Bamix M200 Superbox blender and the entire Bamix blender family

Fruit / vegetable puree and pomegranate milkshake (for the company)

Now I am making plastic marmalade from apples, apples need to be pureed with a submersible blender, first pureed with a multifunctional nozzle, and then with a disc with holes. The apple skins filled all the holes. The mass turned out to be airy, but apple skins are present. Kenwood wouldn't have it. There were no others, so I don't know how with others.

You try the knife first. The skins are tougher and need to be crushed. Of course, it is better to peel and peel the apples, but this is a lengthy process. The same story with tomatoes, the skins are also clearly visible, so I also either clean or use a knife with a knife.

Yesterday I made mousse from applesauce with skins - everything was finely chopped with a knife attachment. But you need to take into account that there are apples with a tough peel, and even if they are boiled to puree, blotches can remain and feel, my apples are white and their type is thin-skinned, after boiling the peel softened and was well crushed in mashed potatoes, then I made mousse with a nozzle with holes - nothing stuck.

I just tried raw apples with a knife.
what happened

But I cut large, so I had to remove the pieces from the nozzle. Well, probably about 3 minutes.
Conclusions for yourself - either pre-grind in the processor, or blanch.

[d_n_a]

d_n_a, I got a good minced meat when I cut the meat into small pieces and froze them under. And of course, if the meat is sinewy or fatty fibrous layers like in the podvaryenna, you need to freeze it and you get a very decent minced meat. But I, too, did not master the milkshake the first time. I had a blender for a year and I did not understand why everyone was running around with it until, unexpectedly for me, everything worked out. And there was an experience of soup with fibers, I don't remember which one you just need to adapt to, watch a video, read a website.

One raw apple, Antonovka, without peel. Universal nozzle. Narrow glass (small). 1 minute

As far as I understand, those who write that everything is super either resigned themselves to such a "crushing", or are promoting this product for other reasons.

Unreasonable speculation. There is no need to impose unthinkable demands on the hand blender. He cannot grind any product into fluff, since the structure of the products is different. Then there is physics. In a high and narrow container, almost everything is crushed into a creamy structure, since there are optimal conditions for cutting. In a wide container, it is not a fact that the pieces will fall under the knife again for further grinding, since centrifugal force tends to spread them as far as possible.

Fool, those power in the blender is enough, but the effect ... is lower than expected, apparently, you need to sharpen the universal attachment and not suffer. I looked at our blender attachments in shopping centers - all sharpened, very sharp. There is a redmond blender with a universal kidney attachment like in bamix - the knives are also sharp.

Power is needed for spinning nozzles in a thick mass. High power is not needed for rotation speed.

Here's an illustration of the power when mashed homemade dried apricots

[d_n_a]

d_n_a, Not Redmont !!!! Stands in a box with a chopper, with a bunch of nozzles in the country, used only 3 times, - nozzles fall out of the nest. Doesn't match the declared power ... in general garbage ...

[Jouravl]

Jouravl, I support!

I'm talking about the fact that in other blenders the knives are sharp, and in the bamix they are dull.

Now I was making a puree buckwheat soup with milk, a couple of minutes with a meat knife, then a disc with holes, the effect is greater than from a multifunctional attachment, but also 3+, as it is far from a smooth emulsion.In general, I already looked after the device, those other immersion blenders, I ordered, I will buy and post a photo, which was all obvious. It's a pity Kenwood burned out - otherwise it would show how a leg can work.

[d_n_a]

d_n_a, share what you ordered. I understand that in our time you need to have several blenders - it's like cutlery - for fish, for meat, for fruits ...
I just made a sauce for steamed vegetables and fish ... He has no equal here ...

: girl_wink: I ordered a Panasonic, but not yet equipped with a chopper, tomorrow I'll find out if it will be in October. I also like Bosch with a twisted wire like in bamix, but I'm afraid to order because of the large number of negative reviews on other models of this manufacturer. I also like Philips 1372, but the reviews are also very confusing.

[d_n_a]

d_n_a, today I tried it on champignon cream. It seems to me that in the situation with your soup, it's still about the container. For 30 seconds I mashed the mass in a saucepan. It didn't work anymore, because the sides are low near the pan, and it started splashing. The result for these 30 seconds did not suit me, there were pieces of mushrooms. I poured this case into a tall glass, and in another 30 seconds I received a perfect homogeneous cream.

As for the meat, I will probably agree. This blender is not very suitable for raw meat. I'm not sure, though, that there are any blenders that do meat better than a meat grinder.

For meat from a blender, I want a homogeneous mass, and not torn pieces, which is not very achievable in a slice. But tomorrow I'll try some slightly frozen. And about tall and narrow dishes - I'll try. In a 2 L saucepan - nothing worked, also in a 1 L mixer bowl, but low and wider in diameter than the jug.

Need to use tall and narrow capacity.

I have a stationary blender (Bosch cube combine). Creamy structure does not work, there are pieces. But Bamiks (I suppose it can be done with any other submersible) in a high glass - easily.

A stationary blender is a tall, narrow glass plus a knife at the bottom. If you lower the hand blender to the bottom of a tall glass, you get the same thing.

A stationary blender is a tall, narrow glass plus a knife at the bottom. If you lower the hand blender to the bottom of a tall glass, you get the same thing.

Still, not the same, because they would have been showing off mashed potatoes from a stationary blender long ago.

Today I made vegetable soup: onions, carrots, beets, peppers, tomatoes - there is no question of any mashed potatoes compared to soup from a stationary blender, the mass is not smooth, but solid lumps

It seems like it all started with this. I don't have a stationary one, I can't compare.
And aren't soup blenders just the same as simple stand blenders?

It seems like it all started with this.

Why bother with Bamiks when you could get the perfect consistency of puree soup in a stationary blender?

And aren't soup blenders just the same as simple stand blenders?

I don't have a soup blender. But what I read, there is also not an ideal structure of mashed soups.

I also only have submersible. There used to be phillips, then it burned out. The last year or more is bamix. I have enough of it for all blender needs, including soups. Just wondering if there is a difference in instrumentation.

There is also a significant one, but at the expense of a stationary blender - no one needs unnecessary movements with overflowing and washing bowls, and mashed potatoes in a stationary blender are a smooth, delicate emulsion. I have two stations - Panasonic and Phillips.

[d_n_a]

d_n_a, You have not tried a hand blender plus a tall glass yet, but just got ready. The difference with the pan is not significant.

I have been, for 5 months of use I have tried a lot, and I have tried strawberry seeds in cocktails, and I ate tomato skins from a tall glass - everything was.

[d_n_a]

d_n_aSo bamix really isn't your story

[d_n_a]

d_n_a, you better sell it. On our forum, someone will definitely buy for himself.
I always do this if the device does not give pleasure when communicating with it)

Notice, I already said before - it suits everything, except for turning into an emulsion - those soups, mashed potatoes and working with meat. But the most surprising thing is that none of the owners of bamix does not like mashed soups - since I)))), maybe no one said that the instructions are not quite right and you need to use not a multifunctional attachment, but a meat knife attachment, plus the marked high narrow glass - and observing these parameters we get very close to the desired one. I just mashed the tomato - only the seeds were felt.

It remains to deal with the meat - that's what it means "brainstorming".

It remains to deal with the meat - that's what it means "brainstorming".

I just did it. Thanks to the girls who suggested that we need to freeze it. Really better, a knife attachment, a glass, small pieces of meat. True, I had to take off the films - in principle, this is normal, - it was spinning in my head - if only I did not press the button by accident ...
So, as with meat, you can solve the problem.
Thanks to the girls for helping me figure it out ..

[d_n_a]

d_n_a, we really love puree soups. And I often cook, including pumpkin. When using the universal nozzle, the actual mass is not homogeneous. Because the universal nozzle and the nozzle with holes - they whip this mass .. Therefore, chopping and whipping occurs ..
And this is not necessary in our case, so the mass seems to be cut off .. So I switched to a knife and sometimes a nozzle for mashed potatoes without holes .. Try experimenting with nozzles ...
I have already partially solved the problem for myself, so I will not rush to buy another ...
Good luck to you! Everything can be solved !!!

[d_n_a]

d_n_a, Does the manual say about multifunctional? The bamix website offers a knife or a functional one. The pumpkin whipped well without a knife. The knife is needed, it seems to me, for harder products. It did not even occur to me to beat the soup with a disc.

Now I made a soup in a very narrow thermo glass using a meat knife. Everything worked out at 4+, which is almost perfect. I looked at the bamix website about the nozzle - it says a knife for meat and vegetables. I watched the video - they use this attachment. I spent so much time studying these attachments, but then I found some kind of stupor. I also asked here - they also pointed to the multifunctional (mfn). Again, let's do this mfn, again naturally it did not work. And by trial and error I came to a knife for meat and vegetables. The mashed potatoes had to be made in a narrow thermos, but this has its advantages - until the child cools down asleep.

[d_n_a]

d_n_aand how do you make mashed soup? When everything is cooked, I take out the meat (cut it into pieces, put it aside), take another saucepan, a colander with small holes, drain the liquid, and leave the bulk in the saucepan in which it was cooked. And already in a saucepan I chop vegetables with a knife attachment, then pour in liquid there, put meat (I don’t chop it, I don’t like it) and greens and bring to a boil. And if you do everything in a saucepan without draining the liquid, naturally the mass will be heterogeneous ..

I make meatless vegetable soups. And I put it in a thermos, then a little liquid, the rest of the vegetables - and at the top I wrote that it turned out almost perfect. All OK. This issue has been resolved.

I will ask the owners of the magic blender Bamix to compare their attachments with this one with a modest blender and its accessories.

🔗
Add a potato grinder and a closed container with knives to it, and let the price be higher. So no, you still have to buy Ken or Phil.

[Mirabel]

MirabelThe attachments are the same plus even an extra knife. But what I personally don't like about it is the detachable bottom. In my last blender, this turned out to be the weakest point (the mounts broke after a year).

[Cifra]

Cifra, And for the gifted,

I don't like this - the detachable lower part.

Isn't it the same in Bamiks? The attachments are attached to the inner lower leg.

[Vikulya]

VikulyaI think Cifra meant the removable leg altogether. This very mechanism is the weak point. And the bamix has a non-removable leg, and the attachments are metal - there is nothing to break.

Uh-huh.I meant exactly that mount, which is in the middle of the leg, on which either the whisk attachment or the attachment for attaching blender knives is put on. The bamix has a solid leg, there is nothing to break.
And the blender attachments themselves are metal, and are put on the pin. Yes, and sold separately without problems.

[Manna]

Manna, Cifra, Thank you! Now I understood what was meant!

In Minsk, the cost of a set of nozzles is equal to the cost of the simplest bamix with nozzles.

It is unlikely that there will be a need to replace all the attachments at once. And to replace one of the nozzles costs about 300 rubles. All 4 knives, which means 1200. Processors and slices, of course, are more expensive.

We sell only a set, and the cost of 300 rubles in the internet did not meet at all - from 600 somewhere - yes.

What conditions are necessary to require replacement of the nozzle? Is that her loss

Loss as an option.
The meat knife can probably dull.

The knife can be sharpened