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

I did not compare them, because the main thing for me is not to have a halogen. And the simpler, the better in terms of the fact that there is nothing to break there. In extreme cases, the handle will fly off, but I have already gone through this, I can handle it. And for meat, no bells and whistles are needed. I have such a micra - two handles.

I did not compare them, because the main thing for me is not to have a halogen. And the simpler, the better in terms of the fact that there is nothing to break there. In extreme cases, the handle will fly off, but I have already gone through this, I can handle it. And for meat, no bells and whistles are needed. I have such a micra - two handles.

so in 35128 the heating element is steel.

I did not compare them, because the main thing for me is not to have a halogen.

Please explain why? I just want to buy and after an unsuccessful experiment I fell into a stupor. Still, touch is probably better than mechanics?

Yes, but it is 2 times more expensive. What's the point? I need beauty, it is removed. I just bring the cook from the room. I don't need electronic control either. I know exactly what I need from him, and this is for the fan to spin and the temperature to be rearranged.

touch is probably better than mechanics?

Than? Will it break faster?
Halogen is not durable and glows.
Proceed from what the airfryer is for.

Than? Will it break faster?
Halogen is not durable and glows.
Proceed from what the airfryer is for.

Mechanics can also break down, sensory technology has proven itself no worse. But the halogen seems to me much worse of course.

I already wrote somewhere here, my grill is 14 years old already. Mechanical control paid off.

I have two airfryer. I can compare.
The first one was bought for less than 2 tyrs. A little-known Chinese firm, Smile's clone. WITH HALOGEN and mechanical timer, 7 liter. After a year of intensive operation, it was transported to Kostroma for summer use.
A second one was bought to replace him: a 7-liter Hotter with a closed heater and touch control, about 4000 rubles for a promotion.

Family verdict: "Bring back the old grill! It tastes better on chicken, meat and fish!"

IMHO: The hotter is easier to manage, it is more beautiful, more equipped, and the Chinese is cheaper and cooks better.

I'm not going to defend Hotter, since it was bought in an era when I did not understand anything about them, they showed it to me, it externally approached the kitchen and I bought it. BUT! I have a crust and in general all the pastries are WONDERFUL !!! Although I do not argue that the price could be half or less.

I'm not going to defend Hotter, since it was bought in an era when I did not understand anything about them, they showed it to me, it externally approached the kitchen and I bought it. BUT! I have a crust and in general all the pastries are WONDERFUL !!! Although I do not argue that the price could be half or less.

I didn't have a Hotter, but I have Brand 35128. Externally - a copy of Hotter. And in terms of functionality, Brand has pre-programmed modes, unlike Hotter. It turned out to be convenient for me. And its price is much more advantageous in comparison with the Hotter.

I saw that BRAND and Hotter were again compared. I decided to share my opinion.
For a long time in this thread I already wrote about my Brand 35129 grill. 1.5 years have passed. The device works flawlessly every day. I recommend it to anyone planning a purchase. 3 speeds are very convenient for those who cook a lot and varied. The steel element is indestructible!
A mechanical single speed grill will have to adapt. And not everyone has the strength and patience for this. Frustrated push the misunderstood toy into a distant locker.Therefore, it is better to pay a little extra and buy a really useful thing.
As a former user of Hotter, I will say that I see no reason to pay 10 thousand for it. BRAND is practically the same. And it costs several times less.

[Shelena,]

I saw that BRAND and Hotter were again compared. I decided to share my opinion.
For a long time in this thread I already wrote about my Brand 35129 grill. 1.5 years have passed. The device works flawlessly every day. I recommend it to anyone planning a purchase. 3 speeds are very convenient for those who cook a lot and varied. The steel element is indestructible!
A mechanical single speed grill will have to adapt. And not everyone has the strength and patience for this. Frustrated push the misunderstood toy into a distant locker. Therefore, it is better to pay a little extra and buy a really useful thing.
As a former user of Hotter, I will say that I see no reason to pay 10 thousand for it. BRAND is practically the same. And it costs several times less.

Shelena, why did you choose the 35129 model?
So far I have made my choice on 35128.

[Shelena,]

Shelena, why did you choose the 35129 model?
So far I have made my choice on 35128.

Vikus, I think, for the same as I once did - before 129 was with heating element, and 128 with halogen. And now, as I understand it, there are only 128 and with heating elements.

[Vikus]

Vikus, I think, for the same as I once did - before 129 was with heating element, and 128 with halogen. And now, as I understand it, there are only 128 and with heating elements.

I confirm, 128 with heating elements, but there is also an old import, at least we have them with a halogen.

[Vikus]

Vikus, I think, for the same as I once did - before 129 was with heating element, and 128 with halogen. And now, as I understand it, there are only 128 and with heating elements.

I realized that 128 is no longer halogen, am I wrong?

I realized that 128 is no longer halogen, am I wrong?

No, no, now 128 exactly with heating elements - Brand stopped producing 128 with halogen and switched to heating elements.

I confirm, 128 with heating elements, but there is also an old import, at least we have them with a halogen.

These are, you see, the old bins of dealers

[PUSSY,]

I confirm, 128 with heating elements, but there is also an old import, at least we have them with a halogen.

I have youPUSSY, asked Brand about the grill on the forum, but you didn't answer!

I just baked such a loaf in my Hotter.

[Vikus]

Vikus, and in Hotter there is a very pale bottom in silicone or ...? Can you show me the loaf below?

Yes, it turned out pale. It turns out rosy in the oven.

Yes, it turned out pale. It turns out rosy in the oven.

No, not very pale, even slightly browned in places Even surprisingly - in AG in silicone, a very pale bottom turns out

No, not very pale, even slightly browned in places Even surprisingly - in AG in silicone, a very pale bottom turns out

Baked for 35 minutes, if you cover with foil and add time, the result may be better.

[Shelena,]

Shelena, why did you choose the 35129 model?
So far I have made my choice on 35128.

The selection criteria were as follows:
-3 speeds (I bake, bake, smoke, so you need to adjust the speed);
-removable lid (tired of constantly wondering where to put the hot lid);
-only a heating element heater (Hotter with a heating element worked with friends, and then I have more than 10 years! And with a halogen, the statistics are completely different);
-convenient control (the control panel of my BRAND is identical to Hotter);
-button to turn off the panel (no need to pull the outlet every time);
-reasonable price (at the time of purchase, the difference with Hotter was 2.5 times).
In November 2010, only one model of BRAND met all these requirements - 35129.
VS NIKA, ready-made programs provided by the manufacturer, did not appeal to me. I got used to choosing the time, temperature and speed myself.
Now there is more choice. Decide for yourself what is more convenient for you

Tell me please!!! Can any airfryer bake pizza pies, bread, etc.?

Tell me please!!! Can any airfryer bake pizza pies, bread, etc.?

No. Should be with gear shifting.
Pampering is everything. He consumes so much electricity ...

: rose: Thanks for the quick response. But not entirely clear. That is, you want to say that the oven is still better and more economical for baking? Or a mini oven? That is, it will be faster and less energy-intensive?

You can do a lot in the oven right away, but how much in the airfryer? From the strength of 5 buns. But someone bakes until they play enough.

[VS NIKA]

VS NIKA And at what speed and temperature and how long were the bread baked? I also have a Hotter, but I have not tried bread in it yet. For me, it would be a good option for the summer period, when you cannot turn on the oven in 50-degree heat, and a bucket started flowing in my bread maker again and I still cannot bake in it. Please share.

Thanks Lena! But all the same, I'm still asking: girl_haha: I haven't quite figured it out yet: (Usually I bake pies or small pies in small batches. How much time is in the oven or much longer?

The time is about the same. Everything is put on the wire rack, but the food to be cooked must not be placed tightly, since air must circulate around them.

: girl_romashka: It turns out that for an ordinary baker like me, the AG can easily replace the oven? This is what I need to find out and then decide on the AG model. Thanks again !!!

[VS NIKA]

VS NIKA And at what speed and temperature and how long were the bread baked? I also have a Hotter, but I haven’t tried bread in it yet. For me, it would be a good option for the summer period, when you cannot turn on the oven in 50-degree heat, and a bucket started flowing in my bread maker again and I still cannot bake in it. Please share.

Pinky, why don't you want to bake bread in a cartoon? Judging by the list of equipment, you have it. The heat from it is even less than from the grill, and the result is amazing

[azaza]

azaza I baked bread in a cartoon. But my husband likes it better from the oven - it will be drier, and the top is not fried in a cartoon. And in the grill there is a very attractive pink salmon. I now use HP, mainly as a kneader, and bake in the oven. But my second bucket is out of order. The first native "lived" for 4 years without problems, and the second - only a year. Therefore, bread in AG is as an option for the summer, until I repair the bucket (or rather, I will have to buy a new one again, since the oil seals are not changed in the SC. They offer to buy a new bucket at a price one and a half times more expensive than if I will order it myself on the Internet)

[VS NIKA]

VS NIKA And at what speed and temperature and how long were the bread baked? I also have a Hotter, but I haven’t tried bread in it yet. For me, it would be a good option for the summer period, when you cannot turn on the oven in 50-degree heat, and a bucket started flowing in my bread maker again and I still cannot bake in it. Please share.

Pinky, first set 205 *; after 20 minutes translated to 180 *; only baked for 35 minutes.
The bread turned out to be just more than great! When I saw the light sides and bottom, I decided that I wouldn’t bake any more bread in AG, but in the context of the bread it turned out baked and it’s better just not.
And in KhP we don't like bread at all. In it, I only knead the dough.

[Shelena,]

The selection criteria were as follows:
-3 speeds (I bake, bake, smoke, so you need to adjust the speed);
-removable lid (tired of constantly wondering where to put the hot lid);
-only a heating element heater (Hotter with a heating element worked with friends, and then I have more than 10 years! And with a halogen, the statistics are completely different);
-convenient control (the control panel of my BRAND is identical to Hotter);
-button to turn off the panel (no need to pull the outlet every time);
-reasonable price (at the time of purchase, the difference with Hotter was 2.5 times).
In November 2010, only one model of BRAND met all these requirements - 35129.
VS NIKA, ready-made programs provided by the manufacturer, did not appeal to me. I got used to choosing the time, temperature and speed myself.
Now there is more choice. Decide for yourself what is more convenient for you

Shelena, everything that you described about 35129 is 35128. And 35128 is almost a copy of my Hotter, so I fell for it more.

Vika, thanks for the answer. And at what speed did they bake? High? Did you do a preliminary proofing in the form (after the end of the batching program in the HP)? Or just put on baked goods? Did you use dry or pressed yeast? How many questions at once. One of these days I want to try to bake bread like that. Just try not in a silicone mold, but in a round foil - I once took it from Lily in a warehouse.

Vika, thanks for the answer. And at what speed did they bake? High? Did you do a preliminary proofing in the form (after the end of the batching program in the HP)? Or just put on baked goods? Did you use dry or pressed yeast? How many questions at once. One of these days I want to try to bake bread like that. Just try not in a silicone mold, but in a round foil - I once took it from Lily in a warehouse.

It was like this:
My dough is sourdough + a little yeast. The dough passed all the required procedures: kneading for 1.5 hours + in a warm cabinet (I have a battery there) for some time, I look at the rise of the dough + proofing in the microwave in the form, I also look at the rise of the dough. Baked at high speed.
Recently I bake bread only in this form. It turns out a little chubby, but much better than in the gland. I tried to return to the previous forms, but the bread in them seems much worse.
What did not explain, then ask.

I get it. Since I do not have sourdough, I will try to bake it with pressed yeast. And my mold is thin, I think it should bake well. If it works out, I'll demonstrate it on Saturday.

I get it. Since I do not have sourdough, I will try to bake it with pressed yeast. And my mold is thin, I think it should bake well. If it works out, I'll demonstrate it on Saturday.

Here's what I got.

Victoria, the bread is just excellent. Thank you for such detailed recommendations, I wanted to ask the same questions, but Pinky got ahead of me, now I will definitely try to bake bread in AG in the same form, we seem to have bought all such molds here.

[Melanyushka,]

Victoria, the bread is just excellent. Thank you for such detailed recommendations, I wanted to ask the same questions, but Pinky got ahead of me, now I will definitely try to bake bread in AG in the same form, we seem to have bought all such molds here.

Melanyushka, you are welcome! I myself baked bread in AG for the first time, although I baked yeast dough, I really like curd chamomile in AG.
And a form from a magazine.

Oh, what an appetizing, fluffy bread! I will definitely bake! And another question - on what lattice the mold was placed. To the bottom? Did you use a magnifying ring?
I have already seen everything and returned to the photo.

[Pinky,]

Oh, what an appetizing, fluffy bread! I will definitely bake! And another question - on what lattice the mold was placed. To the bottom? Did you use a magnifying ring?

Pinky, baked on the bottom, without a ring, the bun is high, almost to the lid, but fit just right.

: rose: Thanks for the quick response. But not entirely clear. That is, you want to say that the oven is still better and more economical for baking? Or a mini oven? That is, it will be faster and less energy-intensive?

I very often bake in the AG. You don't always need a lot of pastries. Very good baked goods from yeast dough, casseroles and pies filled with jam, jams and berries ..., cottage cheese are especially good. The good thing is that the filling can be laid down, and the dough on top, thus, nothing will burn or leak out. For example:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144809.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144642.0

But in this cottage cheese chamomile, in the oven, for some reason, cottage cheese always comes out, but in AG it turns out with a bang!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144291.0

Victoria, looked at your recipes with a photo - fly away! I have had AG for three years, but somehow I didn't have to make yeast baked goods in it. More and more meat or puffs there. But the chamomile looks pretty. I never thought that you could bake pies like that in AG. Very beautiful. Everything, as if the figure disappeared (that is, what is still left). We'll have to try everything to bake. It saves, however, only that I love the process itself, and others eat from me. I usually just shoot a sample.

[Pinky,]

Victoria, looked at your recipes with a photo - fly away! I have had AG for three years, but somehow I didn't have to make yeast baked goods in it. More and more meat or puffs there. But the chamomile looks pretty. I never thought that you could bake pies like that in AG. Very beautiful. Everything, as if the figure disappeared (that is, what is still left). We'll have to try everything to bake. It saves, however, only that I love the process itself, and others eat from me. I usually just shoot a sample.

Pinky, in AG you can not only meat, puffs, pies. In AG you can bake a cake right away!
Baumkuchentorte Baumkuchentorte

: girl_cleanglasses: Victoria, what an interesting cake! I took it to a notebook, I will definitely try it, I realized that it was not smeared with cream or anything, just a few alternately baked layers of dough, it doesn’t turn out dry? Shouldn't you soak it afterwards?
And what a young and slender grandmother! Fly away! Next to such a wonderful grandson, a grandmother can easily be mistaken for a mother, if not for the clarification, I would have thought that this is a mother and son.

I have had AG for three years, but somehow I didn't have to make yeast baked goods in it. More and more meat or puffs there. But the chamomile looks pretty. I never thought that in AG you can bake pies like that.

All my buns are baked in AG. And also mezzanines, cakes for Kiev, Crocodile pie and much more. Only biscuit and bread haven't tasted yet. For me it is much faster than in the oven. And it will definitely not wind anymore. While the oven is still heating up ...

And it will definitely not wind anymore. While the oven is still heating up ...

That is why I decided to try to bake bread in AG, so as not to drive the oven because of a loaf of bread!