Multicooker Philips HD3060 / 03 Avance Collection

Probably it depends on the type of cereal, but I cook buckwheat on Kasha for 15 minutes.

In Redica01 mode * rice-cereals *, by default -45min, in Panasonic10 the same volume is cooked on * buckwheat * -40min, I set such a time so as not to look when, what and for how much - I have no time to look in (I cooked the other , the other one - cleaned, washed, vacuumed, etc.) - well, to be honest, what will I watch if 2 multi cooks this amount at about the same time (maybe it was ready earlier, I did not look) ...

I am confusing the sensory program

- It seemed to me the same when Rita-Mamusya and I were sorting out boiling eggs.

[long]

by opening the lid on touch programs, you can interrupt the work of the touch program.

This is a misconception. No program crash occurs.
If you will be long keep the lid open on ANY program, ANY mv, then, naturally, the temperature will drop and the program will last longer.
And when you open / look, no program will fail.

[long]

This is a misconception. No program crash occurs.
If you will be long keep the lid open on ANY program, ANY mv, then, naturally, the temperature will drop and the program will last longer.
And when you open / look, no program will fail.

To be honest, I also came to the same conclusion, and my husband said the same thing, that when I open the lid, I lower the heating temperature.

And when you open / look, no program will fail.

So it's not about that, it's about opening-looking and forgetting until the end of the program, but about not getting into the cartoon endlessly while cooking ..., especially at the beginning of the program, until the multicooker has reached a certain temperature.

I remember, back in 2009, when I bought myself a Panasonic, once and for all I hacked into my nose that it was impossible to open the lid on the left three programs, but on the right one. So, in my opinion, it is written in the instructions. Since then, I have not been curious about it. In Stadler, I open it on some programs, I see no reason to do it on porridge - it’s the way it’s cooked. There were no problems.

[petu]

petu, Ol :-) :-) :-) :-) Buckwheat, it is such a cereal ... interesting, in principle it is ready in 15 minutes, as crumbly, those who cook longer (like me, if I am not in a hurry), those get FLUFFY buckwheat, nyayayamkaaa! And if there is a little more liquid, then I will be viscous ... SO EVERYONE IS FOR YOURSELF!
I like it longer, more fluffy and pour water 1 to 3, I leave it unattended so that I can go into heating myself ...
I agree, Ol, I also have no time to drop in, for that and a cartoon, so that you can do other things

and who wrote about it?

Yes, when the eggs were boiled - then they concluded - the snake runs, it doesn't * get up * for the program ..

Girls, and I really didn't know that you can't open the lid in the multicooker, I have a multicooker-pressure cooker, because the valve works there and, of course, I don't look into it until the process is over. And then there are two baby cartoons, I thought that they could do it, open it for a couple of seconds and look at what was happening there. Now I realized that until the countdown began, this should not be done!

Margarita, as soon as you opened the lid, the regime was immediately broken. If you want a clean experiment, don't open the lid

These are the words used to sound in February, now ... different?

And not a single program will fail if you open the lid for a couple of seconds and look.

I open ... And even on baked goods ... And on touch programs too ...Not to admire, but simply to control the process, literally for a second - to spy with one eye

[Biryusa]

Biryusa, Olya, I don’t open baked goods, I’m AFRAID, the biscuit will settle :-) :-) :-)

You * complain * in many topics

or you, as usual, will get by with idle talk

Verbal warnings.

By the way, with the EGGS really some kind of nonsense comes out.
Now I put a couple of eggs (2x 60g).
Poured cold water up to 0.75 liters.
Time 2 min. Everything is as usual.
The snake ran for 40 minutes. And I didn't get to the program, I just turned off the multicooker.
The eggs naturally fell into the stone.

On the contrary, my eggs always come out very tasty. I don't cook anywhere else

On the contrary, my eggs always come out very tasty. I don't cook anywhere else

That eggs are delicious, that's for sure!
But why the program began to be buggy and where would I take it for inspection with this?
Now I’m definitely afraid to leave him for the night, or when I leave home.
It turns out that it's not about opening the lid, but what is it?

EGGS. Continuation.
I left for work in the morning, my daughter was "having fun".
She read that the lid should not be opened, put it on the EGGS for two minutes, just water. The same garbage, the snake is running, the water is already boiling - the steam is coming in full swing, the countdown has begun, but, obviously, not for the eggs in the bag. She put the eggs in this hot water and set it again for two minutes. The countdown started, after five or six minutes, the eggs turned out to be excellent! Here are her words: "Well, this is a very long time. In the morning this option is not very convenient."

[marinastom]

marinastom,
I had 40 minutes on the timer today, the snake was running, but it didn’t come out on the countdown in a minute. If I hadn't turned it off manually ?? I don't know how much he would boil with a couple of eggs inside ...
Who would enlighten on this topic?
Maybe not enough water? Or a lot? Or what?
HELP, EXPERTS !!!!!!

And today I boiled an egg at 70C by hand for 30 minutes. As in Toshiba Japanese. They turned out to have a strange consistency, and to cook for 30 minutes is somehow cruel in the morning. But then she tasted a strange egg.

I'm running for advice again. I want to bake a Tea Cupcake (recipe from a friendly forum, by neznaika 659).
Structure:

Strong tea 100 mg.
Sugar 100 g.
Jam 100 g (any)
Flour 200 g.
Soda 1 tsp (slaked)
Egg 1 pc.
Vegetable oil 1 tbsp. l.

Before that, I baked it only in Panasonic 18 in a single (1-1.10 hours) and even in a double volume for about 1.40 hours. I just want to adapt it for Fili. Should the amount of ingredients be reduced? Time, temperature? I'm not good at baking, I don't know what to do best

And today I boiled an egg at 70C by hand for 30 minutes. As in Toshiba Japanese. They turned out to have a strange consistency, and to cook for 30 minutes is somehow cruel in the morning. But then she tasted a strange egg.

8

The first KRUPS egg cooker was given to me in 1980 and since then ....
KRUPS FOREVER !!!!
I just cooked eggs in Phillips a few times, I liked it, and suddenly this ... bummer
Apparently I missed something

I checked my MV on the Eggs mode: I boiled two hard-boiled eggs, a silicone mat at the bottom, time 15 minutes, the water completely covered the eggs (cold water from the tap). The snake ran for 17 minutes, then the time report went. Everything seems to be OK.

I want an egg cooker for a long time, but permanently. I want it, I don't want it and I cook it in Panas in a double boiler. The shops have the most primitive, two types of everything, and somehow I don't like them. Therefore, I'm waiting, if they will appear more interesting than an egg cooker - I'll buy it right away.

[Alsou]

Alsou, In Panasonic baking 110 *. Here the same can be done on * hand * and * omelet * (as far as I remember, Shapoklyak generally baked curd casserole for 90 * on * omelet *, but of course more time.) The dough would not be half. Yesterday I baked a cottage cheese casserole from 480 grams of cottage cheese, 3 eggs and 3 spoons of starch - I did it ... (I just would have looked so that the dough would not be more than half the pot) - I think so.

SvetlanaWhy do you need an egg cooker? Sterilize?

I forgive my Fillet for shoals with the Egg mode, he cooked such a cool pilaf for me today

I'll go and try to cook it again, maybe he will change his mind
I would easily forgive him for his pasta too

Should the amount of ingredients be reduced?

specifically in this recipe, jam with soda usually gives a violent reaction and, as a result, it rises strongly. So I agree with Olga

I would have looked so that the dough would not be higher than half the pot

Time, temperature?

I would put no higher than 110C on a Cupcake or Omelet (I did not understand the difference between them, but Manual is different) and not less than an hour and a half.
I like the biscuit at 100C (I don't like the pronounced crust), and the cupcake will probably be 110 ok.

Svetlana, Why do you need an egg cooker? Sterilize?

Boil the eggs.

[Svetlana]

Svetlana,
I read about them, which is the same, they will stop a little after cooking and instead of crumpling, hard boiled

Cupcake or Omelette

yes, it’s more accurate for me, like boiling an egg for 70 * in Toshiba ...

I also want to know what is the difference between an omelet and a cupcake, I noticed that there is no condensation on the program at all, but there was a little on the omelet, and even more on the manual one

[Natalie]

Natalie, Maybe heating in different ways ....

Ol, maybe, but it’s on the cake that the lid is generally dry, yesterday I made a chocolate cake from Ira Vernissage, for some reason she did it on an omelet, well, I’m like her, the cake turned out to be cool, fluffy, but the condensation was just a little bit, I should try bake on a cupcake ... So we'll see the difference

Cooked, my handsome man, cooked !!!
In 18 minutes, almost 900 ml of water.
Cooking time 00 minutes.
The result is thin, but nonetheless, without jambs.
Conclusion: we fill the eggs with water higher from the level so that nothing sticks out even if there is a liter of water.
And you will be happy

so that nothing sticks out even if a liter of water is

and I pour 3 eggs with a liter, 00 if soft-boiled, I cook in steep (for salads) on "Manual"

[Hope]

Hope, Nadya, tell me how the famous * Toshibov's * ...

eggs

? what is the consistency?

[alsou8987]

alsou8987And I almost bake this in Panasika for 65 minutes, baked in Fillet, a small portion, in half, but it seems that I exhibited Cupcake 110 * 40min.

Ol, there the white and the yolk are very liquid, but the white is white, that is, boiled, there is not a drop of transparent white and the yolk is also liquid but "not cold" like this

Thank you all for the advice. Tomorrow I will try to bake this 110 g cupcake. on the Cupcake. If it is too much, then I will divide a portion of the dough between Filia and Binaton, so that it will be more fun for them to bake together If there are two mini-muffins

and I pour 3 eggs with a liter, 00 if soft-boiled, I cook in steep (for salads) on "Manual"

Live and learn,
Apparently, when he doesn't have enough water, he thinks for 40 minutes whether to cook it all the same, or to quit.
And they also spy on him, he doesn't like it.
I think so.

[Oksana]

Oksana, even in this mode you don't need to rush, if you get the eggs right away, they may be damp, but who has time in the morning at the first peak to get the eggs from Filka, while back and forth they can stand for two more minutes in the cartoon, but will not be digested

even in this mode, do not rush

That's for sure, when I experimented for Rita-Mamusi, I immediately got it and got it, don't understand what (almost raw ...)

[alsou8987]

alsou8987, Alsou love this cupcake, only we have it "cake" :-)
I have a full cellar of plum jam, halves of plums in very thick juice, buzz ... prunes. so nobody eats jam, damn it! And in these cakes flies away! I put walnuts, ginger, cinnamon and add half the RYE FLOUR! VERY TASTY, TASTER than only with white :-) :-) :-)
My love is so that only with plum jam, whole pieces of plum - just mortality! I baked yesterday ... and tomorrow I will !!!

: girl-yes: you need to try your cake ...: girl-yes: and with rye flour.

[mamusi]

mamusi, we have this cupcake also a jam disposer! And, apparently, due to the tea, he also has a beautiful color, as if he is on cocoa.

.... I have a full cellar of plum jam, halves of plums in very thick juice, buzz ... prunes. so nobody eats jam, damn it! ...

I'm ready ! May I ?! I'm ready to go to the cellar myself for fabulous jam

Rituel, my grandmother baked awesome yeast pie. Plum jam filling (made from simple garden plum) + chopped sorrel. Mmmmm, it's a fairy tale!

[Tanya-Fanya]

Tanya-Fanya, Tanya ... and the dough ... what dough? Can you tell us more? Or any yeast, rich, eh?
My hands are itching ...

Alsou, now I re-read your recipe, there are differences with mine, tomorrow I will bake a photo and lay out the girls for you in details! But I still bake it more often in Panasika, and I'll try it in Fillet ...
I have NO eggs! .. and slightly different proportions, but there are a lot of such recipes walking around the Internet, but only I have it well-calibrated, already like my own, my dear!

[mamusi-ritual]

mamusi-ritual, I wrote, but he did not save

For grandma's pie dough - any of your favorite yeast dough, of course, rich.
You understand the filling: plum jam + fresh sorrel, finely chopped. You are probably about to hatch sorrel, summer is already on your nose
It is necessarily baked with a large pie. It is important not to forget to make a hole in the middle in the middle for the steam to escape.
Try it, you might like it, at the same time you dispose of the jam

[Tanya-Fanya]

Tanya-Fanya, Tan, and do not add starch to the filling? Will it flow?

[Biryusa]

Biryusa, I don't remember such subtleties. The jam was always thick. Now I can't cook like my grandmother.
Therefore, if the jam is liquid, then either starch or a thin manochka would be added to the bottom.
Ol, you're a pro, you know everything yourself

Ol, you're a pro, you know everything yourself

Oops ...

Oh, I read - and I want to bake everything: tea cake and plum cake with sorrel It's good that the sorrel is not growing yet, otherwise I would rush between recipes

Good morning!
I bought this MV, because they are still more relevant
1. dairy-free cereals (and in the future I will still master milk).
2. their low-fat yoghurts.
3.mv price.
today in the morning I made buckwheat on water according to Manna's recipe (thanks separately!) (well, since I have a separate diet - no oil, no salt and no sugar). It turned out very tasty! And I, as usual, did something and oh, a miracle: the porridge did not dry out, but cooked.

now put the yoghurts.
By the way, despite the action, they were given 10 days for home testing, during this period you can return.
but let's hope.
Please advise that you definitely need to test, since I am a completely newbie.