Dex pressure cooker DPC-40

I've been using Dex for a couple of months now - I'm happy like an elephant)
But in the process of acquaintance, questions arose:
1. Baking.
The biscuits, honey cakes are excellent, but the bottom burns. It turns out och thick, dark crust. Is that so for everyone?
In the recipes, the baking time is 60-70 minutes, during this time the crust becomes too fried, but if it is less, the middle is damp.
Now I have adapted - I cut off a thin burnt layer, but this is not an option.

2. Fig.
I set it on a timer - it is boiled. Every time I put on 2 minutes. less, but haven't found the perfect timing yet. Who cooks it for how long? to get crumbly, but tender and completely boiled.

Girls, tell me, does the SC hiss at work, behave noisily? And then I read the topic about Elby, some of the girls had complaints about hissing, entourage, etc. And yet, the lack of a drip tray is fundamental? do you need to soak the condensate around the edges?

I've been using Dex for a couple of months now - I'm happy like an elephant)
But in the process of getting to know each other, questions arose:
1. Baking.
The biscuits, honey cakes are excellent, but the bottom burns. It turns out och thick, dark crust. Is that so for everyone?
In the recipes, the baking time is 60-70 minutes, during this time the crust becomes too fried, but if it is less, the middle is damp.
Now I have adapted - I cut off a thin burnt layer, but this is not an option.

2. Fig.
I set it on a timer - it is boiled. Every time I put on 2 minutes. less, but haven't found the perfect timing yet. Who cooks it for how long? to get crumbly, but tender and completely boiled.

I can only tell you about Baking, I cook rice in a slow cooker. Initially, CB is not intended for baking delicate biscuits, because the temperature is too high for this. For bread, rolls - gorgeous, for all sorts of wet manniks - also excellent. But in any case, I put parchment on the bottom (you can try a silicone mat). Then it turns out fine, just a bit tanned bottom and that's it. I don’t bake in SV without paper. And another question about pressure - you bake on ND, right?
For a biscuit, I would even cover the paper in two layers. Then the time would have increased a bit, but you have it so long somehow. I didn't bake anything in the pressure cooker for over 40 minutes. Although I did not try biscuits there, but there are such plans. You are guided by recipes from other CBs, most likely. It is quite possible that the temperature there at the Bakery is a little bit lower than in ours at the ND, therefore it takes so much time and does not bake too much.

Girls, tell me, does the SC hiss at work, behave noisily? And then I read the topic about Elby, some of the girls had complaints about hissing, entourage, etc. And yet, the lack of a drip tray is fundamental? do you need to soak the condensate around the edges?

Hisses (whistles slightly) for only a few seconds, at the last minute of pressure build-up before the lid locks. Then everything falls silent and there are no sounds. Well, if you manually release the pressure, it will also hiss. If it falls by itself, then there are no sounds.

I drain the condensation from the lid directly into the pan, and all the business. This is the steam from the food in the pan, so I don't see anything wrong with that.

I cook the rice for 12 minutes maximum, and leave it on the heating for 10 minutes (I don't open it right away).

Hisses for several seconds at the moment of pressure build-up, but not scary or loud.

I can only tell you about Baking, I cook rice in a slow cooker. Initially, CB is not intended for baking delicate biscuits, because the temperature is too high for this. For bread, rolls - gorgeous, for all sorts of wet manniks - also excellent. But in any case, I put parchment on the bottom (you can try a silicone mat).Then it turns out fine, just a bit tanned bottom and that's it. I don’t bake in SV without paper. And another question about pressure - you bake on ND, right?
For a biscuit, I would even cover the paper in two layers. Then the time would have increased a bit, but you have it so long somehow. I didn't bake anything in the pressure cooker for over 40 minutes. Although I did not try biscuits there, but there are such plans. You are guided by recipes from other CBs, most likely. It is quite possible that the temperature there at the Bakery is a little bit lower than in ours at the ND, therefore it takes so much time and does not bake too much.

I bake on LP.
I took recipes for biscuits and honey drinks somewhere here. More precisely I will not say, bookmarks in another laptop, but less than 60 minutes. haven't seen any cake / biscuit. I even saw it for 75 minutes.

I'll try with paper, thanks for the tip. There is no round silicone mat. Or did you cut a rectangular rug to fit the bottom?

Another question: is the temperature the same in all modes? Programs differ exclusively in cooking time and ND / VD and that's it?

I cook the rice for 12 minutes maximum, and leave it on the heating for 10 minutes (I don't open it right away).

Now, I have already reached 14 minutes by typing - it is boiling) 12 have not tried it yet.
What's the best way to do pilaf? For meat, 12 minutes, it seems, is not enough.
Cook the meat separately, then release the pressure and add rice?
Or is 12 minutes enough for meat too?

I bake on LP.
I took recipes for biscuits and honey drinks somewhere here. More precisely I will not say, bookmarks in another laptop, but less than 60 minutes. haven't seen any cake / biscuit. I even saw it for 75 minutes.

I'll try with paper, thanks for the tip. There is no round silicone mat. Or did you cut a rectangular rug to fit the bottom?

Another question: is the temperature the same in all modes? Programs differ exclusively in cooking time and ND / VD and that's it?

So the fact of the matter is that even if the biscuits were cooked in a pressure cooker in the recipe, other pressure cookers may have a slightly different temperature on the LP. And if there is a separate program Baking, then it is designed specifically for Baking. And we just have VD and ND, bake as you know. I will have a crouton in 60-70 minutes, I think so. Because even in 45 minutes it already gets too baked and dry crust. And if in less time you do not bake the middle, then add a little flour.
But I remain with the opinion that SV is not very suitable for baking biscuits. There cannot be a temperature that is good for bread and rolls, nor a temperature that is good for biscuits.

I didn’t put a rug, I just suggested it as an option. You can buy a round thin one, or you can cut it out of a large one.

We don't have any modes there, just HP and LP, in other words, cooking under pressure and without it. And a timer for 30 minutes. And about the food written on it, which takes about this long to cook under pressure. Very roughly. Just to navigate. But the meat is written for sure. The meat is ready in 12 minutes if it is cut into pieces. But if you cook meat for 12 minutes, and then steam it with rice, then you can generally eat it with your lips. I like that.

Here, I have already reached 14 minutes by typing - it is boiling) 12 have not tried it yet.
What's the best way to do pilaf? For meat, 12 minutes, it seems, is not enough.
Cook the meat separately, then release the pressure and add rice?
Or is 12 minutes enough for meat too?

I fry the carrots and onions, if necessary, mushrooms, add the meat, let it simmer and pour in a little soy sauce, close it on high pressure for 12 minutes, open it, add rice, seasonings, salt, pour mountains. water half a centimeter higher than rice and another 12 minutes. VD, I immediately open it in a dream, and let it run on heating for 10 minutes. ALL! delicious.

Girls, there are stainless steel, which should come to our DEKsik ... I think, can I order?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0

Girls, there are stainless steel, which should come to our DEKsik ... I think, can I order?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0

What's the point?

[Talamea]

Talamea Have you measured your saucepan? Suitable?

HERE
Tanya-Azazy's latest stainless steel reviews apply to pressure cookers
And after him the IRRA spoke.

Tanya-Azazy's latest stainless steel reviews apply to pressure cookers

No, Ol, just my statements are entirely concerned multicooking. IN sooncooking, I think the saucepan should behave differently. For frying and baking, everything is the same, but milk, especially milk porridge, should turn out better.
By the way, frying is not so unsuitable. For example, it is quite possible to fry onions, but in a stainless steel it is fried in a very peculiar way, worse than in an anti-stick. But sometimes I do. But I won't say about carrots

[hamster wants to buy]

Here's the task ... On the one hand, my native non-stick would be better, but when she graduates, it's not clear, on the other hand, in principle, I don't really need a second pot so far ... hamster wants to buy, for "high bude" ... So I think now ...

if the saucepan had already been checked and confirmed that it was guaranteed to be suitable for this pressure cooker, it would be possible to meet the hamster. And so, "I didn't really want to", and even without a guarantee that it will pass at all
Say firm NO to the hamster, let him wait for his own spare tire.

Today I fried fish in SVshka, and again it surprised me. I fried it in oil, without a lid, like in a frying pan, but decided that everything around it would sprinkle less this way, and I decided to experiment. So, throughout the entire frying, the wheel was spinning and the "working pressure" light turned on (as if the lid was closed). But the fever, I would like to be stronger. For those who like not very fried skin, this is it, but for lovers of sunburn, the heat is a little lacking.

Y-yes, the other day I was frying whites, so the heat was not enough either. Fried in a pan.

Why didn't you cook it in the cartoon?

Chet did not finish it This time it was lucky, the whites behaved decently, in the pan, did not splash

Made according to the recipe, on our website Belyasha according to Gost, Cool, weighed and pieces of dough and filling. So, unexpectedly, a lot of meat turned out straight and 18 pieces of whitewash came out, 3 days ate

Y-yes, the other day I was frying whites, so the heat was not enough either. Fried in a pan.

Did the wheel turn too? Before, even at "low pressure" I did not want to spin, but now even without a lid ... I'm in shock ...

Once, I don't remember the truth that I was frying, the wheel was spinning. It was like frying the chicken. I also thought that when you fry for a long time, it obviously triggers a high temperature. And when you fry soup for borscht, you don't have time to spin.

Made according to the recipe, on our website Belyasha according to Gost, Cool, weighed and pieces of dough and filling. So, unexpectedly, a lot of meat turned out straight and 18 pieces of whitewash came out, 3 days ate

These? I am sitting just reading about them. This recipe has been in my bookmarks for a long time. That's how I don't like to fry in oil. This smell. It will get warmer, in the summer kitchen I will fire in the cartoon.

Yeah, these. Mustache is strictly by grams. And the dough does not stick to your hands. Only I do it on live yeast. The smell to me is the same, not tavos, but I fried in the evening, and in the morning I washed off to work at 8 am and at 8 pm the current came, nothing smelled, the last 2 hay warmed up in a micron, delicious.

Yeah, these. Mustache is strictly by grams. And the dough does not stick to your hands. Only I do it on live yeast. The smell to me is the same, not tavos, but I fried in the evening, and in the morning I washed off to work at 8 am and at 8 pm the current came, nothing smelled, the last 2 hay warmed up in a micron, delicious.

I do everything on living yeast. Did you take a lot of oil?
Today I baked cookies with garlic and dill, I hesitated to air the house.

I do everything on living yeast. Did you take a lot of oil?
Today I baked cookies with garlic and dill, I hesitated to air the house.

No, not much, I generally poured it into the bottle again. I formed them without flour, so there was no carbon deposits in the oil.

No, not much, I generally poured it into the bottle again. I formed them without flour, so there was no carbon deposits in the oil.

Yes, we must do it. I also form yeast dough without flour, for strength. rug. Yesterday I twisted the braid, ran like that, ran from the kitchen to the room, looked at the pictures of the master class, then brought the dough on the rug to the room to the computer, and twisted it right in front of him.
Shcha, I will print out the recipe for whitewash, and in a prominent place.

I have been making dumplings on choux pastry from the forum, so I also form them without flour on a silicone mat. I like it so much. And you can't force some to buy.
I still have minced meat. Maybe tomorrow I'll torture the chebureks. goodbye diet

Are you talking about the ones where the kefir is in the mince? I won't even go to look. Chebureks, our weak point. Only my son loves cheese.

Chebureks from Lyulёk. I happen to just add water to minced meat, or tomato juice.

And I baked a biscuit. Vanilla boiled water. I had unsuccessfully whipped whites with sugar (for a hundred years this has not happened, even in the days of a flimsy mixer there were punctures for the last time, but too much yolk got into the protein, he was offended and liquefied), and the yolks separately. Well, where I needed to, I whipped new ones, and I decided to put these 4 eggs on a biscuit in SV, the experiment matured for a long time, and now.
It turned out - excellent, no worse than a multicooker, at least externally and to the touch. I didn’t cut it, because I don’t need it now, I wrapped it in a film and has been lying on the refrigerator for two days. I think to throw it in the freezer. But I made a small cut on the edge and looked in, it seemed like everything was buzzing inside, the porosity was usual.
But! This biscuit is from the category wet (wet) (and that's why I love him so much). And perhaps that is why it turned out so well, because such baked goods in SV are even better than in MV. I have not tried the classic dry biscuit yet. Somehow I'll make a charlotte, so there will be a check with a classic biscuit.

Oh, yes, I laid such reusable baking paper on the bottom, they are also called Teflon rugs, brown. Therefore, the bottom was not very hot, just fine. I tried it on VD, but the pressure cooker did not want to, and it was baked without pressure, for about 37 -38 minutes somewhere.

I also brought my sausage-ham here, cooked it in the SV on heating for about 4 hours. Recipe

I looked at the recipe, I will do it after the post. Oksana, did you tint your sausage with anything? So beautiful!

Yes, she is so beautiful in the photo, she is almost white in life. Next time I'll give a little beetroot. Or I will keep it smaller.

Girls, congratulations on your purchases! I made saury in pieces the other day, like canned food. Delicious, not broken up. But there was no citric acid, so I added apple cider vinegar to the eye. And today I cooked fish soup from the remains and soup from this fish, very tasty and fragrant.

[Julia V]

I made saury in pieces the other day, like canned food. Delicious

Julia V and where is the recipe for delicious saury

So everyone already knows him
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0
I did it for 1 hour, but tried it later and it seemed to me that the pulp was hard, although the bones were already soft. I added another half an hour, became very soft, but did not disintegrate.
We have 1 kg of saury 22 UAH, so I got so much from 1 kg and ate for several days and still had enough on my ear. Only you can not put oil, the fish is quite oily.

I made saury in pieces the other day, like canned food.

Did you do it in a pressure cooker ?? You don't know in it you can ???

Yes, in our pressure cooker.

[Julia V]

Julia V, and you put on how much time ??? Ingredients clearly according to that recipe ??? And then the husband saw the picture yesterday - he said "Now demonstrate the capabilities of the unit"

The ingredients are according to the recipe, but just put in a couple of tablespoons of butter, and I did it without onions. And time, if you love a little hard, then 1 hour, but I did 1.5 hours so that it was definitely soft, but for me for a child.
So how much one can of canned food in a store costs, it is not yet known from what, and how much of 1 kg of fish will turn out. Saury has very little waste, even almost no guts.and the taste is noble, I like it better than herring.

Julia, what pressure is VD or ND?

VD

VD

Fuh, for three posts we have achieved what pressure is needed. Yulia, and on VD it is not strong, for the correct canned food you need to languish, and not boil.

[Pressure cooker DEX DPC-40]

Pressure cooker DEX DPC-40

Dex multicooker recipes
The electric pressure cooker is a modern and multifunctional appliance in which you can easily and most importantly quickly prepare your favorite dishes. • High pressure cooking. • Cooking at low pressure. • Bowl with non-stick inner coating and a volume of 5 liters. • Keeping food warm. • Reheating cold food. In a pressure cooker, food is cooked without oxygen, which means it retains more vitamins and minerals and preserves the original taste of the food.

Volume, l 5 liters
Power, W 900 W
Mechanical timer for 30 min
Indicator light indicator of operating modes
Keep warm function to keep food hot
Non-stick bowl coating yes
2 year warranty

I will buy a bowl for such a pressure cooker, can anyone have a spare one? Accidentally scratched your own, I'm afraid it will peel off soon.

Oh, by the way girls !!!
I still didn’t understand, either they didn’t give us instructions, or they didn’t exist at all ...
We only have a recipe book in the kit.
Since I re-read this topic already 2 times completely, I calmly started it yesterday, but still, can someone share their instructions ???

Fuh, for three posts we have achieved what pressure is needed. Yulia, and on VD it is not strong, for the correct canned food you need to languish, and not boil.

I cook everything on the VD, fine

The cooking time for this canned fish also depends on the fish. An hour was enough for a fresh medium-sized horse mackerel.
Julia, I also did it with apple cider vinegar several times, cool. Did you make the vinegar yourself this year?

No, we were treated to 0.5l shob Evgeny drank and was not sick

Chey-ta! There is a recipe here too .. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31094.0
and here are my additions ... Apples are better to take sweet and sour. ... I use this vinegar everywhere and so I drink it with water and honey. Only my recipe specifically says: for 1 liter of water, take 800g of apple mass, 100g of honey or sugar, 10g of yeast or 20g of dry rye bread, and the rest is the same.
And here is 969 post https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=46102.960

I also made apple cider vinegar 10 years ago according to a recipe from the newspaper "Your Health", but there they wrote that it should be made only from ANTONOVKA

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0
Girls, I bought such saucepans from Polina, perfect for our dex!