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

[IRR]

IRR, it means, listen here! I don’t have a ring, I don’t remember how many, it seems like 7L Quite enough for everything !!! Of course, I don’t put the bird upright (well, she did, I hope, not a natural death!), But I put it on a low grate or even just on the bottom and then turn it over once. I don’t think it’s not so tasty. Again, there is more than enough room for chops too. They are high, and the potatoes are low, and you will still kaaakooo orgasm ! Yes, I don’t grease it with manoez, only with mustard and spices, and I give it a little ruffle in the refrigerator like this. But he is so neat without this ring, not adoroblo at all

And I have a big AG and I don’t even remove the ring, so it’s on a constant. Did it take a long time for the wasp to reach the desired temperature? Or she has a ten: Something I missed this moment. I have a halogen, so the temperature rises instantly. I bake buns on the ground floor of the grill, and croutons are fried below. My children read books with homemade crackers instead of seeds

[Wasps]

need to!

Masha, you can talk to me (I'm so young, auto-training and nonsense)! What I wanted to ask? what time is it


how many breads were baked?

and I scratch a turnip, probably I definitely need to take 12, otherwise I won't get a culinary orgasm, but I really wanted it on a budget ... I take exclusively grilling chickens, everything else is not relevant and honestly speaking, I wanted it less after reporting Wasps... Somehow I felt everything so real, like, how I suffered myself, cooked and ate. All the same, insects to each other - friend tovarisch and brother ...

Irishka, don't you spoil the discipline, buy an airfryer, with whom will I study? Am I alone to suffer?

need to!
and I scratch my turnips, probably I definitely need to take 12, otherwise I won't get a culinary orgasm, but I really wanted it on a budget ... I take exclusively grilling chickens, everything else is not relevant and honestly speaking, I wanted it less

Here is the economy version of the HOTTER HX-1037 Economy (Save) 🔗
or super economy Aero grill HM-877 Homus (Khomus) 🔗

need to!

I take exclusively grilling chickens, everything else is not relevant and, to be honest, I just wanted it less

Friends took me from me only for cutlets, and my friend for buns. Now both those and others do not know how they used to live without him at all

And me, and we ... yesterday baked halibut, today - smelt ... I took the cord from the phone from work, though I had to cut something out ... TastyAAAA! I'll save you ...

And me, and we ... yesterday baked halibut, today - smelt ... I took the cord from the phone from work, though I had to cut something out ... DeliciousAAAA! I'll save you ...

By the way, and birds .. how is the owner of a new device worth it?

I bake buns on the first floor of the grill, and croutons are fried below. My children read books with homemade crackers instead of seeds

Tanya, for those who are in the tank ... Regarding the buns, do they not blush from below? Or am I not in the subject? I tried the pies, everything is ok, but the bottom is ... playing around. Can I do it wrong? If possible, take a photo to the studio.

[Vera-Nevushk]

Lenka, well, finally! Congratulations! Let's go home a thousand as soon as possible and post it. I'm already fidgeting in my chair impatiently. Come on soon!

I dragged in, bought some chicken on the way, now marinate it while the grill is heating. I will definitely do a photo session, if anyone is interested, I will post everything, because.To me personally, the pictures on the sites do not say anything, only pictures from the kitchen and the real size, well, the rest.

Vera-Nevushkoh, I'm waiting for your help!

Tanya, for those who are in the tank ... Regarding the buns, do they not blush from below? Or am I not in the subject? I tried the pies, everything is ok, but the bottom is ... playing around. Can I do it wrong? If possible, take a photo to the studio.

I seem to have nothing, I baked it in silicone molds
The dough is just awesome rich. The top is slightly burnt.
Bun Abolitis
Kaiser buns
The first milk girl. Now I do it much better.

[Giraffe]

Giraffe, what a beautiful pastry you have! Please share your experience with a detailed description of time, temperature, etc.
I baked muffins in AG in two floors (it turned out) and once pies. The pies turned out, but I danced around them, while they were baking, a lot. Now I bake pies and buns in the oven.

I'm just baking. With a ring on the lower grill, where the top is burnt, this is the upper grill. 180 degrees, high blowing speed. 10-12 minutes depending on the size of the buns and the voltage in the mains. At the bottom, as a rule, crackers are fried. AG I have a halogen. I haven't seen any others in our stores.

how many breads were baked?

Sorry, I wrote it clumsily. The bread was baked for a total of 30 minutes. The first 10 minutes the regulator was at 200C, then I was afraid to burn the top and turned it down to 150. The lamp worked without switching off.
Important note: the grill did not heat up contrary to the instructions, it baked from a "cold start" so to speak. It was interesting to know what will happen to the loaf.
While getting used to it, as well as to the rest of the devices. In the recipe book and in the instructions, different temperatures are indicated for the same products, and it says "set the blowing speed" - just what? It's a pity that there were no elementary recipes here, like muffins and porridge in MV or plain bread in HP, you have to try it by typing.

Did it take a long time for the wasp to reach the desired temperature? Or does she have a ten

No, halogen as pictured. Feels warmed up super fast! A gas oven at 170C went out for 25-30 minutes (depending on the gas pressure), an electric oven for at least 20 minutes - even put firewood in it! AG is good in this respect. Most likely because of the thick glass form, he could not get the temperature. I realized my mistake, I'll go buy thin tin forms or take disposable paper ones.

I measured the flask in centimeters, the first picture shows the internal (useful) dimensions of the flask and the distance from the bottom to the upper border of each grate. On the second - a photo of the form in which the bread was baked, as you can see, two clothespins were not barely pushed in on the sides of it. The third photo is the AG cover, it tried to show the wiring going to the lamp. By the way, I adapted to put this lid with a round piece of iron on the HP, covered with a towel and a tack cloth. Does not slide off And the last picture suggests that even a 12-liter calf will fit

Sorry again for the light in the photos, but there are no curtains in the kitchen yet ... Until I rebuild the kitchen for myself, I will not calm down

Well, with the last photo I killed. But I haven't tried it with paper molds. Even a thought did not arise. So I will wait for the result of the experiments.

and it says "set the blowing speed" - just what?

And that there is no button? My fan speed can be set to high, medium and low.

Giraffe, we have the simplest Suprochki with the Wasp, no bells and whistles. No speeds, except the only possible one. But they were bought for almost a penny, but they please a million

Well, I set a low speed only for meringues and biscuit cupcakes, the rest of the time I don't even pay attention to it.

And I practically do not indulge in temperature. Empirically, I found that most of all I like meat-fish, baked at the maximum: the crust grasps instantly, but inside all the juices are preserved and the meat, as it were, languishes there with its own juice. For such a meat, Chess word, I am ready to sell my homeland !!! Although such a homeland can be sold ...Who needs it, in the sense
But I can't get to baking. First, I rarely bake these days - it's not useful to me. And secondly, if I do bake, then I want 100% of the result, which the oven always pleases me with. But somehow I'll get myself together and take a chance. What if I am running the oven in vain?

And that there is no button? My fan speed can be set to high, medium and low.

There are 2 rotary controls: time and temperature. The first of them ticks cool, I just have a question about him. The instructions say that you can turn the Timer counterclockwise until it stops while cooking - until the bell rings. Only he doesn't really want to spin in that direction, won't I break him? And why not set the time on the AG to less than 3 minutes per turn? There is a limitation as on some microwave ovens: you must first set more than 5 and then subtract to the desired value. That the AG, that the Elenberg and Rubin microwave ovens, if the time is set incorrectly, will work a little and then stupidly turn off (though the latter have it specified in the instructions).

Oh, and I didn’t know that in micros it was stipulated in the instructions! I don’t dabble in them, I give them to my husband right away, but I understand it myself using the scientific method.
And the timer in Supra really resists reducing the time - he still wants to work, and we are here with our intentions

I don’t know if the strategy is correct or not, but my wishlist is not translated.

Yes, I myself am wondering: will they ever end or not? Until I accidentally glanced at the Bread Maker, I thought that I did not need anything, because there was everything necessary for a normal life. Now, surrounded by aggregates, I understand how much I still lack for complete happiness

[IRRishka]

Well, I came with a small report. IRRishka, photos next to Dex especially for you.

[Catwoman]

Catwoman, I still think, why ask this about him <scratching in the back of my head>. Come on, tell us something good about him, huh?
But, was the chicken ready in an hour or was it adding time? And the potatoes? Damn, hachu, hachu, hachu

[Catwoman]

Catwoman, I still think, why ask this about him <scratching in the back of my head>. Come on, tell us something good about him, huh?
But, was the chicken ready in an hour or did it add time? And the potatoes? Damn, hachu, hachu, hachu

Ksyushenka, I would be glad to tell you, but the experience of communicating with such a technique is still not enough. I put the chicken for 1 hour, the standard program number 1, the chicken and potatoes were ready during this time, the chicken is very juicy inside and with a crust on the outside, just like we all love, for some reason I thought it would be dry., But over the potatoes I will work on the errors. It was necessary to roll it in oil and salt so that it turned out evenly golden. At the end of the program, it picks up very nicely and it has an on and off button on the body. Here.

Ksyushenka, I would be glad to tell you, but the experience of communicating with such a technique is still not enough. I put the chicken for 1 hour, the standard program number 1, the chicken and potatoes were ready during this time, the chicken is very juicy inside and with a crust on the outside, just like we all love, for some reason I thought it would be dry., But over the potatoes I will work on the errors. It was necessary to roll it in oil and salt so that it turned out evenly golden. At the end of the program, it picks very nicely and it has an on and off button on the body. Here.

And the speed was swing, judging by the icons?
Lena, I'm going to salivate right now ...
And I would have guessed to smear potatoes right away, I do this for the oven
Again I looked through the pictures, well, you rattled the kura, class
Mine will come home, you will send us smells on Skype, maybe I will persuade him right away. What did the pets say? Or don't you have the strength to speak, bellies are puffed out, the rest does not move?

And the speed was swing, judging by the icons?
Lena, I'm going to salivate right now ...
And I would have guessed to smear potatoes right away, I do this for the oven
Again I looked through the pictures, well, you rattled the kura, class
Mine will come home, you will send us smells on Skype, maybe I will persuade him right away. What did the pets say? Or don't you have the strength to speak, bellies are puffed out, the rest does not move?

Ksyusha, I left all the settings as they were, but with the chicken .... I carefully sat her down, but only at the end I noticed that she was my skater. What did the family say? .... They cracked her and pushed her out of the kitchen, the youngest was delighted, she generally loves chicken.

[Catwoman]

Oooh, handsome! Straight spaceship! Catwomancongratulations
Share your experience, how is it more convenient to bathe potatoes in oil? I mixed it in a salad bowl with salt, oil and spices. Maybe there is another way to wash the dishes less? And how to spread a chicken in science? And then yesterday I did something like this for the first time: I held the leg with forceps and "painted" with a silicone brush, it is very convenient and my hands are clean.

[Catwoman]

And how to spread a chicken in science? And then yesterday I did something like this for the first time: I held the leg with forceps and "painted" with a silicone brush, it is very convenient and my hands are clean.

And for the first few days I used to rub the chicken with homemade mayonnaise with a bunch of seasonings, or at worst, butter with the same bunch of seasonings. And now I have stopped smearing at all - I roll in a dry mixture of seasonings, this is more than enough. The chicken itself is quite fat even without any coatings. But before frying the fish, I lightly coat it with oil or with the same homemade mayonnaise - and there is not as much fat in it as in chicken, and it cooks too quickly, the crust barely has time to grab. But I smear it with a brush - yeah, very cool!

Catwoman, and AG is really handsome! If Brand were in Ukraine, I would also choose this model. But we have no Brands, alas, and Hotter raised the prices too much. I had to take something simpler and cheaper, so to speak, "to play around." But the machine turned out to be quite worthy (mmm!) Of successful cooking on a smart device!

I go crazy watching a chicken. I really like the way the juice gurgles under the crust.

[Catwoman]

Oooh, handsome! Straight spaceship! Catwomancongratulations
Share your experience, how is it more convenient to bathe potatoes in oil? I mixed it in a salad bowl with salt, oil and spices. Maybe there is another way to wash the dishes less? And how to spread a chicken in science? And then yesterday I did something like that for the first time: I held the leg with forceps and "painted" with a silicone brush, it is very convenient and my hands are clean.

Wasp, I bathe potatoes in a salad bowl with oil and salt, and all potatoes and chicken with handles, it's faster for me, but probably not scientific.
Thanks for the congratulations!

[Catwoman]

Catwoman, and AG is really handsome! If Brand were in Ukraine, I would also choose this model. But we have no Brands, alas, and Hotter raised the prices too much. I had to take something simpler and cheaper, so to speak, "to play around." But the machine turned out to be quite worthy (mmm!) Of successful cooking on a smart device!

Azaza, thanks. Hotter and we are too expensive.

[Linen]

Linen, an interesting control panel. And cold drying at what temperature?
Linen, I can make a proposal so that the potatoes would turn out with an even crispy crust, I shake the potatoes with butter and salt in the usual bag and add a couple of spoons of corn flour or small polenta, it turns out sooo delicious, an even golden crust.

[Linen]

Linen, an interesting control panel. And cold drying at what temperature?
Linen, I can make a proposal so that the potatoes would turn out with an even crispy crust, I shake the potatoes with butter and salt in the usual bag and add a couple of spoons of corn flour or small polenta, it turns out sooo delicious, an even golden crust.

Tanyusha, thanks, and you do not need to wash and you will get a smooth potato!

Tanya, I don't know about cold drying yet, went to the kitchen, turned it on by default, it costs 30 minutes, and degrees 0 (room T can be seen).

Tanya, I don't know about cold drying yet, went to the kitchen, turned it on by default, it costs 30 minutes, and degrees 0 (room T can be seen).

And the fan is spinning? Interesting ... Thank you, Lenus, I wonder ... a new unit, I will look closely at it with you.
Are there several fan speeds?

[Tanyusha]

And the fan is spinning? Interesting ... Thank you, Lenus, I wonder ... a new unit, I will look closely at it with you.
Are there several fan speeds?

And the fan turns and the speed would be regulated, the picture shows 3 fans from small to large and the speed can be adjusted.
Tanyusha, I will be glad to have your company.

[Giraffe]

Giraffe, I ask for help. I baked the rolls, with a ring on the lower rack they were not baked after 20 minutes, I had to take out half and bake for 10 minutes 4 rolls on the upper rack for 10 minutes. Dough: 500g flour, 1.5 hours l. yeast, 1.5 tsp. salt, 3 tbsp. l. sugar, 2 eggs (100g), 45g butter, 220 ml of water. The dough - in HP for the main kneading program, then divided into 8 balls - in AG for proofing for 25 minutes. I did this: set the timer for 25 minutes, the temperature at 100, warmed up the air a little and raised the handle - the lamp turned off. And how did the timer end up - Tink! - the proofing is complete, it's time to bake.Otherwise, I forget about the dough ...
I set the bake to 175C (according to the instructions), what temperature it really is - see the photo. The top crust was about 5 mm thick and was very fried. Maybe it was not worth pushing so much dough into the AG? During baking, it swelled so much 2.5 times exactly, and there were no gaps between the rolls ...

After 20 minutes - the top is ready, the bottom is raw:

Hot buns ready! Tastier than the store! Help yourself!

As I felt, I took a special picture yesterday. True, I just wanted to show where the buns are, and where the crackers are fried.
This is the beginning of baking, they then increased in volume. The photo shows that air circulates between the molds. I have a recipe like this here. Liquids water + a little sour cream 400ml, salt 1h. l., sugar about 30 grams, vanillin, flour 700g, pressed yeast 20g, butter 30 grams. Since my bread maker is already asking for retirement, I do not use automatic programs. I made a dough in HP, after the increase I added the rest. products except butter, I added it 10 minutes before the end of the batch. After raising the dough, I divided everything into molds at once and set some in the AG, the rest on the table. If I need to defend in AG, then I do it at 50 degrees. I bake at 180, sometimes start at 150 and then raise. I have no intermediate temperature between 150 and 180. From this amount of products, I made 40 rolls and baked in 4 passes in 42 minutes. I bake in silicone molds. I think it's also because of the paper. The thermal conductivity is less and the buns are close to each other. Outside, the air is chasing but did not get inside. Each next batch of buns I had was higher than the previous one, due to the longer settling time. But I also wanted to photograph everything that happened and forgot
If tomorrow the family does not match something else, then I will take a picture of the top view for clarity. Don't be discouraged, try again ..

I bake on a medium wire rack, with an expansion ring, the fan speed is low, the temperature is 205 degrees.

Oh, I forgot about the speed. On high heat. And I only have a low and high grid, no more.

[IRR]

Thanks for the advice. I love sour cream cupcakes, but I just can't buy it. The paper is as thin as tracing paper, it is hard to believe that it is less heat-conducting than silicone. I will put the lower grate on clothespins so that it blows better. Oh, how have I forgotten! I had metal molds somewhere, new, 6 cm, not printed! I ran to look, then with a report - to you
IRR, it's time to buy an airfryer, an interesting toy. We don't have a TV, so we have dinner and watch the airfryer. If we bought food, we can switch programs.

In silicone, I like baking in AG less, thin metal forms, like that, are more popular with me. There, both above and below, an appetizing crust turns out.You will have to get used to baking, sometimes I bake bread for 7-10 minutes at the highest temperature, then I lower it to 205-108. And the buns are usually all at 205 degrees. Everything half-learns, the eyes are afraid, but the hands do

Girls, I'm again with my attachments. Who's talking about what, and I'm talking about my rams ... Tell me, what do you really need to put pies on to bake in AG, and what would the bottom brown? You can't just put it on the grate ... Baking on a silicone mat, the bottom is ugly white. Maybe on a metal baking sheet (I have a large one from a tabletop oven)?

Girls, I'm again with my attachments. Tell me, what do you really need to put pies on in order to bake in the AG, and what would the bottom brown?

That's why the forum is to pester. Tomorrow I'll go shopping with a tape measure, buy an anti-spray grid for pans or just a metal mesh, I'll try to bake on it. There are no other thoughts ... The airgil flask fogs up a little from the bottom when baking, can you really put crackers on the bottom? or just add salt ... A completely crazy idea is to put a round mirror down to reflect infrared radiation on the pies. Oh, exactly, but what happens if you glue the outside of the flask with foil? Efficiency should increase

Tell me, what do you really need to put pies on in order to bake in the AG, and what would the bottom brown? You can't just put it on the grate ...

I have pies in the airfryer, I haven't baked bread for five years now, when I got an oven. But I remember baking on foil, cutting out a circle of foil to the size of the lattice, - it turned out like a baking sheet, and so baked the cakes for Napoleon - on a circle of foil. It must be lubricated with oil. One such circle was enough for several times.

Well, look, do I have a pale bottom? I do not always put crackers, and when there are leftovers of bread, in other cases there is nothing. Buns Abolitis baked at the bottom from a split teflon mold. I bake the cakes on thin tracing paper. But I didn't like it on the foil.

In silicone, I like baking in AG less, thin metal forms, like that, are more popular with me. There, both above and below, an appetizing crust turns out.

Or maybe the trouble is that a stainless steel tray is at the bottom of my mind? I first put it under the chicken, for the dripping fat and then left it that way?

We don't have a TV, so we have dinner and watch the airfryer. If we bought food, we can switch programs.

Class!

Hello everybody.
People who have a hotter classic, please let us know. Does he make a uniform crust on products or somewhere more, but somewhere less?

Hello everybody.
People who have a hotter classic, please let us know. Does he make a uniform crust on products or somewhere more, but somewhere less?

Good day. The upper crust is uniform.

Hello everybody.
People who have a hotter classic, please let us know. Does he make a uniform crust on products or somewhere more, but somewhere less?

Mine is not uniform. If you look at the wire rack from above, food (eg potatoes) will be fried faster at the edges than in the middle. Therefore, I put thicker pieces on the edges of the grill, and accordingly in the middle, thinner.

As I felt, I took a special picture yesterday. True, I just wanted to show where the buns are, and where the crackers are fried.
This is the beginning of baking, they then increased in volume. The photo shows that air circulates between the molds. I have a recipe like this here. Liquids water + a little sour cream 400ml, salt 1h. l., sugar about 30 grams, vanillin, flour 700g, pressed yeast 20g, butter 30 grams. Since my bread maker is already asking for retirement, I do not use automatic programs. I made a dough in HP, after the increase I added the rest. products except butter, I added it 10 minutes before the end of the batch. After raising the dough, I divided everything into molds at once and set some in the AG, the rest on the table. If I need to defend in AG, then I do it at 50 degrees.I bake at 180, sometimes start at 150 and then raise. I have no intermediate temperature between 150 and 180. From this amount of products, I made 40 rolls and baked in 4 passes in 42 minutes. I bake in silicone molds. I think it's also because of the paper. The thermal conductivity is less and the buns are close to each other. Outside, the air is chasing but did not get inside. Each next batch of buns I had was higher than the previous one, due to the longer settling time. But I also wanted to photograph everything that happened and forgot
If tomorrow the family does not match something else, then I will take a picture of the top view for clarity. Don't be discouraged, try again ..

Tatiana the Giraffe! And buns in silicone molds?

[Catwoman]

Oooh, handsome! Straight spaceship! Catwomancongratulations
Share your experience, how is it more convenient to bathe potatoes in oil? I mixed it in a salad bowl with salt, oil and spices. Maybe there is another way to wash the dishes less? And how to spread a chicken in science? And then yesterday I did something like that for the first time: I held the leg with forceps and "painted" with a silicone brush, it is very convenient and my hands are clean.

I always "cook" potatoes. I put it in boiling water, then boil for three to five minutes, drain the water well, add vegetable oil and a little butter to the pan, favorite spices, mayonnaise, a spoonful of ketchup, what the soul asks. Gently shake the potatoes in a saucepan, then into the oven along with meat or chicken in the sleeve ... Well, now there is an aerogrill ...: girl_love: Here, the main thing is not to digest the potatoes, well, then it turns out - crumbly inside, but outside - a crust, well, it does not darken and does not dub, even the most "unsuccessful" potatoes ...

Well, look, do I have a pale bottom?

Tanya, if possible, will you show the bottom of the pies or buns? Only the top is visible in the photo.