Multicooker Philips HD3060 / 03 Avance Collection

At a temperature of 130 degrees - it is good to fry food - for example, to fry for soup

At a temperature of about 160 degrees, steaks and poultry are fried. Pies are baked at the same temperature
A temperature of 170-180 degrees is used for deep-fat frying when it is necessary for the vegetable oil to boil.

Temperature table for a multi-cook (from the instructions for the Redmond multicooker)
35 ° C
proofing the dough, making vinegar
40 ° C
making yoghurt
45 ° C
leaven
50 ° C
fermentation
55 ° C
making fondant
60 ° C
making green tea or baby food
65 ° C
cooking meat in vacuum packaging
70 ° C
making punch
75 ° C
pasteurization, preparation of white tea
80 ° C
mulled wine preparation
85 ° C
cooking cottage cheese or dishes that require a long cooking time
90 ° C
making red tea
95 ° C
preparing milk porridge
100 ° C
making meringue or jam
105 ° C
cooking jellied meat
110 ° C
sterilization
115 ° C
making sugar syrup
120 ° C
cooking shank
125 ° C
cooking stew
130 ° C
cooking casseroles
135 ° C
frying ready meals for a crispy crust
140 ° C smoking
145 ° C
baking vegetables and fish (in foil)
150 ° C
roasting meat (in foil)
155 ° C
baking products from yeast dough
160 ° C
frying poultry
165 ° C
frying steaks
170 ° C
frying in batter, cooking nuggets and potatoes ------ if there are differences in other cartoons. then they are not very different.

So on page 3, the girl baked for an hour and kept it on heating for 10 minutes, 40 minutes is enough for baking.

Girls, give me ideas on how to quickly and easily cook frozen cod fillets in our Filka.
Thanks in advance!

Onions, carrots, fish, you can tomatoes, (in layers) spread with sour cream (mayonnaise), cheese on top (no liquid) ----- baking 130 * ----- 30 minutes, more, you need to evaporate the liquid - - optional.

Ol, thank you, and the vegetables from the bottom won't burn in 30 minutes. Need to try!

Ol, thank you, but the vegetables from the bottom won't burn in 30 minutes. Need to try!

Well 120 *, ___ If there is liquid, and it will definitely be --- frozen fish, it will not burn (I make potatoes this way, ((without carrots)) does not burn, but I did set 120 *)

Thank you, Olga, in the oven I do the same with potatoes and there is really a lot of water, although I squeeze the fish first.
I will experiment.

Tanya, there will still be water, the lid is closed, there is almost no fumes, all the juices are in place) and from vegetables.
Olga is right when she says there is no need for water. Moreover, the fish cooks quickly.

Girls, do not you remember on which page we baked charlotte on Filka? I can not find...

On page 11, Rada shared her experience about biscuit. Can help?
What is the problem? Prescription or Regimen?

[Tatyana]

Tatyana,
I think about the regime ... I still can't decide 130 or 160 ...

No, 160 is a lot, 120-130 is enough, I think.

Lena, there on page 11 they just discussed the temperature. Ira, rightly says, will have a thick crust at 160.
And somewhere else it was already said that 160 is "frying" with the lid open. And to bake with the lid closed is 120/130.

160...

Lena, you definitely do not need 160, better 120 * --- biscuits love a gentle temperature, otherwise it will not be airy, you need quality ......, it is better to increase the time. Why is everyone praising Panasonic baked goods? There, the baking temperature is --- 118 * (120 *) --- from the model and sometimes it was necessary to turn on one and a half cycles (65 + 40 minutes), but the baking in it is always very soft-fluffy .... Good luck!

Olya! Smart girl! Well, how cool are you explaining! it turns out that "Lady Sonya" has a temperature of about 120 degrees? Now a lot is clear.
Great! Thank you!

Girls, do not you remember on which page we baked charlotte on Filka? I can not find...

charlotte

Thank you all for the advice with charlotte! Tomorrow I will experiment.

Also thanks for the casserole recipes! I now bake them in Filka every day. We got hooked on them ...

Lena, what about the charlotte? Nobody made sour cream? Today I set 30 * (manual mode) - 8 hours, tomorrow I'll see what happened ...

Olenka-petu, you got ahead of me. I sit and read how people make sour cream in cartoons, and you have already set it. In a special topic, people write that the optimum temperature for sour cream is 36 grams.
What was fermented with sour cream or dry leaven?

sour cream 36 gr.

Tanya, I also read that it is not higher than 35 *, but I don’t know, I set it taking into account that Filya heats up, as Mannochka wrote 3 degrees, I need to take it on the mend (it seems like it takes about 10 hours, but I have small jars from a baby food)
Kvasila with sour cream - 10% cream ---- I'll try, I don't know. I'll write tomorrow.

as needed 10 hours

No, no, it takes no more than 5-6 hours for sour cream.
Cream of 10% with sour cream makes a very tasty thick sour cream, I always do that.

Thank you, Irina, I'll look in 5 hours --- I've never done ... (I still have 2 jars of yogurt there)

You'll like it)

Lena, what about the charlotte?

Olya, she got big, I had to bake her in the oven. I couldn't test the charlotte in Filka today.

But I did the "lined" fermented baked milk. Ready baked milk fermented with sour cream and on the Yogurt mode, by default 8 hours.

I'm with another experiment. Apple pie from Julia Vysotskaya. I made the norm according to the recipe, and baked most of it, as usual, in the oven, the smaller one in Fille.
Here is a prepared cake in a cartoon, ready to bake


And the same pie in the form, waiting for the oven



After 35 minutes at 180 grams, the pie is ready in the oven



After 30 minutes at 120 gr. "Cupcake" the cake in the cartoon is clearly pale



I added another 20 minutes with the same 120 gr "Cupcake" and I'm happy with the result


The pies are both delicious, only "from the oven" crunches pleasantly around the edges, and "from Fili" is just a tender apple.

[Tanya-Fanya]

Tanya-Fanya, 50 minutes, 120 gr. "Cupcake" bravo, how much electricity and food has been saved, but for me, what is big, what is small, I eat until I run out

To make it clear what kind of dough I'm talking about, here is the recipe for Apple Pie from Julia Vysotskaya
(I wrote it down in a notebook, I probably wrote it down on TV from the Sunday program, I don't remember)
egg 1
drain oil 50 gr
milk 150 ml
sah 130 gr
salt, vanilla
flour 180 gr + 10 gr loose
apples 1 - 2 pcs.

Knead the dough without apples.
Pour the dough into a mold, put the apples in a fan in a circle, sprinkle with cinnamon and 50 grams of sugar.

Comments:
1. The given amount of dough is based on a round oven dish. In my experiment, 1/3 of the dough is set aside in the Fili bowl, the rest in a baking pan and baked in the oven.
2. I didn't sprinkle the apples with sugar, but powdered the already finished pie with sugar.

Super! The recipe, please, separately for Fili ... (girls in Shtebe bake 1h10 --- 1h20 (under pressure on porridge), it seems to me that in ours, too, you need to set at least 50 minutes, at 120 *)

[Tanya-Fanya]

Tanya-Fanya, 50 minutes, 120 gr. "Cupcake" bravo, how much electricity and food are saved,

Nadia, excuse me, I didn’t understand why "saved"? What does it mean through the monitor the intonation of the interlocutor is not heard.
I gave the recipe below. I shared this norm. one third in fila, and two thirds in the oven. It was interesting how the same batch would be prepared in different ovens.
And we already made biscuits in Philae. We discussed it. And this dough is completely different - milk, butter, few eggs.

the same batch will be prepared in different ovens.

It would be very interesting for me (after all, it is always important to know which multicooker does better ........ or does not)

...it seems to me that in ours, too, you need to set at least 50 minutes, at 120 *)

So it turned out for me 50 minutes. Agree with you.
A couple of days ago I baked an angelic biscuit on squirrels in Fillet. It was burnt from the bottom by 120 grams in 50 minutes. Therefore, the apple, which is also with butter, was afraid immediately for 50 minutes. So I spied on him :-) And to you, girls, for fun, and for myself for memory, I took a picture of how pale he was in 30 minutes.

Olya, somehow I never posted anything, and the recipe for the pie is not mine, but Y. Vysotskaya.

and the recipe for the pie is not mine, but Y. Vysotskaya.

so it is also adapted for Filka (can it start?) and with a link to the author - I mean that sometimes I look quickly, but here it seems to be at hand ...

[Tanya-Fanya]

Tanya-Fanya, Tanya, it was I who determined for myself the advantages of baking in Fillet, electricity - one, food for a small portion - two,

ass will grow slower - three

In short - baked goods in forever fillets

Tanya-Fanya

Nadia, now I understand. Only our appetite with the local gatherings does not allow the mouth to close, and prevents the soft place from being tough.
Here is baked - you have to try! Otherwise it is impossible

Tanya, so do I about it

but for me, what is big, what is small, I eat until it ends

In short - baked goods in forever fillets

Yes, it bakes well, but not like in a book at 160 degrees, but noooooooooo at 120.
For the sake of experiment, I'll have to put something yeast into Phil. And then I baked Baba Rum in Panasonic 181, so he lifted the dough for me a couple of minutes after the start of baking so that it blocked the holes for steam, and knocked out the multi "bang" lid, we were already scared.

Girls, thanks for the support and help in choosing modes

at 160 degrees,

so for 160 * you can easily deep-fried donuts or potatoes (only the bowl cover is a pity and it takes 10 minutes to heat the oil)

I baked-fried potatoes for 130 grams (see page 116 "village potatoes") on the "hand" with the lid closed. This temperature was excellent. and the crust is fried, and the potato sectors are preserved.
Donuts, you say, I've been thinking about donuts or pies, when you take out a little yeast dough from the freezer, the borscht is cooked in a large multi, and donuts will fit in a small fillet.
Yesaaaaaaaaaa, what was Nadyushka talking about soft places

I baked-fried potatoes for 130 gr

Yes, soulful potatoes --- I saw! It's just that at 120 *, 130 * you can close the cartoon, and above the temperature --- only with the lid open (this is recommended by the manufacturers or no more than 10 minutes)

[Tanya-Fanya]

Tanya-Fanya, Tan, and I got hooked on this potato, I finish the third kilogram in a week, today instead of "seasoning for grilling" I blindly poured "seasonings for pilaf", I eat it and think, what a fine fellow Filya, new tastes open until the barberry is caught

barberry was not caught

: lol: funny you girls!

Nadya, I am glad that the potatoes "got accustomed". I don't remember if you can see it in the photo, I really like the Kamis seasoning for fried potatoes, it's called "Seasoning for potato dishes". Paprika gives a red color, and the herbs open when heated, fragrant ...

I was pleased with this potato that the volume of the potato was notable - about 2/3 of the pot, and everything was perfectly baked and fried. I only prevented him once. Phil is driving! Filya well done!

Girls, I tried to lay out the recipe for this apple pie from Y. Vysotskaya separately. But I can’t count it on the Owl size. There is 1 egg. I can't reduce it by as much as 3 times.
I made all the dough according to the recipe. Part of the dough into fila, the rest into the mold and into the oven.
Therefore, I will not post it separately. Don't be offended.

I'm with another experiment. Apple pie from Julia Vysotskaya. I made the norm according to the recipe, and baked most of it, as usual, in the oven, the smaller one in Fille.
Here is a prepared cake in a cartoon, ready for

It seems to me that I should have set Cupcake by default,
160 degrees and half an hour - he would have already baked.
At least I bake all the pies like that.I only bake cottage cheese casserole on hand at 90 degrees and longer in time.

Girls, someone made a hodgepodge of a meat team in our baby, orient by the number of products and by time and program, otherwise I forgot

I cook vegetable soups on Kasha

... someone made a hodgepodge of meat team in our baby, orientate it by the number of products and by the time and program, otherwise I forgot

At the end of the 70th page, Irochka-Vernisag explained in detail.

Girls, with sour cream something did not understand what I did, tell me. For 6 hours, nothing happened to me, for 8 the same (liquid), left for 10 hours, then it seemed to thicken, but tastes sour (peroxide?). Then it stood in the refrigerator for 5 hours. : girl_sad: Maybe you need water in a bowl (I did it on a silicone mat). In 2 other glasses there was fermented baked milk - this one had to be put on pancakes at all ----- I took into account this experience ---- put the fermented baked milk separately, for 8 hours, on * yogurt *, But what about sour cream (maybe there was such cream) today I bought 750 ml * House in d. *, tell the girls ...

I have not done it yet, but I will definitely pour water into the bowl so that the container with the future sour cream will be heated.
It seems to me that this warmth was not enough for you. I studied the principle of making sour cream here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=302194.0

[petu]

petu,
Ol, I make yogurt in Shteba, and sour cream in a fermenter. I wanted to be hectic, to say that it was necessary to pour water. BUT! I make yogurt with water, and sour cream without. It seems to me that it may be because of the cream after all. And I would still pour water into Fili's bowl for uniform heat transfer.