Conveyor grill: model selection, tips, reviews (1)

Thank you I will definitely try. There is not one coming out? like, a lot of things. Baked in AG? Then share the modes, pliz

In my 30-centimeter forms, usually 4-5 pieces are obtained. (it depends on how to roll it out, it is possible not for the whole), but I can hardly tell you about the modes. In my old American Harvest Jet Stream Oven AG, this is preheat 2 minutes, baked at 1st speed, 200 degrees 5-7 minutes on the lower rack.

Good day. Lovely hostesses, please tell me, they are very interested in the models of the airfryer VES 730 and 747D, on different sites they write that these models have an adjustable convection-fan speed. Maybe someone has these models really have an adjustment or another advertisement.
Thank you

I have a 747D with three speeds.

Thank you very much.
Well, and how this "miracle of civilization" works, I have been walking around it for a long time, I lick my lips, but I’m afraid to buy suddenly what’s wrong, different reviews from SUPER to MAD are very frightening.

very frightening different reviews from SUPER to MAD.

and you do not pay attention to the extremes, you get the golden mean - NORMALEK!

not that I could not live without AG. I got it before the multicooker. used to the fullest.
after buying a multi, they began to use it less often, but still there is work for him.

absolutely cute device that diversifies your menu. if there is a place in the kitchen - take it boldly. if there is no extra piece ... go lick your lips further. Seriously, it's big enough and takes up a lot of space. Well, washing the flask is not convenient with your hands. I have a dishwasher, without it it would have broken.

Thank you.
We have enough space in the kitchen, it doesn't scare me, I just wanted to choose a good model, everyone praises Hotter, but its cost is a little off scale, so I'm collecting information about other manufacturers

Well, how does this "miracle of civilization" work,

I am very pleased. The baking, the meat is excellent, the cutlets in silicone molds and the flask do not need to be washed, at the bottom there is a saucer and again just wipe the flask. In the PMM I have never washed. If necessary, so in my sink. It is not so bulky

Thank you very much. I looked at him in the store, I can't say that he was terribly frightened by his size, well, in general, I have a husband for weights, he wants to eat tasty food, let him wash it
Only in the store they looked very badly the lid opened, I think to look for more.

everyone praises Hotter, but its cost is a little off scale, so I'm collecting information about other manufacturers

From the "height" of the second airfryer I can judge the advantages and disadvantages.

I'll make a reservation right away: due to the tightness on the windowsill, I chose only from 7 liter models.

The first was a typical "non-name", although it seemed called "Smile". Mechanical timer, halogen heater. Cost 1990 r. Honestly plowed a year. But with each month of operation, the cooking time for the same dish gradually increased. All the hits for the airfryer from our forum have been tested on it.

Bought Hotter this summer.
His photo in post 18.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4295.10
In the Moskovsky department store, next to the Yaroslavsky railway station, in the company department. For 3990 p. (in my opinion, the cost is more than bearable).
The heater is closed, digital control (for me it is more convenient), an expansion ring (increases the volume almost 2 times), besides the usual gadgets, there is a Teflon saucepan with an automatic stirrer (I have not tried it yet), a convenient wire stand for the lid (thing !!!).

Compared to its predecessor, one "roughness": Hotter first turns off the heating, and then another 7 minutes drives the fan to cool down completely.

On the plus side: the product turns out a little faster, it is noticeably juicier (but with a smaller crust), the result is more stable (more often you can leave it unattended).

Verdict: The difference of 2 thousand per brand is fully justified.

I agree.
Only the airfryer for 1990 we found after a month of searching.
Or a bowl of at least 12 liters.
Or a simple model (completely similar to the one purchased, only with a different label) but already costs from 3 to 3.5 thousand.

I wish you everything worked out with the airfryer!

I want a cup for 12 liters. And the model has almost looked after (the price is still tolerable)
Thank you, we just have to wait for the advance and maybe with the device

[Hairpin]

I translate your prices from rubles into ours and am amazed at our pricing. My weight is more expensive than a hotter. We recently had units, I immediately remembered Hairpin, she has. Mom wanted herself for her birthday, after seeing enough of me. There are three of them, it could be small. Again, you need to re-read, look for where the units were discussed. And the price against mine is 2 times cheaper.

Unit 2700 has a speed switch.

Thank you. I went to the prices and reviews of the units now I will read it, oh soon I will become an expert in this technique

Dear AG users! I am asking you for help!
a week ago there was a choice - to buy an AG or a mini-oven (we do not have an oven). I read positive reviews about the grill on the internet and bought it. VES 787. After a few dishes cooked I am close to disappointment ... But for now I hope that this is not what I am doing. Tell me WHAT? and how should it be right?
1. baked pizza on the lower rack, 200 degrees from puff pastry. In 10 minutes. the top is already beginning to burn, I covered it with foil, baked for another 10 minutes, but the dough inside remained raw.
2. Charlotte in a glass saucepan (thick-walled). by 190 degrees. lower lattice. the same story - the top dries up, burns, everything inside is damp. baked for about 40-50 minutes.
3. I baked potatoes with cheese in a large enamel dish (I didn’t have aluminum baking tins at that time). first at 190 degrees. min. 20, under the foil - raw potatoes, then 220 grams. 15 minutes. - raw, and 3 more times for 20 minutes. 250 - raw! some kind of wooden! I already removed the foil - everything was burnt again, and everything was damp inside. horror!
4. zucchini with cheese and tomatoes - more or less, but also not completely baked, the top is burnt again ...
Another nuance - when you cover the dish with foil and turn on the AG, under the action of the fan it rises up, already sticks to it. You have to put the load on top or tape the edges of the foil to the dish, but not all frames have recesses, handles or something, .. I don’t know whether it explained clearly?
In general, it's boring to translate products!
What is the reason why it is burning on top and damp inside? I want to try to bake chicken, but I'm afraid))
I also have one blowing speed and 2 grilles.

cherry100 The airfryer is an interesting thing. You need to adapt to it. Change the temperature during baking. Foil, in general, does not help me either. I don't have an oven, so I adapt as best I can.
I do not use glass and silicone molds (except for a small one for cupcakes), I only use teflon or clay, because they themselves heat up to a high temperature and bake the product as if with their own temperature. In general, I do not know how to put it right, I hope it's clear.
There is always more time for baking than indicated in the airfryer book.
Previously, I used it only for chicken, it is impossible to spoil it. The main thing is that it is blown in a bowl from all sides, the same applies to other dishes too.
Use a change in temperature, experiment: first less, then higher, or vice versa; if not baked, then set the degrees to 150 and for a long time.
Last but not least, does your airfryer have an extra ring on top to increase height? If there is, then always cook with it, the farther the fan with the heating element is from the product, the better it will bake and will not burn from above.
In general, air grill is good, you just need to learn how to use it. I made friends with him until the end quite recently, although I have had him for 2.5 years.

Doroteechka, thank you, otherwise I was already beginning to get upset. So I fell for the fact that the device is multifunctional, supposedly e-mail. consumes less energy.And now I look, the counter is shaking like a madman, it seems that it cooks faster on the stove and is less energy-intensive ...
The only thing is that I am not friends with baking, I have never baked anything before. I want to ask if a pie, for example, or a pizza should be put on a high temperature at once, or first on a lower one, and then increased. It's just that when she baked the pizza, it somehow dried up quickly from above, and then did not rise almost, it turned out to be raw inside, although I took it out, cut it into 4 parts, but all the same ... How do you cope with the fact that the products from above seem to "wind up" ", quickly become crusty?

: hi: I have a Hotter. To prevent the filling from burning, I put a little dough, then the filling and then the dough again. I bake with cottage cheese, jam, meat and ... all sorts of others. Yeast, puff, sour cream, from any dough. You can immediately put the filling and the dough on top. Turn the finished product and the filling on top. My oven is also superb, but the pastries are better on the grill.

: hi: I have a Hotter. To prevent the filling from burning, I put a little dough, then the filling and then the dough again. I bake with cottage cheese, jam, meat and ... all sorts of others. Yeast, puff, sour cream, from any dough. You can immediately put the filling and the dough on top. Turn the finished product and the filling on top. My oven is also superb, but the pastries are better on the grill.

Ok, but what about the pizza, put the filling down, too, and the cheese? Why am I all about pizza - because I can't bake anything except it

cherry100
First, at a low temperature (160-180), then increase it.
I also somehow covered it with foil so that it would not fly off and pin it with toothpicks.
And so that the cheese does not wind up immediately, add it 5-10 minutes before the end of baking. And the appearance of the pizza is nice and baked.
P.S. I forgot to add about the chicken, I turn it over, it turns out about 40 minutes on each side. And you can also leave what you bake in the airfryer until it cools down, and during this time it will also come to readiness. In general, try and experiment. Good luck to you!

Thank you!!! Today I made a cheese casserole with apples, in an aluminum mold with tefl. coating, yes, it bakes noticeably better, but still some apple pieces remained unbaked. will be working!

[Doroteika]

DoroteikaThank you for such important clarifications.
I kind of made friends with AG, but I will remember and use your nuances.

with chicken I get it without turning over. I don’t even know how. and noticed that the chicken just needs to be cooked at lower temperatures - it turns out so juicier. I used to cook at the maximum, all the time it turned out dry. when I began to cook 150-180, but longer -

was bad luck with silicone. wanted to bake barney bears for children, it turned out to be something unsympathetic. above the blacks are dry, below are some albinos.
threw this venture, although I would very much like to somehow establish the process.

but otherwise everything seems to work out. I cooked soups and porridges in clay pots. baked vegetables. stewed meat and baked ... and a lot more.

I also sometimes use special disposable forms in AG. they appear to be thick foil. are round or rectangular. cool to cook ratatouille for them.

Good afternoon!

The owners of the airfryer, tell me if anyone made the dried-dried tomatoes in the grill? how long is this action? I read in the oven for 4-5 hours with the door open. In the airfryer, the mushrooms were dried and the other, somehow, until my hands reached ... maybe someone will tell you?

[krivoshapka]

krivoshapka VES has an AG with the "drying" function, mine is without this function and I did not risk drying tomatoes in it. Made in an electric dryer. But, what is not less than in the oven is for sure. Can you tell us more about mushrooms? What t? speed? what time is it?

[krivoshapka]

krivoshapka , I made sun-dried tomatoes in AG. Temperature - 95 degrees, time - 2 hours. I put a toothpick under the lid. I was too lazy to remove the seeds from the tomatoes, so I had to dry it longer. I put the sun-dried tomatoes in a jar tightly and poured r. butter, stand in the refrigerator. Dried on three grates at once.

krivoshapka!
I have AG - VES.I make snack tomatoes. I cut the tomatoes into slices, sprinkle with salt and let stand to REMOVE THE LIQUID. I dry it whenever possible. I dip it in fragrant oil (homemade). It gives flavor, just sprinkling with salt, grass, garlic - not that. And in the AG. 95 degrees, speed - low, spoke under the cover. Time to taste - from an hour to two.

[Girls]

Girls, what is a "spoke under the cover"? What for? How? : girl_red: Sorry.

[Girls]

GirlsWhat is a "knitting needle under the cover"? What for? How? : girl_red: Sorry.

This means placing a skewer between the lid and the flask (or a knitting needle, yes) so that steam escapes, otherwise it will accumulate on the lid from the inside, and this is bad for the AG.

Ok, but what about the pizza, put the filling down, too, and the cheese? Why am I all about pizza - because I can't bake anything except it

: hi: I didn't bake pizza in A / G. I bake it in the oven on a special large baking sheet with holes.

[VS NIKA]

VS NIKA I was making pizza, but from puff pastry ... everything was baked and fried

when I dried the mushrooms, I also inserted a knitting needle between the lid and the flask ... I don't remember the temperature any more, I read it in the book to the airfryer as to dry the mushrooms. but with tomatoes it is not painted what and how ... but thanks to the forum and you, girls! on the weekend I will try to dry-dry tomatoes ..

krivoshapka, and at what temperature and how long did you bake the pizza?

[Midnight lady]

Midnight lady I realized! Thank you!
Girls, and my AG included a baking sheet with holes for pizza, but I also never baked.

I somehow tried to make a sweet pie according to a recipe from a book, it indicated 180 degrees, the speed was average. it was cooked perfectly. so since then I always bake at 180 degrees and medium speed. I bake puff pastry well on all sides, if the pizza is only pale in the middle, but everyone eats pizza without turning it over ... I also made yeast dough pies with different fillings (there was no oven at that time), so I turned them over. 15 minutes on one side and 15 on the other .. experiment! I haven't had a stove for a year! the airfryer and multicooker have become my best helpers!

: hi: In A / G all baked goods: girl_dough: I bake at 180 and at 2nd speed.

Girls, did anyone bake in the sleeve? baked? and at what temperature and grate?

Girls, did anyone bake in the sleeve? baked? and at what temperature and grate?

I usually bake meat in my sleeve on the bottom wire rack (I only have the top and bottom) at 235 ° C at medium or high speed (depending on the size of the meat and the desired result). Up the sleeve, in my opinion, meat is the best. And I haven't tried baking in my sleeve. And what, in the sleeve, you can somehow do baking?

I baked meat in my sleeve. I did everything like in the oven. Usually I set the temperature to 180-205 degrees, the speed is high, the grate is medium. To make the meat brown, at the end of cooking I cut the sleeve, add a little temperature.

I did an experiment on Saturday. Marinated a chicken carcass (black pepper, salt, herbs). Cut it in half lengthwise. And threw it into different air grills. Both babies are 7 liters.

The first grill is a typical Chinese man, it seems with the inscription Smile (but saw his twin brothers with different names). Mechanical watch, one speed, quartz heater. For 1990 rubles

New to our kitchen Hoter with digital control, single speed and closed heater. For 3990 rubles.

Lower grates. Modes: 15 minutes at the maximum temperature with one turn, + 180 degrees until ready with 3 turns.

It was prepared in different devices at about the same time. The depth of roast is the same. The juiciness of the chicken is indistinguishable (it's awesome).

Difference:
The Chinese have a more ruddy crust (it not only warms, but also shines like in a solarium).
Hotera has a more natural smell of the product (the closed element burns the oil less).

I baked meat in my sleeve. I did everything like in the oven.Usually the temperature is 180-205 degrees, the speed is high, the grate is medium. To brown the meat, at the end of cooking I cut the sleeve, add a little temperature.

that is, you put the sleeve itself on the lattice, as I understand it?

I usually bake meat in my sleeve on the bottom rack (I only have the top and bottom) at 235 ° C at medium or high speed (depending on the size of the meat pieces and the desired result). Up the sleeve, in my opinion, meat is best at it. And I haven't tried baking in my sleeve. And what, in the sleeve, you can somehow do baking?

I didn't ask about baking, but about baking vegetables, meat, for example, etc.)))) I don't think about baking)))

By the way, today the potatoes were baked in a deep Teflon mold, on the lower grill at 250 degrees. Mixed once. Again the same story, the potatoes are already ready on top, they are already starting to brown, and below they are damp. Do you think you need to mix more often? just thinking, is it the same in the oven? I think I put it there and forgot, but you take it out already everything is ready as it should ...

I was not asking about baking, but about baking vegetables, meat, for example, etc.

Well, I haven't tried vegetables, but the meat turns out great

[cherry100]

cherry100 I always have problems with potatoes to bake in an airfryer ... it always turns out not baked from me ... stirring more often will probably help ...

I bake medium-sized potatoes whole in foil. And I tried to cut it only once, it dried up on top, but not baked from below. I didn't experiment like that anymore. Although, the girls say that potatoes are good with sour cream sauce.

that is, you put the sleeve itself on the lattice, as I understand it?

Yes, you got it right. But more often I bake meat in foil (probably because the baking sleeve ends faster).

Well, here I became the owner of this device, while I made only a chicken - I am very happy, it turned out juicy and with an appetizing crust!

: hi: Season for eggplant, peppers and courgettes.

Well, here I became the owner of this device, while I made only a chicken - I am very happy, it turned out juicy and with an appetizing crust!

: hi: Make a chicken on sawdust. : yahoo: That will be a chicken!

And what about sawdust?

And what about sawdust?

: hi: Sawdust is sold where and grilled. Put the sawdust on a tray, moisten them with a little water, let them stand for a while. Place on the bottom of the flask. Then set the middle wire rack and lay out the marinated chicken, it can be in seasoned mayonnaise. On. 235 degrees, average speed and 25-30 minutes. Delicious, very good! And everything is very easy.

Well, here I became the owner of this device,

And what model did you take?