Multicooker Philips HD3060 / 03 Avance Collection

[marinastom]

marinastom, in general, of course, you want some kind of little one just for cereals.

Marin, I have a sweet pie with an apple .. No, I didn’t turn it over, I blushed it with the grill lid, but if you want, you can turn it over (I shake it out well ... I smeared the saucepan with oil ..)

[Oksana brendabaker]

And I have again * about EGGS *
I bought rolled oats and milk 3.5%
I decided to compare 100 ml of cereal and 350 ml of milk put in Phillips and the same amount in Redmond 01
Redmond cooked with milk porridge, and
Phillips on EGGS, 15 minutes
It didn't run, the flakes boiled, there were a couple of specks of everything on the non-boiling point, but at the bottom there was a film of the color of baked milk.
And this was not observed in Redmond, although milk was taken from one bottle and cereals from one pack
I wonder what this milk was made of?

Oksana brendabaker, and in terms of consistency and taste, what are the differences in porridge from these two mules?

Milk porridge in Redmond is softer, more homogeneous and tastier. somehow the whole taste of milk and cereals was revealed more fully or something. And the lid remained absolutely clean, and nothing at all stuck to the bottom.

Phillips' flakes turned out to be soft, but somehow they did not merge into a homogeneous substance with milk, and the milk, for some reason, disintegrated into I don't know what type of film is on the bottom.
And yet he got me a little bit of non-boiling water.

Eggs are liked by the fact that they bring the liquid to a boil and then cook it up with a barely visible tremor of the liquid, in my opinion this is an ideal mode for milk.
I find this mode ideal for cooking pasta.
Phillips chasing in the tail and in the mane on the subject so as to leave it as the only multicooker for all occasions to my dad at the dacha
I compare with the ideal, in my opinion, for Redmond milk porridges 01

Yesterday I cooked rice for a side dish and rice porridge in water from the same rice. Without accidents. Perhaps there were shoots due to the fact that the multicooker did not have time to cool down completely after previous use, and overheating occurred.

Yesterday I baked rye-wheat bread with sourdough. It is very convenient that there is a temperature of 30 ° for proofing. Baked on a "cake" 130 ° 30 + 20min. There is only a photo of the finished bread


I did not weigh the food. There are many recipes on the forum, you can see. If necessary, in 3-4 days I will bake, I will write everything down and tell you. Need everlasting leaven, I have rye and dark malt. Wheat flour, premium grade and rye
30min on one side, turned over and another 20 on the second. I always bake bread and wheat-rye and wheat on both sides, why should I heat the bread? Well, now I hardly eat bread, in HP for 400 gr. my flour (husband and son) eat for 3 days and sometimes still remains ... And I can use rye, but next time I will reduce the rate even more so that it can be eaten faster or again I will have to dry the crackers

Rye-wheat bread with sourdough and whey in a multicooker Philips HD3060 (lira3003)

[petu]

petu, Olya, looked ... but I'm not talking about that ... However, thanks! I want to bake in Filka, I really liked it - a tiny round bun ...
And HP Panas is sometimes busy with white bread. For son. Or the batch is in progress ...
Arzhany on sourdough ... I easily knead with hooks, and then immediately you can in a cartoon for proofing in the heat :-) ... bake further ...
It would suit me exactly.
I can, of course, reduce my daily bread in proportions ... But the experience of other housewives is also interesting :-)

The other day I made turkey meatballs in Fillet on the Porridge mode for 1 h. 30 min. The fillings (sour cream, mayonnaise, spices, flour) were just above the 0.5 liter mark. After entering the mode of active boiling there was no longer, the lid was clean, the filling boiled away quite a bit. Still, the Kasha mode is really very versatile. I like the side dishes on it and stewed meat dishes (goulash, meatballs, etc.).

It seems to me that it would be possible to reduce the time (to save), I think even less than an hour would be enough for them to be ready))) Buckwheat, as I say in the trash, is boiled in half an hour in porridge, and here is a turkey fillet!

Minced meat from my homemade turkey (or rather turkey), and I have to cook it in a pressure cooker for about 50 minutes. Therefore, in MV the time is like this. It turned out all the same not so soft ... Well, such meat

Girls, I still cook porridge on the manual for 90 grams. All OK. There hasn't been a single problem yet. This is what I post for you on-line))).

[Scarecrow]

Scarecrow, thanks, just clarify, please, what kind of porridge / cereal you are reporting. Everyone here is happy with millet on milk, no complaints have been received. Shoots are mainly from oatmeal.

P / S: Nat, tell your cabbage pies to get behind me! After all, once every two days I bake and bake no longer have the strength, but they eat them and ask again.

[Tanya-Fanya]

Tanya-Fanya,

I cooked everything: oatmeal, millet, rice, corn, spelled, pearl barley, buckwheat. Everything is the same everywhere: it does not boil, it soars strongly, and that's it. I don't cook critically small portions, usually between 0.75l and 1 liter the volume of liquid dangles.

I won't say anything to pies ... And I won't tell yours. Let them eat)))

Girls with a past celebration of you. Creative ideas and culinary victories with film
I have trouble yesterday, a dog damaged the bowl (there is a small chip at the bottom), tell me where to find a spare bowl

[Valeria]

Valeria, probably, only in the service to order ...

Help ... Help, wise experience, the young Padawan.
Roofing felts my pans with marriage, roofing felts crooked hands ... how to set the time?
I have either 5 minutes or 1 hour.
That is, I put on the mode and the time is displayed - 5 minutes, I start to set it, it immediately jumps to 1 hour and went 1 hour 5 minutes, 2 hours 5 minutes.
How to set the time correctly?
Such a disgrace in all modes, as a result, I have 2 favorites where over time I don’t bother much - Cupcake and Porridge.

The hours flash first, then the minutes. When the minutes start flashing, you can set them.

Not flashing, just checked (((

press * hours *, they will blink, if only * minutes * are needed, then scroll the hours to max (zero), just wait * minutes * start blinking ... you need to wait a little between blinks

[valerria87]

valerria87,
I read that it seems that you can order on the official phillips website

[valerria87]

valerria87, I agree with the girls, you can order a bowl at the service center (its price comes out about 1600 rubles - in January it was), you can use Chinese Taobao, you can use Tao with intermediaries

🔗]

but you can arrange a * collective farm * - buy a bowl from Redika01, sharpen the ears from Filka

... Call the service center, especially you, there are several of them in the city

Yesterday I cooked oatmeal porridge in milk. There were things in the kitchen, so she did not leave and periodically looked into the saucepan. The porridge was already ready on the snake. It’s a pity that I didn’t time it. During this time, the porridge did not have time to reach the lid.

In Eldorado Filka is now 2.999 minus 10% discount on the code word. Available in Pavlovsky Posad and elsewhere ...

In Eldorado Filka is now 2.999 minus 10% discount on the code word. Available in Pavlovsky Posad and elsewhere ...

I confirm, it is available in Pavlovsky Posad and for 2999r. And 10% discount.

It's good that I don't need it! And now I would rush

What a beautiful bread! Please tell an inexperienced cook. I want to try to bake my first bread on the weekend (in a filipka), I don't have a single ingredient other than wheat flour. Where to start or how to make eternal leaven. There are many recipes on the Internet, but I do not know if they are suitable for fillets or not.

[tyts]

Valeria! The main thing you have is desire! Eternal leaven tyts , rye flour is sold in any grocery store, malt can be replaced with kvass wort. Or try sourdough wheat without yeast.

There are many recipes on the Internet, but I do not know if they are suitable for fillets or not.

They will do, it's porridge running, and our baby bakes well! Just take the recipe not from the Internet, but from our forum!
Good luck!

[lira3003]

lira3003, as promised, I boast about bread ...
I'll take thanks to Temka too

[mamusi]

mamusi, Margarita, what a beauty It's time for me to learn how to bake bread

Rita, golden hands!

mamusi, Margarita, what a beauty It's time for me to learn how to bake bread

PPKS,

[(added nothing else)]

Girls, this morning I put frozen pieces of chicken, cut an apple coarsely (into 4 parts) + a piece of orange (without skin), put rosemary, salted (added nothing else) and delivered 5 hours * manual * -90 *! This is all that remains before my arrival .. Fast and tasty .. (You can also fry after defrosting, but it's so delicious - Panasonic cooked buckwheat .. ..)

Panasonic cooked buckwheat .. ..)

OLYA! That's ... what I'm writing about ... all three multi-tools work for me synchronously ... sorry for the Shteba in repair - for her, too, work was found ...
And the son and husband kept laughing, why do you need 4 multi ???
And I also bought it ... but I need to take care of my nerves (husband's)))) ....

Ol, go pliiiz in Temko Panasika ... I put a question there .... can you advise what?

[mamusi]

mamusi, Margarita, what a healthy piece of bread you've got! Is it in this baby? I have a spring exacerbation, I need to buy something. This little girl was in Eldorado now 2099 and now I am suffering. And what about you, that lives underground, how did you please yourself? I'm sorry for the curiosity.

And mine was embarrassed today!
I put the yogurt at 9 o'clock on the manual at 30 degrees. Evitalia sourdough - Mechnikovskaya curdled milk / yogurt. The sourdough in the instructions costs 9 hours at 30-35 degrees. Well, I put it on 30, but you can't choose 35.
In the morning, no clot, liquid milk with some pleasant sourdough smell.
Question. Someone did yogurt on hand for 30? What is there: the temperature is not enough for him, did the leaven fail? True, I also never put new leaven on it. I'm at a loss. This has never happened.
I put yogurt to finish on the program, let's see if it thickens.

[Bast1nda]

Bast1nda, Natasha! I think that the temperature of 40 ° for the yogurt should have been set. 30 is very small.

I make yoghurt on the "yoghurt" mode, 6 hours is enough for evitalia. And on hand at 30 grams, good sour cream is obtained (with sour cream sourdough).

Natasha, I made yogurt on * yogurt * ... Try how Tanechka wrote for 6 hours, I’m with her too: girl-yes: I agree ..

[Olga]

Olga, what a beautiful spoon you have !!!
A question at once: can wooden ladle spoons be used in multicooker with a / p coating? Otherwise, I try to do everything with silicone, but it's not always convenient ...

Helen, I use it. ... (while everything is fine - I started using the pieces of wood, like I bought Panasik in 2008 - there were no silicone spatulas and spoons. Everything is fine with the coating, but no plastic ... (although I have such a good ladle from Maruska)

[petu]

petu, Olya, thank you, dear, for the advice!
I'll go then and I'll get my painted ladles ...

Added Saturday 19 Mar 2016 10:29 AM

although I have such a good ladle from Maruska

But the ladle can probably be used - just try not to touch the surfaces. I use a plastic ladle. And with mixing spoons - only with silicone. I'll try wooden ones too.

I make yoghurt on the "yoghurt" mode, 6 hours is enough for evitalia. And on hand at 30 grams, good sour cream is obtained (on sour cream sourdough

For sour cream, you need cream

I just clarified, what if newcomers want to get sour cream from milk and sour cream sourdough!

And so, I stopped cooking yogurt in cartoons. I have a milk Tibetan mushroom
Yesterday I baked bread again in a film, I really like it. Height 7 cm. Now HP only kneads

mamusi, Margarita, what a great piece of bread you've got! Is it in this baby? I have a spring exacerbation, I need to buy something. This little girl was in Eldorado now 2099 and now I am suffering.

LENA! Do not suffer, buy, and not because of CASH! What does porridge have to do with it? :-) :-) :-)
(... although we cook porridge! You just need to ADJUST)
And because of Baking in Manual mode, because of Baking on the "Omelette" curd casseroles at 90 *))))) I can't get such casseroles anywhere !!!! I do now ALWAYS like Irisha Vernisag at 90 *. Casseroles are TENDERNESS itself, in Panasika I like casseroles less now.

Evitalia is done, if I remember correctly, at 42 grams. That is, it must be done on "Yoghurt". 30 grams is not enough for her, and for any other is not enough. This is good for proving the dough.

[lira3003]

lira3003, Tanya-Fanya, petu, thanks for your feedback!
I put yogurt on the program and after 2.5 hours it was ready.
I always made yogurt on the program, but then I decided to experiment, I thought that 30 would be better, well, here it is .... They say rightly: the best is the enemy of the good.))))
And special thanks for the advice on sour cream! I'll know.
Evitalia yogurt is delicious!

Added Saturday 19 Mar 2016 10:18 PM

Evitalia is done, if I remember correctly, at 42 grams. That is, it must be done on "Yoghurt". 30 grams is not enough for her, and for any other is not enough. This is good for proving the dough.

Above I gave a link to the instruction enclosed in a box purchased at a pharmacy: 30-35 degrees. Well, that confused me. I also always remembered about 42, but I decided to read the instructions

Girls, I did an egg experiment today. I did sous-vide ... on a delay, I set it to cook on * manual * 60 * for 1 hour 05 minutes. : girl-yes: It turned out so interesting - the protein is liquid (like a kefirchik), and the yolk - * grabbed *, it turned out very unusual .. No photo - we ate it. (in the sense - the eggs were eaten, not the photo ,,). ... Next time I'll try to cook at 70 *. It's certainly nonsense to cook eggs for an hour, but I wanted to try

Egg white coagulates (begins to set) at 62-65C, yolk at 65-70C. That is why many chefs agree that the perfect egg should be cooked at 65C. When we dip eggs in boiling water, it is impossible to get perfect results. The water temperature is much higher than required. Hence the gum protein and the often overcooked yolk. Then I'll cook in Shteba - I'll see the difference

Good Sunday evening!
I baked bread 1st grade yeast (eternal leaven does not ferment nifiga, sorry.)

Added on Tuesday 22 Mar 2016 09:41 AM

did not turn it over, so the bottom is pale, but baked well.
cupcake 160 mode 1.5 hours. The taste, I personally would like to be sour. Now I made the dough on rye flour.

[lipushok]

lipushok, Lily! Congratulations on your first bread! Now if you can why

eternal leaven does not ferment nifiga

? What rye flour was? Is the room cool? You can also ask the girls sourdough gurus in the topic. Or here, I think, if we can, and we will answer. (If anything, I'm not a specialist, but I baked a year with sourdough, then a 5-month break, now I started again). Do not give up, for the first time I have it oxydated nafig! Sourdough bread is a little different, I would like you to taste it all the same!
And your bread, my husband would have chewed all over, he loves such a crust! always happy if I bake one

Girls, I baked a casserole based on Rady, but cottage cheese is more than 400 g for 3 eggs, on kefir plus a lot of white raisins, dried apricots, prunes, vanilla .... the smell is worth it!
The main focus is this, the time is different, the tempera is different ... and the effect is DIFFERENT !!!
According to Irina's method, I always went to bake cottage cheese ... 90 * Omelet 1 hour 50 minutes, 30 minutes on heating, then open it, take it out, cover the bowl with a towel for 15 minutes. Nothing falls off like a ball straight!
I will try to throw photos from the phone! A fairy tale is not a casserole!

Added Sunday 20 March 2016 8:03 PM

Added on Tuesday 22 Mar 2016 09:45 AM

cut for breakfast today ... DELICIOUS !!! :-) :-) :-)
A PHOTO of a piece as promised, help yourself, who did not have breakfast!)))))

[mamusi]

mamusilooks nice. I also did this on kefir

I had breakfast today with porridge made of oatmeal (not oatmeal), now at work I have lunch with the same oatmeal
1/4 cup of washed cereal whole milk 500 ml manual mode 90 gr. 2 hours and heating for three hours, but it happened by accident.
but the porridge was good.

Added Monday, 21 Mar 2016 12:10 PM

[lipushok]

lipushok, Lil, I also cook taku from whole oatmeal, more often in water, sometimes in half milk :-) ...
2 hours and until the morning Warm up, proportion 1 to 4, pre-soak the rump for 4-8 hours as when ... :-)
I cook more often in Panasika, but sometimes in Fillet, and so Filya is more in baking with me now ...
We have oatmeal almost every day ... Husband's order ... without her in any way, but Hercules does not recognize ...

[mamusi]

mamusi,
Rita,
I also soaked oats yesterday for 3 hours in water.

The most important thing I did not write: after 10 days of home testing, I decided to leave the fillet, let me down only once on milk porridge in the porridge mode. But at 90 gr. the porridge is amazing, side dishes from cereals, yoghurts too, casseroles and even bread turned out.
That is, there are definitely more pluses, but you can adapt to the minuses.
Thanks to everyone who uploads the recipes. I use it mainly for my Fili, everything fits that has already been tested by someone.

It's certainly nonsense to cook eggs for an hour, but I wanted to try

You can also cook eggs for 8 hours on the stewing mode. True, I did it in Panas. There the protein turns out to be creamy, and the yolk is normal. Cool too.

[eggs in karaite]

Shu legendary cars eggs in karaite