Multicooker Philips HD3060 / 03 Avance Collection

Yesterday I baked my Tea Cake. I didn't half the dough, Cupcake 110 gr., 1 h. 30 min.



She left it to cool overnight, in the morning I managed to take only the last piece


Tasty

Cooked Nordic oatmeal (the pack says to cook for 8 minutes). 750 ml milk with water, 160 ml oatmeal. Exposed 1 hour Manual 90 gr. In less than 1 hour, the porridge was completely cooked, almost mashed. Turned off after 50 minutes. I opened the lid and mixed it a couple of times. There were no attempts to boil or run away. Only, as before, it was soaring very strongly, it was visible. which is right on the verge of boiling, but is not going to boil.

[Nata]

Nata, Natasha, we know ...: girl-yes: On the manual 90 * it boils once, but does not boil, and then the temperature turns around 94 *, on * an omelet * 90 * - a more obvious weak * jam * - the girls have already measured everything ... (it seems to me that if you cook a little more than half a glass, the heating time is longer, he simply does not have time to quickly * slow down * ...

if a safe temperature of 95 degrees is programmed in the MILK PORSE mode, this does not mean that the porridge will not run away. Yes, in itself such a regular temperature regime is safe, since the main part of cooking takes place without boiling, but in many multicooker, during initial heating, the heating element (heating element or induction) cooks to the full and, as a result of sharp heating, the temperature can for some time significantly exceed 100 degrees. For example, this is how the multicooker Polaris PMC 0523AD works. In the MILK Porridge mode, it has a rapid aggressive heating and the temperature reaches 105-107 ° С for several minutes, and then drops to the standard and safe 95 ° С. But in the MULTI-COOK mode, the initial heating in it occurs smoothly, the heating element immediately works in the ON-OFF mode. In this case, the risk of escape decreases sharply, but the time of initial heating increases sharply (up to about 30 minutes). All these nuances should be taken into account.

Girls, good morning, here, baked as promised
Tea and plum cake in a multicooker Philips HD3060 (mamusi)

[petu]

petu,

Doesn't boil at all. In my. Always at 90 degrees. The level of products does not raise a single cm.

I write about my experience online and so far there have been no punctures. The eggs were also perfectly cooked in a bag.

[Scarecrow]

ScarecrowNatasha, did your film have the sticker on the muzzle easily removed or did you have to peel off the glue?

[Rita]

Rita,

She took off easily without any consequences.))

[Temperature measurements in Manual mode]

cooked yachts with milk according to the manna recipe. expectations are met.
everything got out. horror-horror, but to be expected.

Here, one wonders, why was it so mocked at myself. To step on our own rake, if we all have already stepped on them, and have already covered 100 pages with our experiments.
I don't know about Manna, but for most of the other girls, liquid milk porridge ran away in the Kasha mode, or at least spat the whole lid ... I also boiled to the bottom.
I'm already afraid to write anything here, for the instances, apparently, are all different.
For statistics: the sticker was removed badly, it took a long time to collect - "soak" the remaining glue with construction tape.
On the Manual 90, on a delay, I regularly cook an almost full pan of rolled oats (up to the 1.25 mark), there was never even a hint of escape.
In contrast to my test measurement of the temperature of pure water, during real cooking of porridge on Ruchny 90C, it never reached a real boil. I like to cook rice more on Omelet 90 - it seems to me that there it thickens faster.
IMHO, automatic mode Porridge for liquid cereals is not suitable, only for thick and garnish friable cereals. You can cook soup in this mode, but the broth turns out to be cloudy, since it is actively boiling. And, when opened, condensate flows from the lid under the heating element ...
Therefore, I cook the broth on Omelet90. I also tried it on Ruchny90, but it seemed that the Omelet was still more jovial.

The results of my old measurements on half a bowl of clean water.

measured,
Temperature measurements in Manual mode (in a bowl cold water up to 0.75)

When exposed 80C temperature through:
15min - 82
20min - 89.7
25min - 86.2
30min - 86
1h - 85
with the 90FROM
15min - 94
20min - 100 boils
25min - 98
30min - 96
1h -95

Omelet 90C under the same conditions (cold water up to 0.75)
15min - 80
20min - 90.8
25min - 94
30min - 94.1
40min - 94.2
1h - 95.5
1h 10min - 96.2
1h 20min - 94.3
the algorithm is not the same as in the Manual 90, the temperature rises smoothly and linearly.

Addition:
at full bowl (up to the 1.25 mark) the measurement picture is completely different:
Manual 90C - in about 20 minutes the temperature reaches 90 and then it is maintained at 92-95C. Boiling (as was the case with half a bowl) - no! On Omelette 90 - the picture is about the same ... after heating it fluctuates around 95.

Conclusion: with an almost full bowl, the fillet keeps the temperature quite accurately and there should not be any runaway of the porridge at 90C. At least my copy doesn't have them.
The risk of boiling is 90C higher when cooking small volumes... I think so...
Girls whose porridge ran away on Ruchny90, how much did you cook?
P.S. Judging by the measurements laid out below grinaty , my copy is not entirely correct and you cannot focus on it ...

The risk of boiling is 90C higher when cooking small volumes... I think so
Girls, whose porridge ran away on Ruchny90, how much did you cook?

indeed, I cook exactly 1 portion of porridge in Fillet!

[water does not boil]

Manual 90 * boils once

In my Fillet, like in Nata-Chuchelka, water does not boil at 90 deg. on Hand or Omelette no difference. Now I will print my measurements on the plate again, like Gibus, for clarity. So each Fili has his own character and temper, unique

[Gibus]

Gibus, tomorrow I will learn to cook porridge.
today, just a great cottage cheese casserole with semolina and kefir turned out according to the Rada-dms recipe
and my son himself cooked fruit drink from cranberries from the recipe book.

Today I found an orange in the freezer and decided to make an orange cake, but not with squeezed juice, but cut the orange into pieces into a cake. To multi panas like this recipe, charlotte with oranges, but added margarine to this cupcake.
Ingredients
Wheat flour 160 grams.
Eggs 2 pcs.
Sugar 100 grams.
Margarine / sl. oil 75 grams.
Vanilla sugar to taste.
Sliced ​​orange and orange zest 1 pc.
Baking powder 1.5 tsp.
Baking program cake 110C 60 min + 15 min on the other side.
The shape of the cupcake is not ice, but a dome.




As for the cake - by the number of ingredients, the height should be higher, everything is like a faceted glass of flour. But in general, a small tasty muffin.

indeed, I cook exactly 1 portion of porridge in Fillet!

In my opinion, any multicooker should be loaded at least half the full volume of the bowl, and no more than two-thirds. That is, with the specified volume a 2 liters, the load should be at least 1 liter, and not more than 1.4 liters ?. then the programs work correctly.
A couple of times he endured a little water for * EGGS *, and once boiled

[Stafa]

Girls, what recommendations are possible for greasing the baking dish?
I tried, with the suggestion of Sveta-Stafa, also bake a cupcake, but barely shook it out. She didn't even turn it over. True, he was already ready in 55 minutes. Lubricated with butter.

Maybe because I melted the butter on the Heating, poured it into the dough, mixed it and then put the dough into a warm bowl?

[Manual 90 ° C]

Temperature measurements in the MANUAL and OMELET modes in my Filechka
Source water temperature - 22 оС, volume - 0.75 l
Manual 90 ° C
15min - 85.3
20min - 93.9
25min - 93.3
30min - 93.5
1 hour -94.9
1h10min 94.2

Omelet 90оС
15min - 87.3
20min - 92.5
25min - 93.3
30min - 94.2
40min - 95.8
1h - 94.4
1h10min - 94.2

Now it remains to try to cook milk porridge - rarely, when you suddenly want to, I cook in Brandyk 37501 To be honest, it breaks to stand and guard "the escape of cereals from prison" But maybe it will cost you Manual 90)))

[marinastom]

marinastom, I just grease it with butter without melting it, then the baking pops out, there were no punctures

[marinastom]

marinastom,

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0

Yeah, Ol, I thought about her too. But it's late ...
Honestly, at first the thought crept in that my daughters and I had ruined a saucepan with this boiling of eggs ... T-t-t !!!

Hardly, Marin, a good saucepan ..

[Marina]

Marina, marinastom, I generally make a few zips from the pulverizer with olive oil and don't worry. If it does not jump out right away (it flies out of the panas at once, and sometimes with a kick of current from the branch), then I let it stand in the bowl for a few minutes and then it jumps out for sure.

[petu]

petu, Olya, you wrote above (I can't find it) that when placing a steam basket from Redik1 in Filia, the lid does not close. Closes without a non-boiling lid.

Girls, what recommendations are possible for greasing the baking dish?

I drip vegetable, about 1 teaspoon, and smear with a silicone brush. Cupcakes and casseroles are excellent.

Girls, here I brought to brag ... Yesterday I baked Irina Vernisag's cabbage casserole... Just super!

Today I cooked rice porridge in whole milk (which was previously boiled) without water.
The proportions are 1/4 of a measuring cup of washed rice (I turned out to be long-grain) and 400 ml of boiled milk.
Omelette mode for 90 gr. 2 hours. Heating for 33 minutes (because I ran away to work, and my son forgot to turn it off). Nothing escaped or burnt or stuck.
The color is light beige, like baked milk, delicious and fluffy porridge.
By the way, I will say that for baby food, such a regime is suitable for sure,
because dairy and egg products under this regime will definitely be safe:
pathogenic bacteria will die for sure.

[Lily]

Lily, On the * omelet * nothing and no one ever ran (I cooked in general * porridge * milk porridge from the same quantity of cereals as you- (rice, millet, and corn), making an butter rim. Girls do not count nonsense that you can cook milk in it, it's just that they run from someone, they don't) You probably snatched out the last comments, it's just that since the New Year we have been conducting a dialogue in porridge, and we are already a little tired of * porridge *. And the fact that you did not run away and cooked is good - another plus in Filkin's piggy bank from your side ... ...

Very interesting! I will definitely try!
A friend, a doctor, says that pearl barley is one of the most useful, since from the field to the store counter practically does not undergo mechanical processing.
And in the cartoon, she's excellent at "Kasha".
Olga,

Even in a slow cooker I couldn’t manage such pearl barley as in Phillips.

[petu]

petu,
I like everything about Filipka so far.
and the sticker is dead glued to me, the star is in shock
but this is also a good sign.

and the sticker is dead glued to me, the star is in shock
but this is also a good sign.

This is not a sign. It so happened that four multicooker bought in three different places (Mozhaisk, Mitino, Butovo) passed through me. The sticker was removed badly only in one. The cook is excellent! Like the other three, from which the sticker was removed at once.
My IMHO is the problem of running cereals from unstable milk. During the winter-spring period, the cows are supposedly on maternity leave. Therefore, milk is either powdered or with the addition of powder. Or else somehow loosened up. It is almost impossible to buy normal milk in our village now.

About the sticker. Mine was in the form of a two-layer film, the lower one with a print, the upper thin transparent one. When removed, they delaminated. I threw out the print, and I just glued the transparent glue. Not very aesthetically pleasing, but it does not stick and does not need to be scrubbed. Until...

[Lily]

Lily, Lilya, I starred without dancing at all, so this is not an indicator ...: lol: And I really like Filka, because it works correctly for me .... I leave him alone to cook and on a delayed start , so I don't have much time to look at how it is there and what is there .., laid it down and came on * whistle * (like Pavlov's dog) ... Good luck in mastering ... Marine, rub it with butter (girls say it goes well ... porridge = cereals, rice, buckwheat, pearl barley, oats, wheat.
EGGS = reheating ready meals
OMLETTE = slow cooker, boiling (including milk porridge), braising, frying, baking ...
YOGHURT = yogurt
CAKE = frying, baking --- Here, Oksana very well formulated Filka modes .. Lenok, and don't talk about milk ... a guard in the square, I bought it 2 days ago (usually I always take it), set it to heat, as always for the night at 6 o'clock, in the morning I look at some strange substance - in small pieces ... (now I don’t know if it’s for cottage cheese and will it work? or for pancakes and bread, or if it’s in the trash?) - I’m at a loss ..

[Scarecrow]

I have now set the brewed malt to malt (saccharifice) for several hours at 60 degrees. It was only a matter of porridge, after all !! But!! To prevent the smell of malt from "sticking" to my porridge cartoon, I brewed it in a jar and closed it with a screw cap. I poured water into a bowl, put a jar in it and now I'm a bastard. I'll be the Borodino stove. I always brew malt for rye bread, according to the technology. But it must be kept at 60 grams for several hours. The temperature is neither here nor there. To drive a 74L oven for 40g of malt? even the cartoon is reluctant (I definitely have a cuckoo), it is 5 liters. And here the little one is at hand ...

Scarecrow, Natasha, and how long does it take to saccharify malt?

Here's from my recipe for candied fruit:

1) Brewing flour and malt.
The malt and flour for brewing is placed in a glass and, with continuous stirring, very hot water is poured, and then boiling water. You can pour in just boiling water right away. It is more convenient to take a fork or a small whisk. For large volumes, the mixture is first topped up with half of water at a temperature of 60g, stirred, and then with boiling water. The initial brewing temperature should be 65-70g (in short, hot to be). It is left for 5-10 hours in a warm place for malting. Malting is the process of saccharification of starches (their partial transition to sugar - maltose, which results in a sweetish pleasant aftertaste).
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=425167.0

Nata, welding can be done using accelerated technology within 2-3 hours - Tanya -Admin wrote about this. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=418848.0
Source - Sergey's magazine 🔗* istrr.livejournal.com / tag /% D0% B7% D0% B0% D0% B2% D0% B0% D1% 80% D0% BA% D0% B0 (remove the asterisk)
She baked Karelian bread twice in a row on saccharified malt-rye tea leaves. I did the same in Fillet - I put a 600 ml ceramic cup inside, covering it with foil. There was no smell, although I added both caraway and coriander to the tea leaves. Filya helped out a lot

[petu]

petu, Ol, did you write about soaking barley in kefir? :-)
So, I soaked it for the night today, but I don't know whether it was right or wrong ... but after holding it for 12 hours, I washed it with clean cold water and so folded it in a cartoon ...
Now I'm running away ... I'll come and want to eat porridge :-), so I have a delay of 3 hours ...
What do you say? Good? ..

Py Sy ... set the proportion 1 to 3.5

[Rita]

Ritabut not a lot of water? I cooked mine like rice 1k 1.25- I needed a side dish (it was soaked, so there is enough water), it seems to me that it will also spit, because there is a lot of water ... Rita, maybe at least 1 to 1.5- (otherwise cereal with water will happen separately) .... (I understand that you cook buckwheat like that, but you don't soak it .... but here, Rituel, she ALREADY swam in the water + a respite IN THE WATER, I'm afraid there will be a mess in the water SEPARATELY .., you will have to evaporate at 160 * - I think so ...

[petu]

petu, Ol, you're right, I'm going to ... pour ... uh ... or scoop ... a glass of water. Eh, after all it is true - experience is the son of difficult mistakes! ..

I rubbed it for a long time with cotton pads dipped in vodka. and a few traces around the panel remained, but it was enough to wipe it off, threw it ... and now I read about vegetable oil and quickly wiped off all traces. maybe we should take the stickers about wiping off on the first page?

Well, it seems, and I joined the majority. And I started to overheat the multicooker on the "Kasha". Rye flakes, round washed rice ... on water ran up to the valve. There would be milk, there would probably be a fountain. I don't know if this phenomenon is temporary or will become permanent ...

Well, it seems, and I joined the majority.And I started to overheat the multicooker on the "Kasha". Rye flakes, round washed rice ... on water ran up to the valve. There would be milk, there would probably be a fountain. I don't know if this phenomenon is temporary or will become permanent ...

I won't say about cereals, but rice is sold under the same brand and for the same price from different countries, sometimes Vietnamese, sometimes Argentine, sometimes Russian, and, in addition, DIFFERENT COMMON. The more starch and broken grains on rice, the more difficult it is to wash it and the more foam during cooking with all the resulting runaways
And at the delayed start, the bubbles become even more.
Maybe this cereal was from another pack?

[Manna]

Mannamay, however, be a temporary phenomenon, sorry.

I didn't cook rice in this mv, but in others it turns out normally, I take round, different, sometimes long-grain, never steamed (we don't like it).
My rice without fanaticism, to clean water, cool water After buckwheat, this is my second favorite cereal.

[RepeShock]

Pasta in a Philips multicooker. 3060



200 ml (1 measuring cup) small pasta, such as * shells *, or small * horns *
200 ml of cold water
1 tbsp, l. vegetable oil,
salt
EGG mode
Time 10 min.

She poured oil into the bowl, put the pasta, salted, stirred, added water, turned it on.
At the end, I received pleasantly soft, not boiled and not sticky pasta.
In a saucepan, this particular view, I never cooked like that, then hard, then in a smear.
---
Italian pasta from durum wheat

I cooked it in the same way on the porridge program, delicious, but the essence seemed translated in 10 minutes

Added Monday, 07 Mar 2016 8:04 PM

RepeShock,
Ira, Manna cooks a sticky porridge for a mess, so the difficulties,
If you cook more or less dense porridge, then mine too? never, never, neither buckwheat, nor rice, nor barley even tried to escape
I do not cook flakes, I read that washing and scalding them helps, but I myself have never conducted such experiments

Hello everyone! I cooked haddock yesterday. Pieces of fish to the bottom, a little seasoning for fish, a layer of onion, a little salt and maynes on top. 20 minutes. 100 ° manual. About 20 minutes on heating and ...... I didn't have time to take a picture. Mine did not know that this should not be touched before the photo session. Husband said it tastes good

Maybe this cereal was from another pack?

Now I don't remember whether I cooked it from this pack or not.

maybe, however, a temporary phenomenon

I would like to believe that this is so. And then I watched bubbles through the valve.

Manna cooks a viscous porridge for a mess, so difficulties,
If you cook a less dense porridge

The trouble is, it wasn't related to the amount of fluid. The rice is bubbling for both side dishes and porridge. Maybe that's the reason. Although rye flakes (this is home-made rye crimping) did not rise like this before, I always wash them.
I'll try again tomorrow.

The non-adhesive sticker didn't save me ...
Today I decided to take a chance, set 4 cereals to cook in milk on Kasha. The dots were running and running, I can hear it already boiling, then the milk foam poured out of the holes briskly, well, I was there, grabbed a wet sponge, let's squeeze. What surprised me was that the countdown immediately started and the remaining time the porridge was quietly boiling, as it was not with it ...
I also smeared a belt of oil on the walls.

[Marina]

Today I decided to take a chance, set 4 cereals to cook in milk on Kasha.

Marina, what for? The result was predictable ...

I wanted to trample on your rake ...
The porridge, of course, turned out very tasty. Sorry...

I wash the rolled oats flakes, pour milk and water in half and cook in Porridge with the lid ajar, fixing it with a handle. As the countdown goes, you can stir and close the lid

[vernisag]

vernisag,
Ira, thank you for your good wishes and attention to me. Such a positive attitude in the morning is a great charge for the whole day. I am grateful to you and also wish you all the best and the best, health and fulfillment of desires.

Added on Tuesday 08 Mar 2016 10:37 am

Manna,
If the rice is bubbling, it's all about the rice. I specifically chose a rice cooker with a * dancing * light lid due to the unstable quality of the cereal.And sometimes the lid dances 1.5 cm from the edge of the bowl because of the bubbles, although I rinse the cereal to clean water, without touching the grains so as not to break them, I give 30 minutes. stand in the water, in short, everything is according to the rules ..... And still.
Brown rice behaves more stable, like buckwheat with barley

[petu]

petu
If you soak peas, or barley, or rice, or oats overnight, then when you start washing them in the morning, you get a lot of foam.
(Therefore, I avoid delayed start.)
Maybe this is the reason that cereals * fermented * during the night and give a lot of foam?
Are all complaints mainly about morning cereals?
And pilaf never ran away from anyone, because it is immediately cooked, IMHO, of course

Added on Tuesday, 08 March 2016 12:19 pm

I wash the rolled oats flakes, pour milk and water in half and cook in Porridge with the lid ajar, fixing it with a handle. As the countdown goes, you can stir and close the lid

COOL IDEA!!!!!!!!
All the time I thought that by opening the lid I would knock down the sensor program, which means, fortunately, I was mistaken. A very convenient way to simplify running croup.

I will knock down the sensor program

There are no touch programs here.

Girls, disposed of the leftovers today .... A plate of pita bread and cottage cheese (your own - from 1 liter of milk ... It turned out very tasty. Baking on * omelet * 120 * - 1 hour 20 minutes ..

[petu]

I wash the rolled oats flakes, pour milk and water in half and cook in Porridge with the lid ajar, fixing it with a handle. As the countdown goes, you can stir and close the lid

I just cooked milk vermicelli in the same manner, only, of course, I didn’t rinse it. She poured milk into the bowl, covered it with a handle, waited until it boils, poured the vermicelli, prevented it. I wanted to wait for the countdown to start, but he couldn't. I closed the lid, come what may, I think! Standing at the ready with a sponge. And she didn't run! The countdown started, inside it was boiling slowly. When it was over, I opened it, there was foam on the "non-runner", but not much.
So Nastya, thank you very much!

Added on Tuesday 08 March 2016 6:53 PM

petu, Ol, and you did your khachapurya with a coup?