Multicooker Panasonic SR-TMH10ATW - reviews and discussion

Once again, many thanks to Ira!

Girls, tell me, please, if you fry in Baking, the same onions, cutlets, then close the lid, and remove the valve or not? I just tried to fry the onion, a lot of steam, open the lid - not fry. She took off the valve. Seems to be OK.

I fry with the lid closed, but it seems to me that Panas is not at all slow-moving. It takes me 20 minutes to fry carrots and onions, if you don't interfere, then it can burn. I even have a buckwheat crust on the prog

I also fry with the lid closed, I don't bother with the valve at all. True, in Redmond, onions are fried in 10 minutes, but there is much more power. But all the same, I like frying onions more in Panasonic. If I overcook an onion with a tomato for borscht, then I insert a container for steaming, because the tomato sprinkles, and it is still easier to wash the container than the lid from the multicooker

If I overcook an onion with a tomato for borscht, then I insert a container for steaming, because the tomato sprinkles, and it is still easier to wash the container than the lid from the multicooker

I do this a lot too. If during any cooking I know that the lid will be splattered, I put this basket. It's easier to clean.

[Marina]

I like to fry onions more in Panasonic. If I overcook an onion with a tomato for borscht, then I insert a container for steaming, because the tomato sprinkles, and it is still easier to wash the container than the lid from the multicooker

MarinaThanks for the tip with the container steamer
Doesn't it smell like a cartoon after onions and tomatoes? Does the silicone gasket not stain red?

Is the silicone gasket not staining red?

Over time, the silicone sealant will still change color.

Doesn't it smell like a cartoon after onions and tomatoes? Does the silicone gasket not stain red?

Does not smell or stain. In general, after cooking, I never close the multicooker, for a while I have it completely open (until it cools well), and then I just cover the lid, but not until it clicks. If you are still in doubt, then you can set the Cooking mode for a couple of minutes to 10, so you will sterilize both the bowl and the multicooker itself. When I preserve something for the winter in a small amount, I sterilize the cans in a steaming container.

after cooking, I never close the multicooker, for a while I have it completely open (until it cools well), and then I just cover the lid, but not until it clicks.

This is exactly how the multicooker should be stored, the lid should not be snapped shut.
I still cover it with either a towel or a cotton cover so that dust does not fly in.

On which mode is it better to fry: steamed or baked? For a couple it is somehow stronger squirt

On baked goods and stir occasionally.

Today I cooked oatmeal porridge in a kid: small flakes 2 mst and 1300 ml of milk, the porridge turned out to be what we need. Even such volumes are up to the little Panas!

Hello everyone!
I decided to buy a spare bowl for our multicooker at OZON. Price 890 rubles.
When paying with a Sberbank card, they offered to use THANKS points.
As a result, the cash was written off 400 rubles, the rest for THANKS.
A trifle, but nice.

When paying with a Sberbank card

we have a point for issuing orders from ozone, something has stopped accepting cash so far, only by cards or through the prepayment network

Do you use a credit card or just a social one? to * thank you * get

I paid for the purchase immediately, directly to OZON (prepaid). In the same place, at OZONE, I was offered to spend the accumulated THANKS from Sberbank.
At the pick-up point, I'll just pick up the package and that's it.
And THANKS from Sberbank, in my opinion, run into any of their cards with a non-cash payment method.
That is, the more often you use non-cash, the more THANKS you have, because for every purchase paid with a card, you get refund. percentage of money in the form of THANKS.
More details can be found on the Sberbank website.

Thank you

And THANKS from Sberbank, in my opinion, run into any of their cards with a non-cash payment method.

Only if you register in the "Thank you" program.
This can be done at the bank.

No matter how you think this link is for advertising ... but, here:

🔗

[Irina]

Irina, Victor, you Thank you from me for science

[Yummy from the Hat]

Since last year, there has been currant jam, it has already been candied pretty well, no one eats ... in short, the product disappears ...
I asked, just now, from a familiar needlewoman - is it possible where to adapt it?
Why not, he answers ... and, he sends such a recipe - let's call it Yummy from the Hat.
Why from Beanie? Because her name is Little Red Riding Hood
So:
---
0.5 tbsp. strong brewed tea
0.5 tbsp. Sahara
0.5 tbsp. jam
1h lies. (no slide) baking soda mixed with jam
1 tbsp. lies. vegetable oil
1.5 tbsp. flour
1 egg
a pinch of salt
Knead and bake everything
---
Everything is indicated in ordinary glasses of 250 grams.
As I did:
I mixed the sifted flour with sugar, threw in a pinch of salt.
Since the jam was very thick, candied, I mixed half a glass of it with half a glass of strong tea. (2 single bags for half a glass).
Then he poured the resulting mixture of jam and tea into flour with sugar, broke an egg, poured st. l. vegetable oil
Stir everything by hand with a whisk from a blender until smooth.
Last but not least, I added 1 tsp. (under the knife) soda, quickly mixed.
The reaction was quite strong, because the jam, I repeat, was as ancient as a mammoth
Well, that's it ... I quickly poured everything into the multicooker bowl and set it for 65 minutes. Bakery products
Result:


The consistency of the biscuit is fluffy, light and airy, moderately sweet. I like it. I'll take, as they say, into service.

[Wiktor]

Wiktor,
Sveta, please add this recipe to the first page

[Wiktor]

WiktorThanks for the recycling recipe.

Sveta, please add this recipe to the first page

You need to test the recipe, and then go to the first page.
Try someone else, unsubscribe how it works out.
---
Wow ... grabbed a bunch of thanks for the recipe ... THANKS! will have to share with the Hat!

[mamusi]

I also need to make a "revision" in jars of jam and try to bake.
And Rita-mamusi not like baking? She also has tea and jam. Plum only.

[Wiktor]

Wiktor, you can bring something else from the Hat here. And a special big thank you to Shapochka.

[vernisag]

And I set the duet to cook on the timer tonight

vernisag, Irina, thanks for the recipe / cooking advice in toddler !!! Girls, I had a chicken with bones, I set the timer for 3 hours for breakfast, it was magic / delicious, thanks Irina!!! THANK YOU!!!

[Cauliflower casserole]

And I'll come to you with a recipe! Probably, you can not give a link to your blog will be advertising like, huh?
I'll try to copy now ...

Cauliflower casserole

2 small eggs
70 gr sour cream (25% or more)
30 grams of mayonnaise (I have homemade)
100 grams of milk
15 grams of flour (I have - fried, there is one in my pantry, I fry it in advance until it is light brown, pour it into a jar and store it just in case. It seems to be tastier than raw - such a nutty flavor ... But you can take regular flour - the difference is not very noticeable)
salt, pepper or what seasonings do you like
Beat everything (without fanaticism)
Disassemble 300 g of cauliflower into small inflorescences and boil in salted boiling water for 7 minutes and let the water drain. I have frozen, my own cabbage. I just kept it in boiling water for defrosting.
100 grams of carrots - for a coarse grater
onion in half rings (to taste, you can also without it)
100 gr of cheese on a coarse grater
Well, we begin to "collect" our dish.
I grease the slow cooker with cold margarine (I do this more for a beautiful crust, and not because something sticks)
Put the cabbage on the bottom of the bucket.
Next - carrots (on a coarse grater). By the way, I also got it out of the freezer, just chopped it slightly. Next is the bow. Fill with sauce
There is just enough of it to make all the vegetables and cabbage seem to be "inside" the sauce.
Top - cheese
Program - baking 60 minutes.
Next - open the lid and look. If there is a lot of liquid, cook for another 10 minutes of baking with the lid OPEN. During this time, the cheese "grabbed"
I turn it over with a double boiler.

Bon Appetit! The dish turned out very well for me

[Galyunya]

Galyunya, thank you, very tempting !!! Galyunya, and with broccoli is also possible? Yes???!!!

Sveta, please add this recipe to the first page

Sveta, and put this nadot / casserole on the first page too !!!

[Umka19]

Umka19, of course!

magic / yummy

To the health of Lyudmila!

I baked a bun ... from old currant jam, according to this recipe

Pie "Kolobok" for jam (Panasonic SR-TMH 18) (Luysia)

The proportions were reduced by exactly half. I haven't cut it yet, but the pie has risen very well and it turned out to be fragrant, it smells like live currants.
When I was kneading the dough, it was very scary, because in color it turned out like this:


After 65 minutes of baking, I carefully looked into the multicooker - the cake darkened a little and acquired the color of wet asphalt (I did not think to take a picture).
I added another 20 minutes of baking and held another 20 in the slow cooker. I pulled it out already like this


Added May 27

[Biryusa]

Biryusa, Olya, good bun.
And the dough is really scary.

[Biryusa-Olenka]

Biryusa-Olenka, my kids love this cake. We call it "Rotten Stump".
We pour it with simple sour cream (sour cream + sugar) and send it to the refrigerator overnight.
So we send a white pie, and in the morning we get a dark green, sometimes even brown!

And the dough is really scary.

Yeah ... Before baking, I read the topic of the recipe, where someone gave an explanation why the dough turns from gray-green into "chocolate" - because of the reaction of jam with soda. They say that on the basis of this currant dough they used to bake cakes "Negro in foam"

We pour it with simple sour cream (sour cream + sugar) and send it to the refrigerator overnight.
So we send a white pie, and in the morning we get a dark green, sometimes even brown!

How interesting! And I'm just sitting there pondering whether to sandwich it with sour cream or not ... So, you say, it can turn green again?

Olya! Why again? :-))))
Tall cake Allow it and saturate it with the same sour cream. It will be terribly delicious in the morning.
But above it is obligatory, especially if there are children in the house. This is such a childish delight!
My big ones, but still sometimes ask "let's make a rotten stump, eh ?!"

F / N: so that the effect of a rotten stump is baked exactly as you are - on currant, raspberry, plum jam. I once made a fairies .. ovom jam, because children got drunk and refused to eat it. I had to use it.

[in the morning we get dark green]

It will be terribly delicious in the morning.

I understood that. Tell me the current, will it turn green al no?

so we are sending a white pie, and in the morning we get dark green, sometimes even brown!

I certainly love this life-affirming optimistic color, but not in baked goods.

The baked gingerbread man will be lilac in the cut, I tried such a recipe like that.
So that the dough is not cyanotic from currant jam, strong brewed tea is added to it.
---
A spare skull from our Panasonic SR-TMH10 came to me today.
In such a solid box, it's already nice ...

Baked gingerbread man and in the cut will be lilac

Tek-s ... The further into the forest, the brighter the rainbow ... already lilac loomed on the horizon ... So we, perhaps, will reach the blue ...I’ll probably sprinkle it with powdered sugar away from sin and calm down on this

[Wiktor]

I understood that. Tell me the current, will it turn green al no? I certainly love this life-affirming optimistic color, but not in baked goods.

Yes! I say so cool! green-dirty brown!
If it bothers you, then prepare sour cream, put it in a beautiful container with a lid and in the refrigerator. The cream will infuse great. When serving, place a generous spoonful of cream on top of a slice of pie. It won't have time to turn green

Added Thursday, May 26, 2016 4:34 PM

Wiktor, Congratulations! The second bowl separates the milk from the meat!

It won't have time to turn green

He will live with me - it will not turn green yet (c)
I'm going to whip up the sour cream. I have little sour cream - 400 grams in total. Enough? And dap powders lay down pour?

And for me, at least whatever color, if only it was tasty, the recipe is lazy and utilization.
An unusual color is cool.

Wiktor, congratulations! The second bowl separates the milk from the meat!

Yes?
And I do not keep made in the cartoon. Immediately transfer to a regular saucepan.
By the way, in this Panasonic, I don't notice any foreign smell from the previous dishes.
Although, for example, I don’t risk cooking cabbage in it ... fish, too, since there was a sad experience of mixing the smells of cabbage and fish in an ARC multicooker-pressure cooker. This is a kick-ass ... I think the smell after fish and cabbage is indestructible. I never got it out.

In this one I constantly cook stewed cabbage, there is no smell at all.

[Wiktor]

Wiktor, boiling with lemon did not help?
I also try not to cook fish, except to stew the red one in cream.
I didn't notice the smell of cabbage.

An unusual color is cool.

Light, that's how I decided. I think - I won't smear this cake with sour cream and I will never know how it turns green. In short, FSE, there is no turning back: I whipped the cream and even donated the last packet of thickener for cream. Right now the cake will cool down, and I will spread it. In the evening, the young promised to come, maybe until that time the changes in color will not be too radical

Wiktor, boiling with lemon did not help?

Nothing helped. What I just didn’t try ... I searched the entire Internet, then I received an answer from the manufacturer - change the silicone seal and buy a spare one. From now on, use different rings for different dishes.
In that cartoon, the silicone rings change lightly, like on a Soviet pressure cooker. And the cover is removable.
Therefore, this cartoon contains only pilaf, buckwheat, porridge and pastries. After cooking, I immediately shift, my pan.
Let it be for now.

[Wiktor]

Wiktor, well, it's clear that the smell is in the silicone ring.
I'm talking about the fact that I don't like fermenting yogurt in the saucepan in which I baked the meat yesterday.

Added Thursday, May 26, 2016 4:58 PM

An unusual color is cool.

Here I am about the same! And how Olenka-Biryusa does not understand this

In the evening, the young promised to come, maybe until that time the changes in color will not be too radical

Don't forget to show and tell!

as there was a sad experience of mixing smells from cabbage and fish in an ARC multicooker-pressure cooker.

In pressure cookers, almost all of which I have cooked, smells are absorbed much more strongly than in multicooker. I remember at the first pressure cooker and at Unit's you turned the clean lid over to dry and the whole kitchen stank. At first, I could not understand how a friend cooks different dishes in Panasonic 18 with a non-removable lid and does not smell anything to her. I thought it was deceiving, until I was convinced myself.
To be fair, it should be noted that Shteba is not very odorous, at least in comparison with other pressure cookers. But still, Panasonic rules in this regard. In it, you can safely cook cabbage, and peppers, and porridge and meat with garlic. Everything is perfectly scrubbed and weathered

I'm talking about the fact that I don't like fermenting yogurt in the saucepan in which I baked the meat yesterday.

Well, of course ...
Although the pilaf also contains fragrant spices, but the smell does not remain. Apparently, the quality of Panasonic's seals is completely different than that of the obscure Chinese ARC
---
I remembered ... I will turn on this ARC earlier, it will gain pressure, the cooking process will begin and the aromas begin to float around the apartment ...
My twirl, twist my nose ... well, I started my organ again