Multicooker Dex DMC-60 (reviews and discussion)

For milk porridges, I never grease the bowl at all and have never tried it (to be honest, for baking too - fortunately, a dex saucepan allows this).

And I don't know what to even say - the milk is diluted with water, why did he want to run away
The only thing I will not say about homemade milk is that I always have store milk.
I always cook milk porridge on the program of the same name, and pumpkin porridge too - I am very pleased with this program.

Try to cook some more milk - how the milk will behave - maybe this will be the only case, and if not (God forbid, of course) - then the program may be so hot in your Deksika.

I have pearl through the valve - these are peas on the Stew, there, yes, a spectacle - well, peas are still that dirty trick

But I can also advise you to boil the milk with the multi lid open, and then pour the cereal, close the lid and cook until tender.

Ira, tell me, what kind of yogut girl do you have? (You saw, you took part in the discussion) My Moulinex has become completely bad, and she is only a year old. It gets very hot, put some packing material, it doesn't help. I want a new one.

I have Dex 108. Everyone said about him that he does not overheat.
But I'll tell you in good faith - for the first year I probably kept the temperature of 38-39C steadily, but then I began to overheat too - up to 43-44C
I bought a thermostat and since then I am happy

If you have Mulik without an electronic timer, then you better buy a thermostat and everything will be
All yogurt makers sooner or later sin overheating.

But judging by your Technique, you just have an electronic timer ...
I would buy a simple yoghurt maker + thermostat - this is the most reliable set - in my opinion.

If you have Mulik without an electronic timer, then you better buy a thermostat and everything will be
All yogurt makers sooner or later sin overheating.

No, Irus, everything will not be wonderful with Mulik with a regulator. I played around, and put the thermostat in the cabinet, because all one thing is nonsense, it's easier for me to adapt this way, with substrates. The trick is that this yogurt maker is shallow, and the bottom heats up a lot, and therefore no uniform distribution of heat over the yogurt maker is obtained. Put the sensor on the bottom - it will be underheated, put it higher - overheating at the bottom is all the same. In short, I spat on the whole thing and returned to our sheep, so to speak.

I read about yogurt makers: in general, there is some kind of stalemate with them. I always make yoghurt in a multitude, which is not always convenient. I want to buy a yogurt maker, and it turns out that they have one hemorrhoid ...

No, Irus, everything will not be wonderful with Mulik with a regulator. I played around, and put the thermostat in the cabinet, because all one thing is nonsense, it's easier for me to adapt this way, with substrates. The trick is that this yogurt maker is shallow, and the bottom heats up a lot, and therefore no uniform distribution of heat over the yogurt maker is obtained. Put the sensor on the bottom - it will be underheated, put it higher - overheating at the bottom is all the same. In short, I spat on the whole thing and returned to our sheep, so to speak.

I have a Clathronic, it is even smaller than Moulinex. And everything comes out fine with the thermostat. Maybe it's just that mine initially doesn't overheat as much as Mulya? The sensor is at the bottom. The jars are also on the bottom, except for the central one, it is on a circle of thick cardboard (the bottom heats up more there) And if, Oksan, cover the yogurt maker from above with a terry towel or something else, so that the heat does not go away from above? It should work out. It’s a pity that it’s still not working with the regulator, if you adjust to the nuances to make it work, then this is a song, and not yogurts come out!

I have a Clathronic, it is even smaller than Moulinex. And everything comes out fine with the thermostat. Maybe it's just that mine initially doesn't overheat as much as Mulya? The sensor is at the bottom. The jars are also on the bottom, except for the central one, it is on a circle of thick cardboard (the bottom heats up more there) And if, Oksan, cover the yogurt maker from above with a terry towel or something else, so that the heat does not go away from above? It should work out. It’s a pity that it’s still not working with the regulator, if you adjust to the nuances to make it work, then this is a song, and not yogurts come out!

As I have not tried! I have a song only without a thermostat, with substrates and to catch readiness in time. Then the song. I played with the thermostat for a very long time, so I never got what I needed.

Ok, for you! Of course, I'm not in measuring cups, but half a liter at home. milk, about 100 g of water and three dessert spoons of millet, 3 sugar and a piece of butter. After boiling, I closed it and moved away. I hear boils and climbed through the valve. Then I will open and close, and for the last 20 minutes I have been quietly languishing. I tried it after graduation, the porridge was cooked. But why did you run away first? Can you cook not for "Milk Porridge" (50 minutes was on the display) or boil milk in advance?

Put in a hinged double boiler to prevent milk from escaping, and cook yourself a porridge to your health!

Girls who cooked jellied meat in Dex? I haven't cooked yet, how I felt. I decided to cook the broth for the first time on simmering, put it on for 3 hours and it turned out cloudy. Then I decided to conduct an experiment and set the big head of a silver carp to cook for 8 hours, and it also turned out to be muddy. Poured cold water, maybe you should have hot?

Girls who cooked jellied meat in Dex? I haven't cooked yet, as I felt. I decided to cook the broth for the first time on simmering, put it on for 3 hours and it turned out cloudy. Then I decided to conduct an experiment and set the big head of a silver carp to cook for 8 hours, and it also turned out to be muddy. Poured cold water, maybe you should have hot?

Cooked more than once, but stewing. Poured cold water. It turns out transparent and tasty. Cooked for 4-5 hours (I look at the meat).

Girls, point out where there is a cake recipe for Dex-60. And then I just wanted to bake a cupcake (there are eggs, margarine, nuts), but I can't find my own book with recipes from multi.

I set the big head of the silverhead to cook for 8 hours and also turned out to be muddy.

Maybe it's all about the fish? If it is caught from the muddy water, then there is a lot of dirt in the head (in the gills).

[Ver]

... I decided to cook the broth for the first time on simmering, put it on for 3 hours and it turned out cloudy.

Ver, and I have a question - why are there only 3 hours on the languor
The languor is a specific program, but not less than 5 hours, because.
1st hour 45C
2nd hour 65C
3rd hour 85C
4-5С - 95-98С

[Vinnitsa]

Vinnitsa
Zebra Cupcake
draining. butter 130 gr
sugar 250 gr
eggs 3
flour 330 gr
kefir 1 tbsp (250 ml)
baking powder 1 sachet (11 gr)

Baking for 1 hour 20 minutes, then Heating for 10 minutes, take out the saucepan, wait for 15 minutes and take out the cake

PS is my version without cocoa, I don’t like baking with it, but you can safely add it to half of the dough and make a real zebra
you can attach some nuts here

P. P. S. can still be added to the dough 1-2 tbsp. l. cognac for aroma - there will be a drunk Zebra

Is this a recipe from a book?

honestly - I don't even remember where exactly, but I always bake like that - but I think so, from a book, just without cocoa

I can find a book and have a look if necessary

I found a book, looked - yes, a recipe from a book, but in the original book recipe, instead of butter, margarine, cocoa powder 2 tbsp. l., soda 1h. l. quench with vinegar (I use baking powder)

In short, here's the original:
margarine 130 gr
sugar 1.25 tbsp
eggs 3
flour 2st
kefir 1 tbsp
cocoa 2 tbsp. l.
soda 1h. l. extinguish. vinegar
glass 250 ml

Specified Baking for 1 hour - during this time, I'm not quite ready. The rest is the same.

honestly - I don't even remember where exactly, but I always bake like that - but I think so, from a book, just without cocoa

I can find a book and have a look if necessary

I just asked, you don't need to look on purpose. The main thing is that it is tasty and tested! And a baking powder for flour or kefir?

I always mix baking powder with flour

[Ver]

Ver, but I have a question - why are there only 3 hours on the languor
The languor is a specific program, but not less than 5 hours, because.
1st hour 45C
2nd hour 65C
3rd hour 85C
4-5C - 95-98C

I wrote that the experiment was 3 hours just broth with ribs. I read the instructions and jellied meat from fish for 8 hours. And on languor, well, that would not boil strongly. I decided that at first it would boil very much during the stewing. When I cooked on the stove, I tried at first to boil over low heat, and then barely barely it languished with me with barely noticeable bubbles

[Vera]

Vera, Dex's extinguishing is also excellent, not violent - try it next time, but under supervision, so that you know what and how.

[Vera]

Vera, Dex's extinguishing is also excellent, not violent - try it next time, but under supervision, so that you know what and how.

Right! When stewing, I always have the most transparent jelly!

[Vera]

Vera, Dex's extinguishing is also excellent, not violent - try it next time, but under supervision, so that you know what and how.

To be honest, I probably don't need any jellied meat in a slow cooker. I got used to cooking with buckets with several types of poultry and meat. And in a multicooker only one foot will fit: girl_red: That's right, I thought it would suddenly turn out better, more transparent. Sometimes I want homemade noodles and so that the broth is transparent, so I experimented.

I got used to cooking with buckets with several types of poultry and meat. And in a multicooker, only one leg will fit

so I cook on the stove in a bucket pan, and there is very little of that jellied meat in the cartoon, that's why I don't cook

I apologize for unnecessary questions. Next time I'll think about it, and then I'll ask

Ver, don't worry ... it's just that sometimes the same questions are repeated at intervals of one or two months and the girls get bored of answering the same thing ... And for some reason, few people want to leaf through the topic ... As well as to use search engine ....

Vera, have you messed up the programs in the cartoon for an hour? Because I do not remember point-blank that it was possible to set the time to 3 hours on the languor, and I don't understand how a muddy broth can turn out on the languor in 8 hours? Anyway, at any time. He does not boil there, but melts. Where does the turbidity come from?

Girls, when you cook broth, do you remove scale?

Oksan, there is nothing confused, I turned off three hours ahead of time. And the second time, it did not boil at all and should not boil at the beginning of cooking, but it became cloudy from heating and so this turbidity remained. Maybe it's true because of the fish. I looked into the saucepan several times and he languished. So everything is fine with the program. : girl_red: Honestly, I'm already ashamed of my question. I will repeat again, it was an experiment, I was not even upset that it did not work out. There is a dog in the country who ate it with pleasure

Girls, when you cook broth, do you remove scale?

yes, of course, but on languor she was almost not there, so slightly

Oksan, there is nothing confused, I turned off three hours ahead of time. And the second time, it did not boil at all and should not boil at the beginning of cooking, but it became cloudy from heating and so this turbidity remained. Maybe it's true because of the fish. I looked into the saucepan several times and he languished. So everything is fine with the program. : girl_red: Honestly, I'm already ashamed of my question. I will repeat again, it was an experiment, I was not even upset that it did not work out. There is a dog in the country who ate it with pleasure

Once I decided to cook fish soup from the heads of a bighead, such a mud turned out ... Dirty, smell - fuuuu. But this has never happened from carp heads. So, most likely, it's the fish.

[Vinnitsa]

Vinnitsa
give a photo of the cupcake as it is ready

And what a smell !!! I just love it! Exactly 1 hour 20 minutes? After an hour, you can open - see how you are? Or not worth it?

Only the one inch rose a little (as if separated). But tasty and satisfying! Thanks for the recipe!

[light]

I would like to draw the attention of new dexo owners to one of my family's most favorite desserts. Thanks to its author light and Nade - nvk for advertising in our topic!
Please love and favor - Curd soufflé https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0:


It is very airy, very tender and very tasty!

Snusmumrik, what a beautiful souffle! And I never get so magnificent and tall. He always falls, even though I try to do everything according to technology. But it still tastes great!

: girl_red: I do not fall off, the only thing is that the top of the cheesecake sometimes bent, but this is rare. By the way, I took 4 eggs several times, instead of 5, and it seemed to me that the result was more stable. And the taste is really wonderful! I also always add raisins.

I almost broke my head how to cook poppy in a navy way! I kept thinking whether to grind it or just rinse it, and then cook it with minced meat.And then I realized that it was pasta ...

and I am the same. And I also thought this is what a drushlag should be in order to wash the poppy there, well, I think this is probably for very advanced housewives

Today I again made jellied meat, once again Deksika is ready to kiss, what a transparent, tasty jelly, I put it in the evening, it's ready in the morning, lovely I first boil the meat in a saucepan so that the foam goes away, rinse and simmer for 10 hours. Of course, not much happens, but I don't really want to eat jellied meat for a week either, but today and tomorrow we will eat, after a while we can do it again, because there is no effort.

I made such a soufflé, strictly according to the recipe, kept it heated, very tender and tasty, only the crust was a little dark, I kept it for 45 minutes on baking, less is needed.

I made such a soufflé, strictly according to the recipe, kept it heated, very tender and tasty, only the crust was a little dark, I kept it for 45 minutes on baking, less is needed.

I already have 40 minutes on baking, can I already turn it off?

[Snusmumrik]

I would like to draw the attention of the new dexo owners to one of my family's most favorite desserts.

It is very airy, very tender and very tasty!

Snusmumrik, thanks a lot for pushing! I somehow missed this recipe I also cooked it yesterday

To say that it is delicious is to say nothing. I could not resist - I pulled it out hot and cut it, that's why it turned out low. But very tender and tasty.
Yes, by the way, happy birthday, countrywoman!

I already have 40 minutes on baking, can I already turn it off?

I'm sorry, I was leaving. After heating, let it stand until it cools down, you can already take out the lukewarm one, very neat.

the casserole did not rise, but maybe due to the fact that I added coconut flakes, but it turned out to be a hole, like in girls I put fruit and poured jelly, it turned out pretty!

[Snusmumrik]

the casserole did not rise, but maybe due to the fact that I added coconut flakes, but it turned out to be a hole, like in girls I put fruit and poured jelly, it turned out pretty!

Snusmumrik, thanks a lot for pushing! I somehow missed this recipe Yesterday I also cooked

To say that it is delicious is to say nothing. I couldn't resist - I pulled it out hot and cut it, that's why it turned out low. But very tender and tasty.
Yes, by the way, happy birthday, countrywoman!

Thank you, Natasha, for your congratulations!
Try, girls, next time instead of 5 eggs use 4, I did this several times and the top turned out to be even and the casserole did not settle, did not blow out. And be patient, that is, keep it on the heat for as long as necessary, without opening the lid and then in a saucepan until it cools down, and your casserole will be not only tasty, but also beautiful!

Regarding eggs in cottage cheese casseroles, somewhere I met an opinion on the Internet (like professional chefs) that they are not needed there at all and the current makes the casserole heavier, they say everything will be perfectly sealed with semolina / flour / starch and soda / baking powder. They say in kindergartens and other canteens, this was replaced with egg powder (like melange) or a maximum of one egg per 600-800 gr. cottage cheese and many who followed this advice, noted there that for the first time in their lives they had a high, not fallen casserole. But I have not tried
It must also be taken into account that the cartoon is not a blown-through oven, but a closed system and often with a high temperature for delicate cottage cheese

I will not argue, I am not a technology expert.
Simply, in this particular recipe, it seems to me, with the help of whipped proteins, it is precisely the airiness that is achieved. That is, without eggs, semolina will hold everything together, of course, but this will no longer be a soufflé, but there will be a plump version of the casserole. And in terms of temperature, it seems to me that when the baking mode is 40 minutes, it seems as if the primary binding of the ingredients occurs, and further standing on the heating cannot be skipped, because at this time at a lower temperature, a unique "sufflism" and airiness.
I hope I wrote it clearly, otherwise I'm more of a reader than a writer.

DD! Accidentally stumbled upon this forum, sat at midnight and fell in love with DEX 60 And here you also invent names for them I caught fire with a slow cooker very much. And then I found out at my friend DEKS 50th. But since they are no longer released, I decided to look for the 60th. Today I'm waiting for a call - maybe on Monday I'll join you in full force! And so I will still read and lick my lips.
Have a good day to everyone

Virgin!
Help yourself!

And inside the baskets, apple and tangerine jam - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103624.0, put 4 seedless grapes in each basket on the jam, and on top - cream. How did the cream - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79532.0, and the recipe for baskets, in my topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=281686.0 Girls, how easy it is to make them! And what delicious!

And here is my biscuit for tea!


4 eggs, 1 cup sugar, 1 cup flour, 1 table. a spoonful of starch, 1 tsp. baking powder, vanilla sugar, crushed nuts.
Beat the whites with half the sugar until stable peaks; Grind the yolks with half the sugar; add a tablespoon of starch and baking powder to the flour, sift.
Gently mix the whites with the yolks (with a spoon, not with a mixer; I mixed with a silicone spatula). Add flour, nuts in several stages.
Grease the mold with butter, pour out the dough and bake in MV for 1 hour.

Girls!
Thank you for the praise - who else to share with, if not in your own topic? In fact, it's easy to bake and decorate! Try it, and I'll be happy to tell you!
Lidochka - I'm looking forward to the report how you bake it! And roses are quite simple to twist, you only need a pastry nail and a good cream. I specially baked baskets in the summer - I learned to twist roses, and 22 baskets with a portion. - 22 roses. Here AG has adapted for this business - quickly and not hot.

[you only need a pastry nail and a good cream]

And it's quite easy to twist roses you only need a pastry nail and a good cream.

... yeah, and hands are not hooks. I've already made five visits to these roses, if they were wrong. And there is a nail, even two, and the oil cream seems to be normal. But after the third petal, everything falls off the nail. So sho science here. Well, nothing. Then I finished off the biscuits, after six unsuccessful ones it suddenly turned out.

And here is my biscuit for tea!


4 eggs, 1 cup sugar, 1 cup flour, 1 table. a spoonful of starch, 1 tsp. baking powder, vanilla sugar, crushed nuts.
Beat the whites with half the sugar until stable peaks; Grind the yolks with half the sugar; add a tablespoon of starch and baking powder to the flour, sift.
Gently mix the whites with the yolks (with a spoon, not a mixer; I mixed with a silicone spatula). Add flour, nuts in several stages.
Grease the mold with butter, pour out the dough and bake in MV for 1 hour.

And the nuts are not specifically for the whole test? So I'm thinking of baking myself. : girl-th: And the walnuts are already chopped.

... yeah, and hands are not hooks. I've already made five visits to these roses, if they were wrong. And there is a nail, even two, and the oil cream seems to be normal. But after the third petal, everything falls off the nail. So sho science here. Well, nothing. Then I finished off the biscuits, after six unsuccessful ones it suddenly turned out.

I read somewhere on the forum that roses should be learned to make on protein custard. It seems to be easier. I never even tried to do them. So I'm thinking of studying and I have already bought a bag and attachments Oh, the cream is correctly called Wet meringue