Convection oven: model selection, advice, reviews (2)

Lyuba, she was afraid without packaging - I just made such a fish in foil, due to the fact that the minced meat is liquid and could leak out. And in the oven I cook such fish without foil.

I used to smoke fish just on the wire rack, at 120 degrees for 10 minutes - everyone is delighted (I don't eat smoked)

Mona, that bony horror, that fathead! Well, what brought back from fishing I usually fillet with silver carp in cutlets.

And the potatoes were fried in a frying pan, they were damp in the airfryer. Well, I have not yet practiced with her.

And how much I did in the AG potatoes - I will weld the cut into pieces in a cartoon, in a double boiler for 10 minutes, and then sprinkle with spices and salt, sprinkle with lean oil - mix. And then in AG you will coolly fry until golden brown and ready

I closed the tomatoes and cucumbers last fall. was happy! that is deprived of this heat. I was very worried about the cucumbers, that they will be boiled, but phew .... everything worked out. it is necessary to look, as did, soon the season will begin again!

Tanya!
Look, dear! Make life easier for all of us!

And how much I did in the AG potatoes - I will weld the cut into pieces in a cartoon, in a double boiler for 10 minutes, and then sprinkle with spices and salt, sprinkle with lean oil - mix. And then in AG you will coolly fry until golden brown and ready

That I wanted to quickly, and then I had to dance at the stove. As they say, she outwitted herself. With potatoes, you have to be a little smart. I'm better off then in the cartoon.

So, I found it, like it, but you still need to look- Put spices, cucumbers in jars, pour hot marinade and sterilize for 15 minutes in an airfryer at a temperature of 205 gr. Sterilization begins from the moment when bubbles begin to flow in the cans. If the enlarger ring is installed, sterilize for 20 minutes .. I had one and a half liter jars. I was very worried that the cucumbers would be like chewing gum :-) - all is well. and tomatoes too.

Tanya, thank you! 🔗

Lyuban, I tried :-) to be honest, when I closed them, then I regretted, I think, that's all, I won't do this anymore, and when I opened the first jar, I was pleasantly surprised. I found these recipes on the site of my classmates.

Girls, and some of you checked the real temperature in the AG with a thermometer, otherwise it differs by 100 degrees for me. Maybe I was measuring in the wrong place? I put the grate from the micro (it is a couple of cm higher than the lower grate from the AG. Maybe this is the temperature near the heater itself. Otherwise I am in a panic - how to use the recipes now? Even these same cucumbers are 205 degrees, and I have for some reason in real life about 100. And to screw up the blockage is not a hotz.

[Mona1]

Mona1, my temperature is about 30 degrees higher than that set, although I measured it on the upper grill, on the lower one the readings seem to coincide Although in the oven it shows a temperature rise by the same 30 degrees (180 with a regulator at + 150C). Is the thermometer lying?

Anybody have Smile AG 1908what is this thing? Does the grid seem to be spinning?

[Mona1]

Mona1, my temperature is about 30 degrees higher than the one set, although I measured it on the upper grill, on the lower one the readings seem to coincide Although in the oven it shows a temperature rise by the same 30 degrees (180 with a regulator at + 150C). Is the thermometer lying?

It would be nice if anyone has thermometers to measure the temperature in their AG. I don’t understand straight, I’m almost 100 degrees lower than on the regulator. Maybe he will not show Celsius, but Faringate, although it is written C (Celsius). People, well, something else, try it on, pliz. Only those with mechanics, not electronic controls.I read somewhere that the temperature in mechanical AG is poorly regulated and does not correspond to reality, but so that it is so ... I measured it on the lower grill.

Mona, I don't have a thermometer. But ... So I started to bake yeast-like bagels, the dough came up great, I liked it so much and then bam - turning off the light. And everyone is an electrician. Grieved for an hour and a half. It was just cold - I think, well, everything will curse. She wrapped two baking sheets of bagels herself and still had half left. I put it on a steamer from the AG, I myself hope for the supply of light. And then - they gave urrah! At the same time I put the baking trays in the oven, the steamer in the AG, because my bagels will no longer last if I bake in turn. In the AG I set it to 200 degrees, in the oven it was also 200. In the AG everything was baked in 20 minutes, in the oven a little longer, the volume is clearly larger. But the bagel fingers worked well here and there. And the difference, honestly, honestly, where and what was baked, no one saw (I could only determine from the bottom))) I was so pleased. I mean that the temperature in the oven, and there 100% 200 degrees and in the AG were the same.
But about the timer. Timed a stopwatch, a mechanical timer, and a timer in Liberton. The Liberton timer is in a hurry for a minute.

But about the timer. Timed a stopwatch, a mechanical timer, and a timer in Liberton. The Liberton timer is in a hurry for a minute.

That he started to stick to me right now, it looks like dust has crammed into the gap over time and friction slows down.
And about the temperature - everything is fried normally, in any case there is clearly more than 130 degrees, which turned out on my thermometer. Maybe we need to put the thermometer flat, so that the barrel does not blow into the profile, but over the entire area, maybe then other readings will be obtained. The next time I grill something, I'll try.

Exactly, this is my Suprochka!

I have exactly the same current with the name Blaze.

Now I have two from the casket, the same from the face

Blaze AG 200 (heating element) and SUPRA AGS-1211 (tube)

Now I have two from the casket, the same from the face
Blaze AG 200 (heating element) and SUPRA AGS-1211 (tube)

What paws!
Masha, well, now you will tell us which one will seem better to you in the work on the result - a heating element or a lamp. Well, it rarely happens when one person has two at the same time, besides, otherwise - twins.

[Oca]

Oca Masha, what are the two at once?

At the first, the cup may soon burst completely, so I was looking for a spare tire ... and I found it! A new AG for 500r, why not take it. Only at home I saw that it was a heating element (I bought it yesterday under cover of night), at first I thought that the lamp was not working What are we going to test on?

I thought, sho you bought two, like I couldn't choose. And you see how that happened.
My Blaze turned out to be much better than WEIGHT - it does not dry out, the taste is different in food, but both are tenacious.

I celebrate, a bowl is cheaper than a whole AG at a cost.

Wasp, with new clothes. Let it please with goodies and serve for a long time.
They are so cute. It looks like they are made according to the same patterns. Only names give, probably, whose change was.

Only names give, probably, whose change was.

By the name of the foreman.

Natasha, I once paved this cover wherever I could, but this is how it is, look here:

Girls, I don't know, maybe someone has already checked in (there is no time to reread the topic) - but here is another idea for using a lid stand) Posted by one of the online stores. It lies there cool ... But here's how to put it hot like this - I vaguely imagine ...

They are all malacholny in shops, I vaguely imagine the process itself: We then remove the lid from the hot grill by the handle, put it in the stand, and how the handle will go down with such a setting is not clear, the stand will interfere. In the picture, the handle is lowered and on the right is supported by a stand, that is, in order to insert the lid there, you must completely lower the handle, and only then put it on. And why then keep it, especially hot and in fat?

No, the handle must be up or the lid will work. But this is how you should try to put the lid on for the sake of experiment.

And I somehow got tired of this stand. To remove and put it on, you need to hold the lid with one hand, and hold the hot one with the other hand with a tack on the edge in order to turn it vertically and insert it into this stand, and it still takes up space on the table. My husband said that he would make me such a bracket in the wall, like Azaz's. I even looked after him on the market. Even two, though they cost UAH 75 and 90, a third of my AG can be said. So, as they say, for now: want to? - will be overjoyed, will endure. At least not from this salary. But there are plans ..

Whoever needs it, I can give my stand after that.

They are all malacholny in shops, I vaguely imagine the process itself: We then remove the lid from the hot grill by the handle, put it in the stand, and how the handle will go down with such a setting is not clear, the stand will interfere. In the picture, the handle is lowered and on the right is supported by a stand, that is, in order to insert the lid there, you must completely lower the handle, and only then put it on. And why then keep it, especially hot and in fat?

Just about, They probably thought for a long time how to stick it there ... As they came up with it, they took a picture)) And how it will be in practice, it does not matter.
I put the lid on the stand as advised above, clinging to one of the handles, it is more or less convenient, however, it is not very easy to "enter and exit"

This stand did not take root for me. I use it in needlework, as a machine for weaving baubles, macrame (now empty, there is nothing to show)

And the lid is conveniently placed on a microwave stand.



Here the stand is not visible, against a speckled background

And I somehow got tired of this stand. To remove and put on, you need to hold the lid with one hand, and hold the hot one with the other hand with a tack on the edge in order to turn it vertically and insert it into this stand,

Just about, They probably thought for a long time how to stick it there ... As they came up with it, they took a picture)) And how it will be in practice, it does not matter.

Right now, I specially tried it, and since it is higher, and vice versa, put the lid. Both options are stable and have the right to live without a trailer to the AG. The handle does not interfere with anything, it stands quietly in the tilted state. And I don't use potholders with the lid - there is a kind of nose in front (on Natasha's photo of the lid, the landmark under the work indicators is straight down) at the lid is not heating up, so I hold on to the handle and manipulate the lid.

What are we going to test on?

Mash, well, test it on at least one thread! We're waiting!
And we are also waiting for testing the design of the name Wasp - the one that imitates an air fryer. Is air fryer really tastier than air fryer?

Mash, well, test it on at least one thread! We're waiting!
And we are also waiting for testing the design of the name Wasp - the one that imitates an air fryer. Is air fryer really tastier than air fryer?

Only once I grilled a defrosted chicken in a heating element for 40 minutes at the maximum, it turned out with a beautiful crust, it seems even darker than in a halogen AG. I bought a glass bowl for "deep fat", here here there is a photo. Well, I fried potatoes and chicken in a new glass only once, funding has now decreased, we eat vegetables and cereals ... Potatoes for about 25 minutes for 400g, chicken for about 20 minutes for 3 pieces. It was faster in a steel pot, there is less volume and heat capacity is lower. It turns out tastier - that's for sure! The description is the same as in an air fryer, but due to the volume of the flask it takes longer to fry.

Okay, at the request of the members of the forum (and my husband) I will shave something tomorrow

Girls, and some of you checked the real temperature in the AG with a thermometer, otherwise it differs by 100 degrees for me.

By the way, I also accidentally discovered this difference in temperature when I baked the brisket after the smokehouse, put a thermometer for the stove on the grill, just dry it (moisture got into it under the glass when I measured the temperature in the smokehouse). Thought it was broken. Then I checked it, no exact. So it seems to me that the temperature declared in the airfryer is the heating temperature of the heating element itself (I have a heating element). And in the flask, just hot air is chasing, and at different levels, even in the instructions it is written that at different heights and temperatures are different.And since the chicken is fried perfectly and the pies are baked properly at the set temperature, then there is nothing to bother. Banks have been sterilizing for 8-9 years, nothing has exploded even once. And for me personally, there is no better sterilizer yet.

Mash, well, test it on at least one thread! We're waiting!
And we are also waiting for testing the design of the Wasp name - the one that imitates an air fryer. Is air fryer really tastier than air fryer?

I have both a grill and an air fryer. I do not regret that I bought an air fryer (although the bandura is decent), it is good for small portions and considering that the volume there is small for cooking, and the temperature is high, and the cooking time is reduced. It is good for sausages, sandwiches, small pies, fry cutlets. Everything is fast, but not enough for 2 people. But it will not replace the airfryer, for example, in canning. By the way, I don't like fries from the deep fryer at all, I don't like fried without oil, although many in the topic about the air fryer are delighted with it. I fried it anyway, and I don't like it anyway. A deep-fried chicken and aero grilled chicken are equivalent. And there, and there you can cook great. Only in the grill you can get a whole one at once, but in the deep fryer two legs, well, three will fit and that's it.

Banks have been sterilizing for 8-9 years, nothing has exploded even once. And for me personally, there is no better sterilizer yet.

Asya, how many degrees do you set when you sterilize. And yet, are you sterilizing the blockage there, or just empty jars.

Asya, how many degrees do you set when you sterilize. And yet, are you sterilizing the blockage there, or just empty jars.

Sterilization takes place at 150 degrees (I have it drawn right on the lid), and I expose it. According to the instructions, sterilization of EMPTY cans is written - 15 minutes - cans up to 1 liter, 20 minutes - more than 1 liter, bottom grate, use an enlarger ring). In fact, in order not to bother, I just wash the cans well, with COMET, put in there already boiled caviar, for example, squash or eggplant, cover with iron lids (right with an elastic band, but previously boiled from grease) and erase the already filled cans. In order not to think, add 5-7 more minutes). I take out these cans, twist them, you can put more in the blanket, or you can stop there. Reusable I also use the lids that are already boiled, I just cover the jars with them during sterilization, and then I screw them on. Why don't I screw it up right away - the product can sometimes decrease in volume during sterilization, the jar will be half-empty, so it can be shifted to the neck into the rest from one. When I salt cucumbers, for the first time just washed 3 l cans. , 2-x, 1-l. with cucumbers and spices, pour hot water for 10 minutes, drain this water, prepare the brine on it, pour it again, cover it with boiled iron lids, as described above and sterilize it already filled, take it out with tongs, then twist it. In short, I just wash the cans empty, put in the product and sterilize with it. It's quick and not hot, without any steam or boiling water. You can put a lot of small cans in the airfryer at once, 3-liter pieces 2-3. But still it is faster than sterilizing them in boiling water.

Clear. And do you make cucumbers in AG, then add vinegar to the brine, or just just salt and spices?

[Azaza]

Azaza, grilled, but not where I promised in a regular grill (s), since there were enough chicken parts for 4 grills. It so happened that I forgot to put the food in the freezer, everything thawed out ... so I had to fry so much. As a result, the meat is fried and dried, not juicy. I took the photo with a web camera, but I'll show it later.
After 35 minutes, the chicken in the heating element and the halogen grill was cooked and looked the same:

here is a normal color without bleeding

[Cucumbers "Nezhinsky"]

Clear. And do you make cucumbers in AG, then add vinegar to the brine, or just just salt and spices?

Cucumbers are practically made outside the airfryer. In it, already filled jars are sterilized with cucumbers, pickle, herbs. I add vinegar directly to the jar before sterilization (to taste), I don't like unleavened cucumbers.And this year I will not salt at all, no one eats anymore, I'm tired of it. Only I will transfer all the cucumbers to an appetizer salad from Oreshek Cucumbers "Nezhinsky"Only in this form, all the cucumbers were eaten with a whistle. They were also sterilized in the airfryer. It is much faster than salt.

[Cucumbers "Nezhinsky"]

Cucumbers are practically made outside the airfryer. In it, already filled jars are sterilized with cucumbers, pickle, herbs. I add vinegar directly to the jar before sterilization (to taste), I don't like unleavened cucumbers. And this year I will not salt at all, no one eats anymore, they are tired. Only I will transfer all the cucumbers to an appetizer salad from Oreshek Cucumbers "Nezhinsky"Only in this form, all the cucumbers were eaten with a whistle. They were also sterilized in the airfryer. It is much faster than salt.

I'll go and read about such cucumbers, sho with a whistle, otherwise the simple ones are also fed up. Thank you, Asya.

Here are my thoughts on airfryer drying.
I dry cherries, cherry marshmallows, currant on the upper grate, on parchment. You can't dry a lot - it's a fact (you still ordered a dryer), but if you don't have enough berries, dill, and various mint for one pallet, then the airfryer will do just fine. Do not forget to insert the skewer under the lid so that the moist air comes out. I am in awe of dried cherries. First, I separate it from the bones, put it in a colander so that a little juice can drain, put it on parchment and on a wire rack, temperature is about 80 degrees, dry for 1 hour, turned off, turned on again for 1 hour. I watch the process.

Girls, cucumbers are great in Ag, as are tomatoes. do not be afraid!

Girls, bought raw pork sausages from minced pork. Pretty plump, who did, what is the temperature, grill, time. Schaub did not get burnt, well, not damp inside. And do you need to lubricate them with something or salt? Or they are already salty. I have never taken this, even in nature we usually make barbecue. And then I was confused, either in the AG, or in the cartoon they are better. Tell me, girlfriends!

Tanya, before cooking, I always pierce the sausages with a fork, in several places. And on the bottom pan, but in a skillet (plate without holes). Temperature 200, I will not tell you about the time. I follow, I twist. In AG they are more dry, but croutons are not very straight, no, delicious. If in a multi - on Stew, without oil, since they let the juice in, naturally, again, prick with a fork before cooking. Be prepared that the sausages are already salty and peppery. I like both there and there. They have enough fat and are therefore juicy.

Natasha, thank you! When I wrote, I immediately thought about Azaz and about you that they would prompt. Azazu - because this is Azaza and she knows everything, but about you - that you are so smart, you have tried so many things after buying AG that you probably know. So thanks, cem.

No question, Tanyusha. We load the equipment, come up with a task
Azazulka, something is not fast
Now for the first time I have dried and roasted peanuts in the AG. After baking the challah, it was still hot in the AG, and the time remained on the timer, but I had already pulled out the challah (I set more time). Let me, I think, I'll try to fry the nuts there. On the lower rack, in a frying pan - And, most importantly, the frying process is visible!

Azazulka, something is not fast

Patamusha Azazusha does not eat anything in the heat, except for salads

And about the sausages, Monych, Gripanka already told you everything: Mona and so. The main thing here is that the shop initially came across high-quality sausages. Because you can make a fig cutlet out of d --- ma, and tasty sausages will be tasty even in AG, even in a cartoon, even in the most banal frying pan.

That's it, the sausages are ready, they just had dinner. True, at first I set it to 200 degrees. Then it seemed that it was not enough, they did not want to blush in any way, although 15 minutes had already passed, I added up to 225 degrees, then blushed normally.
It turned out very tasty, but salt, as for me, is too much, but it's not me, that's how the manufacturer decided. And my AG is still underheating, it seems to me.

And my AG is still underheating, it seems to me.

And mine began to overheat.While the new one was, I cooked almost everything at the maximum. Now I don't exhibit more than 225 * - it is on. But the degree does not affect the taste.Equally tasty is that at the previous maximum, that at the current 225 *

Patamusha Azazusha does not eat anything in the heat, except for salads

Aha, having a wagon and a small cart of multicookers, eats salads! Well done! AAAAA you have a berner, tada is clear. (My customs officers really liked it, our joint venture was slowed down, they want more money)

It turned out very tasty, but salt, as for me, is too much, but it's not me, that's how the manufacturer decided. And my AG is still underheating, it seems to me.

Aha, they are salty, Mona. For my taste. I know our sausages. Although they are really meat, they do not spare salt. And to my husband - not salty at all

And about the temperature in the hypertension. I don't even know what it is in reality. I started drying. I dry it on the "Cleaning" mode (or whatever we spell it correctly. It is stated, like 90, but I think in real life it barely reaches 70. Well, I dried the cherries, and thanks for that. Tomorrow I'll start drying the turkey according to Tanyul's recipe. I'll see how the meat will be dries, hot or cold for him. In short, I rely on "my eye".

and I have done here sho-BREAD STICKS WITH SESAME!
put the wheat-rye dough, then rolled the sausages with her hands in olive oil. dipped in sesame. baked for 20 minutes at temp. 180 g cool !!!!

And about DRIED turkey where to look? : wow: Please unsubscribe who dried, how long does the process take? I only dried beef and then in the Isidri dryer, it was not so fast, but it still lies, already a year later, frozen in the freezer - it looks decent.