over our paws, no matter how much they were bought for 1500 or 500. We love them and can no longer imagine our life without them, and we still cannot buy spare buckets.

In order not to be unfounded and in hot pursuit I give out yesterday's photo session / at the same time I will practice inserting pictures /

you are on the right track. apparently the photographs were not fully transferred to the radical. try again to upload pictures to the radical and edit your message. if it doesn’t work out - write to me in a personal, we will handle it.

Do you bake at 56 or 57?

I have no 56th, she is with my sister and daughter-in-law. I only tested the 56th at the very beginning, checked what was in it and what was not, and gave it away. ran through the main modes and gave it away.
I had bad experiences with X-rice only in 55th and 57th, in 56th I did not even check this mode, because I remembered the failure in 55th.

how it happened, I just bought my 55th and started with the girls here to disassemble what and how. so we came to the conclusion that X-rice is an analogue of the PLOV mode in Panas. Well, I decided to try to make pilaf in this mode. turned off before 30 minutes manually, because there was already a very vigorous smell of burning. the bottom was all sticky. then, the first time I soaked it and wiped it off with a washcloth.
Having remembered this experience, I did not touch this regime anymore.

then I bought a multi, which was supposed to go for gifts (56th and 57th), I tested everything in them, but I didn't even touch the X-rice - I was afraid to ruin the gift pots.

then, again reading and thinking, I decided to try to make an omelet on X-rice in 55th. this time I had to gnaw a hedgehog. (don't be afraid, I have an Amveevsky hedgehog, and they shout that their hedgehogs are very soft)

then I risked doing something else in the 55th on the X-rice, I also chewed it off ...

then I bought the 57th for myself and did not even remember about X-rice. the first time I tried X-rice in 57th, when I tried to find a baking mode in 56th. Do you remember when my biscuit was torn apart in a cartoon along the sides of the bucket?
and here, too, I had to gnaw a hedgehog - otherwise nothing.

that's why I'm afraid of him now. I understand that the mode is kind of cool, but I didn't work out with it from the very beginning.
But I don’t give up, you see, I’m trying to adapt the baking sleeve so as not to ditch the bucket completely.

So yours probably did not burn, but stuck ... then it is not at all clear! What is it? Different temperatures on X-rice in the same model or what ??

I honestly already thought about it ... I doubt very much that this is possible, but I really have something mystical going on with this regime.
But I’m saying, I don’t give up, I’m just trying to find an approach to my “personally” X-rice.

now (after discovering parchment paper) I bake in 55 and 57, but on baking modes. I never baked on X-rice.
girls, thanks for the advice. I will try to play in the airfryer with temperature.

[SupercoW]

I've bought myself MV Orion MT-01. There is no time to wait until the perfumes become cheaper, I go to the village and take the cartoon with me, but my husband also needs it, so we went to Foxmart and took Orionchik, and we got a frying pan as a gift (well, plus 20 UAH from the top). So far, everything is SUPER. I liked that there is a Pasta mode, the pasta is super. And the baked goods are crispy on the sides and bottom.While happy with the device, let's see how it will behave further. And the saucepan differs from Perfeznaya a little heavier and the chtol coating is somewhat rough to the touch.

====================

SupercoW Orion took for 599 UAH. it was possible through the Internet a little cheaper, but wait, and the action was when buying from 500 UAH, a discount - 20%. I could only spend on dishes and accessories, but I needed a frying pan, that's how it came in handy (in short, they combined business with pleasure). And more power, get ready a little faster! as it seemed to me. and now I also bake only on parchment paper. even in the new cartoon for reinsurance !!!

[suitable for multicooker Perfezza PR-56, PR-57, PR-58]

found a joint venture for bowls for a YUMMY multicooker. I searched for a long time. found here - 🔗
for the direct coordinates of the seller - welcome to PM.

this bowl suitable for multicooker Perfezza PR-56, PR-57, PR-58.
for model PR-55 - not suitable!!!
Yesterday I bought it and measured it in my assistants.

also suitable for multicooker Aurora AU 250.

====================

The bowl from Yummi (judging by the photo) is similar to the Panasonka bowl - the outside is aluminum, the coating is a little lighter than that of the Perfezok. And Panas has smoother, and Perfezoks are rough a little.

but no !!!
outside there is no aluminum, as in Panas. but also not Teflon, as in Perfez.
outside there is some kind of coating, I don't even know what it is, very reminiscent of a thick oilcloth or plastic ... or what ... well, don't be alarmed - I just don't know and that's why I describe it this way, but it looks and feels like plastic or dense polyethylene. smooth and neat. grayish. but it is 100% heat-resistant - I already cooked in this bowl - everything in a bunch.

inside, a fairly dark coating and feels like a perfected one. but I really hope (and believe) that the quality is much better.

my summary: I like the yummi bowl a lot more than the perfumed one!

Is the new bowl the same in weight as the perfuse?

I didn't check it. it was not so important to me ... it was more important for me to check whether it would fit or not and whether the multicooker would work with it.
and weight, then the tenth thing. if I don’t forget, I’ll weigh it. it is also necessary that now both of them are empty

orianmaybe you should pay attention to the cup that Polinka bought.

I think everyone needs to think about it !!! well, of course, everyone looks at their wallet, but even having one cartoon, but at the same time having a spare tire, everything can be very simpler.

====================

then I made the measurements of the cups ... well, what can I say ... the measurements do not tell us anything

YUMMI:
top outer diameter: 24cm
top inner diameter: 21.5cm
height: 15 cm
I can’t measure the bottom, as it is rounded.

the bowl in the PR-57 is exactly the same size. or there are some millimeters that I can't catch with my eye.

the only difference is the shape. in perfzes 56, 57, 58, the bottom of the bowl is straight. straight over the entire area of ​​the bowl. slightly concave inward in the center. As I understand it, the bowl is exactly the same in the Aurora.
but the yummi bowl looks more like a bowl from perfezza 55. The bottom is rounded. well, you saw in the photo.

I think the lid is tightly closed, because there is no concavity in the center of the bottom. I don't see any more reasons - the height and diameter are the same.

To be honest, when I took the yummi cup in my hands for the first time, I thought that at 56, 57, 58 it would not fit. but it will be wonderful at 55. I thought so precisely because of the shape ... but no. the yummi bowl is wider than the cartoon 55 itself and it just didn't even fit in in diameter.

Certainly! So Perfezka left for her sister and stands there, sad and idle. And I am annoyed that in such situations it would be better to present a microwave to her
And my mother is also in doubt whether she needs a cartoon. How can I not get stuck with an unnecessary gift again?

do not take on more than necessary! Well, they gave it, well, it didn't go ... is that your fault? not! but you deprived your sister of a waste of money. well, in the sense that they did not spend money on it themselves and were not disappointed.
that is, you gave them the opportunity to understand whether they need such a unit or not at YOUR expense. so you need to see the positive in everything!
Well, I won't tell you anything about mom.

it has long been customary in our family to discuss gifts and order them in advance. this results in fewer punctures.

Well, that's how it turned out for us.
Mom really asked for a toaster for her birthday. I already seemed to be ready, but decided to consult with a friend. and in a conversation they somehow came to the conclusion that she needed a cartoon.
I looked for what the Internet shines and bought myself for trial. I really liked. Well, I told my mother that I can do whatever she wants, but I came up with a more useful gift for her. and gave it a perfezzka too.
my sister saw this miracle and also began to beg - they gave it to her too.
then, as a result, for the new year, they also gave my mother a toaster.

now what happened.
the cartoon sister stood for a month and a half - she could not start using it in any way. I did my primitive instructions for her.
Then I started to use it with a kick - I was very pleased.
went to rest, came back and again the cartoon is idle.

Mom's cartoon works with seizures. then my mother, on my advice, puts a soup every time before going out (so that it’s hot for the arrival), then she pours jellied meat into it or something else cool, then she may not approach her for weeks.
by the way, the toaster is idle. only at the beginning I played around and that's it.

so, alenka, you can't guess. all people are different.
my main principle is less time in the kitchen, less time for cooking, less time for all kinds of culinary inventions.
with the advent of multi, it became so pleasant for me to cook that my soul asks to look for something new.

For a long time now I have been plagued by whims of a yogurt maker. Just do not want to acquire something that later in the closet will be just rubbish when I "play enough".

if you love, then you can buy!
I have here. At first I was adapting to her for a long time, and then I could not get enough of it. it turned out very cool.
now I cannot understand what happened. or the milk has become bad, or the leaven has gone bad ... you can't get yogurt and even crack it. stopped transferring milk and threw the yogurt maker on the refrigerator until she was in a mood.
but it’s not because I’m too lazy to do it or don’t like it. so there were circumstances beyond my control. but she tried to make wonderful cottage cheese.

the yoghurt maker is not very expensive. so even if it doesn't work, you won't be upset. take the one that is simpler - don't be smart with brands!

[oriana]

Can I compliment Dex a little?
1. In Dex there is a mode of Vexation, which seems to be not in other cartoons.
2. Dex is very smart, with an empty pan and an open lid, the program will not work, it starts to squeak and refuses to work.
3. In Dexa, a very convenient steamer, not like in other cartoons, is placed on the bottom, you can hang an insert from a Panasonic steamer on top and steam on two levels.
4. On the steamer insert, you can put a bowl with a diameter of 18 cm with any mass and make flans, casseroles, etc. steamed. The recipes are in the instructions.
5. The timer in Dex is smart, you need to set the time for which you need to prepare the dish.
6. The price of Dex is very affordable, 627 UAH.
7. In Dex in the Frying and Steam cooking modes, you can set the product to be cooked (fish, meat or vegetables). The choice depends on the temperature and cooking time.

Until I stop, otherwise you will shower me with slippers

====================

1. In Dex there is a mode of Vexation, which seems to be not in other cartoons.

Well, this mode seems to be not declared anywhere, but it seems to me that we also have it.
when I look at the cartoon on the EXTINGUISHING mode (when I am putting out something for a long time) after several hours - there is peace and quiet. at first I didn’t understand what it was, but I’m following the dexes and I thought that the perfezka after the time on EXTINGUISHING turns into something similar to languor.
well it seemed to me so.

2. Dex is very smart, with an empty pan and an open lid, the program will not work, it starts to squeak and refuses to work.

Well, we ourselves with a mustache !!! so smart too. precisely because of this mind oriana dancing with pastries.

3.In Dex, a very convenient double boiler, not like in other cartoons, is placed on the bottom, you can hang an insert from a Panasonic double boiler on top and steam on two levels.

agree.
but it depends on what for ... so it's better to have both yours and ours!

5. The timer in Dex is smart, you need to set the time for which you need to prepare the dish.

in terms of??? the same as in the 57th performance? I did not know!!!
that is, the current time is set on the multitask, and to enable the delay, you simply set of course time, but not time interval?
if yes, then it's really convenient!

Thank you for the instruction! I think Alena is already in seventh heaven. and here oriana right now, he will fall into torment again ...

Today, my milk almost drained, only 1 liter. We do not use milk porridge at all, but today we had to cook a small porridge, I poured even less a liter of milk in the steaming mode and closed it with a lid .. after 5 minutes I open it - it rose to the middle of the pan, boiled ... threw the semolina, put it on porridge-soup, after five minutes I looked in - my porridge rose to the very inner valve on the lid, even left traces on it ...

Well, you're done damn well! who puts milk on steam! boil milk only for porridge / soup!
and semolina is generally not cereal for multi.
you had to turn on the milk in the PORTRAIT / SOUP mode (then you could close the lid as well), after 5 minutes it would boil, add the semolina and don't close the lid, but stir it like on the stove for about 5 minutes that's all. semolina unattended in the cartoon will not work.

I am actually very comfortable with a cartoon steamer. I have a small kitchen, there is nowhere to put another unit, as well as two in one.
Besides, I used to use my mother’s double boiler - I didn’t like it. maybe I didn’t taste it ...
I really love to cook something in "two layers" for the holidays in a cartoon steamer. I already wrote about this - potatoes below, eggs on top; at the bottom of the beetle, on top of the fileshka ... as a result, everything is ready for Olivier and beetroot salad.

Of course, I don't do anything complicated in it, maybe that's why the double boiler, as a separate one, does not attract me.

girls prepare quick dinners / breakfasts so. below are pasta and boiled potatoes, above are sausages, or meat, or steam cutlets. super!!!

So, it is convenient to cook salmon trout in a multitude of steams. And it is easier to wash the MV than an overall double boiler (in any case, the same as mine, where 1, 2, 3 floors are installed, if desired).

Girls don't be upset about the steamer baskets! On the site my bread maker, someone made a basket himself and showed how to make it. Search. And if they are allowed to post a direct link here, then I'll post it!
I decided to take a chance and throw the link, if you delete something and do not be offended!
Here is where everything is written in detail. The current is there for Panas, but you can also pick up for others.
🔗

our forum slightly distorts the link, you need to replace ru with net

[PERROOM AROMA, GOLDEN]

personally, I have always believed that cartoon and semolina are incompatible things. therefore I did not advise anyone to cook semolina in a multicooker. but as it turned out I'm wrong

for those who were interested here I drag and drop one message here. experiment with health!

PERROOM AROMA, GOLDEN

MANNA ORAIN WITH RAISINS

KASH-GARNISH MANNA "SANDS OF SUGAR"

Porridge manna

HELP girls! Who has a book for Perfez 55, or who knows? After a beep, the display shows E4. And nothing can be done. I just had it with the lid open, and I just closed it.

And if you try to disconnect everything, disconnect from the network and download everything again? Maybe you forgot to put the bucket there?
On the 1st page of our topic there are instructions for the 55 model, take a look

that one is not with a bucket, and I did not include it on any program, but just closed the lid. And a bucket in the middle.
turned it off completely and turned it on, everything worked out, although I did this before. Huh, I was so scared.

there is not a word about this in the instructions for the 55th. but in the instructions for the 57th it is written:
"icons E1, E2, E3 appear on the display - control panel malfunction - take the device to a repair and service center."

I think we need to be wary. can probe the ground for repairs ... as if by chance ...

Polinka, you didn’t console me, I’m leaving for the village tomorrow. Let's hope everything will be fine. Or the husband will, if something to do with it. Maybe she was offended that I'm not taking her with me? And now he is picky.
Polinochka happy birthday to your son, happiness, health to him. Well, for my mother, patience, strength and love!

And yesterday I almost didn't have a heart attack. I turn on my Perfezka (I wanted to stew the cabbage), the lid is hot, and the pan is cold. I called my husband. He disassembled, checked everything, says the shadows are alive and everything seems to be in order. Collected, turned on, works !!! What was it?
And the lid is still heated.

Polinka, I just finished reading, why did you make soup at Stew? Why not on Soup?

Well, I somehow for myself immediately decided that quick (ordinary) soups - I do it on porridge / SOUP, everything is long (pea, borsch, bean) - on STEWING.
I don't even know why I came up with this.
you can also set more time for porridge / soup ...

although I probably came up with this due to the fact that if the soup is cooked for a long time, then on STEERING there is not such a strong boil as on porridge / SOUP and vegetables are less boiled.

Nothing will melt there, the most optimal program for first courses and milk porridge. Try it!

[Julia]

I will no longer go into the cottage cheese theme with my dimes. I'll just say that I also make cottage cheese in the traditional way for steam. If I make a creamy one from kefir, I freeze it in the freezer, and then thaw it and strain it out.

Here, I liked the recipe for meat pie (author - Julia) on "My bread maker", I think to implement. Since the links change, I'll just quote:

Many of us have visited the Good Kitchen site at least once and, for sure, baked a very successful Tsvetaevsky apple pie from SANY. The dough for this cake is truly brilliant and it would be a sin not to use it for new impromptu.

Meat pie
Dough:
210-220 g flour
0.5 cups sour cream (I took three with a slide of tablespoons)
150 g melted butter
1/2 teaspoon slaked soda
The dough is kneaded in just a minute, do not be alarmed that it is greasy and you definitely do not need more flour, during the baking process the dough will become perfect

Filling
500 g ground beef
Gram 100 ground oatmeal
150 g cream
1 egg
2 onions
5 cloves of garlic
300 g champignons
Salt, pepper, spices to taste
The filling can be any, not necessarily meat.
I fried one onion with mushrooms in sunflower oil, added minced meat (in which I had previously mixed cream, an egg, ground flakes and grated onion, garlic, spices (two pinches of tarragon, basil, various ground peppers, salt) and fried for about 10 minutes until cooked (maybe you can put raw fash, but I was afraid that he would give liquid in piogue).

She laid out the dough in a multicooker saucepan, forming sides, about 5 cm high, then laid out minced meat and on top - pouring:

Fill:
Whisk lightly
1 glass of sour cream
2 eggs,
2 tablespoons flour
a pinch of turmeric, salt

Everything is generously sprinkled with finely grated cheese and parsley. baked for 1 hour and 20 minutes. It is advisable, after the end of baking, to leave the pie in the form until it cools down, took it out, turning it over on a steaming bowl.

Variation from Paprika
Julia, I am grateful to you for the meat pie! You adapted it perfectly to CF. All components of the pie recipe perfectly fit and wonderfully combine.
Here are just my small adjustments, made exclusively for myself.
For the filling, I used minced chicken, refused eggs, cream. Great, you came up with, Julia, and introduced flakes into the filling, the minced meat was not liquid.
I added greens and nutmeg to the filling.
I did not use flour in the filling.

I made the sides of the dough a little higher - 6 - 7 cm. And after I filled in the filling, I bent the sides onto the pie.
The top of the pie was sprinkled with grated cheese and Provencal herbs.

[gnorm]

Girls, help please !!!
My Perfeza got covered. Does not work. Who has experience in warranty repair in Comfi. Please answer where to go? Where are their service centers. Thanks in advance

======================

Yes, the whole point is that I do not live in the city where I bought the multicooker. We don't have Komfi. And I just don't want to take her to the store. And bought in the city of Yenakiyevo (Donetsk region).

gnorm, call the COMFY hotline: 0-800-500-190 (free of charge from landline phones throughout Ukraine).

Your questions will be answered.

Do you have a warranty card? Read, there on the back is the phone number of the service center in Dnepropetrovsk, try there and on the hotline, as you were already recommended above. It's a pity ...

I came across a service, but it was the service of an internet store.
I have not come across a comfy. but the girls said that the check for purchase is the comfy's warranty card. which was given to you at the checkout.
I think you need to call their help desk and find out what to do if you don't have a store nearby.
I really hope for a positive solution to the issue! good luck !!!

[Alyonochka, oriana, SupercoW]

Virgo, we need help from the audience.
1. Something is wrong with buckwheat, tell me on what mode it is better to cook it? As soon as I bought Perfa, somewhere (I can't remember where) I read that in the Soup / porridge mode you need to cook, but I have it undercooked all the time, and I add water and cook it according to the tasting method. It's just a shame, I make any masterpieces on it from jellied meat to biscuits, but with buckwheat it's an ambush. Can I cook it on a regular rice program, but I'm a fool suffering?
2. And one more thing: I have never tried the Crispy Rice program. I see you write a lot about it here, but for some reason I don't use it, I can't figure out what to do on it?
I have a 57th, and does this program correspond to my 57th, - yours is the same in the 56th, or not? And then for some reason the 56th is talking more often, but my colleagues are not heard, so I want to use your advice ...Alyonochka, oriana, SupercoW, help cute. Well, we have docks, don't let go ..

Virgo, we need help from the audience.
2. And one more thing: I have never tried the Crispy Rice program. I see you write a lot about it here, but for some reason I don't use it, I can't figure out what to do on it?
I have a 57th, and does this program correspond to my 57th, - yours is the same in the 56th, or not?

Inusya, XP is one of my favorites. I not only baked on it (I was already perverted as much as I could), you can read my adventures with baking. But when I realized what kind of regime, I fell in love with it.
This is a powerful roast (roast) mode. In the last 20 minutes before the final whistle, there is a powerful evaporation of the liquid with simultaneous frying. The program is very good. If I need to do something quickly (fry, boil), I only use XP. I think that XP at 56 is fully consistent with the mode at 57.
As for buckwheat, I think that maybe you just take a little water in proportion? Today I did buckwheat on porridge in the morning, the ratio is 1: 2, not enough, I probably need 1: 3. The porridge turned out, the cartoon turned off after the water was evaporated, but until the end, as I like, it did not boil down. We ate it, but for myself I realized that the proportion should be taken with a lot of water in order to meet my requirements for buckwheat.

I get a new recipe for "Plov-kharcho"

Om-Nom-nom! Here's my big spoon! Well done, Marinochka!

And buckwheat, like other whole grain cereals, is more convenient, in my opinion, to cook on Rice (Cooking) - until the liquid has completely evaporated.

And buckwheat, like other whole grain cereals, is more convenient, in my opinion, to cook on Rice (Cooking) - until the liquid has completely evaporated.

Why not porridge / soup? There, too, complete evaporation of the liquid ... and the cartoon itself turns off when the liquid leaves, the main thing is to correctly calculate the proportions of cereal / liquid. And during cooking, here I was making ham, the cartoon itself did not turn off for me, the liquid (meat juice) was constantly circulating there, and she cooked-cooked-cooked ... until I turned it off myself due to the readiness of the meat.

Why not porridge / soup? There, too, complete evaporation of the liquid ... and the cartoon itself turns off when the liquid leaves, the main thing is to correctly calculate the proportions of cereal / liquid. And during cooking, here I was making ham, the cartoon itself did not turn off for me, the liquid (meat juice) was constantly circulating there, and she cooked-cooked-cooked ... until I turned it off myself due to the readiness of the meat.

Is it ??? So I have complete sclerosis! It seems that no complete evaporation is provided there, I cooked liquid milk porridge there. And a smart cartoon is cut down, because it does not want to spoil the product - to burn: there is no liquid - there is no need to cook any more. (For the same reason, you have to "reload" Crispy Rice) It seems to be something like that. Or have I already forgotten everything ...

I went to get my "old" milk. far away, of course, not convenient, but ...
milk porridge cartoon did not spit it already says something.
I immediately put the jar on sour, maybe I can also make cottage cheese before tomorrow, so that I can check for sure ..

Excellent! Let the cottage cheese, like porridge, please!

Is it ??? So I have complete sclerosis! It seems that no complete evaporation is provided there, I cooked liquid milk porridge there. And a smart cartoon is cut down, because it does not want to spoil the product - to burn: there is no liquid - there is no need to cook any more. (For the same reason, you have to "reload" Crispy Rice) It seems to be something like that. Or have I already forgotten everything ...

Or I didn’t understand something ... today I cooked milk porridge for porridge / soup, the liquid evaporated, the cartoon turned off, the porridge is ready (the only thing, I almost guessed with the proportion of milk). If there is a porridge / soup mode, why cook porridge for cooking?
Or maybe just as who likes more or who is used to what? ...

It seems that no complete evaporation is provided there, I cooked liquid milk porridge there.

Here's another thought ... maybe buckwheat (crumbly), it is better to cook porridge / rice on the prog, guess the proportions, the milk has evaporated, the pan is cut out, the porridge is ready. And here liquid porridge, which needs to be boiled-boiled, it is necessary to cook rice on the prog (cooking), there it gurgles quietly for a while and is ready ...

1. Something is wrong with buckwheat, tell me on what mode it is better to cook it? As soon as I bought Perfa, somewhere (I can't remember where) I read that in the Soup / porridge mode you need to cook, but I have it undercooked all the time, and I add water and cook it according to the tasting method. It's just a shame, I make any masterpieces on it from jellied meat to biscuits, but with buckwheat it's an ambush. Can I cook it on a regular rice program, but I'm a fool suffering?

buckwheat, like any whole grains, must be cooked in rice programs. in the 57th these are those that are set by the COOKING button.
these programs are designed to evaporate liquid, which is what you need to cook porridge in water.
the porridge / soup mode is more for cereals with milk and soups. in this mode, the water is not evaporated, but on the contrary - remains in place. that is, it will certainly go into the cereal, the cereal will swell and cook, but it seems to me that it will taste a little different ...

if the taste of the finished porridge is not completely satisfied (well, in the sense of too dry or too boiled), then you need to regulate the amount of water and additional programs (FAST COOKING, MINIMUM LOADING or COARSE, FINE).

I always cook buckwheat as well as rice. on the COOKING program. water: cereal = 1: 1.

Why not porridge / soup? There, too, complete evaporation of the liquid ... and the cartoon itself turns off when the liquid leaves, the main thing is to correctly calculate the proportions of cereal / liquid.

but no! liquid does not go anywhere on porridge / soup. well, except that it is absorbed into the cereal itself.
Of course, you can calculate the proportions so that you get a gruel, but still, this mode was not invented for this.
and on porridge / SOUP the cartoon does not turn off automatically when it realizes that there is no water, but after the time specified by the person (from 1 hour to 4 hours).
i.e.purely theoretically, she can turn off earlier - this is the case when she thinks that we need to be protected from fire, such as there is no water inside and it is good to cook.

Or I didn’t understand something ... today I cooked milk porridge for porridge / soup, the liquid evaporated, the cartoon turned off, the porridge is ready (the only thing, I almost guessed with the proportion of milk).

uh-uh nah, honey !!! you just poured a little milk, or poured a lot of cereals!
the liquid is evaporated and absorbed into the cereal - these are two different things in my opinion.
when it evaporates, it turns out a crumbly gruel, all the grains separately, one into one.
when absorbed, it is a mixture of plasticine and putty.

therefore, if you like a softer one, then it is better to increase the proportion, but cook in rice programs. then it will turn out to be soft and pretty.

Well, finally I got to Temka !!!
I am sharing my first experience of baking 56 models.
It was a joint baking online with Oriana ..... oh, a huge special thanks!
So this is how ... I baked this cake

=================================

I just can't understand ...
Marisha writes in her recipes here
1st shutdown before countdown - 10 minutes;
2nd shutdown before countdown - 7 minutes ....
This is how I understood it on XP ... but the cartoon does not turn off by itself ...
Like me with a cake ... turn it off manually ?!

Lisa, the cartoon must be turned off!
Next time you bake, put the dough in, set the XP mode to 1.30 and wait.
Will not turn off - well bake on until the last 20 minutes of the cycle.

but how do I understand that she is disconnected? will she squeak?

well, yes, to begin with, she will have to emit a signal of completion, but if she suddenly listened, then if the time goes forward on the display - 1, 2, 3 ... and so on (these are minutes), then this means that he no longer prepares a cartoon, but keeps it warm. like she already thought she had everything prepared and kept the food warm for you.

hmm ... I didn't have that ...
it means that you need to come up with something to check whether she thinks or not.
Right now, I'll go home the dishes and put in the cartoon something that can't burn quickly ... and without liquid and we'll see if it turns off or not.

==============================

I don’t understand anything ...
My still sleepy mind ... I couldn't think of anything better how to put black bread there)))) 10 pieces ... put on XP ... now the display is 1.25 ...
Am I dull or I have something with a cartoon. T. To, according to you, it should be disconnected ?!

===============================

Calmly
Panic is canceled)))) Exactly at 1.20 the cartoon turned off)))))))))
I wonder why, then, according to Marisha's program, she didn’t disconnect ?!

[SupercoW]

I always loved lazy dumplings when my mother made me in childhood. in my adult life, I have never succeeded in them ... but the problem is in the test - I do not know how to do it.

I make the dough "by eye", but I can try to describe in numbers
250 g of cottage cheese, 1-2 tbsp. l. sugar, a pinch of salt, a little vanilla sugar, add 1 egg and mix well so that there are no lumps. If the cottage cheese was dry and lumpy, then it is better to first wipe it through a sieve, and then salt and add eggs.

Now you need to add flour, mix, make balls from the dough with a spoon, put them in a double boiler and steam them as you cook vegetables. Nothing complicated.

cottage cheese cake ... yes, from one word, the cake already throws me into a cold sweat. I'm afraid of muffin dough. although just to see I would have looked ... where is this miracle?

It only sounds scary, but in fact it is very easy to do if you have a food processor or at least a mixer. But I do everything "by eye", so there is a problem with the recipe
You need to beat the butter as if it were a cream, add cottage cheese, continue beating until it becomes homogeneous, add salt, sugar, soda. Add a little milk or sour cream, citric acid to the eggs, mix, pour a little into the dough, add flour at the end, mix, pour into a cartoon and bake. I baked in dex.

and what is KISH?

Kish is a French pie. It is done very simply, only you will again say that you don’t know how to cook. I’m even afraid to start telling you how to do it.

And you can also make such a mousse cake from cottage cheese without baking that everyone will die of delight. All you need is cookies, gelatin and a little jam.

===============================

For your sake I found a Soviet book with a recipe for lazy dumplings
Hold:
VARENIKI LAZY
Mix cottage cheese with flour, add beaten raw eggs, vanillin, salt, mix well, put on the table, sprinkled with flour, roll out in the form of a rope as thick as a finger, squeeze the palm of your hand and cut into diamonds.
Put lazy dumplings in a shallow dish with boiling salted water (preferably a stewpan) and cook until they float to the surface. Then select them with a slotted spoon, put in plates, pour with butter or sour cream.

Products norm:
1 tbsp. flour, 4 eggs, 1.5 tbsp. cottage cheese, salt, vanillin to taste,
0.5 tbsp. sour cream or 2 tbsp. l. butter - for watering

My notes on the recipe:
1. I would add 1-2 tbsp into the curd dough. l. sugar because it tastes better
2. We do not cook them in water, as it is written, but put the dumplings in a double boiler basket and steam them for about a few minutes until cooked.

P.S. note that there is no baking powder in the recipe

================================

SupercoW, for lazy dumplings, the cottage cheese should be dry, as expected, and not the same as the curd mass.
Since you make the curd yourself, keep the sour milk in the steam bath until the flakes are completely separated from the whey. Then weigh it and you can even squeeze it slightly, then excess moisture will go away and lazy dumplings will turn out.

I read how you make cottage cheese, you underexpose milk a little in water, a complete restraint does not come. You get soft cottage cheese, which is delicious to eat or to make cheesecakes or curd creams from it, but it is not suitable for dumplings.

The dough for lazy dumplings should not be steep, it turns out to be soft and even a little sticky, so the table should be dusty with flour. I didn't roll out the dough at all, I took it with a spoon, rolled it a little in my hands and put it in the basket of the double boiler.

I'll give you another recipe for lazy dumplings, tremble

Curd 837 g
Flour 115 g
Egg 1.5 pcs (60 g) now it is 1 egg С0
Sugar 60 g
Salt 8g



I will not leave you alone today, probably

Here's another delicious pastry with cottage cheese 🔗
If you click on the tag "curd", you will see a bunch of recipes with curd.

girls .... do you have rice strongly sticks to the bottom?
here I have a little stuck ... it feels like I'm baked ... when I lift it up with a spoon ... and from the bottom such a very thin one lags behind ... with a crust))

=========================

I cooked pilaf for cooking (standard) long-grain ... like 55 minutes there ...
I couldn't put meat under the rice today ... because I read that one girl was frying it a little ... so I decided.
And so last time I fried meat in a pan and put rice on top ...
And last time rice stuck a little too ...
I'll give you a picture

==========================
it's scary to scrape further))))

girls .... do you have rice strongly sticks to the bottom?
here I have a little stuck ... it feels like I'm baked ... when I lift it up with a spoon ... and from the bottom such a very thin one lags behind ... with a crust))

I only get it when I boil milk. everything else in both cartoons is no problem.
it happened among girls that the rice seemed to dry out a little from the bottom.

Remind me once again, on what mode did you cook pilaf?

and another little trick. when you cook something like pilaf, always put the meat UNDER the cereal. maybe the meat is tougher ... I always get the meat from the multi. but I usually take pork, sometimes beef. about curit, I generally keep quiet - she does not need much time.

it's scary to scrape further))))

all clear. only by soaking. stand a little - it will disappear by itself!

I cooked pilaf for cooking (standard) long-grain ... like 55 minutes there ...

aha, everything is correct here.

I couldn't put meat under the rice today ... because I read that one girl fried it a little ... so I decided.
And so last time I fried meat in a pan and put rice on top ...
And last time the rice stuck a little too ...

it means that it will be easier to do this in order not to steam with a frying pan ...
you throw everything in a saucepan for frying and turn on the STEAM mode. you do not leave the multi, you watch and stir ... when you like the color, turn off the STEAM, fill in the required amount of water, salt + seasonings, add the required amount of rice and turn on the COOKING mode.

It seems to me that you are now stuck because of the frying, well, in the sense that you overexposed it a bit and it itself has already stuck to the bottom, and then rice was added ...

I usually do it without frying - nothing sticks. I just fall asleep all at once - vegetables, then meat (more often I throw ice cream), then rice, salt + spices, and then I fill it with water.

and also as an option - after cooking, hold the pilaf (porridge) a little in the switched off cartoon with the lid closed. not on STEERING HEAT, but in off (the START button should blink). then the porridge will slightly move away from the bottom and edges. I don’t know how to explain it correctly, but we have already discussed it somehow.

Fuh ... barely read everything .... well, a perfumed topic gives life
As for frying .. when I did pilaf and in general, when I do fry, I do everything on XP. This program takes a long time to heat up, about 15 minutes, but then - just gorgeous and quickly fry everything. So I fried it, then switched to the Cooking mode and cooked for me a chic swimmer, albeit with chicken meat ... And now I remember the first time I also had pilaf a little baked to the bottom. I filled it with water, stood for half an hour and removed it with a soft sponge.
Now I will give everything mainly, on the XP program

I have become stronger today in the idea that Perfezza bakes better than Yummy. This pudding was baked in Yummi, I locked it up out of court habit (to Polinka's delight) and gave her more work. But the baked goods themselves are both baked, and blush, and rather in terms of cooking time, it turns out better in Perfezzka.
For some reason, in Yummi, all the products are not tall and pale (even if a long cooking time is set), but in Perfez they are tall and ruddy.
I wonder how much the temperature on baking in Yummi Perfezzka, like an oven, keeps 180 ... is Yumik less?

=============================

Another observation about baking ... alas, Yummi is inferior to perfese in baking. I baked a charlotte this morning, not at all the same as in Perfezza, (I kept it for a long time (65 + 15), it turned brown, but the middle was wet, and in Perfezza it was the same charlotte, baked according to the same recipe for 30 minutes and baked completely .. ..) I don’t understand what’s wrong?
More humidity and lower the baking temperature itself (in Yummi), and in Perfezza higher temperature and lower humidity due to the active release of steam from the valve?
In yummi, heavy dough (muffins) is excellent and rather light.
I have already pulled out the valve, I think, maybe I didn’t fit it right or not tightly after cleaning? It seems so ... a mystery, damn it

=============================

And how cool it is, because it was this cartoon that was created by the manufacturers without this function AT ALL! And what is the result !!! If only the regime did not have to be "juggled" all the time.
What is the interesting mechanism on XP? What is the guarantee of the quality baking process? I still think to try something without a valve to bake, but when I look at a gaping hole in a cartoon without a valve, which will suit the "draft" - the desire disappears. HOW to make moisture disappear ???

Alenka, I would rather juggle the mode, but I will get a high-quality baked cake than a substance stuck together inside, if you knew how many experiments I conducted, I’m not describing everything here ... that's why I came to this conclusion.
The point is the valve, I think that if you pull it out, you are unlikely to get the desired result.
After all, if you pull out the valve in Yummi, you will get a gaping hole, steam will come out well, but this will also affect the quality of baking not for the better.
In Perfezza, the valve is not large, but it releases steam intensively, which means that the moisture in the pan is less and the dough is baked, not brewed.
Here in Yummik I liked only "Zebra", everything else is low and light.
Therefore, now I completely change the approach to baking.

=============================

I remember that when I was choosing a cartoon, I saw that in some cartoon the baking was going at 120 degrees, I was very surprised why the temperature was so low.

Now, if you could measure the temperature on baked goods in Yummi .... maybe it's 120 degrees in it? Perfezza know for sure that it's like in the oven - 180!
Now, if someone told me that I would return to XP and praise it, and continue around it with joy "dancing with tambourines", I would at least be very surprised ...

I still have vague thoughts about baking in XP mode. After all, the truth is, some kind of better baking is obtained on it. In the "Bake" mode, I constantly have to add time. The baked goods are not that high. Maybe I'll try on my "Crust", what happens? But I tried something, but I didn't want to turn on the cartoon either from the second, or from the first, or from the third time. It was zeroing all the time. I'll try tomorrow. If it doesn’t work out, then I’ll just go for baking.

I still have vague thoughts about baking in XP mode. After all, the truth is, some kind of better baking is obtained on it. In the "Bake" mode, I constantly have to add time. The baked goods are not so high

That's for sure, 100% agree !!!! Time has to be added constantly, as a result, the product is still not high.
I've already done so many experiments !!!!
The best baked goods in Perfezza on XP, this is now absolutely definitely established in my experience on different types of dough. From the lightest (charlotte), which turned out to be completely different from the perfezz, to the heaviest butter (muffin), which was baked (90 + 25 minutes) and still the top stuck to the fingers.
So Perfezze respect and respect, I am completely switching over to baking on XP.

but I don't bake anything else, why? I have a desktop mini oven, excellent. And there are no problems with the top crust with it and everything is baked wonderfully. And it does not heat up very much in the heat, like an ordinary large gas one. The cartoon will not replace the oven in full - this has already been discussed and re-discussed. some things - like biscuits, casseroles, yes, I agree. And the muffin dough or some other - these are all IMHO experiments - baked - not baked, rise - no. Not stable. And for a long time

Irish, well, I was screaming that I didn’t like to bake in the cartoon, and now I don’t know why, but it’s more convenient for me to bake in the cartoon.
my oven bakes well, but everything is random there - the temperature does not show and is not regulated normally. in AG it is convenient, but as for me it is not enough intermeddle.
and in the cartoon I have a curl of SUCH size turned out to be just for my family! and casserole ...
so of course the cartoon is not really for baking, but to each his own. I will repeat myself again - for many, it is not even very convenient to cook in a cartoon, but I bastard.

h. s. I'm making fun of the new bowl. Of course, every time I apologize to her, so that she doesn't take offense at me and serve for a long time ... but I'm really out of the Yummi bowl.
I now do all the baked goods in it without parchment, the day before yesterday I made fried eggs, which my husband missed already terribly. Yesterday I fried young potatoes ... this is a complete thrill - the bowl is just a delight, everything in it turns out awesome!

[I will give a recipe:]

Tonight I made another "muffin" quick recipe. It turned out to be a quick and aromatic cupcake for tea. Nice and lightweight.
Who cares I will give a recipe:
100 gr margarine + 100 gr. melt sugar. Add vanilla. Drive in 1 egg, 2 tables. spoons of jam (I had apricot jam), 150 gr. kefir and 300 gr. flour with 2 hours. l. baking powder.
Mix everything well, pour into a cartoon, bake for 65 minutes. Poke with a toothpick, if damp - send it to the cartoon for another 15 minutes.
I advise, awesomely delicious with evening tea (with mint or lemon balm).

[Alyonochka]

Alyonochka, throw the link pzhlst to the curd pudding you are talking about from Panas; I want to start a recipe for something that has been tested by experience in such a bakery in a cartoon, in order to add sometimes not eaten cottage cheese. It stays often, so it's nasty.

This pudding (casserole) is from the recipes that came with the Instruction Manual for Panas. Budgetary, completely relaxed. And delicious.
Irr, just - there is not enough flour, sugar - too! And calcium! Every female body needs it to get stronger and even almost lose weight.
Grind 0.5 kg of cottage cheese with 1 multi-glass of sugar, add 1 tbsp. a spoonful of butter and 2 yolks, a bag of vanilla sugar (or 0.5 bags of vanillin), 0.5 tsp salt, add 4 tbsp. tablespoons of flour and raisins (I love candied fruits). Beat the two squirrels until fluffy and mix gently with the dough. (I don't see much point in bothering with whipping the whites separately - they still can't raise a dense layer of cottage cheese, this is not a light biscuit. I tried it more than once - it turns out almost the same, that you add eggs to the cottage cheese right away, that you add whipped protein). It turns out a soft, almost creamy dough. It is convenient to grind cottage cheese with a submersible blender or mixer.
Grease the bowl with oil, dust with flour. We bake for 60 minutes (I bake a little longer in Pan), 10 minutes - heating. We open the cartoon, let it cool a little in the bowl - it easily slips into the plate, you don't need to overturn it.
According to the recipe, pour 1 sour cream on top (many simply add this sour cream to the dough).

There are many "hard" recipes, this one is the simplest, but most enjoyable. I'm still maturing to Curd Zebra from! ... Soooo tempting !!! Wouldn't spoil the recipe with your performance ...
The site inspires me soooo! I just hung there, for several days I can't tear myself away - I want EVERYTHING! Here, there are talented people !!! Soooo magnificence of delicious !!!!

[according to this recipe:]

And for dessert, Perfeza and I prepared such a curd
according to this recipe:
Mix 2.5 cups of flour with 2 tsp. baking powder, 0.5 tsp soda and on the end of a knife of salt.
Mix with a mixer 200 gr. cottage cheese + 1.5 cups of sugar + 100 gr. melted margarine, vanillin, 1st tbsp. spoon of lemon zest + 150 ml. milk. Add 1 to 3 eggs and mix everything by hand with flour, baking soda and baking powder.
The dough turns out to be quite thick, thicker than homemade sour cream.
Baked for 50 minutes. Rises well, check for readiness with a toothpick.



here in the context:

[Marishenka]

Girls, I will not be "in the subject" now, I just came to my friends for advice. And I apologize for the offtopic.
I present the essence. I bought today, while looking for a silicone spoon, 2 silicone molds - on the sheet 6 Bears-almost-Barney and a leaf with dragonfly butterflies (such as the blue ones here 🔗) On HP I found a recipe for cupcakes for Barney Bears. I did it. Nice. My daughter eats ... but because this is a favorite bear and funny insects. Boring taste. And not as tender (not biscuit) baked goods like Barney's from the store. Maybe someone will provide me with one more option, what could be baked in these tins. I have not made muffins and other "small forms" before. You need something tasty (biscuit, tender cake) made of a fairly batter, so that it spreads well over the molds. Marishenka, Will Your Yogurt Muffin Recipe Go?

[Marishenka]

I have not made muffins and other "small forms" before. You need something tasty (biscuit, tender cake) made of a fairly batter, so that it spreads well over the molds. Marishenka, Will Your Yogurt Muffin Recipe Go?

Alain, I think that muffin dough on yogurt will do, it turns out to be quite liquid, well, like homemade sour cream, it takes the shape of molds well (in a bent shape) and the finished product turns out to be very fragrant, tender and terribly tasty!

Thank you, Marishenka! I didn’t have any forms, but the recipe attracted me! I think that the "insects" should turn out as it should - there is a deeper mold. And, for sure, it will turn out delicious!
And Bears ... they are not that small, but ... flat, or something. It is necessary for the dough to spread, all sorts of ears and legs to fill, and with this fullness - it did not grow much, so that the "animals" are not too humpbacked. I will try. Better to let the Bears look strange in appearance, but tasty.
Marishenka, is the crust on the muffins browning or will it be rather pale? Don't add color with cocoa or saffron?
I can't say that today's baked goods are too bad, but to myself I called it "souvenir gingerbread" - it looks beautiful, promising, but you start eating ... it's better to admire the Ordinary. Appearance, as always, is deceiving.