Multicooker Polaris PMC 0517AD (reviews)

Did I understand correctly that a power outage (for example, turning off the electricity in the house for half an hour) will not reset the program? And when the electricity is turned on, will Fields517 continue to work?

The 0517 has a very long program memory when the power is turned off.

This infa also seems very valuable to me, so I post it here.
Very long - this is more than 40 minutes (in the same place this question is higher in the thread (I posted the link in the post above), to whom the source is important)

[Oatmeal]

By Oatmeal I report.
Exposed 10 minutes. After 6 minutes, boiling by sound and bubbles began, the temperature at that moment was 96.5C, while there were no yellow dots. The countdown began at the 7th minute and the temperature at that moment was 93.2C, then several more measurements showed from 87 to 93C. I stopped watching intently ... and suddenly found that at the last minute before finishing yellow dots appeared, temperature measurement showed 97C. That is, it boiled for a very short time just before the end.
Here is such a gentle regime Oatmeal

0791 ,
This means that in the table of temperatures exactly "desat" relative to 118-120 C indicated for Oatmeal... Fortunately, there are no such temperatures. Now everything is clear with this regime.

Well, it was immediately clear about Oatmeal, can you imagine what our multicooker would turn into if we cooked milk porridge at such a temperature?

wow beer ?! interesting :) thanks more for the recipe :)

Please note that the beer is not anyhow !!!!!! Guinness or Ohara !!

Please note that the beer is not anyhow !!!!!! Guinness or Ohara !!

Does the finished dish feel beer?

[Yogurt fully complies with the temperature regimes declared by the Manufacturer from 38C to 42C]

Well, it was immediately clear about Oatmeal, can you imagine what our multicooker would turn into if we cooked milk porridge at such a temperature?

not only multi, but the kitchen as a whole, everything would be in milk and oatmeal
it is because of this misinformation about the temperatures in the modes that our thoughts arose to measure by ourselves

for Yoghurt, everything was written from 38 to 42C for 8 hours.
I measured it every hour. The first 2 hours at 37-38C measured; at the 3rd hour it was 40.9C; on the 4th from 39C (opposite the entrance) to 44C in the place that I wrote about yesterday (at the inlet of the heater) - probably at the time of heating it poked ... that such different readings, since there were no more such discrepancies ... Anywhere on the bottom was the same reading. And on the top - on the caps I put a thermometer - always 37-38C. At the 5th hour 42C, at the 6th 41.2C. On the 7th 41.6C. And at the 8th hour I sat next to it, heard the clicks of the relay, at that moment I laid the thermometer on the bottom at the entrance and, on the contrary, the results were repeated (as at the 4th hour), that is, at the very moment of heating, maximum input bottom temperature! 44.2C. At the same time, in general, about 40-42С on the bottom.
In this way, Yogurt fully complies with the temperature regimes declared by the Manufacturer from 38C to 42C
I measured it as follows: I put the thermometer in the bowl on the bottom with a sensor, stopped the top between the lids, closed the lid, waited for several minutes, then opened the lid and looked at the readings.

[Paste]

we have the most actively used mode - Paste.
My daughter's favorite food (7 years old) - fried horns
Having repeatedly tested this mode, I post my observations.
It works clearly: the water boils, boils (at 98.9C), the cartoon squeaks, we put in the macaroons, the temperature drops to as it turns out, but after a short time (about 2-3 minutes) it boils again and boils (about 98C) all the time (reverse countdown) while the horns / macaroons are boiling.

[0791]

0791,
So far, I was guided by the color of the dots on the temperature column and noticed that the yellow dots (the moment of boiling) appear before the start of the countdown. So it is so, judging by your measurements, ...
I would also like to know the temperature changes in the modes Groats and Oatmeal.
We will wait with interest for new information, if possible, naturally.

Yellow dots appear after about 5 minutes of active boiling (about 99C). That is, when this sensor, which seems to be a point, warms up enough (as I understand it).

I keep thinking about Krupa, how to measure it ... The fact is that this is a touch mode (that's how I understood the technical support engineer Polaris). And they (sensor modes) work differently in different conditions, that is, its task is to evaporate all the water at a given time. Therefore, I will take my word for it that the temperature there reaches 120C. But I think, for a short time, since active evaporation is already going on at 100C (I'm talking about Paste).

Yellow dots appear after about 5 minutes of active boiling (about 99C). That is, when this sensor, which seems to be a point, warms up enough (as I understand it).

I keep thinking about Krupa, how to measure it ... The fact is that this is a touch mode (that's how I understood the technical support engineer Polaris). And they (sensor modes) work differently in different conditions, that is, its task is to evaporate all the water at a given time. Therefore, I will take my word for it that the temperature there reaches 120C. But I think, not for a long time, since active evaporation is already going at 100C (I am talking about Paste).

0791 ,
Yes, on Krupeindeed, it is problematic to measure. Then, perhaps, there is no need to worry, especially since there are no special problems during cooking. You've tested a lot already.

[0791]

0791,
thanks for testing,
on Krupa, the temperature should change, so it will be difficult to measure, especially since if at some point in time the temperature really rises to 120C, if you open the lid at that moment, you can burn yourself with steam, so don't risk it.
thanks for the information on the topic on another site, led by engineer Polaris, started reading. There, at the beginning of the third page, there is a photo of testing the Milk Porridge program, but there the device has a probe constantly inside the bowl, and the display on which the indicator is displayed outside, thus, of course, more accurate data are obtained ...

Does the finished dish feel beer?

slight bitterness is felt

slight bitterness is felt

but tasty and bitter?

but tasty and bitter?

Try it) I personally like it) It turns out spicy)

Well, I already wrote that I'm on a diet!
For 6 days only -1.6 kg. Few!
But I'm not talking about that)
Made a diet chocolate paste today! I'll post the recipe, suddenly the comts will come in handy!
We melt a bar of dark chocolate (at least 70 percent cocoa) in a water bath - I used a multivar at 120 degrees.
Then, when the chocolate has become liquid, add 100 gr. pitted prunes and 100 gr. nuts (I had walnuts), 2 teaspoons of cocoa powder and a glass of water. We grind all this with a blender until smooth, fold it into shapes and cool, but I smeared it on the sandwiches while still warm)))

Cottage cheese casseroles are already a hackneyed topic, but VERY tasty! Can I brag about mine?

Cottage cheese casseroles are already a hackneyed topic, but VERY tasty! Can I brag about mine?

Can I have a recipe for a wonderful casserole?

Can you have a recipe for a wonderful casserole?

You are welcome!!!
0.5 cups semolina pour one glass of kefir for half an hour.
4 eggs - separate the whites from the yolks. Beat the whites into a strong foam with a mixer, then add 2/3 cup of sugar to them and beat again.
Mix 500 g of cottage cheese with yolks and 1 tsp. baking powder. You can also add a bag of vanillin there, if any.
Then we mix the cottage cheese with the soaked semolina, gradually add the proteins with sugar (my daughter always helps me to shift it). I mix everything with a mixer, whisk. The dough is so liquid.
I grease the multi bowl with butter, pour the dough and on the Baking mode, 50 minutes. Squeak, DO NOT open, leave on heating for 40 minutes. then turn it off and let it stand for another 10 minutes (do not open it!)
Well, and then with the help of a steamer insert, this masterpiece is easily obtained!
P.S. Do not be alarmed that the top of the casserole is white, as if not baked. This is such a feature of the multicooker.

Today I "sewn up" something and thumped a whole glass of semolina! I thought it wouldn't be baked. But no! on time - voila! - and everything worked out. Only she became even higher!
And I found the recipe somewhere in the internet, as soon as the cartoon appeared. Maybe even here ...

[Soup and Stewing]

All temperatures today measured at the bottom of a bowl of water about 1 liter.

Soup and Stewing - the countdown starts immediately, boils in about 8 minutes, actively boils (97-99C) for Supe slightly less (about 5-6 minutes), on Extinguishing slightly longer (about 7-8 minutes). At this time, yellow dots appear. Visually subjective Stewing is more active than Soup during the entire cooking time. By measuring the temperature: Soup from 87C to 96C for short-term heating; Extinguishing keeps temperature not lower than 91C, heating more often the same before 96C.

At last Beans checked. The program is indeed very active. The countdown begins immediately, after about 8-10 minutes an active boil of 98-99C, at the 12th minute yellow dots appear. Further, it keeps 97-98C all the time, only occasionally it dropped to 96C (and that was because of my interventions - opening the lid). Only about 20 minutes before the end (I set it for 1 hour), the temperature dropped to 93C.

and Heating from the menu (20 minutes). Countdown immediately. After about 8-10 minutes, it boils at 98-99C. And so VERY (steam from the valve 100.1C) is ACTIVE !!! boils all 10-12 minutes before the end of Preheating. And in the end it goes into maintaining the temperature.

cooked borscht yesterday! the soup turned out GREAT !!! I cooked the meat on stewing, it turned out to be the most tender, soft :) and rich broth mmm cartoon I adore you

[pizza]

Good afternoon girls!
I baked bread yesterday. Here's a recipe:

• Dry yeast - 1 tsp.

• Wheat flour - 350 gr

• Wheat flour, wallpaper variety (French thing) - 100 gr

• Rye flour - 50 gr

• Flaxseed ground on a coffee grinder - 2 tbsp. l.

• Sugar - 1.5 tbsp. l.

• Salt - 1.5 tsp.

• Rast. oil - 1.5 tbsp. l.

• 400 lm of curdled milk

The dough is kneaded on the mode pizza in a bread maker, then loaded it into the multicooker bowl and turned on Yogurt for 1 hour. The dough has risen to about 8 on the bowl scale. Then on mode Crust - 1 hour. Then she turned the bread over and held it on mode Baking 15 minutes.
And this is what happened:

Good afternoon, I, too, like you, became the owner of MV polaris 0517, you have any questions, help or find answers to them: why does the condensate not drain into the container? What needs to be done in order to drain? There are stains on heating the artel element how can they be cleaned? Thank you

I also have spots on the heating element, I just don’t pay attention to them - it’s such a metal that everything remains. You can wipe with a damp cloth after cooling. Condensation is also accumulating in me, I don't know what to do, earlier the girls wrote that it was due to smearing with oil, then everything should return to normal.

[Liliye]

Good afternoon, I, too, like you, became the owner of MV polaris 0517, you have any questions, help or find answers to them: why does the condensate not drain into the container? What needs to be done in order to drain? There are stains on heating the artel element how can they be cleaned? Thank you

Liliye , osa4843 ,

Sometimes, to help drain the liquid into the container, I tilt the cartoon slightly to the side where it is, lifting the front of the multicooker. Then the water gets into the container.
And it's hard to say about divorces without seeing.

Can you have a recipe !!!!! I tried to bake .... even a photo. did not become such nonsense turned out !!!! I really want to eat the same

Lena, did you find the recipe on the previous page? Have you tried baking a casserole? I always succeed !!! I'd like you to try it too! In our Field it cannot fail !!!

Hello everyone! I have the same cartoon. for a month now, I am delighted with her! But - the food began to stick! I don’t understand what’s the matter - the soap is cold, the spatulas are silicone, what’s the matter? and that's all? or something can be done ??

by the way - I saw. then someone was talking about yoghurts in the cartoon .. I get it only for evitalia (pharmacy sourdough) - mnyamka sales without sugar .. For activations, etc.sourness turned out

Lena, did you find the recipe on the previous page? Have you tried baking a casserole? I always succeed !!! I'd like you to try it too! In our Field it cannot fail !!!

Yes, I found it on the weekend! Thank you!!! I also have food sticking when frying, but I think this is from the high heating temperature. I don’t bother, the main thing is that after that it washes perfectly !!!

devchuli, please share the recipe for pilaf in our cartoon? I really want to try to make it, and I really want it to turn out great pilaf :) there are all seasonings and cumin and turmeric :) and which rice is better to take? Is long grain rice suitable or is it better to take round rice?

[Olsen]

devchuli, please share the recipe for pilaf in our cartoon? I really want to try to make it, and I really want it to turn out great pilaf :) there are all seasonings and cumin and turmeric :) and which rice is better to take? Is long grain rice suitable or is it better to take round rice?

Olsen,
The pilaf is quite good according to the recipe from the enclosed green book (pp. 32-33). And about rice - you can do it on long-grain steamed. I prefer to mix round rice with long grain parboiled in equal proportions. Mine like that better.

devchuli, please share the recipe for pilaf in our cartoon? I really want to try to make it, and I really want it to turn out great pilaf :) there are all seasonings and cumin and turmeric :) and which rice is better to take? Is long grain rice suitable or is it better to take round rice?

Our Fields517 really cooks Plov! only with the obligatory observance of the usual technology.

we always throw everything in sight. Although the approximate proportions are as follows: approx. 450 gr. lamb, approx. 250 gr. rice, onions 3-4 pcs, carrots about 250 gr.
If you put meat and rice at the same time, then there will always be porridge with meat ...

For pilaf! definitely! first on the HEAT! (I put 140C for 30 minutes) onion until golden in boiling oil, then meat to a crust !, then carrots for 3-5 minutes (enough in MV), then very good. Pour 1-2 cm of this with hot water, everything should continue to gurgle! there are spices and salt (1-1.5 tablespoons per specified volume) (the most crucial moment for taste and smell, if there are no preferences, then you can take ready-made seasonings, my husband sprinkles it for his taste, I do not interfere). And cook this (future zirvak) until cooked.
And only after! put rice, put on a program (we have Groats, I don’t know about other multi, I don’t venture to say which program).

As they explained to me (for a long time ... about the fire in a cauldron) that the most important thing is a well-cooked zirvak - the broth in which rice is cooked.

There are many descriptions in the internet: how to cook it (zirvak) correctly, that is, you need to be guided by its color, appearance and smell about the degree of its readiness.
and only in the ready-made zirvak put rice on the Krupa program.
Moreover, it is necessary to cook the zirvak on "medium heat" so that it gurgles, BUT it does not boil with a key. Pts. it is convenient to set the temperature and time on the MV. True, I expose these values ​​by the appearance of a zirvak, somehow on Zharka (140C) and the zirvak was boiled - it did not boil, but yesterday they turned off the frying, set 100C for 10 minutes, because I tried to boil strongly ...
And when you put rice in the zirvak and (if necessary) add a little water, only boiling water is necessary!
Rice should be drowned no more than 1-1.5 cm under the boiling liquid.

be sure to look at the Internet Master Classes about zirvak, so that you can at least visually understand its consistency - ready (for laying rice) it should be. fat, transparent golden with semi-prepared meat. It tastes salty.

And the last one!
DO NOT Stir ALL THE TIME (cooking)! neither zirvak nor rice!
After that, be sure to let it brew! we have auto heating 60C. in 15-20 minutes the very thing comes.
Only now you can mix - the result is in the pictures (long-grain steamed rice)

another multicooker moment !!!
The lid for frying and cooking the zirvak is OPEN !!! definitely!
We close the lid only after laying out the rice.

it's from pork
and this one with lamb

mnyayayayam how delicious pilaf looks! I liked that in the cartoon (I tried it), the rice turns out brownish even without spices! I don't like turmeric, etc.

Hello! I have such a "opportunity" happened. I decided to bake an apple pie. Quickly kneaded the dough, the child roars. I put on the MV and left. When everything was ready, I just noticed that I DID NOT PUT the inner cover. What now?

Has anyone forgotten about her?

and I would like to share my recipe for casseroles! it is sooo simple and insanely delicious! we take only 3 ingredients: a can of condensed milk, 4 packs of cottage cheese (maybe less) and eggs, there should be as many as packs of cottage cheese! we mix everything and in the oven! I usually bake in the oven, but this time I tried it in our cartoon, it tasted fantastic, my husband ate most of the whole casserole in one sitting, but it didn’t look very low and became not beautiful! but in the stove it never went down! try it, maybe someone will like it

and here is my swimmer !!! mmmm yummy !!!! thank you oooh 0791 (don't know the name unfortunately)

Hello! I have such a "opportunity" happened. I decided to bake an apple pie. Quickly kneaded the dough, the child roars. I put on the MV and left. When everything was ready, I just noticed that I DID NOT PUT the inner cover. What now?

Has anyone forgotten about her?

I!!! I forgot once !!! I loaded the soup in the morning for a delayed start, rushed to work ... And only in the evening I saw that the inner lid was quietly standing in the dryer. I still have a shock! But no matter how spoiled ... I am so in silence with myself suffer, I thought that I was the only such a sucker ... Now we will scold ourselves for a couple!

[0791]

0791,
pilaf

melnila,
"ceramic" coating, unfortunately, over time loses its non-stick properties, manufacturers have not yet learned how to eliminate this drawback .. my multicooker is almost 3 months old, and I practically do not fry in it and I also noticed that the saucepan has become harder to wash (I in 2 days I make cottage cheese and milk constantly sticks to the bottom) - if at the very beginning it was washed very easily, now I have to rub it with effort.

Hello. Please tell me, did anyone come across such a problem: in the "Frying" and "Milk porridge" mode, the countdown timer began to count down the cooking time only after 7 minutes. This is how it should be (the multicooker is warming up) or is it just me and it should be change. under warranty?

[ulchёnka,]

Hello. Please tell me, did anyone come across such a problem: in the "Frying" and "Milk porridge" mode, the countdown timer began to count down the cooking time only after 7 minutes. This is how it should be (the multicooker is warming up) or is it just me and it should be change. under warranty?

ulchёnka,
Everything should be so, don't worry. The countdown in these modes begins after warming up to the appropriate temperature.

Good day! please accept me into your ranks. your advice is very necessary. I cook well this way, so after reading the exclamation reviews, I decided that my life would become even easier with the multicooker, and the dishes would be even tastier. but so far, unfortunately, there are more disappointments. and I can't understand - is it something with the multicooker, or with me
I'll tell you about my experiences, and please comment on what was wrong:
1) cooked an omelet in the baking mode - did not rise and did not fry at all. was pale, but baked evenly, so I thought it turned out;
2) I decided to make pilaf - reading the reviews, I thought that this is one of the simplest dishes for a multicooker, especially since everything is described in great detail in the recipe book. did everything according to the recipe (and proportions, and modes, and cooking time), but the rice boiled to such an extent that it turned into just one shapeless lump. I have never eaten such overcooked rice in my life. Naturally, this "mush" pilaf did not even come close. I was also alarmed by the fact that in the frying mode the countdown timer did not work at all. that is, as the time initially set by me burned, so it burned. after 20 minutes I could no longer stand it and turned off the manual frying mode.can't it be that the "saucepan" is heated for so long? moreover, in other modes, the countdown starts immediately after turning on the program.
3) my third attempt was "a simple Russian pie with milk with apples" and I found the recipe especially for the multicooker. I kneaded everything, put it in a saucepan, put it on the "baking" mode. after 50 minutes of the time set by the program, she opened the multicooker and was horrified. the pie is only slightly baked around the edges, and in the middle the water stands right (maybe it was juice from apples?). it seems to me that in 50 minutes I could have baked more. since the instructions for the multicooker do not say anything about what temperature mode is used in the "baking" mode, I had to randomly choose the highest temperature in the "multi-cook" mode, but neither after 15 nor 25 minutes the cake was not ready, but the edges and the bottom are burnt. when I tried to turn the pie over to fry it on top, it just smacked onto the plate and spread the cake over it, because the inside was also damp. in the end everything had to be thrown away.
now I sit in thought - and I want a pie, and I'm afraid to transfer again in vain. maybe someone will tell you what temperature is optimal for baking pies?
4) and the last one to stew potatoes with meat and mushrooms. turned out superbly. I threw everything raw, did not fry anything beforehand, literally added a tablespoon of water (vegetables and meat gave their juice). in an hour everything was ready (it is not clear why the manufacturers made the minimum threshold of 2 hours - this is very inconvenient). but here I was alerted by a moment - she left the dish in a cartoon saucepan, did not shift it anywhere, and the next day, by lunchtime, the potatoes already had a strange aftertaste. has anyone noticed anything like this? Or does everyone eat everything in one sitting?
I will be glad to any of your advice and tips!

[bakery products]

Hello, welcome!
I will answer briefly point by point:
1. What does it mean not fried? Are you waiting for the crust on top? it will never be, the top ten in all multicooker is very weak, it is solely to reduce condensation.
2. About pilaf on the last page read in detail the cooking technology (post 0791), this is a very important point in order not to get porridge with meat and, of course, the ratio of cereal / liquid is important
3. On the program bakery products temperature is approximately 120-140C, in 50 minutes you did not bake, apparently either there was not enough time, or there is too much liquid in the recipe, it is difficult to judge without seeing the recipe, you had to put this program again, many do this if required bake for more than 50 minutes, but how many were recommended in the recipe itself?
of course, due to the fact that you later chose Multipovar 180C, everything started to burn for you, in the same way it happens in the oven if you select too high a temperature.
And again, there will be no top crust and, in my opinion, the baked goods are more humid than in the oven. Some people turn the pie over so that the other side is also fried, even bread is baked, look back a few pages. But it takes longer than in the oven.
Personally, I only bake in the oven, I like the result more, I have it good and modern, but someone likes to bake in a slow cooker more, it tastes and color ..
4. stewing meat is the most demanded function, I cook in the same way, I really like the taste and do not need to follow (if you have a lot of 2 hours, put on a multi-cooker 100C for the right time), but I always shift from the pan. Firstly, usually I launch the cartoon several times a day, so I have to empty it and wash it, and secondly, I don't remember where I read that it is necessary to transfer food from a frying pan with a ceramic coating .. and thirdly, that the ceramic coating is environmentally friendly - this is a myth, and what happens to food during prolonged contact is unknown (I also transfer from dishes with a Teflon coating)
Here is what Wikipedia writes about this:
"The non-stick ceramic coating used in the dishes has nothing to do with clay ceramics: the coating is based on a nanocomposite polymer

[MishLen]

MishLen, I will try to express myself on points
1) The omelet is better at Baking. I also experimented with baking for 30 minutes ... it turned out the same way as you write. And there was a handsome man on the baking, as I remember from my childhood
About the light top Zima wrote.
2) I described in detail about pilaf on the last page. What you write about the rice lump is that either the rice was poorly washed, or it was simply not a rice variety for pilaf, or so much water was poured that there was no chance for the rice to become crumbly.
Frying mode is adjustable. For example, I always put either 120C or 140C. I can hardly imagine what to fry at 160C, because it burns strongly at this temperature.
The countdown begins in this mode when the temperature is reached (or from 100C). If you were actively stirring (and at 160C it is impossible not to stir actively, everything will burn out), then they simply did not allow the MV to enter the specified mode, and the countdown did not start.
3) Pie in MV is aerobatics! Therefore, I recommend that you first get used to it, understand all the subtleties (I'm not afraid of this word), and only then bake the pies. For example, I still do not risk it, because even the simplest cupcakes did not work out for me right away
4) by and large, we always shift at once, if there is left (rarely, or soups). But it also remained, it happened. True, not from the first preparations. I can assume that the taste is from some kind of factory lubricants. Because we had no aftertaste after leaving the food. On the contrary, I wrote somewhere that I LIKE it SO, that there is absolutely no aftertaste in the food (as was the case in all non-stick pots / pans)

"ceramic" coating, unfortunately, over time loses its non-stick properties, manufacturers have not yet learned how to eliminate this drawback .. my multicooker is almost 3 months old, and I practically do not fry in it and I also noticed that the saucepan has become harder to wash (I in 2 days I make cottage cheese and milk constantly sticks to the bottom) - if at the very beginning it was washed very easily, now I have to rub it with effort.

I am like a constantly frying (but at 120-140C) and lover of the Baking, Pizza, Baking modes (albeit for omelets), Crust I dare to note that the coating does not seem to spoil itself, but burns on it, that is, washing the saucepan, small particles are not completely washed out, which clog into the micropores of the coating and spoil the non-stick properties. Now I try (like with cast iron) every time before cooking (except for yoghurts), grease the bottom with a little oil.
with us from 15, 11, 12 - it turns out, 2.5 months in a saucepan. Also, literally last week, I noticed a deterioration in non-stick properties.
The most popular dish we had was fried horns. And if before I calmly boiled them, then I fry them on the fry, evaporating the rest of the water without any problems. Now ... so if I do, I get a fried pasta crust and the fallen horns have to drain the water, or cook "incorrectly" - the horns are immediately in the water, that is, there is less water. And still, it does not always turn out as before ...

yes, of course, it is the non-stick properties that are meant

Good day to all! I have been cooking in a slow cooker for 2 months. My experience is 1) I constantly bake charlotte with apples and kiwi, pastries 50 min. + 30 min. then I turn it over + 10-15 minutes. everything turns out delicious!

I read in the internet that the non-stick properties of the ceramic coating can be restored if, for example, you make lecho in it, or some other dish with acid in the composition.
Has anyone tried this way to restore non-stickiness?

Hello everyone! I have had this cartoon for 2 weeks already, I like everything, but the bowl began to strain, especially when you fry something, everything sticks and it is very difficult to wash the bottom of the bowl, because of these holes. Maybe someone has a secret of how to wash it gently and quickly, otherwise you have to rub it hard, I'm afraid it won't last for a long time, soaking does not help. At least buy a new one without these holes at the bottom

[katyukha1]

katyukha1,
From my own experience, I can say that if you fry at 120-140 C and do not forget to stir, then practically nothing sticks to the bottom. Once I didn’t interfere in time and my food burned. And you can try to clean the saucepan by boiling water in it with the addition of a few slices of lemon on steaming... I've seen such advice on the forums. There will certainly be no harm.

[0791]

I read in the internet that the non-stick properties of the ceramic coating can be restored if, for example, you make lecho in it, or some other dish with acid in the composition.
Has anyone tried this way to restore non-stickiness?

0791,
this topic, of course, is very annoying. I also met in the internet that the non-stick properties of a ceramic coating can be restored for a while if you boil water with the addition of vinegar. But this is somehow scary. When the need arises, I think to start with lemon water.

[katyukha1]

katyukha1,
From my own experience, I can say that if you fry at 120-140 C and do not forget to stir, then practically nothing sticks to the bottom. Once I didn’t interfere in time and my food burned. And you can try to clean the saucepan by boiling water in it with the addition of a few slices of lemon on steaming... I've seen such advice on the forums. There will certainly be no harm.

Thank you, I will try, I now also began to fry at 120 C, it still sticks a little, and initially, due to inexperience at 160 C, and even washed it as soon as I prepared it, I probably already ruined my bowl, although I only use it for 2 weeks. Eh, maybe all is not lost yet, the pastries fly out of this saucepan perfectly, before this multi there was Polaris 0508, there was a Teflon bowl, so the pastries hardly came out of it, the milk porridge also somehow stuck. I think you need to have 2 bowls: with a Teflon coating for frying, stewing, baking, etc., and with a ceramic one, ideal for baking, milk porridge.

Girls who are sad and who are tired of the kitchen, we come here ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14.5080

Girls !!! I have DNYUHA today! I treat everyone !!!!!


This sponge cake from Sveta Nguyen "Chocolate on boiling water" Very tasty !!!