Multicooker Philips HD3060 / 03 Avance Collection

Girls, I just baked a cake. I barely opened the lid and sealed it.

When I baked cake for the second time in Filipka, I smeared the lid with oil with a silicone brush. It was no longer scary that it would stick. And when I baked for the third time, I put tracing paper on top of the cake. This is not necessary. Although the dough didn't stick to the lid, the paper prevented the extra steam from coming out. So it's best to just remember to grease the lid.
Here's what I thought: usually in multicooker the bread is damp, but in Filka, due to the structure of the lid, steam removal is more efficient. In the same place, the holes are evenly distributed over the entire surface of the lid, and in the outer plastic lid there are no closed slots.
I suggest trying to bake bread in a multicooker, after removing the filter from the outer lid for better steam output.

Girls, what about the extra saucepan? So nothing appeared? I looked at Tao, so there is more for delivery, you have to pay for the cup itself, and in total it is almost like a new cartoon. Maybe someone found something?

Girls, today I cooked chicken * parts * with cabbage in Filka! Fry the chicken on * omelet * -160 *, then on top of the chicken - carrots, tomato and chopped cabbage, right up to the lid, salt, (laurel leaf and peppercorns). Mode * omelet * --100 * - 40 minutes. : girl_wink: The cabbage was juicy, then I had to set it to 160 * ---- for another 10 minutes to evaporate the excess liquid.

[Olga]

Olga, tease at night looking

[yudinel]

yudinel, Elena, no, I didn't even think. maybe just who will be interested in cooking modes ..

[Olga]

Olga, thanks for sharing.
I love this cabbage.

.

The cabbage was juicy, then I had to set it to 160 * ---- for another 10 minutes to evaporate the excess liquid.

Olyushka, hello! And I would be so straight and eat with "juice" ... I love such cabbage ...
so what do you recommend in the end? Immediately set a higher temperature of 110 ... for example, and let it boil, so as not to add it later?

And also Olga ... we are here waiting for the recipe for your chocolate icing ... ... I was not the only one who asked ...

Immediately set a higher temperature of 110 ... for example, and let it boil,

Rita, I think that the juiciness of cabbage is different, and I just don't know if 110 * right away, will the juice come out of it in time, so that it does not start to burn? Well, for young cabbage - a lot of 40 minutes, I cooked - * winter storage *. About fondant - I cooked the usual one - 0.5 glass of sugar, plums of oil 50 g, cocoa powder 3 tbsp. l + 2 tbsp. l sour cream - (let cool slightly and you can cover baked goods)

[Deer-petu]

Deer-petu, thanks for another tasty and easy recipe!
Oh, and you love the "omelet" mode. You probably don't use others, except maybe 30-40 degrees on the manual

Tanya, you are right, you can have any mode, just * omelet * closer.

Already when I was baking cake for the second time in Filipka, I smeared the lid with oil with a silicone brush. It was no longer scary that it would stick. And when I baked for the third time, I put tracing paper on top of the cake. This is not necessary. Although the dough didn't stick to the lid, the paper prevented the extra steam from coming out.

Before Easter, my film worked non-stop. Baked small cakes according to Myasoedovsky's recipe. The whole family loved it! softer than in the oven.
I even thought about the second filipka just for baking)

[Pchela maja]

Pchela maja,
And I already have two Filipka ... So I support your idea of ​​a second multicooker-baby
Share what baking mode did you use on Easter cakes, how much dough did you put?

Girls, I did not bake cakes in Filka, but in the form of 14 cm, this is approximately like Filka, only 2 cm below the finished dough I took 340 gr in one form.So I'm wondering how much dough is in Filka ... The baked Easter cakes peeped out of the mold, this is in Filka, somewhere 280 grams is needed or how much? So that the cake does not lick the lid *?

[Pchela maja]

Pchela maja,
And I already have two Filipka ... So I support your idea of ​​a second multicooker-baby
Share what baking mode did you use on Easter cakes, how much dough did you put?

Well, I once had a chill for fillets, even a crazy thought slipped in to sell and free up space.
Especially this setting of modes, time is sometimes very annoying in comparison with other kitchen appliances.
But still, whatever one may say, for baking small breads, muffins, it is simply irreplaceable when you don't want to turn on the oven.
We have a large kitchen, but I'm still that plushkin, I have all the cupboards to the eyeballs, so if you need to bring something into the house, you first need to take it out, something like that ...
In general, to the heart of the matter. First, I mixed Kulich s Myasoedovskaya strictly according to the recipe, taking half a portion:
flour 500g
fresh yeast 30g
salt 0.3 tsp
plum oil 150g
sugar 200g (I put honey)
eggs 150g
milk 175gr or ml
vanilla 2g
raisins or candied fruits
From this volume, 4 cakes were obtained in fillets. It was certainly a pleasure to bake one after another.
I kneaded the dough overnight without dancing with tambourines just leaving everything in the bowl of kenwood. The only thing sifted the flour. I left a trace until 12 o'clock. day. The dough has risen almost to the top of the large keshin bowl. And then the whole day I had fun baking all this volume. The yeast was fresh, the rise of the dough was excellent.

Everyone in the family really liked the crumb, porosity, delicate structure, that I followed by another portion, this time on 2 Easter cakes from 250g of flour.
So I highly recommend it.
In the next. just want to try to bake in a small Panasonic, albeit a little longer, but the volume of the bowl will be bigger. Perhaps they could steam cakes to the next. Easter. This year, for some reason, I did not risk it, I was afraid that Panasik would not cope.

[Deer-petu]

Deer-petu, on page 242 we Nata1500 have already exchanged impressions. Butter kuliche dough grows smartly in Filka, rests on the lid, etc. Therefore, put the dough no more than 1/3 of the Fili bowl. As proof of Natasha photos

This dough at the beginning


This is after proofing for 30 minutes at 30 degrees


This is after baking 65 minutes at 120 degrees and heating for 10 minutes


this is the cover


I also left it on heating. Or not?

I also liked the cake very much in Fillet. She made Butter cake according to Elena Bo's recipe. First, I determined all the dough in Stadler for 4 liters, and then it flooded, flooded! I urgently pinched off Filia. Moreover, she treated the Owl's portion extremely carelessly: she clapped, crushed, raped in general. And it just miraculously rose and baked. Not cake dough, but air-porous, as if consisting of some bubbles!

air-porous, as if consisting of some bubbles!

Well, after all, it is written with such an appetite, even put the dough just right!

put the dough just right

Bet, you won't regret an excellent recipe and I really liked baking it in Filka

I've been baking this recipe for 4 years in a bread maker, but I doubted something about the cartoon, because it is designed for cotton

Yeah, devouli, the recipe is amazing! Always lucky.
But I don’t remember in any way, but at how many degrees I baked it.
No, Irish, I am not very good at HP. My always dark hat was, and here is such a golden one!

I baked at 110 degrees, 60 minutes

I baked cakes according to the recipe of "Baba Rum" from Celestina for 110 g for 1 hour 30 minutes. The crust is clearly thick, next time I will limit myself to 1 hour and 20 minutes of "heating". But all the same, the pastries are wonderful!

I baked mine at 120 degrees for 50 minutes, did not turn anything over

Who cooked brown rice (or red, black) for a side dish? Tell me, please.

Who cooked brown rice (or red, black) for a side dish? Tell me, please.

I cooked brown. On the manual one brought it to a boil at 100C, then transferred it to 90C and until cooked, about 20 minutes. I cook buckwheat like that, it turns out to be fluffy.

[Rada-dms]

I cooked brown

Thank you, Rada-dms... What is the ratio of rice to water?

[$ vetLana]

$ vetLana, Happy Birthday!
And I baked bread yesterday. One in Philae, and the other in small Panasonic. The flour was 500 grams, so I had to divide it between small ones. I liked the result. In Fila I set 110 degrees-1 hour, coup, 110 degrees-15 minutes. Next time I will try to reduce the time to 55 minutes.

Added on Friday, 06 May 2016 06:21

Before Filka I had it, and now Filya. I almost take my words back about his worthlessness and stupidity.
Good and tasty bread turned out, yes.

Ritul, write here or go to Panasik and write there how much and how it baked?

Before Filka I had it, and now Filya.

I also have a girl, Filechka, in the mornings she serves me porridge at a delayed start. And does not run away !!! T-t-t!

Marish, just now we have tried some bread, I really liked it. Usually I bake in big cartoons, but here in the little ones it just turned out wonderful.
It is necessary, of course, nevertheless to distribute the dough that has come up equally, otherwise I have a "short flight"
The basis here is according to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=157575.0
But it increased the amount of flour, salt, sugar and water.

[Rita]

Rita, oh what bread !!!

[Rituslya]

Rituslya, Ritual! What beauties turned out!

Before Filka I had it, and now Filya.

And the hostess is great, she made friends with the baby!

[Filka]

Before Filka I had it, and now Filya... I almost take my words back about his worthlessness and stupidity.

I have a girl too Filechka in the mornings he "serves" me porridge at a delayed start. And does not run away !!!

Also give your Filka another chance for rehabilitation? As I pushed him three months ago into the far corner of the cabinet, he is there, poor, and misses to this day. From old memory I go into this Temko, read and see what goodies you cook and bake in it. Something, too, my hands combed
Rita, noble bread! Straight loaves!

Also give your Filka another chance for rehabilitation?

Olik, try it. After the cake, I was directly impressed with the pastries. I liked the result so much that I almost rushed headlong to bake bread.
Everything is so fluffy, airy, baked and golden in color.
I liked the curd casserole very much on the Omelette.
We need to try something else.
About milk? ... Nuuu ... Well, it seems there is something to cook milk porridge in ... So ...
Anyway, I have so many of these cartoons that it seems that each is already defined for its own dish. Know, as they say, just drag back and forth from the closet to the countertop and back.
Devuli! Ritochka, Anyuchka, thank you very much!

[Rituslya]

Rituslyawhat a beautiful bread.

[Rituslya]

Rituslya, the bread is just handsome.
Rita, what is this polka-dot hole?

[Rituslya]

Rituslya, thanks for the wonderful loaves of bread!

there is no container, condensation flows into the groove along the edges of the multicooker. It is not particularly deep and when you open the lid, even very slowly, water often gets on the heating element. Personally, it doesn't bother me at all

as for me ... so this is Filkin's only drawback ... which is more than covered by his PLUSES!
It's a shame, I DO NOT argue ... but I always open the lid with a napkin at the ready ... once and get wet the condensate, well what to do if the manufacturers have not thought about it

So this condensation flowing under the bowl greatly annoyed me.
And if you try to do this:

I'm tired of wiping the greasy broth from the grooves for the drain of drops, because every morning the borschik cooks the redusch for us and this is what she did - she laid a twisted flagellum from a paper towel into the groove for the drain of drops - she laid half the groove (in length), tucking the flagellum under the protruding the edges of the bowl, in height - to the full depth

You twist a strip of paper towel (napkin, toilet paper (in the kitchen, a roll is needed for surprises)) and shove it into the groove for drainage with a drop, adjusting it under the protruding edges of the bowl, half-grip of the bowl's circumference is enough, the groove in front is always clean,that's all, close the lid

I think it should help.

[Biryusa]

Devouli, bread, real, amazing turned out. We ate everything. Were pissed off.
Not. Well delicious zhezh. True.
Biryusa, OLik, that's about condensation. Nothing at all is glass. More precisely glass, but everything is on the rim. Everything turned out so neatly. Straight miraculous.
In my 550 Panason is pouring right like a stream. The entire heating element is wired.
Wildebeest, Svetul, on the right side there is a grill from a cousin, and on the left, you see, from some kind of aero grill.
ket66, Helen, is also very boring. Tomorrow I'll charge Filia again.

And if you try to do so.

Ol, I can't figure it out without a picture. Maybe you can do it and show it?

Ol, I can't figure it out without a picture.

Marish, take a sheet of paper towel (or napkin). You roll it up with a "roll" and then put this "roll" in the recess of the case to collect condensate - in the back of it, the one that is located next to the lid. At the same time, you stick a napkin a little under the sides of the bowl.

Maybe you can do it and show it?

Maybe I will. But not now - now I'm baking bread in my Filka (by the way, according to Natasha-Talia's recipe, the one that is "Daily" is our favorite). I wonder what will turn out there. Knead a half portion of 250 g flour. But, I feel, it will rest against the lid - rushing is not childish.

Biryusa, OLik, that's about condensation. Nothing at all is glass. More precisely glass, but everything is on the rim. Everything turned out so neatly. Straight miraculous.

There is practically no ritual, as I understand it, when baking condensate in Filka - probably due to the special design of the so-called valve (or rather, due to its absence). After all, there are just holes, excess moisture evaporates through them without obstacle. But liquid dishes - yes, they will give a lot of steam and condensation.

- now I bake bread in my Filka (by the way, according to Natasha-Talia's recipe, the one that is "Daily" is our favorite with you). I wonder what will turn out there. Knead a half portion of 250 g flour. But, I feel, it will rest against the lid - rushing is not childish.

Ol, then sign off about the bread. You see, I'll make up my mind too.
Did you knead with handles?

Ol, then sign off about the bread. You see, I'll make up my mind too. Did you knead with handles?

Kaneshna, unsubscribe. Kneading in an old Scarlett bread machine, it is smaller than Panasonic. I just doubted whether Panasonic would be able to knead such a small portion of dough.
Marish, I photographed the "anti-condensate" structure until I turned on the baking

The flagellum can be made thicker.
And the fact that the dough interspersed is I added half a glass of flaxseed (I love this business)

Thank you, Ol, for the "visualization"!
Must try hooks in the mixer. And then we are in the village, there is nothing else, if only, in fact, pens.

The flagellum can be made thicker.

And the flagellum, albeit not significantly, does not raise the bowl above the heating element

And the flagellum, albeit not significantly, does not raise the bowl above the heating element

In general, not at all. At least the one I built. I didn't even touch the bowl - I just tucked a napkin under the sides, and that's it.

Well, okay

Ol, then sign off about the bread.

I barely waited until it cooled down to cut

Marish, the bread was a success It is true that the large-pored came out, but the crumb's inherent "rubberiness" remained. Although I don’t eat in the evening, I couldn’t resist, I tried half a piece ... and another half ... In general, delicious.
The bread is not entirely white, because out of 250 grams of flour, 50 was replaced with spelled whole grain.

Olchik, what a beautiful bread

Irish, well, I don't know about beauty ... But tasty is a fact
If anyone is interested, then I baked according to this recipe (the proportions were reduced by exactly half).

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)


Recommend

[Biryusa]

Biryusa, beautiful bread.